Asset Details
Do you wish to reserve the book?
Assessing the Effect of a Food Voucher on the Dietary Intake of Patients with Diabetes Using the Canadian Diet History Questionnaire III: A Randomized Control Trial
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Assessing the Effect of a Food Voucher on the Dietary Intake of Patients with Diabetes Using the Canadian Diet History Questionnaire III: A Randomized Control Trial
Do you wish to request the book?
Assessing the Effect of a Food Voucher on the Dietary Intake of Patients with Diabetes Using the Canadian Diet History Questionnaire III: A Randomized Control Trial
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Assessing the Effect of a Food Voucher on the Dietary Intake of Patients with Diabetes Using the Canadian Diet History Questionnaire III: A Randomized Control Trial
2025
Overview
Background/Objectives: The high cost of healthy foods makes it difficult for people with a low income to manage diabetes. This study examined the effects of a monthly grocery voucher on the dietary intake, assessed through the Canadian Diet History Questionnaire III, of diabetes patients facing food or financial insecurity. We also assessed the impact on levels of hemoglobin A1c, beta-carotene, and ascorbic acid. Methods: Participants were randomly selected from a larger clinical trial and completed the survey at 6-month follow-up. Results: Voucher recipients consumed more whole fruit (mean difference in daily servings, MD 0.8; 95% CI [0.1, 1.6]) and fewer refined grains (MD −1.0; 95% CI [−1.9, −0.1]). For other food groups, the confidence intervals for the difference included null effect. Mean HEFI-2019 score was 51.7 out of 80, with voucher recipients averaging 52.4 vs. 51.0 for controls (MD 1.4; 95% CI [−3.6, 6.1]). The voucher group showed a slight HbA1c decrease (MD −0.4; 95% CI [−1.4, 0.5]). Conclusions: A voucher providing access to healthy foods for people with diabetes or prediabetes slightly increased intake of fruits and decreased intake of refined grains. Larger interventional studies are needed to determine the effects of vouchers on dietary intake among this population.
