Food Is Medicine for Patients With Heart Failure
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Contact
Study Contact
- Name: Valerie Mercer, MPH, MA
- Phone Number: 858-246-5560
- Email: vjmercer@ucsd.edu
Study Contact Backup
- Name: Roujheen Sabetan, MPH
- Phone Number: 650-736-8577
- Email: rsabetan@stanford.edu
Study Locations
-
-
California
-
La Jolla, California, United States, 92093
- University of California San Diego
-
Stanford, California, United States, 94305
- Stanford University
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
- Adult
- Older Adult
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- Willingness to comply with all study procedures and availability for the duration of the study
- Living in San Diego or the Bay Area of California
- Reported congestive heart failure (CHF) diagnosis
- Current diet can be improved
- Willing to eat all meals provided by the study
Exclusion Criteria:
- Diagnosed with end-stage heart failure
- Diagnosed with diabetes (type 1 or uncontrolled type 2)
- Currently taking insulin and/or meglitinides medications
- Currently taking Glucagon-Like Peptide-1 (GLP-1) Agonists medications and not stable on a maximum maintenance dose for a minimum of 1 month
- Hemoglobin A1c (HbA1c) results >8 %
- Life expectancy of <1 year
- Pregnancy or lactation
- Known severe allergic reactions and/or food intolerances that would interfere with the ability to eat study-provided meals, including foods that are prepared in a facility that works with the allergen
- Current smoker or tobacco use within the past year
- Planning to leave San Diego or the Bay Area during the course of the study
- Unable to communicate reasonably well either orally or through written material in English
- Those who, in the opinion of the investigators, cannot reliably complete the study protocol
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Parallel Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: 15 Medically Tailored Meals (MTM) + snacks
Participants will receive 15 medically tailored meals (MTM) per week, plus snacks, for 12 weeks.
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15 heart-healthy medically tailored meals delivered to participants each week.
Meals include breakfast, lunch, dinner, and snack to consume Monday-Friday.
|
|
Experimental: 14 Medically Tailored Meals (MTM)
Participants will receive 14 medically tailored meals (MTM) per week for 12 weeks.
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14 heart-healthy medically tailored meals delivered to participants each week.
Meals include lunch and dinner to consume Monday-Sunday.
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What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in diet quality at Week 12, as determined by the Healthy Eating Index (HEI)
Time Frame: Baseline and Week 12
|
HEI will be used to determine diet quality based on dietary recall data collected via Nutrition Data System for Research (NDSR) software.
HEI scores range from 0 to 100.
An ideal overall HEI score of 100 reflects that the set of foods aligns with key dietary recommendations and dietary patterns published in the Dietary Guidelines for Americans.
|
Baseline and Week 12
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Participant satisfaction with delivery of medically tailored meals for individuals with heart failure
Time Frame: Week 4 and Week 12
|
Participant satisfaction will be assessed using a study-specific self-administered questionnaire that uses a 5-point Likert scale.
Participants will be asked to rate their experiences with multiple aspects of the provided study meals (including taste, variety, quality, cultural appropriateness, amount of food, visual appeal, and delivery) from "poor" to "excellent".
|
Week 4 and Week 12
|
|
Dietary adherence to meal assignment using daily food diaries and 24-hour dietary recalls
Time Frame: Baseline and Weeks 4, 6, 8, and 12
|
Participants' qualitative daily food diaries and quantitative dietary analyses based on interviewer-assisted dietary recalls using Nutrition Data System for Research (NDSR) software will be combined to determine the proportion of provided meals that participants consumed.
|
Baseline and Weeks 4, 6, 8, and 12
|
|
Change in reported access to healthy foods as assessed by the Food Consumption Score (FCS)
Time Frame: Baseline, Week 12, and Week 24
|
The Food Consumption Score aggregates household-level data on the diversity and frequency of food groups consumed over the previous seven days, which is then weighted according to the relative nutritional value of the consumed food groups.
The Food Consumption Score scale ranges from 0-112, with higher scores indicating better food consumption status.
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Baseline, Week 12, and Week 24
|
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Change in reported food security as assessed by the Food Insecurity Experience Scale (FIES)
Time Frame: Baseline, Week 12, Week 24
|
The Food Insecurity Experience Scale (FIES) consists of eight questions regarding people's access to adequate food during the last 30 days.
The raw score scale ranges from 0-8, with a higher score indicating more food insecurity experiences.
Scale items are analyzed together as a scale, not be reported in terms of percent of positive responses to individual questions.
The classifications of food insecurity severity based on responses may be described as mild, moderate, and severe food insecurity.
|
Baseline, Week 12, Week 24
|
|
Change in reported food security as assessed by the Short Form of the U.S. Adult Food Security Survey Module
Time Frame: Baseline, Week 12, Week 24
|
The 6-item survey collects information about whether participants had access to and were able to afford enough food in the last 30 days.
The survey allows for stratification of participants into one of four food security categories based on their responses - high food security, marginal food security, low food security, and very low food security.
The raw score scale ranges from 0 - 6, with a higher score indicating lower food security.
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Baseline, Week 12, Week 24
|
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Change in mean blood pressure
Time Frame: Baseline and Week 12
|
Mean blood pressure will be calculated based on 3 consecutive readings in the research clinic during each in-person study visit.
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Baseline and Week 12
|
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Change in blood lipid levels
Time Frame: Baseline and Week 12
|
Baseline and Week 12
|
|
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Change in Hemoglobin A1C (HbA1C) levels
Time Frame: Baseline and Week 12
|
Baseline and Week 12
|
|
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Change in weight
Time Frame: Baseline and Week 12
|
Weight will be measured by study personnel at each in-person study visit.
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Baseline and Week 12
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Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Cheryl Anderson, PhD, MPH, MS, UC San Diego
- Principal Investigator: Christopher Gardner, PhD, Stanford University
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- 24RPGFIM1198191
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
product manufactured in and exported from the U.S.
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