Repeated Sweet Consumption and Subsequent Sweet Food Preferences and Intake

Impact of Repeated Sweet and Non-sweet Food Consumption on Subsequent Sweet Food Preferences and Intake

This study will assess the impact of repeated sweet versus non-sweet food consumption on subsequent sweet and non-sweet food preferences and intakes

Study Overview

• Status: Completed
• Conditions: Repeated Sweet Food Consumption
• Intervention / Treatment: Behavioral: Sweet food consumption

Detailed Description

Participants will be randomized to receive instructions to either increase or decrease sweet food consumption for 6 days, and impacts on food preferences and intakes will be assessed at baseline and after 1 week. Preferences for sweet and non-sweet foods will be assessed during two taste tests at each assessment time, where six different foods will be rated. Sweet and non-sweet food consumption will also be measured at two meals at each assessment time - breakfast and lunch. Identical buffet meals composed of sweet and non-sweet foods suitable for consumption at breakfast and lunch will be provided ad-libitum.

• Study Type: Interventional
• Enrollment (Actual): 36
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United Kingdom
  • Bristol, United Kingdom, BS8 1TN
    • University of Bristol

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years and older (Adult, Older Adult)
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• No known food allergy
• No known taste or appetite allergies
• Non-smokers
• Do not habitually consume exclusively / almost exclusively a sweet or non-sweet diet
• Able to provide consent and complete all study measures

Race / ethnicity will not be requested.

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Parallel Assignment
• Masking: Double

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Increase sweet food consumption; Participants are asked to increase their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and additional sweet food consumption recommended.	Behavioral: Sweet food consumption; Comparison of the impacts of sweet and non-sweet food consumption
Active Comparator: Decrease sweet food consumption; Participants are asked to decrease their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and substitutions for sweet food consumption will be recommended.	Behavioral: Sweet food consumption; Comparison of the impacts of sweet and non-sweet food consumption

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Food Preferences	Ratings of three sweet and three non-sweet foods during a taste test (two tests). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher preferences.	Change from Baseline to 1 week
Food Intake	Amount of sweet and non-sweet foods consumed during breakfast and lunch. Measures are made of grams of each sweet food consumed.	Change from Baseline to 1 week

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Hunger Ratings	Ratings of subjective perceptions (two meals). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher hunger.	Change from Baseline to 1 week

Collaborators and Investigators

• Sponsor: Bournemouth University
• Collaborators: University of Bristol
• Investigators: Principal Investigator: Peter Rogers, PhD, University of Bristol; Principal Investigator: Katherine Appleton, PhD, Bournemouth University, UK

Study record dates

Study Major Dates

• Study Start (Actual): February 12, 2018
• Primary Completion (Actual): August 1, 2019
• Study Completion (Actual): August 30, 2019

Study Registration Dates

• First Submitted: February 1, 2018
• First Submitted That Met QC Criteria: February 8, 2018
• First Posted (Actual): February 9, 2018

Study Record Updates

• Last Update Posted (Actual): May 16, 2024
• Last Update Submitted That Met QC Criteria: May 8, 2024
• Last Verified: January 1, 2023

More Information

Terms related to this study

• Keywords: food intake; food preferences; sweet taste
• Other Study ID Numbers: PRKA2018

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: YES
• IPD Plan Description: The full study protocol is currently available from the PI on reasonable request. All generated data will be available from the PI, following completion and publication of the work on reasonable request.
• IPD Sharing Time Frame: Data will be available following completion and publication of the study. Data will be stored for ten years following publication of the work.
• IPD Sharing Access Criteria: Direct contact and reasonable request of the PI
• IPD Sharing Supporting Information Type: STUDY_PROTOCOL; SAP

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No