Design of a Mediterranean Exchange List Diet Implemented by Telephone Counseling
Design of a Mediterranean Exchange List Diet Implemented by Telephone Counseling
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DOI：
10.1016/j.jada.2008.09.006
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发表时间：
2008-12-01
影响因子：
--
通讯作者：
Sen, Ananda
中科院分区：
文献类型：
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作者：
Djuric, Zora;Vanloon, Glee;Sen, Ananda
希腊-地中海饮食模式有两个不同的方面，相对于美国的平均摄入量：单不饱和脂肪的高摄入量和水果和蔬菜的高摄入量。该研究的目的是开发和测试一种可用于未来乳腺癌预防临床试验的希腊-地中海饮食交换列表。在2004年至2005年期间，共有69名年龄在25岁至59岁之间的妇女被随机分为两组，一组继续自己的日常饮食，另一组遵循干预饮食6个月。干预目标是将通常的脂肪摄入量减少一半左右，并用橄榄油和其他高单不饱和脂肪酸食物取代这些脂肪;根据能量摄入量，将水果和蔬菜摄入量增加到7至9份/天;每天至少食用一份烹饪草药和专辑蔬菜。注册营养师提供交换目标和个性化的电话咨询，饮食是使用专门为这项研究开发的地中海交换清单自行选择的。通过7天食物记录评估饮食变化。结果表明，咨询使用地中海交换列表是有效的大饮食变化相对于非干预组。重复测量方差分析表明，膳食单不饱和脂肪增加了48%，总脂肪摄入量没有明显变化，水果和蔬菜摄入量从4.0份/天增加到8.6份/天（P < 0.05）。
A Greek-Mediterranean dietary pattern has two distinct aspects that differ relative to average intakes in the United States: a high intake of monounsaturated fats and a high intake of fruit and vegetables. The purpose of the study was to develop and test an exchange list Greek-Mediterranean diet that could be used in future clinical trials of breast cancer prevention. A total of 69 women, ages 25 to 59 years, were randomized to either continue their own usual diet or follow an intervention diet for 6 months during 2004 through 2005. Intervention goals were to decrease usual fat intakes by about half and to replace those fats with olive oil and other high-monounsaturated fatty acid foods; increase fruit and vegetable intakes to 7 to 9 servings/day, depending on energy intake; and consume at least one serving per day each of culinary herbs and album vegetables. Registered dietitians provided exchange goals and individualized telephone counseling, and diets were self-selected using a Mediterranean exchange list developed specifically for this study. Changes in diet were assessed by 7-day food records. Results demonstrated that counseling using the Mediterranean exchange list was effective for large dietary changes relative to the nonintervention group. Repeated measures analysis of variance indicated a statistically significant 48% increase in dietary monounsaturated fat with no appreciable change in total fat intake, and a significant increase in fruit and vegetable intake from 4.0 to 8.6 servings/day (P < 0.05).