Development of the Leeds Food Preference Questionnaire in Spanish
- Conditions
- FastingFed
- Interventions
- Other: Standardized meal
- Registration Number
- NCT05837572
- Lead Sponsor
- Universidad de Granada
- Brief Summary
The Leeds Food Preference Questionnaire (LFPQ) is a computer-based task used to measure reward responses and preferences for images of food. The present study aims to develop a Spanish version of the LFPQ (ES-LFPQ) by examining its validity and repeatability under fasted and fed states.
- Detailed Description
The Leeds Food Preference Questionnaire (LFPQ) is a computer-based task for measuring reward responses (liking/wanting) and preferences for images of food. There are no cultural adaptation studies for the Spanish population to date in order to address its validity and repeatability in a test-retest design. The present study aim to develop a Spanish version of the LFPQ (ES-LFPQ), examine its outcomes under fasted and fed states; and test its reproducibility after one week.
An online survey containing foods that were either low-fat sweet, high-fat sweet, low-fat savoury or high-fat savoury was first conducted among a sample of 96 Spanish adults (60.4 % women) to develop and validate a culturally appropriate food image database. 50 participants (25 men and 25 women) will participate in two identical trials where they will completed the ES-LFPQ under fasted and fed states (immediately after a standardised meal), at least one week apart.
Recruitment & Eligibility
- Status
- RECRUITING
- Sex
- All
- Target Recruitment
- 50
- Being able to understand instructions, programs and questionnaires.
- Being able to recognize the foods presented in at least 4 of the 5 photographs available for each category that make up the ES-LFPQ.
- Living in Spain for at least 2 years
- Being intolerant, allergic and/or having an aversion to the foods contained in the standardized meal.
- Never eat the foods presented in at least 4 of the 5 photographs available for each category that make up the ES-LFPQ
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Arm && Interventions
Group Intervention Description Group 1 Standardized meal Each participant will attend the laboratory twice to perform two identical trials in order to asses validity (first trial) and reproducibility (second trial)
- Primary Outcome Measures
Name Time Method Explicit wanting 60 minutes The motivation to consume a specific food manifesting explicitly (conscious and subjective). Measured with 0 to 100-mm visual analogue scale in response to the question "How much do you want some of this food now?" where 0 means "Not at all" and 100 means "Extremely"
Taste appeal bias 60 minutes Bias scores for food taste (savoury or sweet) computed by subtracting the mean savoury scores from the mean sweet scores. Positive values indicate a preference for sweet foods, negative values indicate a preference for savoury foods and a score of 0 indicates an equal preference between taste categories
Explicit liking 60 minutes The sensory pleasure elicited by contact with food. Measured with 0 to 100-mm visual analogue scale in response to the question "How pleasant would it be to taste some of this food now?" where 0 means "Not at all" and 100 means "Extremely"
Implicit wanting 60 minutes The motivation to consume a specific food manifesting implicitly (unconscious). Measured by punctuation on questionnaire ES-LFPQ. The score assigned to a specific food category based on a forced choice between pairs of food options and taking into account reaction time, in response to the question "Which food do you desire to consume the most at present?". A positive score indicates a greater preference for a given food category relative to the alternatives in the task and a negative score indicates the opposite. A score of zero would indicate that the category is equally preferred.
Relative preference 60 minutes The preference of a food in comparison with another food. Measured by punctuation on questionnaire ES-LFPQ. The score assigned to a specific food category based on a forced choice between pairs of food options in response to the question "Which food do you desire to consume the most at present?". A positive score indicates a greater preference for a given food category relative to the alternatives in the task and a negative score indicates the opposite. A score of zero would indicate that the category is equally preferred.
Fat appeal bias 60 minutes Bias scores for food fat content (high or low) computed by subtracting the mean low-fat scores from the mean high-fat scores. Positive values indicate a preference for high-fat, negative values indicate a preference for low fat and a score of 0 indicates an equal preference between fat content.
- Secondary Outcome Measures
Name Time Method Fullness 60 minutes The degree of satisfaction and/or fullness following food consumption. Measured with 0 to 100-mm visual analogue scale in response to the question "How full do you feel now?" where 0 means "Not at all" and 100 means "Extremely"
Hunger 60 minutes The subjective sensation described as the primary motivation to eat. Measured with 0 to 100-mm visual analogue scale in response to the question "How hungry do you feel now?" where 0 means "Not at all" and 100 means "Extremely"
Trial Locations
- Locations (1)
University of Granada - Instituto Mixto Universitario Deporte y Salud
🇪🇸Granada, Spain