Personalized Coupons, Recipes and Education Helped Shoppers Make Healthier Food Purchases

we are interested in scaling this work so it can reach more US adults and help them improve their diet quality and diet-related health.

WeightControl.com Interview with:
Maya Vadiveloo, PhD, RD
Assistant Professor
Nutrition and Food Sciences
University of Rhode Island

Dr.  Vadiveloo

WeightControl.com:  What is the background for this study?  What are the main findings?

Response: We conducted this study with the goal of helping people make healthier dietary choices while at the grocery store. We know that food companies use personalized messages and discounts that prompt people to buy unhealthy foods. We tested whether similar approaches could be used to encourage people to buy healthier foods by sending people 2 personalized, healthy food coupons each week to make these foods more affordable. We also wanted our recommendations to reflect people’s dietary preferences, so we only sent people coupons that aligned with preferences they told us at the beginning of the study .

The coupons were directly linked to people’s loyalty cards and they also received a brief nutrition message and recipe via email every week.

Overall, we found that people liked the personalized healthy food incentives, that it prompted them to purchase more healthy foods, and improved the overall diet quality of their grocery purchases.

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Fried Foods Linked to Cardiovascular Disease

WeightControl.com Interview with:

Fulan Hu
School of Public Health
Shenzhen University Health Science Center
Shenzhen, Guangdong
People’s Republic of China

WeightControl.com:  What is the background for this study?  What are the main findings?

Response: Increasing number of studies has explored the association of fried food consumption and risk of cardiovascular events and all-cause mortality. However, the association remains contradictory and dose–response association is unknown.

In this meta-analysis, we found that total fried food consumption was significantly associated with increased risk of major cardiovascular events, coronary heart disease, and heart failure. A linear association was observed for the relation of fried food consumption and major cardiovascular events, coronary heart disease, and heart failure.

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