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Changes in Food Group and Nutrient Intakes Following a DNA‐based Dietary Advice Intervention for Sodium Intake
Author(s) -
Nielsen Daiva,
ElSohemy Ahmed
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.lb307
Subject(s) - medicine , micronutrient , nutrient , sodium , randomized controlled trial , saturated fat , low sodium , food group , environmental health , zoology , food science , cholesterol , biology , chemistry , ecology , organic chemistry , pathology
A recent randomized controlled trial demonstrated that DNA‐based dietary advice improved dietary compliance to sodium recommendations to a greater extent than general dietary recommendations. While sodium intake is a public health concern, little is known about changes to diet quality when individuals reduce their sodium intake. The objective of the present study was to investigate changes in food group and nutrient intakes following dietary sodium reduction. Subjects aged 20–35 years (n=138) completed a baseline food frequency questionnaire (FFQ) and were randomized to an intervention (I) or control (C) group. Those in the I group were genotyped for the angiotensin‐I converting enzyme ( ACE ) gene, which is associated with salt‐sensitive hypertension, and were given DNA‐based advice for sodium intake based on their ACE genotype. The C group was given a general recommendation for sodium intake without genetic information. Another FFQ was collected 12 months after the intervention. General linear models with a Tukey‐Kramer post‐hoc test for multiple comparisons were conducted to examine changes in intakes of food groups and dietary intakes of macronutrients and micronutrients. Compared to the C group, subjects in the I group who carried the risk version of ACE significantly reduced their intake of meat and alternatives (servings/day) (‐0.34 ± 0.13 [I] vs. 0.13 ± 0.16 [C], p=0.04). Significant reductions were also observed for intakes of cholesterol (mg/day) (‐32.9 ± 17.9 [I] vs. 14.4 ± 20.9 [C], p=0.04) and fiber (g/day) (‐0.8 ± 1.5 [I] vs. 3.1 ± 1.8 [C], p=0.01). These results demonstrate the effect of dietary sodium reduction on other aspects of diet quality.