PROMOTING LONG TERM DIETARY CHANGE TO REDUCE CVD RISK

描述：因为长期减少饱和脂肪对 心血管和整体健康，以下领域的国家专家 心血管疾病、营养和肥胖已经确定了 开发新的行为策略以促进长期饮食 变化作为一个至关重要的研究领域。这项研究的目的 是测试一种新的行为策略的长期有效性， 基于口味的目标设定，这依赖于口味和饮食的作用 适量喜爱高脂肪食物，以尽量减少被剥夺的感觉 和不满足感，从而增加了长期饮食的可能性 变化。研究设计为随机对照实验，共186个 25-74岁的男性和女性的饱和脂肪摄入量超过 超过10%的人将被随机分配到以下三种情况之一：(1) 基于口味的目标设定+标准低脂饮食干预，(2)a 仅标准低脂饮食干预，或(3)仅评估 控制条件。这两种积极的干预措施都将遵循自然 胆固醇教育计划(NCEP)第一步目标。饱和脂肪的摄入量 将通过为期3天的24小时电话饮食召回进行衡量 在基线、干预后(8周)和基线后12个月。 研究参与者将从当地社区招募，并将 代表目标人群中的种族多样性水平。 这项研究的主要目的是确定增加一个 以口味为基础的目标设定策略，以达到标准的低脂干预效果 在12个月时更好地维持饱和脂肪的减少 要么单独进行标准低脂干预，要么只进行评估对照 条件。这项研究的次要目标是检查长期 基于品味的目标设置对另外四组结果的影响 主要兴趣所在。首先，基于品味的目标的长期影响是什么 设定假设的心理中介(即，对 感觉到的剥夺，低脂肪食物的味道，以及吃高脂肪食物 适量)？第二，基于品味的目标的长期影响是什么 设定营养充分性，如重要食物的充足摄入量 总体健康所需的群体(如水果和蔬菜)和饮食 脂肪和胆固醇以外的营养物质(例如，纤维、维生素、 和矿物)？第三，对生理的长期影响是什么？ 与心血管疾病风险相关的结果(即低密度 脂蛋白[低密度脂蛋白]血浆胆固醇、血压和体重指数)？ 第四，对心理结果(即食物)的长期影响是什么 全神贯注、愿意尝试新食物、节制饮食)？

DESCRIPTION: Because long-term reductions in saturated fat are crucial for cardiovascular and overall health, national experts in the areas of cardiovascular disease, nutrition, and obesity have identified the development of new behavioral strategies that promote long-term dietary change as a research area of critical importance. The purpose of this study is to test the long-term effectiveness of a new behavioral strategy, taste-based goal setting, that relies on the role of taste and eating favorite high-fat foods in moderation to minimize feelings of deprivation and dissatisfaction, and, thus, increase the likelihood of long-term dietary change. The study design is a randomized controlled experiment in which 186 men and women age 25-74 years who have an intake of saturated fat of more than 10 percent will be randomized to one of three conditions: (1) a taste-based goal setting + standard low-fat dietary intervention, (2) a standard low-fat dietary intervention alone, or (3) an assessment-only control condition. Both active interventions will follow the Natural Cholesterol Education Program (NCEP) Step I goals. Intake of saturated fat will be measured using 3-day unannounced 24-hour telephone dietary recalls at baseline, post-intervention (eight weeks), and 12 months from baseline. Study participants will be recruited from local communities and will represent the level of ethnic diversity in the target population. The primary aim of this study is to determine whether the addition of a taste-based goal setting strategy to a standard low-fat intervention results in better maintenance of reductions in saturated fat at 12 months than either a standard low-fat intervention alone or an assessment-only control condition. The secondary aims of this study are to examine the long-term effects of taste-based goal setting on four additional sets of outcomes of major interest. First, what are the long-term effects of taste-based goal setting on the hypothesized psychological mediators (i.e., attitudes toward perceived deprivation, the taste of low-fat foods, and eating high-fat foods in moderation)? Second, what are the long-term effects of taste-based goal setting on nutritional adequacy, such as sufficient intake of important food groups needed for overall health (e.g., fruits and vegetables) and dietary nutrients other than fats and cholesterol (e.g., intake of fiber, vitamins, and minerals)? Third, what are the long-term effects on physiological outcomes related to risk of cardiovascular disease (i.e., low density lipoprotein [LDL] plasma cholesterol, blood pressure, and body mass index)? Fourth, what are the long-term effects on psychological outcomes (i.e., food preoccupation, willingness to try new foods, and restrained eating)?