Reducing meat consumption among healthy adult volunteers. Nutritional, Metabolic, Endocrine
Conditions
Interventions
Participants will be stratified by gender and individually randomised in a 1:1 ratio to the intervention or the control condition. The research team will be blinded to the computer generated randomisa
Sponsors
University of Oxford
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: Interested individuals will be included in the study only if they 1. Are =18 years old 2. Self-report to eat meat regularly 3. Belong to an adult-only household 4. Are willing to try meat-alternatives and own adequate food storing facilities 5. Possess a device compatible with the requirements of the online food diary 6. Provide informed consent
Exclusion criteria
Exclusion criteria: Interested individuals will be excluded from participating to the study if they 1. Self-report to have relevant food allergies; 2. Self-report to suffer from an eating disorder; 3. Are pregnant or plan to become pregnant while involved in the study; 4. Belong to the same household as a previously enrolled participant; 5. Consume meat-alternatives more than once a week on average; 6. Report baseline dietary records of insufficient quality for analysis; The recruiting researcher deems the interested individual unable to adhere appropriately to the study protocol (e.g. insufficient knowledge of the English language, planned absences from main residence during the course of the study, enrolled in other longitudinal dietary intervention study).
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Mean daily meat consumption in grams assessed using a self-reported food diary from the baseline (T0) to the first follow-up (T1) at 1 month | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Habitual meat consumption: Change in participants’ mean daily meat consumption in grams assessed using a self-reported food diary from the baseline (T0) to the second follow-up (T2) at 2 months 2. Putative psycho-social determinants of consuming a low meat diet assessed through online questionnaires. In particular the following dimensions will be assessed: 2.1. Change in participants’ attitudes, perceived behavioural control, subjective social norm, and intention to eat a low meat diet between the baseline and both follow-ups 2.2. Change in participants’ attachment to meat between the baseline and both follow-ups 2.3. Change in participants’ eating identity between the baseline and both follow-ups 3. General eating behaviour: Change between the baseline and both follow-ups in participants’ mean number of daily servings of other principal food groups, including meat substitutes, assessed using a self-reported food diary and an online questionnaire 4. Nutritional intake: Change in participants’ mean daily energy, macro-, and micronutrient intake between the baseline and both follow-ups, assessed using data from the self-reported food diary 5. Biomarkers of health risk: Change between the baseline and both follow-ups in participants’ weight to the nearest 0.1 kg and body composition (measured with a Tanita SC240Ma scale); blood lipids (measured with an Alere Cholestech LDX® Analyzer), and blood pressure as the mean of the last two of three seated readings 6. Putative psycho-social determinants of meat-alternative usage assessed through online questionnaires: Change in participants’ intentions, attitudes, perceived behavioural control, and subjective social norms of using meat-alternatives between the baseline and both follow-ups 7. Desire for similarity between meat and meat-alternatives assessed through online questionnair | — |
Countries
England, United Kingdom
Outcome results
None listed