Data
Year of publication
2019
Kind
Quantitative
Design
Longitudinal, RCT
Classification
Other (adapted from NOVA)
Country studied
Italy
Data
Primary
Data collected
N/A
Study setting
Household, laboratory
Age group of participants
Adults/Mean = 53,5 ± 6,9
Participant sex
Mixed
Target population
General
Sample size
n= 159 (participants)
Metabolic and psychological effects of short-term increased consumption of less-processed foods in daily diets: A Pilot Study
goal
Evaluate whether the consumption of locally produced food without additives might have a positive effect on known risk factors for non-communicable diseases (NCDs) such as hypertension, and levels of fasting glucose and visceral adipose tissue (VAT). Attention was focused on various types of cheese, sausages, fresh pasta, pastries, biscuits and chocolate without additives tomake them palatable and durable for transport.
Results
Data for 159 subjects (89 in group 1, 70 in group 2) were analyzed. Baseline evaluations did not differ between groups. At 6 months, HOMA scores and fasting glucose levels were lower in group1 than in group 2 (P < 0.01). Also, in group 1, VAT (P = 0.006), systolic blood pressure (P = 0.001) and BDI-II score (P = 0.0005) were decreased, whereas serum fasting glucose (P = 0.04) and C-peptide (P = 0.03) levels, and diastolic blood pressure (P = 0.02), were increased in group 2. Conclusion : Consumption of the locally produced food under study improved some of the major riskfactors for NCDs after 6 months.
Authors
Migliaretti G, Ame C, Ciullo S, et al.
Log
Diabetes & Metabolism
DOIs