A Novel Personalized Nutrition Program Improves Health and Lifestyle Behavior: Results from the Habit PATH Study

Abstract

Personalized nutrition has the potential to improve and sustain health; however, limited efficacy data exists. Here we report initial results from the Personalized Approaches To Health (PATH) study that evaluates a systems‐based, personalized nutrition program (Habit, LLC, Oakland, CA) delivered on a digital platform. Eligible participants were enrolled (n=107, 72 women, 35 men; 30–59 yrs) in a multiphase, single arm open phase study, provided a Fitbit® Activity Tracker and instructed to complete an at‐home kit that included collection of DNA and capillary blood before and after (30 and 120 min) ingesting a mixed macronutrient challenge beverage. Lifestyle behavior data and physical activity levels were collected digitally. Outcomes reported here were assessed after a 10‐week control period and after a 10‐week intervention that included personalized meals (2 meals; 5 times/week) and coaching based on individual biology and wellness goals identified with a registered dietitian. The clinically evaluable sample (n=73) was 66% female, with (mean ±SD), BMI 27.5±4.1 kg/m2 (women 26.7±4.0, men 29.4±4.2) and age 43.1±8.7 yrs (women 42.6±7.9, men 44.1±10.2). Although weight change was not the primary outcome, 84% chose weight loss as a goal. Results showed a 2.5% reduction in weight and BMI (p<0.0001 for both). Body fat decreased 3.5% in men (p=0.0124), with no change in women. At baseline 25% and 53% of the participants had elevated total cholesterol (TC) and LDL, respectively which were reduced following the intervention (185±25 to 177±24 mg/dL and 106 ± 22 to 94±18 mg/dL, for TC and LDL; p=0.0005 for both). Mean values for glucose, c‐peptide, HDL, blood pressure and heart rate were within normal ranges and did not change. Changes in anthropometrics and biomarkers paralleled changes in nutrient intake as a result of personalized recommendations. Calories decreased 12% (1906±537 to 1669±440, p=0.0001) concomitant to a 9% and 11% decrease in percent energy from total fat (p=0.0004) and saturated fat (p=0.03). Carbohydrates as a percent of energy did not change, but on an absolute basis, grams decreased by 10% (p=0.0204), and included a 19% reduction in sugar (p=0.0003) and a 27% increase in fiber as a percent of energy (p<0.0001), reflecting a change in carbohydrate quality. While there was no change in protein intake in the overall sample, men reported an increased in the percent energy from protein (18.6±3.8 to 23.6 ± 5.2 %; p=0.0004) reflecting advice based on their results. Other overall dietary changes included a 19% decrease in sodium (p<0.0001) and increases in potassium (p=0.0158), beta carotene (p<0.0001), and vitamin C (p=0.0006), indicative of increased vegetable and fruit consumption. Together, these outcomes suggest a novel digitally‐delivered program, tailored to individual biology and goals, improves dietary patterns and health indicators. Future results will report on subpopulations and longitudinal outcome analyses.Support or Funding InformationHabit LLCThis abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.