Effects of Personalized Nutrition Education on Lipid Profiles in Chinese Adults: A Medical Student-Implemented Community Intervention Study

Background: Dyslipidemia affects over 30% of Chinese adults, with awareness rates below 20%. Promoting nutrition education programs in the general population is important, but few studies have investigated the specific strategies and their efficacy. Methods: This longitudinal study was conducted in a representative sample of community-dwelling adults in Lu’an City, central-eastern China. After recruitment and propensity score matching, the personalized and conventional nutrition education groups included 306 and 612 participants, respectively. We provided standardized nutrition education based on the Dietary Guidelines for Chinese Residents (2022) for the conventional group, and personalized nutrition advice based on individual food intake and the guidelines for the personalized group. Serum total cholesterol (TC), high-density lipo-protein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C) and triglycerides (TGs) were measured at baseline and again after follow-up. Results: Three years after the intervention, the average levels of TC, LDL-C, and TG in both groups all increased. After adjusting for covariates, an increase in HDL-C was greater in the personalized group than in the convention group, while the increment in TG was less pronounced. LDL-C changes were similar between the groups. The beneficial effect of personalized nutrition education on HDL-C levels was more pronounced in women (pinteraction < 0.05). Similar results were observed among participants with dyslipidemias and after excluding all lipid-lowering medication users. Conclusions: We conducted personalized nutrition education through medical students’ community practice projects among Chinese community residents, revealing that personalized nutrition education based on dietary surveys could significantly improve blood lipid profiles in general residents and individuals with dyslipidemias compared to conventional nutrition education.