为网上购物者提供特定的饮食建议对购买饱和脂肪的影响:一项随机试验。

Amy Huang, Federica Barzi, Rachel Huxley, Gareth Denyer, Beth Rohrlach, Kathy Jayne, Bruce Neal
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引用次数: 59

摘要

目标:超市行业现在通过互联网上的网上食品购物为许多顾客提供服务。网上购物过程为改变饮食模式提供了一个新的机会。这项研究的目的是评估一个全自动计算机系统对消费者购买饱和脂肪的影响,该系统为消费者的特定购买提供实时建议,推荐饱和脂肪含量较低的食物。设计:本研究为盲法、随机对照试验。环境:研究在澳大利亚新南威尔士州的悉尼进行。参与者:参与者是2004年2月至6月期间使用商业在线互联网购物网站的消费者。干预:被分配到干预组的个人收到了完全自动化的建议,建议从饱和脂肪含量较高的选定产品切换到饱和脂肪含量较低的类似产品。被分配到对照组的参与者收到了关于如何吃低饱和脂肪饮食的一般性建议。结果测量:结果测量是干预组和对照组之间购物篮中饱和脂肪(每100克食物的克数)的差异。结果:共有497名随机参与者,平均年龄40岁,平均每人购物约3人。干预组购买的食品中饱和脂肪含量比对照组低0.66%(95%可信区间0.48 ~ 0.84,p < 0.001)。干预的效果在连续的购物事件中持续存在,两组人购买食物的平均成本没有差异。结论:在网上购物时,向顾客提供的完全自动化的、特定于购买的饮食建议可能会改变食品购买习惯,这可能会对公众健康产生重大影响。由于实现很容易启动和维护,因此该策略可能具有很高的成本效益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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The effects on saturated fat purchases of providing internet shoppers with purchase- specific dietary advice: a randomised trial.

Objectives: The supermarket industry now services many customers through online food shopping over the Internet. The Internet shopping process offers a novel opportunity for the modification of dietary patterns. The aim of this study was to evaluate the effects on consumers' purchases of saturated fat of a fully automated computerised system that provided real-time advice tailored to the consumers' specific purchases recommending foods lower in saturated fat.

Design: This study was a blinded, randomised controlled trial.

Setting: The study was conducted in Sydney, New South Wales, Australia.

Participants: The participants were consumers using a commercial online Internet shopping site between February and June 2004.

Interventions: Individuals assigned to intervention received fully automated advice that recommended specific switches from selected products higher in saturated fat to alternate similar products lower in saturated fat. Participants assigned to control received general non-specific advice about how to eat a diet lower in saturated fat.

Outcome measures: The outcome measure was the difference in saturated fat (grams per 100 g of food) in shopping baskets between the intervention and control groups.

Results: There were 497 randomised participants, mean age 40 y, each shopping for an average of about three people. The amount of saturated fat in the foods purchased by the intervention group was 0.66% lower (95% confidence interval 0.48-0.84, p < 0.001) than in the control group. The effects of the intervention were sustained over consecutive shopping episodes, and there was no difference in the average cost of the food bought by each group.

Conclusions: Fully automated, purchase-specific dietary advice offered to customers during Internet shopping can bring about changes in food purchasing habits that are likely to have significant public health implications. Because implementation is simple to initiate and maintain, this strategy would likely be highly cost-effective.

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