Food Choice, Psychological Bias, and Genetic Predisposition

Psychological Clinical Trial

Official title:

Food Choice, Psychological Bias, and Genetic Predisposition

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04955002
• Other study ID #: 0521_01
• Status: Completed
• Start date: June 9, 2021
• Est. completion date: January 1, 2023

Study information

• Verified date: March 2023
• Source: Oxford Brookes University
• Contact: n/a
• Is FDA regulated: No
• Study type: Observational

Clinical Trial Summary

This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort.

Description:

Food choice, defined as how individuals decide on what to buy and eat, involves the acceptance and rejection of specific foods. Food customisation is becoming more common amongst food retailers, allowing customers to alter their meals to their preferences by removing or adding items. Today, food choice is viewed as more complex, food choices are not just dictated by taste but nutritional quality, allergens, and habits. For example, the framework provided for food customisation (e.g. pizza with toppings or a build you own pizza) and the perceived 'healthiness' of food items (e.g. the pizza toppings) can alter food choice. Psychological reasoning, the process by which humans make decisions by drawing conclusions can play a role in food choice; however, humans can possess a psychological bias leading to illogical decision making. Genetics can too play a role in decision making resulting in predetermined influence on food choice. This research wishes to determine if individual's genetics can affect their food choices by researching psychological biases to food choices.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 100
• Est. completion date: January 1, 2023
• Est. primary completion date: January 1, 2023
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years and older

Eligibility

Inclusion Criteria:

• Healthy (no known health condition)

• 18 + years of age

• UK based

Exclusion Criteria:

• Vegetarian

• Vegan

• Other dietary pattern that restricts the consumption of animal products

Related Conditions & MeSH terms

• Disease Susceptibility
• Food Preferences
• Genetic Predisposition
• Genetic Predisposition to Disease
• Psychological

Intervention

Other:
• No intervention
No intervention

Locations

Country	Name	City	State
United Kingdom	Oxford Brookes University	Oxford

Sponsors (2)

Lead Sponsor	Collaborator
Oxford Brookes University	St. Mary's University, Twickenham

Country where clinical trial is conducted

United Kingdom, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Frequency of food items remaining	Number of food items added/removed from each decision frame	December 2021
Primary	Frequency of healthy and unhealthy items remaining	Number of healthy and unhealthy food items added/removed from each decision frame	December 2021
Primary	Loss aversion score		December 2021
Primary	Genotype: BDNF Val/Met (rs6265), and DRD2 ANNKK1 Taq1a/ANKK1 (rs1800497)		December 2021