Intensive dietary intervention promoting the Mediterranean diet in people with high cardiometabolic risk: a non-randomized study

Grimaldi, Michela; Ciano, Ornella; Manzo, M; Rispoli, Mandy; Guglielmi, Maria Domenica; Limardi, A; Calatola, P.; Lucibello, M; Pardo, Sabrina; Capaldo, Brunella; Riccardi, Gabriele

doi:10.1007/s00592-017-1078-7

Cited by 11 publications

(9 citation statements)

References 25 publications

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“…We focused the report on 27 articles as shown in the PRIMA diagram [ 25 - 51 ]; 13 of these studies were carried out in Spain [ 26 - 28 , 33 , 35 , 38 , 41 , 44 - 46, 48, 49, 51 ], 3 studies were carried out in the USA [ 25 , 31 , 47 ], 3 studies were carried out in Italy [ 30 , 36 , 40 ], 4 studies were carried out in other European Union countries [ 32 , 34 , 39 , 50 ] and 4 studies were carried out in Australia [ 29 , 37 , 42 , 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…Grimaldi et al . [ 36 ] tested the efficacy and the drop-out rate of a 3-month dietary intervention based on MD (including a subgroup of diabetic patients) for body weight and cardiometabolic risk factors among 116 reporting CV risk. After the intervention, body weight decreased significantly in MD and control groups (p < 0.001) even if the intervention group showed a significant higher reduction in weight, plasma glucose, triglycerides and blood pressure and an increase in HDL cholesterol than the control group.…”

Section: Resultsmentioning

confidence: 99%

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Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review

Ventriglio¹,

Sancassiani²,

Contu³

et al. 2020

CPEMH

111

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Mediterranean Diet (MD) is currently considered one of the most healthy dietary models worldwide. It is generally based on the daily intake of fruit and vegetables, whole grains, legumes, nuts, fish, white meats, and olive oil. It may also include moderate consumption of fermented dairy products, a low intake of red meat, and red/white wine during the main course. Even if the effect of MD on cancer prevention as well as on human metabolic and cardiovascular balance has been discussed, including the quality of life of the exposed population, the putative effects on mental health are still not properly investigated. This narrative review reports on some emerging pieces of evidence on the possible impact of MD on general health and the outcome of psychiatric disorders (e.g., major depression, anxiety) and encourages further studies to test the benefits of healthy food selection on the health of the general population.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review

Ventriglio¹,

Sancassiani²,

Contu³

et al. 2020

CPEMH

111

View full text Add to dashboard Cite

show abstract

“…The majority (n=29) of the articles were published between 2011 and 2021 ( 32 , 34 – 36 , 38 , 40 – 46 , 49 – 51 , 53 – 66 ). Study designs were primarily pre-post studies (n=20) ( 33 – 35 , 38 – 40 , 43 , 44 , 47 – 51 , 55 – 57 , 59 , 60 , 65 , 67 ), followed by randomised control trial (n=15) ( 37 , 41 , 42 , 45 , 46 , 52 , 53 , 58 , 61 – 64 , 66 , 68 , 69 ) and quasi-experimental studies (n=4) ( 31 , 32 , 36 , 54 ). Program duration ranged from 2 weeks to 2 years, and the number of classes ranged from 1 to 20 classes (Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Program duration ranged from 2 weeks to 2 years, and the number of classes ranged from 1 to 20 classes (Table 1 ). A majority of the educators were reported to be a dietitian and/or nutritionist (n=17) ( 31 , 32 , 35 , 42 , 43 , 47 – 51 , 55 , 57 , 61 – 63 , 67, 69), a registered nurse and/or trained educator (n=10) ( 33 , 34 , 37 , 44 , 45 , 52 , 53 , 58 , 60 , 64 ). Thirteen studies did not report the qualifications of the class instructor ( 36 , 38 – 41 , 46 , 54 , 56 , 58 , 59 , 65 , 66 , 68 ).…”

Section: Resultsmentioning

confidence: 99%

“…This review identified 16 culinary nutrition education programs that were specifically designed for older adults aged ≥ 51 years ( 35 , 36 , 39 , 40 , 51 , 54 – 56 , 58 – 60 , 64 , 66 , 67 , 69 ) and 23 that were not specifically designed for older adults but included them in a broader population group ( 31 – 34 , 37 , 38 , 41 – 50 , 52 , 53 , 57 , 61 – 63 , 65 , 68 ). Sample size ranged from 8 to 2519 participants, with the majority having less than 100 participants.…”

Section: Resultsmentioning

confidence: 99%

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Culinary Nutrition Education Programs in Community-Dwelling Older Adults: A Scoping Review

Alghamdi

Burrows

Barclay

et al. 2023

The Journal of nutrition, health and aging

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Background Culinary nutrition education programs are increasingly used as a public health intervention for older adults. These programs often integrate nutrition education in addition to interactive cooking workshops or displays to create programs suitable for older adults’ needs, ability and behaviour change. Synthesising the existing literature on nutrition education and interactive cooking programs for older adults is important to guide future program development to support healthy ageing. Objectives To determine the extent of published literature and report the characteristics and outcomes of interactive culinary nutrition education programs for older adults (> 51 years). Design This scoping review followed the PRISMA-ScR guidelines recommended for reporting and conducting a scoping review. Methods Five databases were searched of relevant papers published to May 2022 using a structured search strategy. Inclusion criteria included: older adults (≥ 51 years), intervention had both an interactive culinary element and nutrition education and reported dietary outcome. Titles and abstracts were screened by two reviewers, followed by full-text retrieval. Data were charted regarding the characteristics of the program and outcomes assessed. Results A total of 39 articles met the full inclusion criteria. The majority of these studies (n= 23) were inclusive of a range of age groups where older adults were the majority but did not target older adults exclusively. There were large variations in the design of the programs such as the number of classes (1 to 20), duration of programs (2 weeks to 2 years), session topics, and whether a theoretical model was used or not and which model. All programs were face-to-face (n= 39) with only two programs including alternatives or additional delivery approaches beside face-to-face settings. The most common outcomes assessed were dietary behaviour, dietary intake and anthropometrics. Conclusion Culinary nutrition education programs provide an environment to improve dietary habits and health literacy of older adults. However, our review found that only a small number of programs were intentionally designed for older adults. This review provides a summary to inform researchers and policy makers on current culinary nutrition education programs for older adults. It also recommends providing face-to-face alternatives that will be accessible to a wider group of older adults with fewer restrictions.

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The Role of the Mediterranean Dietary Pattern on Metabolic Control of Patients with Diabetes Mellitus: A Narrative Review

Tosatti

Alves

Gomes

2020

Advances in Experimental Medicine and Biology

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Intensive dietary intervention promoting the Mediterranean diet in people with high cardiometabolic risk: a non-randomized study

Abstract: A 3-month intensive dietary intervention inspired to the traditional MD produced greater and more durable weight loss and improvement in cardiometabolic risk profile than the conventional intervention.

Cited by 11 publications

References 25 publications

Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review

Mediterranean Diet and its Benefits on Health and Mental Health: A Literature Review

Culinary Nutrition Education Programs in Community-Dwelling Older Adults: A Scoping Review

The Role of the Mediterranean Dietary Pattern on Metabolic Control of Patients with Diabetes Mellitus: A Narrative Review

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