Poster Topical Area: Methods and Protocols

Location: Hall D

Poster Board Number: 690

P15-029 - Determining the average nutrient profile from snack composition in the UK for development of a control in dietary snack intervention studies.

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: Randomized controlled trials (RCT) of snacking interventions should administer a control that delivers the average nutrient profile from snack intake in the relevant population and therefore exerts neutral effects over the intervention period. The aims of this study were: 1) to calculate the average nutrient profile of snacks consumed by UK adults; 2) to develop a control snack product with this profile for use in future dietary intervention trials; and 3) to conduct a feasibility study to verify that consumption of the control snack did not change serum lipid levels and body composition.


Methods:
The snack nutrient profile was calculated by identifying snack foods from the UK National Diet and Nutrition Survey (NDNS) rolling program 2008/9 – 2011/12 in adults. Mean % energy contribution of each snack product was calculated to give the average nutrient intake from snacks in the UK to develop control snack muffins. These were consumed for 3 weeks by 9 healthy volunteers in a feasibility study (20% energy requirements in place of all other snacks). Measures of body composition and serum lipid profile were taken at baseline and endpoint. The muffins were then applied as control snacks in a RCT investigating the cardiometabolic health effects of almond snacks over 6 weeks (The ATTIS trial, NCT02907684).


Results:
The average nutrient profile (% energy) from snacks in the UK is: 55% carbohydrate, 36% total fat, (14% saturated fat), 23% sugar and 10% protein. Feasibility study and interim ATTIS trial results showed no significant changes in plasma lipids or body composition (pre- versus post-intervention outcome variables by paired T-test; see table 1).


Conclusion:
This systematic and detailed analysis of UK snack nutrient profiles provides an approach for designing a control intervention that can be applied to future snack intervention studies.



Funding Source: Almond Board of California
Table 1

CoAuthors: Vita dikariyanto – King's College London; Lucy Francis – King's College London; Momena Rokib – King's College London; Sarah Berry – King's College London; Wendy Hall – King's College London

Leanne Smith


King's College London
London, England, United Kingdom