Development of the Leeds Food Preference Questionnaire in Spanish (ES-LFPQ)

Development of the Leeds Food Preference Questionnaire in Spanish: Sensitivity and Reproducibility of Liking and Wanting for Food in Fasted and Fed States

The Leeds Food Preference Questionnaire (LFPQ) is a computer-based task used to measure reward responses and preferences for images of food. The present study aims to develop a Spanish version of the LFPQ (ES-LFPQ) by examining its validity and repeatability under fasted and fed states.

Study Overview

• Status: Recruiting
• Conditions: Fasting; Fed
• Intervention / Treatment: Other: Standardized meal

Detailed Description

The Leeds Food Preference Questionnaire (LFPQ) is a computer-based task for measuring reward responses (liking/wanting) and preferences for images of food. There are no cultural adaptation studies for the Spanish population to date in order to address its validity and repeatability in a test-retest design. The present study aim to develop a Spanish version of the LFPQ (ES-LFPQ), examine its outcomes under fasted and fed states; and test its reproducibility after one week.

An online survey containing foods that were either low-fat sweet, high-fat sweet, low-fat savoury or high-fat savoury was first conducted among a sample of 96 Spanish adults (60.4 % women) to develop and validate a culturally appropriate food image database. 50 participants (25 men and 25 women) will participate in two identical trials where they will completed the ES-LFPQ under fasted and fed states (immediately after a standardised meal), at least one week apart.

• Study Type: Interventional
• Enrollment (Anticipated): 50
• Phase: Not Applicable

Contacts and Locations

• Study Contact: Name: Jonatan R. Ruiz, Phd; Phone Number: 958242754; Email: ruizj@ugr.es

Study Locations

• Spain
  • Granada, Spain, 18011
    • Recruiting
    • University of Granada - Instituto Mixto Universitario Deporte y Salud
    • Contact: Jonatan R Ruiz, PhD; Phone Number: 0034958242754; Email: ruizj@ugr.es
    • Principal Investigator: Jonatan M Ruiz, PhD

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult; Older Adult
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• Being able to understand instructions, programs and questionnaires.
• Being able to recognize the foods presented in at least 4 of the 5 photographs available for each category that make up the ES-LFPQ.
• Living in Spain for at least 2 years

Exclusion Criteria:

• Being intolerant, allergic and/or having an aversion to the foods contained in the standardized meal.
• Never eat the foods presented in at least 4 of the 5 photographs available for each category that make up the ES-LFPQ

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Other
• Allocation: N/A
• Interventional Model: Single Group Assignment
• Masking: None (Open Label)

Number of Arms

1

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Other: Group 1; Each participant will attend the laboratory twice to perform two identical trials in order to asses validity (first trial) and reproducibility (second trial)	Other: Standardized meal; Assessment of the validity of the ES-LFPQ: Each participant will complete the ES-LFPQ in before (fasted state) and after a standardized meal (fed state). Evaluation of the reproducibility of the ES-LFPQ: With at least one week of difference between tests, each participant will repeat the same protocol performed in the previous visit and under the same conditions.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Explicit liking	The sensory pleasure elicited by contact with food. Measured with 0 to 100-mm visual analogue scale in response to the question "How pleasant would it be to taste some of this food now?" where 0 means "Not at all" and 100 means "Extremely"	60 minutes
Explicit wanting	The motivation to consume a specific food manifesting explicitly (conscious and subjective). Measured with 0 to 100-mm visual analogue scale in response to the question "How much do you want some of this food now?" where 0 means "Not at all" and 100 means "Extremely"	60 minutes
Implicit wanting	The motivation to consume a specific food manifesting implicitly (unconscious). Measured by punctuation on questionnaire ES-LFPQ. The score assigned to a specific food category based on a forced choice between pairs of food options and taking into account reaction time, in response to the question "Which food do you desire to consume the most at present?". A positive score indicates a greater preference for a given food category relative to the alternatives in the task and a negative score indicates the opposite. A score of zero would indicate that the category is equally preferred.	60 minutes
Relative preference	The preference of a food in comparison with another food. Measured by punctuation on questionnaire ES-LFPQ. The score assigned to a specific food category based on a forced choice between pairs of food options in response to the question "Which food do you desire to consume the most at present?". A positive score indicates a greater preference for a given food category relative to the alternatives in the task and a negative score indicates the opposite. A score of zero would indicate that the category is equally preferred.	60 minutes
Fat appeal bias	Bias scores for food fat content (high or low) computed by subtracting the mean low-fat scores from the mean high-fat scores. Positive values indicate a preference for high-fat, negative values indicate a preference for low fat and a score of 0 indicates an equal preference between fat content.	60 minutes
Taste appeal bias	Bias scores for food taste (savoury or sweet) computed by subtracting the mean savoury scores from the mean sweet scores. Positive values indicate a preference for sweet foods, negative values indicate a preference for savoury foods and a score of 0 indicates an equal preference between taste categories	60 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Hunger	The subjective sensation described as the primary motivation to eat. Measured with 0 to 100-mm visual analogue scale in response to the question "How hungry do you feel now?" where 0 means "Not at all" and 100 means "Extremely"	60 minutes
Fullness	The degree of satisfaction and/or fullness following food consumption. Measured with 0 to 100-mm visual analogue scale in response to the question "How full do you feel now?" where 0 means "Not at all" and 100 means "Extremely"	60 minutes

Collaborators and Investigators

• Sponsor: Universidad de Granada

Study record dates

Study Major Dates

• Study Start (Actual): March 7, 2023
• Primary Completion (Anticipated): June 1, 2023
• Study Completion (Anticipated): June 1, 2023

Study Registration Dates

• First Submitted: March 28, 2023
• First Submitted That Met QC Criteria: April 18, 2023
• First Posted (Actual): May 1, 2023

Study Record Updates

• Last Update Posted (Actual): May 1, 2023
• Last Update Submitted That Met QC Criteria: April 18, 2023
• Last Verified: April 1, 2023

More Information

Terms related to this study

• Other Study ID Numbers: ES-LFPQ Project

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: UNDECIDED

Drug and device information, study documents

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