Abstract
BackgroundThe effect of personalised nutrition advice on discretionary foods intake is unknown. To date, two national classifications for discretionary foods have been derived. This study examined changes in intake of discretionary foods and beverages following a personalised nutrition intervention using these two classifications.MethodsParticipants were recruited into a 6-month RCT across seven European countries (Food4Me) and were randomised to receive generalised dietary advice (control) or one of three levels of personalised nutrition advice (based on diet [L1], phenotype [L2] and genotype [L3]). Dietary intake was derived from an FFQ. An analysis of covariance was used to determine intervention effects at month 6 between personalised nutrition (overall and by levels) and control on i) percentage energy from discretionary items and ii) percentage contribution of total fat, SFA, total sugars and salt to discretionary intake, defined by Food Standards Scotland (FSS) and Australian Dietary Guidelines (ADG) classifications.ResultsOf the 1607 adults at baseline, n = 1270 (57% female) completed the intervention. Percentage sugars from FSS discretionary items was lower in personalised nutrition vs control (19.0 ± 0.37 vs 21.1 ± 0.65; P = 0.005). Percentage energy (31.2 ± 0.59 vs 32.7 ± 0.59; P = 0.031), percentage total fat (31.5 ± 0.37 vs 33.3 ± 0.65; P = 0.021), SFA (36.0 ± 0.43 vs 37.8 ± 0.75; P = 0.034) and sugars (31.7 ± 0.44 vs 34.7 ± 0.78; P < 0.001) from ADG discretionary items were lower in personalised nutrition vs control. There were greater reductions in ADG percentage energy and percentage total fat, SFA and salt for those randomised to L3 vs L2.ConclusionsCompared with generalised dietary advice, personalised nutrition advice achieved greater reductions in discretionary foods intake when the classification included all foods high in fat, added sugars and salt. Future personalised nutrition approaches may be used to target intake of discretionary foods.Trial registrationClinicaltrials.gov NCT01530139. Registered 9 February 2012.
Highlights
The effect of personalised nutrition advice on discretionary foods intake is unknown
There was no significant difference in smoking status by %E intake from discretionary foods
This study examined changes in intake of discretionary foods and beverages following a personalised nutrition intervention among European adults participating in the Food4Me Study
Summary
The effect of personalised nutrition advice on discretionary foods intake is unknown. In the UK, Food Standards Scotland (FSS) has classified discretionary foods as confectionery, sweet biscuits, crisps, savoury snacks, cakes, sweet pastries, puddings and sugar containing soft drinks. Other energydense foods, such as processed meats and burgers, are not classified as discretionary by FSS as they provide nutrients and are typically consumed as a part of a meal [4]. The Dietary Guidelines for Americans 2015– 2020 discourage calories from all foods and beverages high in added sugars, saturated fat, sodium, as well as alcoholic beverages [6] These two approaches to classifying discretionary foods, based solely on energy density and based solely on snack foods, create challenges for comparing and reducing population intake of these foods. The increasing globalisation and politicisation of the food system, including the degree of food processing [7], suggest that there is a need to understand the utility of the classification “discretionary foods” when designing dietary interventions that aim to reduce intake of foods associated with poorer health
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