Obesity (Disorder), Obesity Type 2 Diabetes Mellitus
Conditions
Keywords
GLP-1 Therapy, Nutrition Support, Obesity, Weight loss therapy
Brief summary
The DINE-GLP1 study aims to understand how people on GLP-1 therapy change their eating habits and what kind of dietary support they need. As more people use GLP-1 medications, there's not much guidance on what they should eat, mostly just focusing on managing symptoms and cutting calories. Since these medications reduce food intake, it's important to ensure the diet is nutritious even with fewer calories to help with long-term weight control and health. Most research has looked at how the body responds to the medication and whether patients take it as prescribed, but not much is known about what patients actually experience, what they think they need, or how they could use additional support. Understanding patients' views can help create better lasting solutions. Note that this study does not provide free GLP-1 medication.
Interventions
DRUGGLP-1 Therapy
Exposure to GLP-1 Therapy for obesity or T2DM management.
Sponsors
University of South Carolina
Prisma Health-Upstate
Study design
Observational model
COHORT
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* Adults aged 18 and older * Recently has been prescribed GLP-1 therapy for the treatment of obesity or T2DM but have not yet initiated the medication * Has regular access to a smartphone and internet to complete short surveys and food recalls online * Willing to sign informed consent.
Exclusion criteria
* Already began the GLP-1 medication * Have medical concerns making participation unsafe
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in Healthy Eating Index | Baseline and 12-weeks | The Healthy Eating Index (HEI) is a scoring metric developed by the U.S. Department of Agriculture (USDA) and the NCI to assess how well a person's diet conforms to the Dietary Guidelines for Americans. It evaluates the consumption of 13 dietary components, including both adequacy (foods to increase) and moderation (foods to decrease). The 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. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in Body Weight | Baseline and 12 weeks | Change from Baseline in Body Weight at 12-weeks |
Countries
United States
Outcome results
None listed