The Impact of Food Reformulation on Energy Intake
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Liverpool
- Enrollment
- 32
- Locations
- 1
- Primary Endpoint
- Acute intake
Study Overview
Brief Summary
Food prepared outside of the home tends to have a high energy content, and high levels of nutrients of concern (sodium, fat, saturated fat and sugar), especially when compared to home-cooked food. A number of studies suggest that when energy density of a food is manipulated it has a linear effect on energy intake, because consumers tend to eat a constant weight of food. However, recent observational research suggested that up to approximately 1.5-2kcal/g, individuals are relatively insensitive to changes in energy density, and there is no indication of compensation through altering meal size. However, upwards of approximately 1.5-2kcal/g, the authors proposed that individuals compensate for increases in energy density by selecting and consuming smaller meal sizes.
The investigators aim to measure participant's consumption (in grams and kilocalories) of three meals at low, medium and high energy densities, and to measure later food intake to observe any evidence of later compensation in response to experimental condition
Detailed Description
See attached protocol document.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to — (Adult, Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Currently reside in the United Kingdom
- •Over the age of 18 years
- •Fluent English speaker
- •Like the test foods
- •Have a BMI between the ranges of 18.5 and 35.
Exclusion Criteria
- •Pregnant/breastfeeding
- •Partaking in a fast or other restrictive eating for religious reasons at time of participation
- •Currently following a diet
- •On medication that affects appetite
- •Being a smoker
- •Current or historic eating disorder
- •Dietary restrictions/intolerances including:
- •Any allergies
- •Vegan/vegetarian
- •Gluten-free
- •Dairy-free
- •Sugar-free
Arms & Interventions
Low energy density
The meal served at lunch time to participants will have a low energy density of ~1.1kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)
Intervention: Low energy density lunch (Behavioral)
Medium energy density
The meal served at lunch time to participants will have a low energy density of ~1.7kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)
Intervention: Medium energy density lunch (Behavioral)
High energy density
The meal served at lunch time to participants will have a low energy density of ~3kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)
Intervention: High energy density lunch (Behavioral)
Outcomes
Primary Outcomes
Acute intake
Time Frame: 30 minutes after intervention administered
The investigators will observe differences in consumption (g/kcal) when participants are given a meal covertly manipulated to be low, medium or high in energy density.
Secondary Outcomes
- Later intake(Up to 7 hours after intervention administered)
Investigators
Eric Robinson
Prof.
University of Liverpool