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oai:riubu.ubu.es:10259/50012021-11-10T09:53:33Zcom_10259_4996com_10259_3989com_10259.4_106com_10259_2604col_10259_4999

Recio Rodríguez, José I. Agudo Conde, Cristina Calvo Aponte, Maria J. . González Viejo, Natividad . Fernández Alonso, Carmen Mendizábal Gallastegui, Nere . Rodríguez Martín, Beatriz . Maderuelo Fernández, José A. Rodríguez Sánchez, Emiliano Gómez Marcos, Manuel A. García Ortiz, Luis On Behalf of the EVIDENT Investigators diet smartphone applications diet records dietary fats dietary carbohydrates general population Background: This study evaluates the effectiveness of adding a diet smartphone application to standard counseling to modify dietary composition over the long term (12 months). Methods: 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. Results: An analysis of repeated measures revealed an interaction between the group and the percentages of carbohydrates (p = 0.031), fats (p = 0.015) and saturated fats (p = 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. Conclusions: 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 2018-11-08 2018-11-08 2018-10 info:eu-repo/semantics/article 2072-6643 http://hdl.handle.net/10259/5001 10.3390/nu10101473 eng Nutrients. 2018, V. 10, n. 10, 1473 https://doi.org/10.3390/nu10101473 info:eu-repo/grantAgreement/MICINN/PI13-00618 info:eu-repo/grantAgreement/MICINN/PI13-01526 info:eu-repo/grantAgreement/MICINN/PI13-00058 info:eu-repo/grantAgreement/MICINN/PI13-01635 info:eu-repo/grantAgreement/MICINN/PI13-02528 info:eu-repo/grantAgreement/MICINN/PI12-01474 info:eu-repo/grantAgreement/MICINN/RD12-0005 info:eu-repo/grantAgreement/MICINN/RD16-0007 info:eu-repo/grantAgreement/JCyL/1191-B-15 info:eu-repo/grantAgreement/JCyL/909-B-14 info:eu-repo/grantAgreement/JCyL/770-B-13 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Attribution 4.0 International MDPI