The effectiveness of a smartphone application on modifying the intakes of macro and micronutrients in primary care: A randomized controlled trial. the EVIDENT II study

Recio-Rodriguez, J.I. ; Conde, C.A. ; Calvo-Aponte, M.J. ; Gonzalez-Viejo, N. (Universidad de Zaragoza) ; Fernandez-Alonso, C. ; Mendizabal-Gallastegui, N. ; Rodriguez-Martin, B. ; Maderuelo-Fernandez, J.A. ; Rodriguez-Sanchez, E. ; Gomez-Marcos, M.A. ; Garcia-Ortiz, L. ; EVIDENT, Investigators

Resumen: Background: This study evaluates the effectiveness of adding a diet smartphone application to standard counseling to modify dietary composition over the long term (12 months).
Methods: A randomized, controlled, multicenter clinical trial was conducted involving the participation of 833 subjects from primary care clinics (415 to the intervention (counseling + application) group (IG) and 418 to the control (counseling) group (CG)). Both groups were counseled about a healthy diet and physical activity. For the 3-month intervention period, the IG was also trained to use a diet smartphone application that involved dietary self-monitoring and tailored feedback. Nutritional composition was estimated using a self-reported food frequency questionnaire.
Results: An analysis of repeated measures revealed an interaction between the group and the percentages of carbohydrates (p = 0.031), fats (p = 0.015) and saturated fats (p = 0.035) consumed. Both groups decreased their energy intake (Kcal) at 12 months (IG: -114 (95% CI: -191 to -36); CG: -108 (95% CI: -184 to -31)). The IG reported a higher percentage intake of carbohydrates (1.1%; 95% CI: 0.1 to 2.0), and lower percentage intakes of fats (-1.0%; 95% CI: -1.9 to -0.1) and saturated fats (-0.4%; 95%CI: -0.8 to -0.1) when compared to the CG.
Conclusions: Better results were achieved in terms of modifying usual diet composition from counseling and the diet smartphone application compared to counseling alone. This was evaluated by a self-reported questionnaire, which indicated an increased percentage intake of carbohydrates, and decreased percentage intakes of fats and saturated fats.

Idioma: Inglés

DOI: 10.3390/nu10101473

Año: 2018

Publicado en: Nutrients 10, 10 (2018), 1473 [16 pp]
ISSN: 2072-6643

Factor impacto JCR: 4.171 (2018)

Categ. JCR: NUTRITION & DIETETICS rank: 16 / 86 = 0.186 (2018) - Q1 - T1

Factor impacto SCIMAGO: 1.493 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/FIS/PI12-01474
Financiación: info:eu-repo/grantAgreement/ES/FIS/PI13-00058
Financiación: info:eu-repo/grantAgreement/ES/FIS/PI13-00618
Financiación: info:eu-repo/grantAgreement/ES/FIS/PI13-01526
Financiación: info:eu-repo/grantAgreement/ES/FIS/PI13-01635
Financiación: info:eu-repo/grantAgreement/ES/FIS/PI13-02528
Financiación: info:eu-repo/grantAgreement/ES/ISCIII/RETICS-RD12-0005
Financiación: info:eu-repo/grantAgreement/ES/ISCIII/RETICS-RD16-0007

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)