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Developing the Dietary Inflammatory Index for Clinical Application

NCT02382458 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 97

Last updated 2019-04-18

No results posted yet for this study

Summary

Diet plays a central role in the regulation of chronic inflammation. However, until the investigators developed the dietary inflammatory index (DII) there had been no scientifically valid way to relate what individuals eat to the capacity of foods consumed to modulate inflammation. The DII provides a tool that will form the basis of a counseling/instructional system aimed at helping patients and their providers to control chronic, systemic inflammation by improving the diet with specific, actionable dietary recommendations, counseling, and expert instruction. The goal of this study is to test the applicability of a DII mobile tool and associated counseling measures in clinical practice.

Conditions

Interventions

BEHAVIORAL

Newsletters on cancer prevention and control

E-mailed or mailed newsletters that provide information on how to prevent cancer

BEHAVIORAL

Behavioral program to reduce inflammation

Group classes which will provide participants with information on achieving a healthy diet, increase physical activity, and manage stress

Sponsors & Collaborators

  • University of South Carolina

    lead OTHER

Principal Investigators

  • Brie Turner-McGrievy · University of South Carolina

Study Design

Allocation
NON_RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
21 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-05-31
Primary Completion
2017-02-28
Completion
2017-12-31

Countries

  • United States

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02382458 on ClinicalTrials.gov