干预对餐厅健康供应和过敏性食品管理的影响:一项并行随机对照研究
Lucia Tarro1, Floriana Mandracchia1, Judit Queral1,2
1Functional Nutrition, Oxidation, and Cardiovascular Diseases Group (NFOC-Salut), Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, 43201 Reus, Spain.
Nutrients
|December 9, 2023
概括
一家餐厅的干预改善了菜单质量,加强了对地中海饮食的坚持,改善了对质和食物过敏的管理. 这项研究提供了对更健康的户外饮食选择的见解.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
- 食品服务管理管理.
背景情况:
- 越来越多的户外用餐消费需要评估餐厅的做法.
- 越来越多的食物过敏和不耐受症需要在食品服务环境中改进管理.
研究的目的:
- 评估干预措施对餐厅健康产品和食物过敏/不耐受管理的影响.
- 评估地中海饮食遵守和质管理标准的变化.
主要方法:
- 一个为期12个月的并行受控试验,涉及10个对照和8个干预餐厅.
- 测量结果包括遵守地中海饮食 (AMed) 和质管理 (SMAP) 标准,交通信号灯排名,营养素和过敏原含量.
- 随机对照试验设计,将干预效应与对照组进行比较.
主要成果:
- 干预组在四个AMed标准中显示≥25%的改善,在四个SMAP标准中显示≥50%的改善.
- 干预组中平均SMAP标准 (p=0.021) 和交通信号灯等级,营养素和过敏原的显著改善.
- 对照组显示增加了没有添加糖的乳制品甜点,但减少了蔬菜/豆类第一道菜 (p < 0.05).
结论:
- 干预措施对菜单质量产生了积极的影响,促进了地中海饮食模式.
- 该研究表明,它对餐厅中的谷蛋白和食物过敏/不耐受症管理有有益影响.
- 结果表明,这种干预措施有效地改善了食品服务环境中的营养质量和安全性.
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