Olendzki Barbara C, Ma Yunsheng, Schneider Kristin L, Merriam Philip, Culver Annie L, Ockene Ira S, Pagoto Sherry
University of Massachusetts Medical School, Worcester, USA.
Nutrition. 2009 Jul-Aug;25(7-8):736-44. doi: 10.1016/j.nut.2009.01.009. Epub 2009 Apr 9.
The present study compared the feasibility of two simple messages (a high-fiber diet or a low saturated fat diet) to a combination message (high fiber/low saturated fat) on their potential to affect dietary quality and metabolic health.
Thirty-six subjects were randomized to one of three intervention conditions and received individual dietary counseling sessions. Study assessments occurred at baseline, 3 mo, and 6 mo.
The sample was 84% female and 94% Caucasian. Mean body mass index was 31kg/m(2). At the 6-mo assessment phase, we retained all 12 patients in the high-fiber diet condition, 10 of 12 in the low saturated fat condition, and 9 of 12 in the combination condition. Participants reported that the dietary fiber intervention was easier to maintain compared with the other two intervention conditions (83% for high dietary fiber versus 60% for low saturated fat versus 33% for the combination, P=0.008). Overall dietary quality improved in all three conditions during the study (P=0.01). In addition to increasing fiber, the high-fiber condition decreased their saturated fat intake, even though a reduction in saturated fat was not a part of that intervention condition. Participants in all three conditions lost an average of 9 lb from baseline weight (P<0.001).
A simple dietary message is feasible and can improve overall dietary quality. Results support the need for a larger randomized controlled trial that is powered to detect the efficacy of a simplified dietary recommendation for dietary quality and metabolic health.
本研究比较了两条简单信息（高纤维饮食或低饱和脂肪饮食）与一条组合信息（高纤维/低饱和脂肪）在影响饮食质量和代谢健康方面的可行性。
3６名受试者被随机分配到三种干预条件之一，并接受个体饮食咨询。研究评估在基线、3个月和6个月时进行。
样本中84%为女性，94%为白种人。平均体重指数为31kg/m²。在6个月的评估阶段，高纤维饮食组的12名患者全部留存，低饱和脂肪组12名中有10名留存，组合饮食组12名中有9名留存。参与者报告称，与其他两种干预条件相比，膳食纤维干预更容易维持（高膳食纤维组为83%，低饱和脂肪组为60%，组合饮食组为33%，P = 0.008）。在研究期间，所有三种条件下的总体饮食质量均有所改善（P = 0.01）。除了增加纤维外，高纤维组的饱和脂肪摄入量也有所下降，尽管降低饱和脂肪并非该干预条件的一部分。所有三种条件下的参与者体重均较基线平均减轻了9磅（P < 0.001）。
一条简单的饮食信息是可行的，并且可以改善总体饮食质量。结果支持需要进行一项更大规模的随机对照试验，以检测简化饮食建议对饮食质量和代谢健康的疗效。
