The Effect of Food Labelling and Satiety on Individuals Food Choice

NCT03537781 | Unknown

• 1 other identifier: SMU_SHAS_2018_01.
• Study Type: interventional
• Target: 112
• Locations: 1 country
• Sites: 1

Brief Summary

Previous research has shown that nutritional knowledge is a key indicator in healthy eating choices, but real-life examinations of the associations between both nutritional knowledge and state of hunger and satiety on individuals' food choice of healthy vs unhealthy snacks is limited. The present study aims to investigate whether the presence of nutritional information on food labels will affect participants' food choice when hungry and when satiated.

Conditions

Food Preferences; Hunger

Keywords

food choice, food labels

Outcome Measures

Primary Outcomes (1)

• food choice

  participants will have to choose one snack from a choice of six differing on their fat content

  2 days

Study Arms (4)

Food label available, hungry state

EXPERIMENTAL

foods will be displayed with food labels present and when participants had nothing to eat

Behavioral: Food labelling versus no food labelling

food label available, satiated

EXPERIMENTAL

foods will be displayed with food labels present and when participants had already eaten breaksfast

Behavioral: Food labelling versus no food labelling

food label unavailable, hungry state

EXPERIMENTAL

foods will be displayed without food labels present and when participants had nothing to eat

Behavioral: Food labelling versus no food labelling

food label unavailable, satiated

EXPERIMENTAL

foods will be displayed without food labels present and when participants had already eaten breakfast

Behavioral: Food labelling versus no food labelling

Interventions

Food labelling versus no food labelling BEHAVIORAL

Food labelling availability and satiety status

Food label available, hungry state; food label available, satiated; food label unavailable, hungry state; food label unavailable, satiated

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

Sponsors & Collaborators

• St Mary's University College: lead

Study Sites (1)

St Marys University

London, TW1 4SX, United Kingdom

RECRUITING

MeSH Terms

Conditions

Food Preferences

Condition Hierarchy (Ancestors)

Feeding Behavior; Behavior

Study Officials

• Conor Gissane, PhD

  St. Mary's University, Twickenham

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Kyriaki Myrissa, PhD

CONTACT

020 8240 4000; kyriaki.myrissa@stmarys.ac.uk

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Research administrator

Model Details: Participants will be randomly allocated to a food labelling or no food labelling condition. Participants in each condition will be tested when hungry and when satiated

Study Record Dates

• First Submitted: May 15, 2018
• First Posted: May 25, 2018
• Study Start: June 12, 2018
• Primary Completion: September 30, 2018
• Study Completion: October 30, 2018
• Last Updated: September 19, 2018

Record last verified: 2018-09

Locations

GB (1)