Effects of a healthier snack on snacking habits and glycated Hb (HbA1c): a 6-week intervention study

• Published in: British journal of nutrition 2016-12, Vol.116 (12), p.2169-2174
• Main Authors: Yan, Mary R., Parsons, Andrew, Whalley, Gillian A., Rush, Elaine C.
• Format: Article
• Language: English
• Subjects: Adult; Aged; Behaviour, Appetite and Obesity; Diet - adverse effects; Diet - ethnology; Eating behavior; Feeding Behavior - ethnology; Female; Food Preferences - ethnology; Food supply; Fruit; Glycated Hemoglobin A - analysis; Glycemic Index; Healthy Diet - ethnology; Hemoglobin; Humans; Hyperglycemia - ethnology; Hyperglycemia - etiology; Hyperglycemia - metabolism; Hyperglycemia - prevention & control; Insulin Resistance - ethnology; Male; Middle Aged; New Zealand; Nutrition; Nuts; Patient Compliance - ethnology; Phoeniceae; Prunus dulcis; Public health; Self Report; Snack foods; Snacks - ethnology; Time Factors
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114516004372

Dietary behaviour modification may change eating habits and reduce the impact of poor nutrition. This study aimed to evaluate the effects of daily consumption of a healthier snack bar on snacking habits and glycated Hb (HbA1c) within a 6-week intervention. In all, twenty-eight participants were randomly allocated to two groups to either consume the bars as the main snack for 6 weeks (n 14) or receipt of the bars was delayed for 6 weeks (n 14) following a stepped-wedge design. All participants had HbA1c concentrations measured at weeks −1, 0, 4, 6, 10 and 12. A short dietary habits questionnaire was self-completed at weeks 0, 6 and 12. Participants consumed the bars they received instead of other snacks, and found that the healthier snack bar was acceptable as part of their daily dietary pattern. Over the 12 weeks, there was a significant reduction in intake of biscuits, cakes and pies (approximately 2 servings/week, P