Repeated Sweet Consumption and Subsequent Sweet Food Preferences and Intake

Sponsor

Bournemouth University (Other)

Overall Status

Completed

CT.gov ID

NCT03427658

Collaborator

University of Bristol (Other)

Enrollment

Location

Arms

18.5

Actual Duration (Months)

1.9

Patients Per Site Per Month

Study Details

Study Description

Brief Summary

This study will assess the impact of repeated sweet versus non-sweet food consumption on subsequent sweet and non-sweet food preferences and intakes

Condition or Disease	Intervention/Treatment	Phase
Repeated Sweet Food Consumption	Behavioral: Sweet food consumption	N/A

Detailed Description

Participants will be randomized to receive instructions to either increase or decrease sweet food consumption for 6 days, and impacts on food preferences and intakes will be assessed at baseline and after 1 week. Preferences for sweet and non-sweet foods will be assessed during two taste tests at each assessment time, where six different foods will be rated. Sweet and non-sweet food consumption will also be measured at two meals at each assessment time - breakfast and lunch. Identical buffet meals composed of sweet and non-sweet foods suitable for consumption at breakfast and lunch will be provided ad-libitum.

Study Design

Study Type:

Interventional

Actual Enrollment :

36 participants

Allocation:

Randomized

Intervention Model:

Parallel Assignment

Masking:

Double (Investigator, Outcomes Assessor)

Masking Description:

Intervention allocation will be undertaken by a researcher not in direct contact with any one participant, following randomization by drawing lots.

Primary Purpose:

Basic Science

Official Title:

Impact of Repeated Sweet and Non-sweet Food Consumption on Subsequent Sweet Food Preferences and Intake

Actual Study Start Date :

Feb 12, 2018

Actual Primary Completion Date :

Aug 1, 2019

Actual Study Completion Date :

Aug 30, 2019

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Increase sweet food consumption Participants are asked to increase their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and additional sweet food consumption recommended.	Behavioral: Sweet food consumption Comparison of the impacts of sweet and non-sweet food consumption
Active Comparator: Decrease sweet food consumption Participants are asked to decrease their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and substitutions for sweet food consumption will be recommended.	Behavioral: Sweet food consumption Comparison of the impacts of sweet and non-sweet food consumption

Arm

Intervention/Treatment

Experimental: Increase sweet food consumption

Participants are asked to increase their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and additional sweet food consumption recommended.

Behavioral: Sweet food consumption

Comparison of the impacts of sweet and non-sweet food consumption

Active Comparator: Decrease sweet food consumption

Participants are asked to decrease their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and substitutions for sweet food consumption will be recommended.

Behavioral: Sweet food consumption

Comparison of the impacts of sweet and non-sweet food consumption

Outcome Measures

Primary Outcome Measures

Food preferences [Change from Baseline to 1 week]
Ratings of three sweet and three non-sweet foods during a taste test (two tests)
Food intake [Change from Baseline to 1 week]
Amount of sweet and non-sweet foods consumed during breakfast and lunch

Secondary Outcome Measures

Hunger ratings [Change from Baseline to 1 week]
Ratings of subjective perceptions (two meals)

Eligibility Criteria

Criteria

Ages Eligible for Study:

18 Years and Older

Sexes Eligible for Study:

All

Accepts Healthy Volunteers:

Yes

Inclusion Criteria:

No known food allergy
No known taste or appetite allergies
Non-smokers
Do not habitually consume exclusively / almost exclusively a sweet or non-sweet diet
Able to provide consent and complete all study measures

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	University of Bristol	Bristol		United Kingdom	BS8 1TN

Sponsors and Collaborators

Bournemouth University
University of Bristol

Investigators

Principal Investigator: Peter Rogers, PhD, University of Bristol
Principal Investigator: Katherine Appleton, PhD, Bournemouth University, UK

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

Responsible Party:

Bournemouth University

ClinicalTrials.gov Identifier:

NCT03427658

Other Study ID Numbers:

PRKA2018

First Posted:

Feb 9, 2018

Last Update Posted:

Jun 28, 2021

Last Verified:

Jun 1, 2021

Individual Participant Data (IPD) Sharing Statement:

Yes

Plan to Share IPD:

Yes

Studies a U.S. FDA-regulated Drug Product:

Studies a U.S. FDA-regulated Device Product:

Keywords provided by Bournemouth University

sweet taste

food preferences

food intake

Study Results

No Results Posted as of Jun 28, 2021