For people who want to lose weight and improve health, a diet intervention seems to be a good choice. However, recent studies show that many current interventions for improving diet have limited effects.
In a paper published in International Journal of Epidemiology, researchers find that a personalized diet based on information about individual diet and lifestyle has more health benefits.
Researchers from Newcastle University, Maastricht University, University of Reading, University College Dublin, and Tufts University conducted the study.
A total of 1,296 adult participants from 7 European countries took part in the study and completed an internet-delivered intervention (Food4Me).
They were given conventional dietary advice or personalized nutrition advice based on individual diet, individual diet and phenotype (body fatness and blood biomarkers), or individual diet and phenotype as well as genotype.
Researchers measured each participant’s dietary intake, body fatness and blood biomarkers, before and after 3 and 6 months’ intervention.
The result showed that after a 6-month intervention, participants receiving the personalized nutrition advice consumed less red meat, salt and saturated fat than those receiving conventional dietary advice.
In addition, there was no evidence that including phenotypic or genotypic information could enhance the effectiveness of the personalized nutrition advice.
Based on the finding, researchers suggest that personalized nutrition advice based on information of one’s diet and lifestyle can promote larger, more appropriate, and sustained changes in eating behavior.
The finding is important for public health, because currently many people seek general nutrition advice online for their diet. A better way to design a healthy diet is to use the information about one’s diet history.
Citation: Celis-Morales C, et al. (2016). Effect of personalized nutrition on health-related behaviour change: evidence from the Food4me European randomized controlled trial. International Journal of Epidemiology, published online. DOI: 10.1093/ije/dyw186.
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