The Effect of Food Labelling and Satiety on Individuals Food Choice

Food Preferences Clinical Trial

Official title:

Nutritional Knowledge and the Effects of Hunger & Satiety on Snack Choice: a Randomised Controlled Trial

Clinical Trial Details — Status: Recruiting

Administrative data

• NCT number: NCT03537781
• Other study ID #: SMU_SHAS_2018_01.
• Status: Recruiting
• Phase: N/A
• Start date: June 12, 2018
• Est. completion date: October 30, 2018

Study information

• Verified date: September 2018
• Source: St Mary's University College
• Contact: Kyriaki Myrissa, PhD
• Phone: 020 8240 4000
• Email: kyriaki.myrissa[@]stmarys.ac.uk
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Previous research has shown that nutritional knowledge is a key indicator in healthy eating choices, but real-life examinations of the associations between both nutritional knowledge and state of hunger and satiety on individuals' food choice of healthy vs unhealthy snacks is limited.

The present study aims to investigate whether the presence of nutritional information on food labels will affect participants' food choice when hungry and when satiated.

Description:

Previous research has shown that nutritional knowledge is a key indicator in healthy eating choices, but real-life examinations of the associations between both nutritional knowledge and state of hunger and satiety on individuals' food choice of healthy vs unhealthy snacks is limited.

As there is currently little research combining these facets, it would be interesting to investigate whether individuals who are provided with food labelling information would choose unhealthy snacks when hungry as than when satiated and whether this would differ for those who are not provided with food labelling information.

Based on this, the present study aims to investigate whether the presence of nutritional information in the form of food labels will affect participants' food choice when hungry and when satiated. The General Nutrition Knowledge Questionnaire will be used to assess participants baseline nutritional knowledge and will be used as a covariate in the research project.

Recruitment information / eligibility

• Status: Recruiting
• Enrollment: 112
• Est. completion date: October 30, 2018
• Est. primary completion date: September 30, 2018
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 65 Years

Eligibility

Inclusion Criteria: Male and females aged 18-65 years old; in general good health; not known allergies and any medical conditions (e.g. heart disease, asthma)

Exclusion Criteria: Those who are currently following a weight loss diet; have food allergies and any medical conditions which might restrict their food intake

Related Conditions & MeSH terms

• Food Preferences
• Hunger

Intervention

Behavioral:
• Food labelling versus no food labelling
Food labelling availability and satiety status

Locations

Country	Name	City	State
United Kingdom	St Marys University	London

Sponsors (1)

Lead Sponsor	Collaborator
St Mary's University College

Country where clinical trial is conducted

United Kingdom, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	food choice	participants will have to choose one snack from a choice of six differing on their fat content	2 days