Effect of a Multicomponent mHealth Intervention on the Composition of Diet in a Population with Overweight and Obesity-Randomized Clinical Trial EVIDENT 3.

Primary Care Research Unit of Salamanca (APISAL), Institute of Biomedical Research of Salamanca (IBSAL), Health Service of Castilla y León (SACyL), 37005 Salamanca, Spain. Department of Nursing and Physiotherapy, University of Salamanca, 37007 Salamanca, Spain. University Clinical Hospital of Valladolid, Health Service of Castilla y León (SACyL), 47003 Valladolid, Spain. Health and Social Research Center, University of Castilla-La Mancha, 16071 Cuenca, Spain. Calvià Primary Care Center, Balearic Islands Health Research Institute (IDIBSA), Health Service of Balearic Islands, 07180 Calvià, Spain. Department of Medicine, University of the Balearic Islands, 07122 Palma, Spain. Las Fuentes Norte Health Center, Aragonese Group of Primary Care Research (GAIAP), Aragon Health Research Institute (IISA), Aragon Health Service, 50002 Zaragoza, Spain. Department of Internal Medicine, Psychiatry and Dermatology, University of Zaragoza, 50009 Zaragoza, Spain. Department of Medicine, University of Salamanca, 37007 Salamanca, Spain. Department of Biomedical and Diagnostic Sciences, University of Salamanca, 37007 Salamanca, Spain. EVIDENT Research Group, RICAPPS: Chronicity, Primary Care and Health Promotion Research Network, 37005 Salamanca, Spain.

Nutrients. 2022;(2)
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Abstract

A balanced diet can help in the prevention of chronic diseases. The aim of this study was to evaluate the effect of an mHealth intervention on the distribution of macronutrients and the intake of food groups. A total of 650 participants were included in this multi-center, clinical, randomized, controlled trial (Evident 3 study). All participants were given brief advice about diet and exercise. The intervention group received, in addition, an app (Evident 3) for the self-recording of their diet and an activity tracker wristband for 3 months. Follow-up visits were performed at 3 and 12 months to collect the diet composition using the Food Frequency Questionnaire. There were decreases in the intake of total calories, fat, protein and carbohydrates in both groups throughout the study, without significant differences between them. The intervention group reduced the intake of cholesterol (-30.8; 95% CI -59.9, -1.7) and full-fat dairies (-23.3; 95% CI -42.8, -3.8) and increased the intake of wholemeal bread (3.3; 95% CI -6.7, 13.3) and whole-grain cereals (3.4; 95% CI -6.8, 13.7) with respect to the control group. No differences were found in the rest of the nutritional parameters. The brief advice is useful to promote a healthier diet, and the app can be a support tool to obtain changes in relevant foods, such as integral foods, and the intake of cholesterol. Trial registration: ClinicalTrials.gov with identifier NCT03175614.

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MeSH terms : Health Promotion ; Obesity