SEP and the Impact of Price on Food Selection in a Simulated Food Delivery App

Not Applicable

Completed

• Conditions: Eating Behavior; Food Selection; Healthy Eating

• 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

Study Timeline

• Status Verified: 2024-06
• Study First Submitted: 2024-06-11
• Study First Submitted QC: 2024-06-14
• Study First Posted: 2024-06-21
• Study Start: 2024-07-01
• Primary Completion: 2024-08-31
• Study Completion: 2024-08-31
• Last Update Submitted: 2025-01-24
• Last Update Posted: 2025-01-28

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 3464

Inclusion Criteria

• 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

Exclusion Criteria

• 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

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