The Impact of Food Reformulation on Energy Intake

Obesity Clinical Trial

Official title: The Impact of Food Reformulation on Energy Intake

Status Recruiting

Clinical Trial Summary

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

Clinical Trial Description

See attached protocol document. ;

Related Conditions & MeSH terms

• Diet, Healthy
• Eating Behavior
• Obesity

• NCT number: NCT05744050
• Study type: Interventional
• Source: University of Liverpool
• Contact: Eric Robinson, PhD
• Phone: +44 0151794
• Email: eric.robinson@liverpool.ac.uk
• Status: Recruiting
• Phase: N/A
• Start date: February 13, 2023
• Completion date: June 2023