Table 2 Summary of selected intervention studies

Arao et al. (2007) Non-randomised Control trial

· 177 men with risk factors for chronic disease

Primary:

Intervention - LiSM-PAN Group (individual counselling based on stages of change and environmental and social support, work- and home-based)

Control group (Standard Conventional Healthcare (SCH))

6 mths

· LiSM PAN group: showed significant positive changes in leisure time exercise energy expenditure (LEEE) (mean inter-group difference: 400.6 kcal/week, 95% CI: 126.1, 675.0 kcal/week).

Japan

· Wt 68.3 kg (+/- 10.1)

· leisure time exercise energy expenditure (LEEE)

· Individual counselling: 6 month program based on stages of change. 15 mins of one-on-onecounselling on PA and dietary goals. PA goal was specific number of steps/day based on stage of change. Those already active/maintaining given additional PA goals. Structured counselling given by trained professionals

· Generic printed materials on exercise, diet and cooking provided

· No mean inter-group differences reported for dietary habits. (p= 0.432)

· Ht 166.2 cm (+/- 6.1)

· Secondary:

· Environmental and social support: walking course and exercise facilities installed at workplace, caloric content of lunch menu displayed at workplace café, providing better nutrition through consultation with café manger.

· no counselling nor environmental/social support

· No significant between group difference in changes in dietary fat; fruit and vegetables intakes (0.071-0.238)

· 40-59 years

· VO_2max

· Increasing support from family/at home by encouraging participants to discuss health and strategies to improve health with family, men asked to participate in PA with family/spouse, spouse given printed materials on healthy diet/cooking

· Participants given written feedback and recommendations from results of medical check-up and baseline data.

· Greater decreases in BMI, SBP, LDL in intervention vs. control. [<0.001]

· Intake of fats, fruits and vegetables assessed by FFQ).

Occupational nurse encouraged participants to follow recommendations

· Compliance

·BMI

· Retention rate for LiSM-PAN group program = 95.2%.

· BP

· average rate of compliance was 97.1% in monthly counselling

· Blood glucose

· average achievements of basic target were 86.7% for self-monitoring on the walking steps and 54.7% for controlling dietary targeted activities

· Lipid parameters

Booth et al. (2008)

· 54 free-living, overweight or obese males

Primary:

WELL intervention (Weight-loss; exercise; lower blood pressure and longevity intervention group) delivered face to face + 2 2 telephone calls by trained research staff overseen by dietician

Low Fat group (Based on the healthy weight guide by the National Heart Foundation (2002) – no prescribed food volume given) and delivered face to face + 2 telephone calls by trained research staff overseen by dietician

12 wks

Overall:

Randomised controlled trial

· Mean age 48 years

· Changes in dietary intake of: i) fruit, ii) vegetables, iii) dairy)

· Print based material provided on DASH diet with a weight loss focus.

· Generalised written information in the booklet recommended: a) limit high and full-fat foods, b) consume more fruit, vegetables and other plant based products, c) consume fish and legumes at least twice a week.

· 86% retention rate

Australia

· Other measures

· Daily targets set: Participants required to consume at least 4 serves of vegetables, at least 4 serves of fruit, at least 3 serves of dairy and a maximum of 4 serves (4tspn) MUFA.

· Other recommendations: limit high fat foods, choose low fat or reduced fat products, and use a variety of plant based oils for cooking.

· No Difference in mean weight loss between groups 5-6% of TBW lost.

· BP (taken daily by volunteer)

· Weekly targets set: Participants required to consume 4 serves of nuts and seeds, at least 3 serves of fish, 1 serve of legumes, max 2 serves of red meat.

· Self monitoring through 3-day food diaries completed weekly – each day for 3 consecutive days. Diaries reviewed

· WELL diet achieved a greater Fruit; Vegetable and Dairy intake compared to LG Diet group measured by food group diaries (p<0.01)

· Weight (taken at each face-to-face visit)

· No restriction on rice/pasta/wholegrain bread and lower-salt cereals as long as they were consuming the volume of other foods listed above.

· (-7.6 7.7 mmHg SBP and -5.4 4.9 mmHg DBP) than LF group (-2.1 6.4 mmHg SBP and

· Height - baseline

· Self monitoring through 3-day food diaries completed weekly –each day for 3 consecutive days. Diaries reviewed by study staff.

· 1.0 4.1 mmHg DBP (difference in BP change between groups P = 0.001).

· BMI

Braekman et al (1999)

· 638 middle aged men

Primary:

Low-Fat Dietary Intervention

Control sites (no access to support)

3 mths

· 82% retention rate at 3 months

Randomised controlled trial (4 worksites randomised)

· Mean age 43.7 (+/-6.6)

· Dietary Habits (24 hr food record)

· Participants informed of baseline screening measures at 2 weeks through individual counselling session and informed of personal risk factor profiles

· Provided written summary of risk factor profile with nil dietary education/information provided. Exception for those with abnormal values who were referred to their GP.

· Significant reduction in total energy and total fat intake in the intervention group (p<0.05) but no difference for percent of energy from types of fat.

Belgium

· Mean BMI 26.5 kg/m²

· Serum Lipid levels

· Mass media used within Intervention sites to stress the link between Cholesterol and heart disease and the role of a low fat diet.

· Intervention group increased protein and carbohydrate more than the control (p<0.05)

· Secondary:

· Poster displays and leaflets providing strategies on how to reduce dietary fat provided at intervention sites

· BMI increased by 0.3 kg/m² in the intervention group vs. controls (p<0.001)

· (Self administered Health Questionnaire (smoking; PAL and medical history)

· Video outlining importance of reducing blood cholesterol by reducing dietary fat intake presented with question and answer time at a worksite safety meeting

· Nutrition knowledge significantly greater in the intervention groups (p<0.001) No significant effect for total cholesterol between groups

· Nutrition knowledge (10-item questionnaire)

· Participants offered several non-compulsory dietician-led 2 hour dietary group education sessions at the worksite out of work hours

· HDL cholesterol increased in the control group compared to intervention group (p<0.001)

· WHR

· Summary newsletter provided at the end of the study to reinforce dietary messages

· BMI

Leslie et al. (2002)

· 122 overweight/ obese males

Primary

Energy Deficit diet (ED) (a 2512 kJ (600 kcal deficit)with individualized energy prescriptions

Generalised low calorie diet (6279 kJ=1500 kcal)

24 wks

· Weight loss significant in both ED and GLC groups but no difference between groups in weight loss or maintenance.

(12 wks intervention + 12 wk maintenance)

Randomised controlled trial

· 18-55 years

· Weight loss

1. ED with meat

3. GLC (general low calorie) meat

· No effect of meat vs no meat on weight loss or biochemical measure between groups

United Kingdom

· Weight loss maintenance

2. ED no meat

4. GLC no meat

· Significantly more attrition from the GLC group than the ED group.

· Secondary

All attended initial dietary consult (60 minute) delivered by dietician and face-to-face reviews every 2 weeks for 20 minutes for first 12 weeks.

· 69% Retention at 24 weeks.

All groups underwent 12 weeks weight loss followed by 12 week maintenance phase

All contacted by email at 2 week intervals and self reported anthropometric and dietary information requested.

· Lipids (plasma)

· Dietary Habits