The Impact of Food Reformulation on Energy Intake

Not Applicable

Completed

• Conditions: Diet, Healthy; Obesity; Eating Behavior
• Interventions: Behavioral: Low energy density lunch; Behavioral: Medium energy density lunch; Behavioral: High energy density lunch

• Registration Number: NCT05744050
• Lead Sponsor: University of Liverpool

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 Timeline

• Study First Submitted: 2023-02-10
• Study Start: 2023-02-13
• Study First Submitted QC: 2023-02-21
• Study First Posted: 2023-02-24
• Primary Completion: 2023-06-01
• Study Completion: 2023-06-01
• Status Verified: 2024-06
• Last Update Submitted: 2024-06-04
• Last Update Posted: 2024-06-05

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 32

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Low energy density	Low energy density lunch	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)
Medium energy density	Medium energy density lunch	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)
High energy density	High energy density lunch	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)

Primary Outcome Measures

Name	Time	Method
Acute intake	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 Outcome Measures

Name	Time	Method
Later intake	Up to 7 hours after intervention administered	The investigators will measure later food intake, in order to observe any evidence of later compensation in response to experimental condition.

Trial Locations

Locations (1)

University of Liverpool; 🇬🇧 Liverpool, Merseyside, United Kingdom