Sweet Consumption and Subsequent Sweet Food Preferences and Intakes

Bournemouth University

Status: Completed

Conditions: Dietary Behaviour

Treatments: Behavioral: Dietary Instructions

Study type: Interventional

Funder types: Other

Identifiers

NCT05672017

AppletonRSFC2022

Details and patient eligibility

About

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

Full description

Participants will be randomized to receive instructions to either increase, decrease or make no change to 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 a taste test at each assessment time, where six different foods will be rated. Sweet and non-sweet food consumption will also be measured at a subsequent breakfast at the assessment time. Buffet meals composed of sweet and non-sweet foods suitable for consumption at breakfast will be provided ad-libitum.

A subset of participants (selected at random) (10 participants randomized to increase sweet food consumption and 10 participants randomized to decrease sweet food consumption) will also be assessed via MRI and fMRI scanning to investigate brain structure and functional connectivity.

Enrollment: 104 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

1. aged 18-65 years;
2. habitually consume breakfast;
3. able to provide consent and complete all study materials;
4. able to attend Bournemouth University for testing.

Exclusion criteria

1. individuals who are pregnant or breastfeeding;
2. underweight (BMI <18.5);
3. have pre-existing clinical conditions such as diabetes mellitus, eating disorders, Crohn's disease and other illness's leading to participants receiving external nutritional advice and dietary restrictions;
4. have pre-existing medical conditions affecting swallow ability, taste and smell perception;
5. currently or within 3 months of starting the study are following a specific dietary programme (e.g.: Slimming World);
6. current smokers or have smoked within 3 months of the study start date.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Double Blind

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104 participants in 3 patient groups, including a placebo group

Dietary Instructions: Increase sweet food consumption

Active Comparator group

Description:

Participants are asked to increase their consumption of sweet foods throughout their diet. Participants will be provided with clear instructions, where sweet foods will be highlighted and additional means of increasing sweet food consumption will be offered.

Treatment:

Behavioral: Dietary Instructions

Dietary Instructions: Decrease sweet food consumption

Active Comparator group

Description:

Participants are asked to decrease their consumption of sweet foods throughout their diet. Participants will be provided with clear instructions, where sweet foods will be highlighted and means of decreasing sweet food consumption will be offered.

Treatment:

Behavioral: Dietary Instructions

Dietary Instructions: Usual Diet

Placebo Comparator group

Description:

Participants are asked to retain their consumption of sweet foods throughout their diet.

Treatment:

Behavioral: Dietary Instructions