基于社区的成人水果和蔬菜消费干预的meta分析

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Masoumeh Jabbari, Nazli Namazi, Pardis Irandoost, Leila Rezazadeh, Nahid Ramezani-Jolfaie, Mina Babashahi, Samira Pourmoradian, Meisam Barati
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引用次数: 0

摘要

尽管水果和蔬菜具有众所周知的积极作用,但在许多国家,它们的消费量低于推荐值。本研究旨在系统地考察以社区为基础的干预措施对成年人水果和蔬菜消费的影响。为了收集相关出版物,作者于2000年1月至2021年7月检索了PubMed/MEDLINE、Scopus和Web of Science等电子数据库。考虑随机模型,本研究使用加权平均差(WMD)和95%置信区间(CI)分析数据。在1621篇检索到的文献中,有21篇符合纳入标准。总体效应量表明,在试验结束时,教育干预增加了综合水果和蔬菜(WMD: 0.55份/天,95%CI: 0.34, 0.77)和蔬菜(WMD: 0.15, 95%CI: 0.09, 0.21, I2: 33.2%;P = 0.103)。亚组分析基于干预类型(面对面教育与在线干预相比)、地点(以家庭为基础与其他类型的干预相比)、干预持续时间(24周及以上)以及伴随的财政支持,减少了组间异质性。增加水果和蔬菜消费的有效干预方案应该是多成分项目的一部分。据作者所知,没有系统的回顾和荟萃分析提供了以社区为基础的干预措施对成年人水果和蔬菜消费的影响的总结,在这方面也没有固定的结论。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Meta-analysis of community-based interventions on fruits and vegetables consumption in adults
Purpose Despite the well-known positive effects of fruits and vegetables, their consumption in many countries is lower than those recommended. This study aims to systematically examine the effects of community-based interventions on fruits and vegetables consumption in adults. Design/methodology/approach To collect relevant publications, the authors searched electronic databases including PubMed/MEDLINE, Scopus and Web of Science from January 2000 to July 2021. Considering random models, this study analyzed the data using weighted mean differences (WMD) and 95% confidence intervals (CI). Findings Among 1,621 retrieved publications, 21 articles met the inclusion criteria. The overall effect size demonstrated that, at the end of the trials, the educational interventions increased the consumption of aggregated fruits and vegetables (WMD: 0.55 serving/day, 95%CI: 0.34, 0.77), and vegetables (WMD: 0.15, 95%CI: 0.09, 0.21, I2: 33.2%; p = 0.103) in the intervention groups, compared to the control groups. Practical implications The subgroup analyses that were based on the type of interventions (face-to-face education compared to online interventions), location (home-based compared to the other types of interventions) and duration (24 weeks and higher) of interventions, and accompanied financial support reduced between-group heterogeneity. An efficient interventional program on increasing fruits and vegetables consumption should be part of a multi-component project. Originality/value To the best of the authors’ knowledge, no systematic review and meta-analysis has provided a summary of the effects of community-based interventions on fruits and vegetables consumption in adult populations, and there is no fixed conclusion that could be drawn in this regard.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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