Impact of a Front-of-pack Nutrition Labelling on Food Purchases in Contract Catering

NCT04252898 | Completed

• 1 other identifier: ELIOR
• Study Type: interventional
• Target: 2,082
• Locations: 1 country
• Sites: 1

Brief Summary

This controlled trial investigates the impact of the implementation of a front-of-pack nutrition label, namely Nutri-Score, on foods and beverages sold in a contract catering in France on the nutritional quality of purchases.

Conditions

Food Labeling

Keywords

Food labeling; nutritional quality; food purchases

Outcome Measures

Primary Outcomes (1)

• Change in the overall nutritional quality of purchases over time

  Score using the Food Standards Agency nutrient profiling system modified by the HCSP, allocating points depending on the amounts in unfavourable elements (energy, saturates, sugars, sodium) and favorable elements (fibres, proteins and fruits, vegetables, nuts and oils (olive, colza, nuts))

  Through study completion, an average of 6 months

Secondary Outcomes (7)

• Change in energy content of purchases

  Through study completion, an average of 6 months

• Change in Saturated fat content of purchases

  Through study completion, an average of 6 months

• Change in Sugar content of purchases

  Through study completion, an average of 6 months

• Change in Sodium content of purchases

  Through study completion, an average of 6 months

• Change in Protein content of purchases

  Through study completion, an average of 6 months

Study Arms (2)

Intervention arm

EXPERIMENTAL

In this arm (site n°1), participants will purchase their products in the restaurant first in a control phase and then in an interventional phase with the Nutri-Score affixed on food products.

Behavioral: Front-of-pack nutrition label Nutri-Score

Control arm

NO INTERVENTION

In this arm (site n°2), participants will purchase their products in the restaurant during the whole study without any label affixed on food products.

Interventions

Front-of-pack nutrition label Nutri-Score BEHAVIORAL

The intervention consists of displaying the Nutri-Score on dishes and pre-packed foods.

Intervention arm

Eligibility Criteria

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

You may qualify if:

• all individuals purchasing in the contract catering restaurants will be included.

Sponsors & Collaborators

• University of Paris 13: lead
• ELIOR GESTION: collaborator

Study Sites (1)

Equipe de Recherche en Epidémiologie Nutritionnelle

Bobigny, 93017, France

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: OTHER
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Model Details: The trial will include four sites (two pairs, with an intervention site and a control site) and two phases. For each pair of sites: * site n°1: one control phase with no intervention followed by an interventional phase with the Nutri-Score applied on products * site n°2: control phases only, without the Nutri-Score applied during any of the two phases

Study Record Dates

• First Submitted: January 24, 2020
• First Posted: February 5, 2020
• Study Start: December 16, 2019
• Primary Completion: March 13, 2020
• Study Completion: March 13, 2020
• Last Updated: August 6, 2021

Record last verified: 2021-08

Locations

FR (1)