A workplace feasibility study of the effect of a minimal fruit intervention on fruit intake

Abstract

Objective: The main purpose of the study was to investigate the feasibility of using workplaces to increase the fruit consumption of participants by increasing fruit availability and accessibility by a minimal fruit programme. Furthermore, it was investigated whether a potential increase in fruit intake would affect vegetable, total energy and nutrient intake. Design: A 5-month, controlled, workplace study where workplaces were divided into an intervention group (IG) and a control group (CG). At least one piece of free fruit was available per person per day in the IG. Total fruit and dietary intake was assessed, using two 24 h dietary recalls at baseline and at endpoint. Setting: Eight Danish workplaces were enrolled in the study. Five workplaces were in the IG and three were in the CG. Subjects: One hundred and twenty-four (IG, n 68; CG, n 56) healthy, mainly normal-weight participants were recruited. Results: Mean daily fruit intake increased significantly from baseline to endpoint only in the IG by 112 (SE 35) g. In the IG, mean daily intake of added sugar decreased significantly by 10?7 (SE 4?4) g, whereas mean daily intake of dietary fibre increased significantly by 3?0 (SE 1?1) g. Vegetable, total energy and macronutrient intake remained unchanged through the intervention period for both groups. Conclusions: The present study showed that it is feasible to increase the average fruit intake at workplaces by simply increasing fruit availability and accessibility. Increased fruit intake possibly substituted intake of foods containing added sugar. In this study population the increased fruit intake did not affect total energy intake.

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“…In the present workplace intervention the overall aim was to increase fruit intake by making it freely available and accessible to intervention participants, no other information was made available [24]. The focus on increasing fruit intake in this dietary intervention was because of the known health benefits of fruit consumption, particularly in terms of the inverse association between fruit intake and body weight [25].…”

The application of an occupational health guideline reduces sedentary behaviour and increases fruit intake at work: results from an RCT

“…This change is relevant according to the WHO, who states that there is convincing evidence that a diet high in fruit and vegetables reduces the risk of obesity, diabetes and cardiovascular disease 4. More recently, others have shown that a minimal intervention, such as providing free fruit at the workplace, increases average fruit intake44 and may decrease body weight 45. As fruit consumption has declined in the Netherlands,18 we recommend increasing workplace fruit availability and accessibility as an effective low-cost alternative in the guideline besides education and counselling.…”