Feasibility Study for the Development of a Nutritional-culinary Programme to Tackle Overweight or Obesity as a Strategy to Promote Adherence to a Healthy Dietary Pattern.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 56
- 试验地点
- 2
- 主要终点
- Change in adherence to the Mediterranean Diet measured by Mediterranean Diet Adherence Screener (MEDAS)
研究概览
简要总结
Currently, one of the main health challenges of public health is to improve the quality of life of people with chronic non-communicable diseases, through new strategies that promote healthy eating habits and lifestyles.
Within the new strategies that aim to promote and improve the eating habits of the population, "Sukalmena-InAge" is proposed as a tool for transforming health, where culinary skills and nutritional knowledge converge as a new paradigm to promote health. The merging of culinary knowledge and nutritional education has been coined under the term Culinary Medicine.
The present project is presented as an innovative strategy to improve dietary habits of overweight/obese people. To this end, volunteers will participate in an intervention that will be based on cooking workshops and nutritional education. In this sense, participants will receive different cooking and nutritional education sessions in order to be able to give them resources to cook in an easy, enjoyable and healthy way.
The study will evaluate the effect that this nutritional-culinary intervention programme might exert on health and will compare these results with the effects obtained providing a more traditional nutritional education.
The potential effects will be evaluated through the measurement of specific biochemical parameters related to the most prevalent chronic diseases ( insulin, glucose, total cholesterol, triglycerides, among others). In addition, the measurement of advanced glycation end products (AGEs) in tissue will be carried out. High consumption of AGEs, could induce negative effects on health and has been correlated with the type of food consumed, but also with the culinary techniques used for their preparation.
详细描述
Lifestyle interventions are nowadays focused on promoting health and preventing chronic diseases. However, when it comes to changing lifestyle habits, and more specifically, dietary habits, the acquisition and maintenance of these modifications over time is often complex due to many factors that may affect.
There is a consensus among health professionals that, based on the available scientific evidence, a diet based on a high consumption of fruit and vegetables is inversely associated with the risk of developing chronic non-communicable diseases and, overall, with lower mortality rates. These protective effects might be in part due to certain nutrients present in the mentioned foods, namely biologically active compounds or bioactive compounds, such as mono- and polyunsaturated fatty acids, fibre, phytochemicals, antioxidant vitamins, minerals, ω-3 fatty acids and plant proteins. These compounds exert antiinflammatory and antioxidant effects, thus, as part of a healthy dietary pattern, they may have the capacity to preserve healthy ageing, for instance, in relation to cognitive status.
Nevertheless, the role of culinary methods from a healthy dietary perspective should not be forgotten. During culinary processes the nutrient content can be modified, contributing not only to the loss or enhancement of beneficial nutrients such as biologically active components (CBAs), but also to the formation of compounds that might be harmful or toxic for the human organism, for example, Advanced Glycation End Products (AGEs).
Taking this into consideration, this study seeks to develop a pilot study to analyse the feasibility and preliminary efficacy of a nutritional-culinary programme aiming to promote long-term healthy ageing in overweight or obese adults. Volunteers participating in the intervention will receive nutritional recommendations based on a healthy dietary pattern such as Mediterranean Diet, together with a culinary training, seeking to empower them in cooking techniques and culinary capacities.
In conclusion, this study aims to evaluate the effectiveness of a nutritional-culinary intervention to produce beneficial effects on health parameters of overweight/obese patients and to compare the results obtained with the health effects obtained through a nutritional intervention without a culinary training.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 55 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Overweight or obesity (BMI between 25 and 35 kg/m2)
- •Low score in the screening questionaire "Homecooking Quality Index" (HQI)
排除标准
- •Pregnant or lactating women.
- •Serious medical condition precluding dietary intervention or limiting survival to less than one year.
- •Illicit drug use, chronic alcoholism.
- •Participation in any clinical trial with drugs or dietary intervention during the year prior to inclusion.
- •Weight loss intervention (surgical treatment, dietary or pharmacological treatment) during the last year
- •Difficulty or major drawbacks to change dietary habits and follow Mediterranean diet (allergies, intolerances).
结局指标
主要结局
Change in adherence to the Mediterranean Diet measured by Mediterranean Diet Adherence Screener (MEDAS)
时间窗: At baseline, after 4 weeks the beginning of intervention and after 6 months the beginning of intervention
At baseline, data about adherence to the Mediterranean Diet will be collected by a 14-point Mediterranean Diet Adherence Screener (MEDAS). 4 weeks post-baseline and 6 months post-baseline data from this questionnaire will be also collected. The MEDAS score can range from 0 to 14 and higher scores mean better outcome. - Unabbreviated scale title: Mediterranean Diet Adherence Screener
Change in the Frequency of Cooking Habits Questionnaire
时间窗: At baseline, after 4 weeks the beginning of intervention and after 6 months the beginning of intervention
At baseline, data about the Frequency of Cooking Habits will be collected by a 24-point questionnaire. 4 weeks post-baseline and 6 months post-baseline, data from this questionnaire will be also collected.
Change in the Confidence towards cooking Questionnaire
时间窗: At baseline, after 4 weeks the beginning of intervention and after 6 months the beginning of intervention
At baseline, data about the Confidence towards cooking will be collected by a 18-point questionnaire. 4 weeks post-baseline and 6 months post-baseline data from this questionnaire will be also collected. The Confidence towards cooking questionnaire can range from 18 to 90 and higher scores mean better confidence.
Change in the Attitude towards cooking Questionnaire
时间窗: At baseline, after 4 weeks the beginning of intervention and after 6 months the beginning of intervention
At baseline, data about the attitute towards cooking will be collected by a 18-point questionnaire. 4 weeks post-baseline and 6 months post-baseline data from this questionnaire will be also collected. The Attitude towards cooking questionnaire can range from 18 to 90 and higher scores mean better confidence
次要结局
- Changes in body mass index (BMI)(At baseline and after 4 weeks the beginning of intervention)
- Change in advanced glycation end products (AGEs) level(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (Fasting HDL cholesterol)(At baseline and after 4 weeks the beginning of intervention)
- Change in fat mass(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (Fasting glucose)(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (TNFalpha)(At baseline and after 4 weeks the beginning of intervention)
- Changes in hip circumference(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (C reactive protein levels)(At baseline and after 4 weeks the beginning of intervention)
- Change in fat free mass(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (Fasting insulin)(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (Fasting total cholesterol)(At baseline and after 4 weeks the beginning of intervention)
- Change in biochemical parameters (Fasting LDL cholesterol)(At baseline and after 4 weeks the beginning of intervention)
- Change in dietary intake measured by validated Food Frequency Questionnaire (FFQ)(At baseline, after 4 weeks the beginning of intervention and after 6 months the beginning of intervention)
- Changes in waist circumference(At baseline and after 4 weeks the beginning of intervention)
- Change in blood pressure(At baseline and after 4 weeks the beginning of intervention)
- Change in advanced glycation end products (AGEs) in tissue(At baseline and after 4 weeks the beginning of intervention)