Data

Year of publication

2019

Type

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 participant

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.

Journal

Diabetes & Metabolism

DOI