Food Choice, Psychological Bias, and Genetic Predisposition

• Sponsor: Oxford Brookes University (Other)
• Overall Status: Recruiting
• CT.gov ID: NCT04955002
• Collaborator: St. Mary's University (Other)
• Enrollment: 100
• Location: 1
• Anticipated Duration (Months): 6.7
• Patients Per Site Per Month: 14.8

Study Details

Study Description

Brief Summary

This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort.

Condition or Disease	Intervention/Treatment	Phase
Food Preferences; Genetic Predisposition; Psychological	Other: No intervention

Detailed Description

Food choice, defined as how individuals decide on what to buy and eat, involves the acceptance and rejection of specific foods. Food customisation is becoming more common amongst food retailers, allowing customers to alter their meals to their preferences by removing or adding items. Today, food choice is viewed as more complex, food choices are not just dictated by taste but nutritional quality, allergens, and habits. For example, the framework provided for food customisation (e.g. pizza with toppings or a build you own pizza) and the perceived 'healthiness' of food items (e.g. the pizza toppings) can alter food choice. Psychological reasoning, the process by which humans make decisions by drawing conclusions can play a role in food choice; however, humans can possess a psychological bias leading to illogical decision making. Genetics can too play a role in decision making resulting in predetermined influence on food choice. This research wishes to determine if individual's genetics can affect their food choices by researching psychological biases to food choices.

Study Design

• Study Type: Observational
• Anticipated Enrollment: 100 participants
• Observational Model: Cohort
• Time Perspective: Cross-Sectional
• Official Title: Food Choice, Psychological Bias, and Genetic Predisposition
• Actual Study Start Date: Jun 9, 2021
• Anticipated Primary Completion Date: Dec 1, 2021
• Anticipated Study Completion Date: Dec 31, 2021

Arms and Interventions

Arm	Intervention/Treatment
Healthy UK adults Healthy UK adults	Other: No intervention; No intervention

Outcome Measures

Primary Outcome Measures

1. Frequency of food items remaining [December 2021]

   Number of food items added/removed from each decision frame

2. Frequency of healthy and unhealthy items remaining [December 2021]

   Number of healthy and unhealthy food items added/removed from each decision frame

3. Loss aversion score [December 2021]

4. Genotype: BDNF Val/Met (rs6265), and DRD2 ANNKK1 Taq1a/ANKK1 (rs1800497) [December 2021]

Eligibility Criteria

Criteria

• Ages Eligible for Study: 18 Years and Older
• Sexes Eligible for Study: All
• Accepts Healthy Volunteers: Yes

Inclusion Criteria:

• Healthy (no known health condition)

• 18 + years of age

• UK based

Exclusion Criteria:

• Vegetarian

• Vegan

• Other dietary pattern that restricts the consumption of animal products

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	Oxford Brookes University	Oxford		United Kingdom

Sponsors and Collaborators

• Oxford Brookes University
• St. Mary's University

Investigators

None specified.

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

• Responsible Party: Catherine Graham, Principle Investigator, Lecturer in Nutrition, Oxford Brookes University
• ClinicalTrials.gov Identifier: NCT04955002
• Other Study ID Numbers: 0521_01
• First Posted: Jul 8, 2021
• Last Update Posted: Jul 28, 2021
• Last Verified: Jul 1, 2021

• Individual Participant Data (IPD) Sharing Statement: No
• Plan to Share IPD: No
• Studies a U.S. FDA-regulated Drug Product: No
• Studies a U.S. FDA-regulated Device Product: No
• Additional relevant MeSH terms: Disease Susceptibility; Genetic Predisposition to Disease

Study Results

No Results Posted as of Jul 28, 2021