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临床试验/NCT04172337
NCT04172337已完成不适用

A Randomized Controlled Trial Testing the Effects of Singapore's Front-of-Pack Healthier Choice Symbol Label With or Without a Physical Activity Equivalent Label on Food Purchases and Measures of Diet Quality

Duke-NUS Graduate Medical School2 个研究点 分布在 1 个国家目标入组 117 人开始时间: 2019年1月1日最近更新:
适应症

试验速览

阶段
不适用
状态
已完成
发起方
入组人数
117
试验地点
2
主要终点
Change in average calories per serving purchased per shopping trip

研究概览

简要总结

Poor diets are known risk factors for chronic diseases, and in recent years, food labelling has been increasingly sought-after as a cost-effective intervention to help stem the rising trend in chronic diseases.

In efforts to promote a healthy diet, the Singapore Health Promotion Board (HPB) supplements traditional nutrition labelling with the Healthier Choice Symbol (HCS), which identifies food items within a specific category of foods as healthier choices. The original logos were enhanced to include additional information focusing on particular macronutrients, taking one of two themes; it either indicates that a product contains more of a healthier ingredient, or less of a less healthy ingredient.

However, to date, no published studies have assessed the role of the original and enhanced HCS logos in influencing food choices. There is a lack of scientific evidence on the role of the existing symbols in assisting consumers make healthier food purchasing decisions. There are also concerns over the unintended consequences of health claims made based on a single aspect of nutrient content, without considering other aspects. That is the goal of this effort. Specifically, the investigators

propose to conduct the following:

Use a three arm randomized controlled trial (RCT) and an experimental fully functional web-based grocery store to assess the causal effect of the new HCS logos on measures of diet quality either alone, or in combination with a complementary front-of-package (FOP) label: Physical Activity Equivalents (PAEs), which provides information on how long one would need to engage in a certain activity (e.g., jogging) to burn off one serving of the product.

The investigators hypothesize that the greatest reduction in calories per serving (primary outcome) will occur in the HCS plus PAEs arm, followed by HCS only, and no logo control arm.

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Crossover
主要目的
Health Services Research
盲法
Triple (Participant, Investigator, Outcomes Assessor)

盲法说明

Using a within-person crossover design, participants were randomly assigned to one of six intervention sequences, which included the order of the three shops and when the actual purchase would take place, via random permuted blocks of size three with equal allocation for the six sequences (see Appendix Table A1) by a computer program. Participants were blinded to intervention allocation, which was allocated via the NUSMart system. Allocation results were recorded within NUSMart and all investigators, including the data analyst, were blinded to group allocation.

入排标准

年龄范围
21 Years 至 —(Adult, Older Adult)
性别
All
接受健康志愿者

入选标准

  • Singapore residents
  • 21 years of age and above
  • Primary grocery shopper for the household

排除标准

  • Not residing in Singapore
  • Under 21 years of age
  • Not the primary grocery shopper for the household

结局指标

主要结局

Change in average calories per serving purchased per shopping trip

时间窗: Once a week for three weeks

Calories per serving (kCal per serving) is calculated by dividing the total number of calories purchased in the shopping trip by the total number of servings purchased. The average calories per serving purchased (kcal per serving) is based on mean standardized serving sizes within each subcategory.

次要结局

  • Sugar per serving per shopping trip(Once a week for three weeks)
  • Calories per dollar spent per shopping trip(Once a week for three weeks)
  • Proportion of HCS labelled products purchased (or would have been if not in control arm) per shopping trip(Once a week for three weeks)
  • Diet quality per shopping trip as measured by the Grocery Purchase Quality Index-2016(Once a week for three weeks)
  • Diet quality per shopping trip as measured by weighted average Nutri-Score(Once a week for three weeks)
  • Total Calories per shopping trip(Once a week for three weeks)
  • Sodium per serving per shopping trip(Once a week for three weeks)
  • Saturated fat per serving per shopping trip(Once a week for three weeks)

研究者

发起方
Duke-NUS Graduate Medical School
申办方类型
Other
责任方
Principal Investigator
主要研究者

Eric A. Finkelstein

Principal Investigator, Professor

Duke-NUS Graduate Medical School

研究点 (2)

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