To what extent can the effects of increasing healthier food availability on food selection be explained by individual food preferences? A follow-up pilot study

Increasing the relative availability of healthier vs. less healthy food: Can impact be explained in terms of prior preferences? A follow-up pilot study

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN15043170

Enrollment

540

Registered

2020-04-14

Start date

2020-04-15

Completion date

Unknown

Last updated

2023-06-26

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Unhealthy diet Nutritional, Metabolic, Endocrine

Interventions

The study will be conducted online. Participants will all see meat-based less-healthy meal options, but will be randomly assigned to also see images of either meat-based healthier meal options or vege

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1. Adults aged over 18 years 2. Participants currently residing within the UK

Exclusion criteria

Exclusion criteria: Dietary restrictions

Design outcomes

Primary

Measure	Time frame
The ranking score calculated for each meal option following completion of the online survey (single timepoint)	—

Secondary

Measure	Time frame
There are no secondary outcome measures	—

Countries

England, United Kingdom

Outcome results

None listed

Source: ISRCTN (via WHO ICTRP) · Data processed: Feb 4, 2026