Promotion of plant based foods to reduce risk of chronic disease.

摘要

The aim of this dissertation was to investigate the relationship between produce consumption and chronic disease risk. It was hypothesized that consumption of flavonoids can result in an increase in behavioral, dietary, and biochemical markers believed to have an inverse association with one's risk for chronic disease. To test this hypothesis, two research investigations were completed. In the first project, four methods for assessment of antioxidant capacity (whole plasma conjugated diene formation, LDL oxidation susceptibility, ferric reducing ability of plasma, and oxygen radical absorbance capacity) were used in a randomized, double blind, crossover study to determine the acute antioxidant protection imparted by the isoflavone component of soy. Repeated measures analysis of variance showed significant differences (p ≤ 0.05) within treatments over time in the oxygen radical absorbance capacity assay. There was a trend toward increased oxygen radical absorbance capacity after consumption of soy protein with trace isoflavones (soy > soy + isoflavones > total milk protein). In the second project, a stages of change based intervention was used to determine whether implementation of a "Contract for Change" goal setting exercise enhanced the effectiveness of EFNEP/FSNEP programs to increase fruit and vegetable consumption in low-income women. Participants were recruited and randomly assigned to one of three groups: (1) The Control Group received a series of lectures discussing money management in relation to overall better health. (2) The Education Group received the "Food Guide Pyramid" lecture series currently used by EFNEP/FSNEP. (3) The Contract Group also received the "Food Guide Pyramid" lectures. In addition, this group completed a "Contract for Change" goal setting exercise at the initial meeting, and was reminded of their personal dietary goals at subsequent lectures. In comparison to the control group, the contract group made significant advances toward acceptance of vegetable consumption (p ≤ 0.05). No significant differences were observed between the three groups for fruit, vegetable or flavonoid consumption. The results of this dissertation show that consumption of a plant based diet may help to reduce chronic disease risk and that nutrition education can be an effective means by which to advance at risk populations toward accepting dietary change.