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Clinical Trial Details — Status: Completed

Administrative data

NCT number NCT04252898
Other study ID # ELIOR
Secondary ID
Status Completed
Phase N/A
First received
Last updated
Start date December 16, 2019
Est. completion date March 13, 2020

Study information

Verified date August 2021
Source University of Paris 13
Contact n/a
Is FDA regulated No
Health authority
Study type Interventional

Clinical Trial Summary

This controlled trial investigates the impact of the implementation of a front-of-pack nutrition label, namely Nutri-Score, on foods and beverages sold in a contract catering in France on the nutritional quality of purchases.


Description:

The introduction of front-of-pack nutrition labelling is thought to help consumers making healthier food choices at the point-of-purchase. In 2017, the French government has selected the Nutri-Score as single front-of-pack nutrition label to be applied on food products sold in French supermarkets, on a voluntary basis. Some studies have found that the Nutri-Score would help consumers making healthier choices. Nevertheless, its impact has been demonstrated in experimental supermarkets and its implementation only concerns products sold in groceries and supermarkets, as it is stated in the official decree. The potential impact of the Nutri-Score in contract catering remains unknown, while this sector represents a growing share of out-of-home catering and that the promotion of the Nutri-Score in this sector is now part of the National Public Health Plan. Thus, the objective of the present study is to investigate the impact of the implementation of the Nutri-Score in contract catering restaurants on the nutritional quality of food purchases. The trial will be conducted using a quasi experimental before/after design with a comparison group. Data on purchases will be collected regularly through receipts, and the nutritional quality of purchases will be evaluated over time on two pairs of sites. In each pair of sites, one site will receive an intervention (Nutri-Score) and one site will be a control site. Within each pair, the sites will be comparable in terms of food offer and consumers profile.


Recruitment information / eligibility

Status Completed
Enrollment 2082
Est. completion date March 13, 2020
Est. primary completion date March 13, 2020
Accepts healthy volunteers Accepts Healthy Volunteers
Gender All
Age group 18 Years and older
Eligibility Inclusion Criteria: - all individuals purchasing in the contract catering restaurants will be included. Exclusion Criteria: - No

Study Design


Related Conditions & MeSH terms


Intervention

Behavioral:
Front-of-pack nutrition label Nutri-Score
The intervention consists of displaying the Nutri-Score on dishes and pre-packed foods.

Locations

Country Name City State
France Equipe de Recherche en Epidémiologie Nutritionnelle Bobigny

Sponsors (2)

Lead Sponsor Collaborator
University of Paris 13 ELIOR GESTION

Country where clinical trial is conducted

France, 

Outcome

Type Measure Description Time frame Safety issue
Primary Change in the overall nutritional quality of purchases over time Score using the Food Standards Agency nutrient profiling system modified by the HCSP, allocating points depending on the amounts in unfavourable elements (energy, saturates, sugars, sodium) and favorable elements (fibres, proteins and fruits, vegetables, nuts and oils (olive, colza, nuts)) Through study completion, an average of 6 months
Secondary Change in energy content of purchases Energy content of the purchases in kcal / 100g Through study completion, an average of 6 months
Secondary Change in Saturated fat content of purchases Saturated fat content of the purchases in g / 100g Through study completion, an average of 6 months
Secondary Change in Sugar content of purchases Sugar content of the purchases in g / 100g Through study completion, an average of 6 months
Secondary Change in Sodium content of purchases Sodium content of the purchases in mg / 100g Through study completion, an average of 6 months
Secondary Change in Protein content of purchases Protein content of the purchases in g / 100g Through study completion, an average of 6 months
Secondary Change in Fibre content of purchases Fibre content of the purchases in g / 100g Through study completion, an average of 6 months
Secondary Change in Fruit, vegetable and nut content of purchases Fruit, vegetable and nut content of the purchases in % / 100g Through study completion, an average of 6 months
See also
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