Primary Care and Food Bank Collaboration to Address Food Insecurity: A Pilot Randomized Trial

Top Things to Know

The collaboration between a primary care practice and a food bank led to significant reductions in HbA1c levels among food-insecure patients with type 2 diabetes, demonstrating the potential for such partnerships to improve diabetes control.

Participants in the intervention group showed significant improvements in diet quality, as measured by the "Starting the Conversation–Diet" scores, indicating that regular access to fresh produce and nutrition education can positively impact dietary habits.

While the study showed promising results, the small sample size and higher dropout rate in the intervention group highlight the need for larger, more comprehensive studies to confirm these findings and explore the most effective components of such interventions.

Summary of Conclusion/Findings

This pilot study tested whether a collaboration between a primary care practice and municipal food bank could improve food security and control of type 2 diabetes. The study found that participants in the intervention group, who received biweekly fresh produce deliveries and education from a dietitian and community health worker, experienced a significant reduction in HbA1c levels (3.1% decrease) compared to the control group (1.7% decrease). Additionally, the intervention group showed significant improvements in diet quality, as measured by the "Starting the Conversation–Diet" scores. However, there was no significant change in BMI for either group. The study suggests that a collaboration between primary care and a food bank can lead to meaningful improvements in diabetes control and diet quality among food-insecure patients.