The Effect of Multimodal Nutrition Intervention on Glucose and Lipid Parameters of Arfa Iron and Steel Company Workers

The goal of this clinical trial is to investigate the impact of nutritional interventions on glycemic and lipid profile factors among workers.

The main questions it aims to answer are:

Does nutritional interventions (include: nutritional education and Change in the Factory Restaurant's Menu improve glycemic and lipid profile factors among workers? Researchers will compare glycemic and lipid profile factors among workers before and after nutritional intervention .

Study Overview

• Status: Completed
• Conditions: Lipid Profile; Weight Change; Blood Sugar
• Intervention / Treatment: Behavioral: nutritional interventions include education and modifying company's restaurant menu

• Study Type: Interventional
• Enrollment (Actual): 1097
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Iran, Islamic Republic of
  • Yazd, Iran, Islamic Republic of
    • Shahid Sadoughi University of Medical Sciences

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Child; Adult; Older Adult
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• be Arfa's company worker

Exclusion Criteria:

• individuals who were diagnosed with any type of cancer

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: N/A
• Interventional Model: Single Group Assignment
• Masking: None (Open Label)

Number of Arms

1

Arms and Interventions

Participant Group / Arm

Intervention / Treatment

Experimental: Arfa's company workers; all interventions administer to this arm

Behavioral: nutritional interventions include education and modifying company's restaurant menu; Reducing fried foods and replacing them with healthier alternatives.; Decreasing the consumption of sweetened beverages such as soda and replacing them with yogurt.; Reducing the intake of refined grains and substituting with whole grains.; Increasing fruit intake.; Increasing the intake of vegetables as much as possible.; Organizing face-to-face educational sessions with the chef to train them and improve cooking methods, to reduce fat and oil intake.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Total Cholesterol, mg/dL	From enrollment to the end of intervention at 6 months
Total triglycerides, mg/dL	From enrollment to the end of intervention at 6 months
Low-density lipoprotein, mg/dL	From enrollment to the end of intervention at 6 months
High-density lipoprotein, mg/dl	From enrollment to the end of intervention at 6 months
Fast blood sugar, mg/dL	From enrollment to the end of intervention at 6 months
serum glutamic oxaloacetic transaminase, IU/L	From enrollment to the end of intervention at 6 months
serum glutamic pyruvic transaminase, IU/L	From enrollment to the end of intervention at 6 months

Collaborators and Investigators

• Sponsor: Peyman Sarsangi

Study record dates

Study Major Dates

• Study Start (Actual): September 23, 2023
• Primary Completion (Actual): April 19, 2024
• Study Completion (Actual): May 20, 2024

Study Registration Dates

• First Submitted: October 17, 2024
• First Submitted That Met QC Criteria: October 22, 2024
• First Posted (Actual): October 23, 2024

Study Record Updates

• Last Update Posted (Actual): October 23, 2024
• Last Update Submitted That Met QC Criteria: October 22, 2024
• Last Verified: October 1, 2024

More Information

Terms related to this study

• Keywords: nutrition; public health; workers
• Additional Relevant MeSH Terms: Body Weight; Body Weight Changes
• Other Study ID Numbers: IRSSU.SPHREC.1402.042

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No