Ā | Healthy eating outcomes | |||
---|---|---|---|---|
Study | Measures for outcomes | Effect | No effect | Effect on social inequalities in diet |
Interventions focused on disadvantaged populations | ||||
Constante Jaime P, et al. 2006 [31] | % FV intake in respect to total food energy purchased before and after the intervention | The % increased 2.58% | ā | ā |
Lucumi DI, et al. 2006 [33] | Intake of FV | Vegetables or salad intake increased from 44 to 65% | Fruit intake increased from 55 to 56% (pā=ā0.87) | ā |
White SC, et al. 2006 [34] | Intake of 4 or more servings of FV/day | FV intake of 4 or more servings/day decreased from 45 to 2% in Panama and from 45 to 19% in Trinidad and Tobago | ā | ā |
Vio F, et al. 2011 [32] | Changes in food behavior | Skim milk and whole bread intake increased from 0.2Ā day/week to 0.4Ā day/week and 0.6Ā day/week to 1.6Ā day/week respectively in intervention group | FV intake did not significantly increase after intervention | ā |
Interventions addressing the entire population | ||||
Zammit N, et al. 2015 [36] | Intake ā„5 servings of FV/day | FV intake increased from 29 to 43% in low & middle SES and from 40 to 61% in middle & high SES participants in intervention group | ā | ā |
FV intake increased from 46 to 69% in the low & middle SES participants and from 56 to 70% in the middle & high SES participants in control group | Ā | |||
Bhiri S, et al. 2015 [37] | Intake ā„5 servings of FV/day | FV intake increased from 42 to 55% in intervention group of medium SES employees, and from 45 to 55% in intervention group of office staff employees | FV intake increased from 49 to 51% in intervention group of low SES employees (pā=ā0.43), and from 48 to 51% in intervention group of worker employees (pā=ā0.20) | ā |
Sadeghi M, et al. 2011 [35] | Changes in food behavior (dietary index) | Global dietary index decreased from 1.03āĀ±ā0.28 to 0.80āĀ±ā0.30 in homemakers and from 1.12āĀ±ā0.26 to 0.82āĀ±ā0.32 in working women | ā | ā |