Pricing Interventions Based on Energy Content in Restaurants

Not Applicable

Terminated

• Conditions: Eating Behavior; Obesity; Healthy Diet
• Interventions: Behavioral: Pricing intervention

• Registration Number: NCT05818345
• Lead Sponsor: University of Liverpool

Brief Summary

The goal of this clinical trial is to examine the impact of price decreases based on energy content in a full-service restaurant on immediate dietary consumption (in terms of kilocalories (kcals), sugar, fat, and salt intake) and dietary consumption the rest of the day following the intervention; and whether the intervention effects differ based on socioeconomic position (SEP).

Participants will be asked to visit the restaurant twice. At visit 1, participants will receive a control study menu with the existing pricing structure of the restaurant. At visit 2, participants will receive the same study menu with the pricing intervention introduced.

For comparative purposes a smaller subgroup of participants will receive the control menu at both visit 1 and 2 to allow the researchers to estimate whether any pre-post changes occur in the absence of a pricing intervention (and whether change differs by SEP).

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2023-03-20
• Study Start: 2023-03-27
• Study First Submitted QC: 2023-04-17
• Study First Posted: 2023-04-18
• Status Verified: 2023-07
• Primary Completion: 2023-07-01
• Study Completion: 2023-07-01
• Last Update Submitted: 2023-07-19
• Last Update Posted: 2023-07-21

Recruitment & Eligibility

• Status: TERMINATED
• Sex: All
• Target Recruitment: 100

Inclusion Criteria

• UK resident, aged 18 and older, fluent in English, have an out-of-home meal at least once a month and have no dietary allergies

Exclusion Criteria

• No further exclusion criteria as it is a real-world study

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Pricing Intervention	Pricing intervention	Participants will receive a menu where lower kcal dishes are discounted by 30%

Primary Outcome Measures

Name	Time	Method
Total kilocalories (kcal) ordered at the restaurant	1 hour	The researchers will observe whether the total kcal ordered is different with a standard menu versus the menu with price manipulations
Total kcal consumed at the restaurant	1 hour	The researchers will observe whether the total kcal consumed (taking into account leftovers and food sharing) is different with a standard menu versus the menu with price manipulations

Secondary Outcome Measures

Name	Time	Method
Later kcal intake	10 hours	The researchers will examine dietary intake the rest of the day following the restaurant visit to examine evidence of compensatory dietary intake.
Total sugar, fat and salt intake	1 hour	The researchers will observe whether the total sugar, fat and salt ordered is different with a standard menu versus the menu with price manipulations

Trial Locations

Locations (1)

University of Liverpool; 🇬🇧 Liverpool, United Kingdom