SEP and the Impact of Price on Food Selection in a Simulated Food Delivery App
- Conditions
- Eating BehaviorFood SelectionHealthy Eating
- Interventions
- Behavioral: Price reduction on healthier foodsBehavioral: ControlBehavioral: Price increase to less healthy foodsBehavioral: Combination of price reduction on healthier foods and price increase on less healthy foods
- Registration Number
- NCT06468501
- Lead Sponsor
- University of Liverpool
- Brief Summary
The goal of this randomised controlled trial is to compare taxation with subsidies to encourage healthier food choices in the out-of-home food sector. Participants will be asked to make hypothetical food choices in an online simulation study of a delivery app. Participants will be randomised into four different intervention groups:
1. Price reduction (10%) on healthier foods
2. Price increase (10%) to less healthy foods
3. A combination of price reduction to healthier foods and price increase to less healthy foods
4. Existing price structure (i.e. control group)
The investigators will further examine effectiveness of these fiscal policies on healthy eating by socioeconomic position to understand whether these policies are equitable.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 3464
- Currently reside in the United Kingdom
- Over the age of 18 years
- Order take-away food for delivery at least once a month
- Can complete the study on a laptop or desktop
- Any major dietary restrictions (vegan, dairy/lactose-free, gluten-free) or allergies (dairy, eggs, nuts, soy, wheat) that would limit the number of dishes they could choose in the meal selection task
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Price reduction on healthier foods Price reduction on healthier foods * Price reduction of 10% for healthier dishes (based on a score of less than 4 on the UK Nutrient Profile Model (NPM)) * Existing price structure for less healthy dishes (based on a score of 4 or higher on the UK NPM) Existing price structure (control) Control - No changes in prices Price increase to less healthy foods Price increase to less healthy foods * Price increase of 10% for less healthy dishes (based on a score of less than 4 on the UK NPM) * Existing price structure for healthier dishes (based on a score of 4 or higher on the UK NPM) Combination of price reduction to healthier foods and price increase to less healthy foods Combination of price reduction on healthier foods and price increase on less healthy foods * Price reduction of 10% for healthier dishes (based on a score of less than 4 on the UK NPM) * Price increase of 10% for less healthy dishes (based on a score of 4 or higher on the UK NPM)
- Primary Outcome Measures
Name Time Method Healthier vs less healthy main meals ordered based on the Nutrient Profiling Model and total energy (kcal) immediately after food choice Healthier vs less healthy main meals ordered
Total energy (kcal) ordered immediately after food choice The total energy content of the total hypothetical food order
- Secondary Outcome Measures
Name Time Method Total fat, saturated fat, salt and sugar ordered immediately after food choice Total fat, saturated fat, salt and sugar of total hypothetical food order
Proportion of selecting healthier vs less healthy meal items of the total food order based on the Nutrient Profiling Model and total energy (kcal) immediately after food choice Proportion of selecting healthier vs less healthy meal items of the total hypothetical food order
Trial Locations
- Locations (1)
University of Liverpool
🇬🇧Liverpool, Merseyside, United Kingdom