SEP and the Impact of Price on Food Selection in a Simulated Food Delivery App

NCT06468501 | Completed

• 1 other identifier: Food Delivery Study
• Study Type: interventional
• Target: 3,464
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this randomised controlled trial is to compare taxation with subsidies to encourage healthier food choices in the out-of-home food sector. Participants will be asked to make hypothetical food choices in an online simulation study of a delivery app. Participants will be randomised into four different intervention groups:

1. 1.Price reduction (10%) on healthier foods
2. 2.Price increase (10%) to less healthy foods
3. 3.A combination of price reduction to healthier foods and price increase to less healthy foods
4. 4.Existing price structure (i.e. control group)

Conditions

Food Selection; Healthy Eating; Eating Behavior

Outcome Measures

Primary Outcomes (2)

• Healthier vs less healthy main meals ordered based on the Nutrient Profiling Model and total energy (kcal)

  Healthier vs less healthy main meals ordered

  immediately after food choice

• Total energy (kcal) ordered

  The total energy content of the total hypothetical food order

  immediately after food choice

Secondary Outcomes (2)

• Proportion of selecting healthier vs less healthy meal items of the total food order based on the Nutrient Profiling Model and total energy (kcal)

  immediately after food choice

• Total fat, saturated fat, salt and sugar ordered

  immediately after food choice

Study Arms (4)

Price reduction on healthier foods

EXPERIMENTAL

* Price reduction of 10% for healthier dishes (based on a score of less than 4 on the UK Nutrient Profile Model (NPM)) * Existing price structure for less healthy dishes (based on a score of 4 or higher on the UK NPM)

Behavioral: Price reduction on healthier foods

Price increase to less healthy foods

EXPERIMENTAL

* Price increase of 10% for less healthy dishes (based on a score of less than 4 on the UK NPM) * Existing price structure for healthier dishes (based on a score of 4 or higher on the UK NPM)

Behavioral: Price increase to less healthy foods

Combination of price reduction to healthier foods and price increase to less healthy foods

EXPERIMENTAL

* Price reduction of 10% for healthier dishes (based on a score of less than 4 on the UK NPM) * Price increase of 10% for less healthy dishes (based on a score of 4 or higher on the UK NPM)

Behavioral: Combination of price reduction on healthier foods and price increase on less healthy foods

Existing price structure (control)

PLACEBO COMPARATOR

\- No changes in prices

Behavioral: Control

Interventions

Price reduction on healthier foods BEHAVIORAL

Price reduction (10%) on healthier foods based on the UK NPM

Price reduction on healthier foods

Price increase to less healthy foods BEHAVIORAL

Price increase (10%) on less healthy foods based on the UK NPM

Price increase to less healthy foods

Combination of price reduction on healthier foods and price increase on less healthy foods BEHAVIORAL

Combination of price reduction (10%) on healthier foods based on the UK NPM and price increase (10%) on less healthy foods based on the UK NPM

Combination of price reduction to healthier foods and price increase to less healthy foods

Control BEHAVIORAL

Existing price structure

Existing price structure (control)

Eligibility Criteria

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

You may qualify if:

• Currently reside in the United Kingdom
• Over the age of 18 years
• Order take-away food for delivery at least once a month
• Can complete the study on a laptop or desktop

You may not qualify if:

• Any major dietary restrictions (vegan, dairy/lactose-free, gluten-free) or allergies (dairy, eggs, nuts, soy, wheat) that would limit the number of dishes they could choose in the meal selection task

Sponsors & Collaborators

• University of Liverpool: lead

Study Sites (1)

University of Liverpool

Liverpool, Merseyside, L69 7ZA, United Kingdom

Location

MeSH Terms

Conditions

Food Preferences; Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior; Behavior, Animal

Study Officials

• Eric Robinson, PhD

  University of Liverpool

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Masking Details: This study will be double-blinded, which means that both the participants and the researchers are not aware in which treatment group participants are assigned to.
• Purpose: PREVENTION
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Model Details: The design is a randomised controlled trial, with 4 (interventions) x 2 (high vs low SEP) between-subject conditions.

Study Record Dates

• First Submitted: June 11, 2024
• First Posted: June 21, 2024
• Study Start: July 1, 2024
• Primary Completion: August 31, 2024
• Study Completion: August 31, 2024
• Last Updated: January 28, 2025

Record last verified: 2024-06

Data Sharing

• IPD Sharing: Will share
• Shared Documents: STUDY PROTOCOL, SAP
• Time Frame: On publication, indefinitely
• Access Criteria: Open website

Locations

GB (1)