NCT05744050

The Impact of Food Reformulation on Energy Intake

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: University of Liverpool · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

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

Detailed description

See attached protocol document.

Conditions

• Diet, Healthy
• Eating Behavior
• Obesity

Interventions

Type	Name	Description
BEHAVIORAL	Low energy density lunch	Particpants will be provided with a lunch low in energy density (\~1.1kcal/g)
BEHAVIORAL	Medium energy density lunch	Participants will be provided with a lunch medium in energy density(\~1.7kcal/g)
BEHAVIORAL	High energy density lunch	Participants will be provided with a lunch high in energy density (\~3kcal/g)

Timeline

• Start date: 2023-02-13
• Primary completion: 2023-06-01
• Completion: 2023-06-01
• First posted: 2023-02-24
• Last updated: 2024-06-05

Locations

1 site across 1 country: United Kingdom