Clinical trial NCT04893213: Increasing Availability of Lower Energy Meals on Food Choice and Intake
Official title: Socioeconomic Position and the Impact of Increasing the Proportion of Lower Energy Foods Available on Supermarket Meal Choices and Consumption
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Diet, Healthy
Food Selection
Obesity
Eating Behavior
Keywords: availability
socio-economic position
food choice
eating behaviour
Lead sponsor: University of Liverpool
Sponsor class: OTHER
First posted: 2021-05-19
Enrollment: 80
Sex: ALL
Minimum age (years): 18
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: PREVENTION

Brief summary: This study will examine the effectiveness of a structural intervention (baseline proportion of lower energy ready meals vs increased proportion of lower energy ready meals) on calories (kcal) ordered and consumed. The study will use a within-subjects design, meaning all participants will be exposed to both conditions (baseline vs increased lower energy meal menus). The procedure will involve participants placing orders for supermarket ready meals, which are then delivered to their homes for their consumption. This study will also investigate whether the effectiveness of the intervention varies, depending on socioeconomic position (SEP). The primary hypothesis is that increasing proportion of lower energy options will decrease total kcal ordered and consumed, and that there will be no difference between higher and lower SEP. To address the limited evidence on longer term impacts of dietary interventions on daily energy intake, the present study will also examine post-meal energy consumption up to midnight on the following day. Finally, this study will explore the psychological processes that might underlie the effectiveness of the intervention among individuals with higher and lower SEP; namely, food choice motives, satiety responsiveness, plate clearing tendencies, and food waste concerns.

Detailed description: See attached protocol documents.

Eligibility criteria: Inclusion Criteria:

* UK (United Kingdom) residents, aged 18 or over
* Fluent in English
* Have access to a phone/tablet/computer device which has access to Internet and a functioning camera
* Willing to consume two supermarket ready meals
* Have access to a functioning microwave and oven for the preparation of the ready meals

Exclusion Criteria:

* Taking part more than once
* Another member of the same household has participated in the study (Multiple members of the same household will not be allowed to take part)
* Current or historic diagnosed eating disorders
* Currently on any medication which affects appetite
* Any of the following dietary restrictions, intolerances, or allergies (Vegetarian, vegan, gluten-free, sugar-free, dairy/lactose-free, food allergy - such as milk, eggs, nut, wheat, fish, etc)
* History of severe childhood allergies, anaphylaxis or anaphylactic shock

Primary outcomes:
measure: Total meal energy (kcal) ordered
timeFrame: 20 minutes (the time frame denotes time taken to complete the initial study questionnaire and make the food choices)
measure: Total meal energy (kcal) consumed
timeFrame: Once the food has been delivered, the time frame is up to 72 hours
Secondary outcomes:
measure: Post-meal intake (kcal)
timeFrame: Measured 24-30 hours after study meal is consumed
Other outcomes:
Locations:
city: Liverpool
country: United Kingdom
facility: University of Liverpool
state: Merseyside
Study officials:
affiliation: Study Principal Investigator
name: Eric Robinson, PhD
role: PRINCIPAL_INVESTIGATOR
References: