The Impact of Food Reformulation on Energy Intake

University of Liverpool

Status: Completed

Conditions: Eating Behavior; Obesity; Diet, Healthy

Treatments: Behavioral: Low energy density lunch; Behavioral: High energy density lunch; Behavioral: Medium energy density lunch

Study type: Interventional

Funder types: Other

Identifiers

NCT05744050

Reformulation study

Details and patient eligibility

About

Food prepared outside of the home tends to have a high energy content, and high levels of nutrients of concern (sodium, fat, saturated fat and sugar), especially when compared to home-cooked food. A number of studies suggest that when energy density of a food is manipulated it has a linear effect on energy intake, because consumers tend to eat a constant weight of food. However, recent observational research suggested that up to approximately 1.5-2kcal/g, individuals are relatively insensitive to changes in energy density, and there is no indication of compensation through altering meal size. However, upwards of approximately 1.5-2kcal/g, the authors proposed that individuals compensate for increases in energy density by selecting and consuming smaller meal sizes.

The investigators aim to measure participant's consumption (in grams and kilocalories) of three meals at low, medium and high energy densities, and to measure later food intake to observe any evidence of later compensation in response to experimental condition

Full description

See attached protocol document.

Enrollment: 32 patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Currently reside in the United Kingdom
• Over the age of 18 years
• Fluent English speaker
• Like the test foods
• Have a BMI between the ranges of 18.5 and 35.

Exclusion criteria

• Pregnant/breastfeeding

• Partaking in a fast or other restrictive eating for religious reasons at time of participation

• Currently following a diet

• On medication that affects appetite

• Being a smoker

• Current or historic eating disorder

• Dietary restrictions/intolerances including:

  • Any allergies
  • Vegan/vegetarian
  • Gluten-free
  • Dairy-free
  • Sugar-free

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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32 participants in 3 patient groups

Low energy density

Experimental group

Description:

The meal served at lunch time to participants will have a low energy density of \~1.1kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)

Treatment:

Behavioral: Low energy density lunch

Medium energy density

Experimental group

Description:

The meal served at lunch time to participants will have a low energy density of \~1.7kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)

Treatment:

Behavioral: Medium energy density lunch

High energy density

Experimental group

Description:

The meal served at lunch time to participants will have a low energy density of \~3kcal/g. All other foods are identical across conditions (e.g. snacks, dinner, dessert)

Treatment:

Behavioral: High energy density lunch