Designing a Nutrition Intervention to Profile Metabolomic, Microbiome and Vascular Health in Young Adults: FRUVEDomic Study


      To design a multi-disciplinary nutrition education approach based on the 2010 Dietary Guidelines for Americans, using nutrition education, culinary toolkit and one-on-one counseling, to impact metabolomics, cardiovascular, and microbiome health in “at risk” young adults (18-28 years) for metabolic syndrome (metS).

      Design, Setting and Participants

      Researchers from disciplines (nutrition, metabolomics, microbiome, cardiovascular, microcirculation and physiology) designed a nutrition education approach targeting young adults “at risk” for metS to participate in an 8-week nutritional interventional study at West Virginia University. Subjects (n=37) were randomized into one of three nutritional intervention groups; “Fruved” (50% fruit & vegetable); “Fruved+LowCHO” (low refined carbohydrate); and “Fruved+LowFat” (low fat).

      Outcome Measures and Analysis

      Anthropometrics, surveys, venous blood samples, stool samples, arterial stiffness and body composition were collected. A two-hour group nutrition education including basic nutrition for the prescribed intervention, culinary tool kit, budget and grocery shopping tips were delivered at baseline followed by weekly individual consultations with RD, using food logs, food pictures and receipt management, to assess adherence and cost of the intervention.


      Participants (male=16; female=21) “at risk” of metS , 37% were considered high risk (n=14), followed by 35% medium risk (n=13), 22% medium/high risk (n=8) and 5% low risk (n=2). Of the participants, 54% (n=20) were from the Appalachian region and 64% (n=24) were Caucasian. Linear trends among all groups for fruit and vegetable consumption are observed, averages ranged from 0-1 cups of fruit at baseline to 2-4 cups at midway of the intervention. Vegetable consumptions has shown similar trends, going from 1-2 cups to 2-3 cups of vegetables. Additionally, lower percentage of calories from fat are observed among the low-fat intervention arm from baseline (36% at baseline to 26% at week 4) and lower empty calories (1065-baseline, 313-week 4) and higher amounts of fiber (17g-baseline, 24g-week 4) have been seen for the low-refined carbohydrate group.

      Conclusions and Implications

      Designing multi-discipline approaches to delivering the nutritional guidelines is the next translational step to educating how a healthy diet plays a higher impact on health (i.e. higher fruit and vegetable consumption, low-fat, low-refined carbohydrate).