Repeated Sweet Food Consumption
Conditions
Keywords
sweet taste, food preferences, food intake
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
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.
Interventions
BEHAVIORALSweet food consumption
Comparison of the impacts of sweet and non-sweet food consumption
Sponsors
University of Bristol
Bournemouth University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE
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.
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
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 Race / ethnicity will not be requested.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food Preferences | Change from Baseline to 1 week | Ratings of three sweet and three non-sweet foods during a taste test (two tests). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher preferences. |
| Food Intake | Change from Baseline to 1 week | Amount of sweet and non-sweet foods consumed during breakfast and lunch. Measures are made of grams of each sweet food consumed. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Hunger Ratings | Change from Baseline to 1 week | Ratings of subjective perceptions (two meals). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher hunger. |
Countries
United Kingdom
Participant flow
Participants by arm
| Arm | Count |
|---|---|
| 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.
Sweet food consumption: Comparison of the impacts of sweet and non-sweet food consumption | 21 |
| 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.
Sweet food consumption: Comparison of the impacts of sweet and non-sweet food consumption | 15 |
| Total | 36 |
Baseline characteristics
| Characteristic | Decrease Sweet Food Consumption | Total | Increase Sweet Food Consumption |
|---|---|---|---|
| Age, Continuous | 21.3 years STANDARD_DEVIATION 0.8 | 21.1 years STANDARD_DEVIATION 0.9 | 21.0 years STANDARD_DEVIATION 1 |
| Race and Ethnicity Not Collected | — | 0 Participants | — |
| Region of Enrollment United Kingdom | 15 participants | 36 participants | 21 participants |
| Sex: Female, Male Female | 9 Participants | 24 Participants | 15 Participants |
| Sex: Female, Male Male | 6 Participants | 12 Participants | 6 Participants |
Adverse events
| Event type | EG000 affected / at risk | EG001 affected / at risk |
|---|---|---|
| deaths Total, all-cause mortality | 0 / 21 | 0 / 15 |
| other Total, other adverse events | 0 / 21 | 0 / 15 |
| serious Total, serious adverse events | 0 / 21 | 0 / 15 |
Outcome results
Primary
Food Intake
Amount of sweet and non-sweet foods consumed during breakfast and lunch. Measures are made of grams of each sweet food consumed.
Time frame: Change from Baseline to 1 week
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Increase Sweet Food Consumption | Food Intake | -24 grams sweet food | Standard Deviation 189 |
| Decrease Sweet Food Consumption | Food Intake | -15 grams sweet food | Standard Deviation 183 |
Primary
Food Preferences
Ratings of three sweet and three non-sweet foods during a taste test (two tests). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher preferences.
Time frame: Change from Baseline to 1 week
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Increase Sweet Food Consumption | Food Preferences | 7 units on a scale | Standard Deviation 19 |
| Decrease Sweet Food Consumption | Food Preferences | 1 units on a scale | Standard Deviation 13 |
Secondary
Hunger Ratings
Ratings of subjective perceptions (two meals). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher hunger.
Time frame: Change from Baseline to 1 week
| Arm | Measure | Value (MEAN) | Dispersion |
|---|---|---|---|
| Increase Sweet Food Consumption | Hunger Ratings | 7 units on a scale | Standard Deviation 28 |
| Decrease Sweet Food Consumption | Hunger Ratings | -2 units on a scale | Standard Deviation 35 |