Nutritionally complete prepared meal plan to reduce cardiovascular risk factors

A randomized clinical trial

R. Brian Haynes, Penny Kris-Etherton, David A. McCarron, Suzanne Oparil, Alan Chait, Lawrence M. Resnick, Cynthia Morris, Sharon Clark, Daniel C. Hatton, Jill A. Metz, Margaret McMahon, Scott Holcomb, Geoffrey W. Snyder, F. Xavier Pi-Sunyer, Judith S. Stern

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Objective: To compare a nutritionally complete prepared meal plan that meets national dietary guidelines to usual-care dietary therapy for hypertension, dyslipidemia, and glycemic control. Design: Randomized, controlled trial. Subjects/setting: Outpatients with hypertension, dyslipidemia, or diabetes mellitus (n=251) were recruited at 6 medical centers in the United States and Canada. Intervention: The prepared meal plan, which was developed by university-based nutrition and cardiovascular scientists and food technologists at Campbell's Center for Nutrition and Wellness (CCNW), provided the optimal levels of macronutrients and micronutrients recommended for cardiovascular risk reduction in a variety of prepackaged meals and snacks. After a 4-week pretrial period to assess baseline state, participants were randomized to the CCNW plan or 'usual-care' diet for 10 weeks. Main outcome measures: Blood pressure, carbohydrate metabolism, lipoproteins, homocysteine, weight, nutrient intake, compliance. Statistical analyses performed: Repeated measures analysis of variance. Results: Lipoproteins, carbohydrate metabolism, blood pressure, and weight improved on both plans. Mean differences (±standard deviation) between baseline and follow-up for the CCNW plan and the usual-care plan, respectively, were total cholesterol, -0.41±0.64 and -0.20±0.50 mmol/L (between-group P

Original languageEnglish (US)
Pages (from-to)1077-1083
Number of pages7
JournalJournal of the American Dietetic Association
Volume99
Issue number9
DOIs
StatePublished - Sep 1999

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Fitness Centers
randomized clinical trials
meals (menu)
Meals
risk factors
Randomized Controlled Trials
Carbohydrate Metabolism
nutrition
Dyslipidemias
Lipoproteins
hyperlipidemia
carbohydrate metabolism
lipoproteins
hypertension
Blood Pressure
Hypertension
blood pressure
Weights and Measures
Food
Nutrition Policy

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Haynes, R. B., Kris-Etherton, P., McCarron, D. A., Oparil, S., Chait, A., Resnick, L. M., ... Stern, J. S. (1999). Nutritionally complete prepared meal plan to reduce cardiovascular risk factors: A randomized clinical trial. Journal of the American Dietetic Association, 99(9), 1077-1083. https://doi.org/10.1016/S0002-8223(99)00257-6

Nutritionally complete prepared meal plan to reduce cardiovascular risk factors : A randomized clinical trial. / Haynes, R. Brian; Kris-Etherton, Penny; McCarron, David A.; Oparil, Suzanne; Chait, Alan; Resnick, Lawrence M.; Morris, Cynthia; Clark, Sharon; Hatton, Daniel C.; Metz, Jill A.; McMahon, Margaret; Holcomb, Scott; Snyder, Geoffrey W.; Pi-Sunyer, F. Xavier; Stern, Judith S.

In: Journal of the American Dietetic Association, Vol. 99, No. 9, 09.1999, p. 1077-1083.

Research output: Contribution to journalArticle

Haynes, RB, Kris-Etherton, P, McCarron, DA, Oparil, S, Chait, A, Resnick, LM, Morris, C, Clark, S, Hatton, DC, Metz, JA, McMahon, M, Holcomb, S, Snyder, GW, Pi-Sunyer, FX & Stern, JS 1999, 'Nutritionally complete prepared meal plan to reduce cardiovascular risk factors: A randomized clinical trial', Journal of the American Dietetic Association, vol. 99, no. 9, pp. 1077-1083. https://doi.org/10.1016/S0002-8223(99)00257-6
Haynes, R. Brian ; Kris-Etherton, Penny ; McCarron, David A. ; Oparil, Suzanne ; Chait, Alan ; Resnick, Lawrence M. ; Morris, Cynthia ; Clark, Sharon ; Hatton, Daniel C. ; Metz, Jill A. ; McMahon, Margaret ; Holcomb, Scott ; Snyder, Geoffrey W. ; Pi-Sunyer, F. Xavier ; Stern, Judith S. / Nutritionally complete prepared meal plan to reduce cardiovascular risk factors : A randomized clinical trial. In: Journal of the American Dietetic Association. 1999 ; Vol. 99, No. 9. pp. 1077-1083.
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