Impact of a Front-of-pack Nutrition Labelling on Food Purchases in Contract Catering

Food Labeling Clinical Trial

Official title:

Impact of a Front-of-pack Nutrition Labelling on the Nutritional Quality of Purchases of Customers in Contract Catering - a Controlled Trial

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04252898
• Other study ID #: ELIOR
• Status: Completed
• Phase: N/A
• 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
• 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

Related Conditions & MeSH terms

• Food Labeling

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