The BETTER DietStudy
In a large randomized international study, we will assess whether 4-minute information about a heart-friendly diet have the same effect as individually adapted 60-minute dietary guidance.
Project Manager
PhD fellow
ABOUT THE PROJECT
Patients with inflammatory joint disease have a significantly increased risk of cardiovascular disease. The most important risk factor for cardiovascular disease is cholesterol, where the first recommended preventive measure is to lower cholesterol levels through a heart-healthy diet. Traditionally, clinical nutritionists provide such dietary guidance, but there are not enough resources to refer everyone who needs such advice to a clinical nutritionist. In a pilot study, a 4-minute short information session on a heart-healthy diet given by a physician produced comparable changes in diet and cholesterol values as individually tailored 60-minute dietary guidance by a clinical nutritionist.
In a large randomized international study, we will assess whether 4-minute short information sessions about heart-healthy diets have the same effect on changes in cholesterol levels, changes in diet and environmental impact as individually adapted 60-minute dietary guidance.
WHO CAN JOIN?
Patients with rheumatoid arthritis, spondyloarthritis and psoriatic arthritis are recruited from the Preventive Rheumatic Heart Disease Clinic at Diakonhjemmet Hospital and from the Department of Rheumatology at Umeå University Hospital in Sweden.
The study is ongoing.
WHAT DOES THE STUDY INVOLVE?
The project is a randomized, controlled study with two groups, both receiving dietary guidance. At the start, patients complete a dietary questionnaire (SmartDiet form) and have their weight, height and blood samples taken. The patients are then randomly assigned to one of two groups:
- 4-minute brief information provided by a doctor
- 60-minute individually tailored 60-minute dietary guidance by a clinical nutritionist
After 8 weeks, patients will again complete the SmartDiet form about diet and weight, height and blood tests will be taken. At the second visit, those participants who received brief dietary guidance will be offered extended dietary guidance by a clinical nutritionist. Finally, analyses will be made on the carbon footprint of the various interventions with regard to resources, dietary changes and health services.