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

This study evaluates the effectiveness of adding a diet smartphone application to standard counseling to modify dietary composition over the long term (12 months). A randomized, controlled, multicenter clinical trial was conducted involving the participation of 833 subjects from primary care clinics...

Full description

Saved in:

Bibliographic Details
Published in:	Nutrients 2018-10, Vol.10 (10), p.1473
Main Authors:	Recio-Rodriguez, Jose I, Agudo Conde, Cristina, Calvo-Aponte, Maria J, Gonzalez-Viejo, Natividad, Fernandez-Alonso, Carmen, Mendizabal-Gallastegui, Nere, Rodriguez-Martin, Beatriz, Maderuelo-Fernandez, Jose A, Rodriguez-Sanchez, Emiliano, Gomez-Marcos, Manuel A, Garcia-Ortiz, Luis
Format:	Article
Language:	eng
Subjects:	Counseling - methods diet Diet - methods Diet Records dietary carbohydrates Dietary Carbohydrates - analysis dietary fats Dietary Fats - analysis Dietary Proteins - analysis Energy Intake Exercise Female general population Humans Male Micronutrients - analysis Middle Aged Mobile Applications Nutrients - analysis Primary Health Care - methods Smartphone smartphone applications Surveys and Questionnaires
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	This study evaluates the effectiveness of adding a diet smartphone application to standard counseling to modify dietary composition over the long term (12 months). 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. An analysis of repeated measures revealed an interaction between the group and the percentages of carbohydrates ( = 0.031), fats ( = 0.015) and saturated fats ( = 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. 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.
ISSN:	2072-6643 2072-6643