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Short-Term Pilot Study to Evaluate the Impact of Salbi Educa Nutrition App in Macronutrients Intake and Adherence to the Mediterranean Diet: Randomized Controlled Trial

Authors :
Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Junta de Andalucía
González Ramírez, Marina
Sánchez Carrera, Rocío
Cejudo López, Ángela
Lozano Navarrete, Mauricio
Salamero Sánchez -Gabriel, Elena
Torres Bengoa, M. Alfonso
Segura Balbuena, Manuel
Sánchez Cordero, María J.
Barroso Vázquez, Mercedes
Pérez Barba, Francisco J.
Troncoso González, Ana María
García Parrilla, María del Carmen
Cerezo López, Ana Belén
Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Junta de Andalucía
González Ramírez, Marina
Sánchez Carrera, Rocío
Cejudo López, Ángela
Lozano Navarrete, Mauricio
Salamero Sánchez -Gabriel, Elena
Torres Bengoa, M. Alfonso
Segura Balbuena, Manuel
Sánchez Cordero, María J.
Barroso Vázquez, Mercedes
Pérez Barba, Francisco J.
Troncoso González, Ana María
García Parrilla, María del Carmen
Cerezo López, Ana Belén
Publication Year :
2022

Abstract

Promoting a healthy diet is a relevant strategy for preventing non-communicable diseases. This study aims to evaluate the impact of an innovative tool, the SAlBi educa nutrition app, in primary healthcare dietary counseling to improve dietary profiles as well as adherence to the Mediterranean diet. A multi-center randomized control trial comprising 104 participants was performed. Both control (n = 49) and intervention (n = 55) groups attended four once-weekly sessions focusing on healthy eating habits and physical activity, over one month. As well as attending the meetings, the intervention group used the app, which provides self-monitoring and tailored dietary advice based on the Mediterranean diet model. In a second intervention (one arm trial), the potential of SAlBi educa was evaluated for three months during the COVID-19 pandemic. At 4 weeks, the intervention group had significantly increased their carbohydrate intake (7.7% (95% CI: 0.16 to 15.2)) and decreased their total fat intake (−5.7% (95% CI: −10.4 to −1.15)) compared to the control group. Significant differences were also found for carbohydrates (3.5% (95% CI: −1.0 to 5.8)), total fats (−5.9% (95% CI: −8.9 to −3.0)), fruits and vegetables (266.3 g/day (95% CI: 130.0 to 402.6)), legumes (7.7g/day (95% CI: 0.2 to 15.1)), starchy foods (36.4 g/day (95% CI: 1.1 to 71.7)), red meat (−17.5 g/day (95% CI: −34.0 to −1.1)), and processed meat (−6.6 g/day (95% CI: −13.1 to −0.1)) intakes during the COVID-19 pandemic. SAlBi educa is a useful tool to support nutrition counseling in primary healthcare, including in special situations such as the COVID-19 pandemic. Trial registration: ISRCTN57186362.

Details

Database :
OAIster
Notes :
English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1367082342
Document Type :
Electronic Resource