The Impact of Food Reformulation on Energy Intake
Study Details
Study Description
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
| Condition or Disease | Intervention/Treatment | Phase |
|---|---|---|
|
N/A |
Detailed Description
See attached protocol document.
Study Design
Arms and Interventions
| Arm | Intervention/Treatment |
|---|---|
| Experimental: 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) |
Behavioral: Low energy density lunch
Particpants will be provided with a lunch low in energy density (~1.1kcal/g)
|
| Experimental: 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) |
Behavioral: Medium energy density lunch
Participants will be provided with a lunch medium in energy density(~1.7kcal/g)
|
| Experimental: 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) |
Behavioral: High energy density lunch
Participants will be provided with a lunch high in energy density (~3kcal/g)
|
Outcome Measures
Primary Outcome Measures
- 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
- 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.
Eligibility Criteria
Criteria
Inclusion Criteria:
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Currently reside in the United Kingdom
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Over the age of 18 years
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Fluent English speaker
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Like the test foods
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Have a BMI between the ranges of 18.5 and 35.
Exclusion Criteria:
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Pregnant/breastfeeding
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Partaking in a fast or other restrictive eating for religious reasons at time of participation
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Currently following a diet
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On medication that affects appetite
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Being a smoker
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Current or historic eating disorder
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Dietary restrictions/intolerances including:
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Any allergies
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Vegan/vegetarian
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Gluten-free
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Dairy-free
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Sugar-free
Contacts and Locations
Locations
| Site | City | State | Country | Postal Code | |
|---|---|---|---|---|---|
| 1 | University of Liverpool | Liverpool | Merseyside | United Kingdom | L69 7ZA |
Sponsors and Collaborators
- University of Liverpool
Investigators
- Principal Investigator: Eric Robinson, PhD, University of Liverpool
Study Documents (Full-Text)
More Information
Publications
None provided.- Reformulation study