The Reduced Calorie Food and Mood Study: Using Sensory Cues to Optimise the Satiety Value of a Reduced-calorie 'Healthier Choice' Product
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 121
- 试验地点
- 2
- 主要终点
- Ad libitum intake of a later lunch meal (calories - kcal)
研究概览
简要总结
Health- and nutrient-related labelling is often used to draw consumer's attention to the potential benefits of consuming one product over another. However, research suggests that products believed to be 'healthier' and/or lower calorie are often experienced as less satiating, and may actually prompt people to consume more or these foods, or others.
The current research aimed to whether consuming a reduced-calorie product labelled "Healthier Choice" affects compensatory eating behaviour (relative to an unlabelled product), and the extent to which this depends on the product's sensory characteristics.
A two-session randomised study was used to test the satiety value of a reduced-calorie beverage - characterised as changes in rated appetite and later food intake (kcal) relative to an original-calorie version - consumed in one of four contexts varying in label and sensory cues. The beverage-contexts were assessed in a non-crossover manner.
详细描述
Reformulation strategies to reduce the energy density of commonly consumed food and beverage products are needed to support weight management, but one concern is that awareness of consuming 'healthier' foods can promote compensatory eating behaviours. An alternative solution is not to label calorie-reductions so consumers are unaware that they are consuming fewer calories in reformulated products, which has been described as a 'stealth health' approach.
This study investigated whether consuming a reduced-calorie product labelled with Singapore's 'Healthier Choice Symbol' impacts its satiating power relative to an unlabelled control, and the extent to which this can be further modified by changes to the product's sensory characteristics.
Participants were randomised to consume an original (211 kcal per portion; kcal/g) and reduced calorie (98 kcal per portion; kcal/g) versions of a soymilk, with the reduced calorie version presented in one of four beverage context conditions:
- Context 1 - Sensory-matched, unlabelled calorie reduction (control) - Sensory matched to taste like the original (equally sweet, thick and creamy), without a label identifier (covert energy reduction).
- Context 2 - Sensory-matched, labelled calorie reduction - The same sensory matched beverage as above, but with the HCS attached (explicit energy reduction).
- Context 3 - Sensory-reduced, labelled calorie reduction - Designed to taste less thick, sweet and creamy than the original, with the HCS attached (explicit energy reduction).
- Context 4 - Sensory-enhanced, labelled calorie reduction - Designed to taste thicker, creamier and sweeter than the original, with the HCS attached (explicit energy reduction).
Participants consumed the two beverages (original vs. reduced energy) in one of the four beverage contexts on two non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. The calorie reduction was conducted as full-crossover while the beverage context groups were assigned non-crossover, to reduce demand awareness.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Factorial
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
盲法说明
Single Blind (participant unaware of the meal manipulations)
入排标准
- 年龄范围
- 21 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Aged between 21 and 50 years
- •English Speaking
排除标准
- •People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism
- •Individuals who are currently following a diet program
- •People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc
- •Pregnant women
- •Regular smokers (> 5 cigarettes per week)
- •Individuals with body mass index (BMI) < 18.5 and > 30.0 kg/m2
研究组 & 干预措施
Sensory Matched/Unlabelled
Sensory-matched covert calorie reduction, unlabelled
干预措施: Product Labelling and Sensory modifications (Behavioral)
Sensory Matched/Labelled
Sensory-matched explicit calorie reduction, labelled
干预措施: Product Labelling and Sensory modifications (Behavioral)
Sensory Reduced/Labelled
Sensory-reduced explicit calorie reduction, labelled
干预措施: Product Labelling and Sensory modifications (Behavioral)
Sensory Enhanced/Labelled
Sensory-enhanced explicit calorie reduction, labelled
干预措施: Product Labelling and Sensory modifications (Behavioral)
结局指标
主要结局
Ad libitum intake of a later lunch meal (calories - kcal)
时间窗: Measured once for up to 20 minutes
The weight of the test meal consumed during the test session was measured. - There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
次要结局
- Changes in rated appetite pre- to post beverage and up to 180 minutes post-consumption, all prior to consuming an ad libitum lunch(pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes, + 120 mins, + 150 mins + 180 mins)
- Sensory ratings after the first sip of the test beverage(Measured once upon first tasting the test beverage for up to 5 minute)
- Energy intake (kcal) for across the test day recorded in a Food diary(Up to 24 hours)
研究者
Keri McCrickerd
Senior Research Fellow
Clinical Nutrition Research Centre, Singapore