- ICH GCP
- US Clinical Trials Registry
- Klinisk forsøg NCT02744001
The Reinforcing Value of Added Sugars
18. januar 2022 opdateret af: USDA Grand Forks Human Nutrition Research Center
Diet Study: The Reinforcing Value of Added Sugars
The purpose of this study is to determine how daily diet relates to eating choices.
Studieoversigt
Detaljeret beskrivelse
Despite the long-term emphasis on reducing intake of and added sugar, this behavioral change has been hard to instill amongst most of the population.
Foods with added sugars are highly reinforcing and, as such, reducing their consumption in order to adhere to the dietary guidelines (DGA) may be difficult to maintain.
Sugar produces effects similar to some drugs of abuse such as increased extracellular dopamine release in the nucleus accumbens shell resulting in a reinforcing effect.
Reducing any reinforcing behavior can be challenging, but in terms of food, it is not known whether the reinforcing value of foods high in added sugar increases when access to these foods is reduced.
If so, this would present a mechanistic barrier to meeting the DGA and making dietary changes in general.
That the reinforcing value of a behavior (e.g., eating sugar) will be increased when the rate of that behavior is decreased has strong theoretical underpinnings in the "Disequilibrium Approach".
This theory predicts that the circumstances of reinforcement are created or limited by changing baseline access.
According to the Disequilibrium Approach, a response deficit will result in an increase in reinforcement.
Applied to the proposed study, the Disequilibrium Approach would predict that lowering the consumption of dietary added sugar would increase the reinforcing value of foods high in added sugar.
The Disequilibrium Approach has accurately predicted an increase in the relative reinforcing value (RRV) of snack foods among children.
However, dietary changes would need to occur at the whole diet level for adults and children to meet the DGA for reducing added sugar intake.
It is important to know if reducing added sugars at the whole-diet level results in increases in the reinforcing value of foods high in added sugars.
Undersøgelsestype
Interventionel
Tilmelding (Faktiske)
44
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiesteder
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North Dakota
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Grand Forks, North Dakota, Forenede Stater, 58203
- USDA Grand Forks Human Nutrition Research Center
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Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
18 år til 39 år (Voksen)
Tager imod sunde frivillige
Ja
Køn, der er berettiget til at studere
Alle
Beskrivelse
Inclusion Criteria:
- BMI within 18.5-24.9 kg/m2 or BMI within 30.0-50.0 kg/m2
- Willing to consent to study conditions
- Habitually consume at least 10% of daily energy intake from added sugars
Exclusion Criteria:
- BMI 25.0-29.9 kg/m2
- Currently taking drugs that change hunger
- Have an eating disorder
- Current tobacco user
- Have diabetes or heart disease
- Pregnant, lactating or planning pregnancy
- Low liking of all available study test foods
- Allergy/aversion to any of the foods provided during the diet intervention
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Andet
- Tildeling: N/A
- Interventionel model: Enkelt gruppeopgave
- Maskning: Ingen (Åben etiket)
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
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Eksperimentel: Low Added Sugar Diet
Menu containing <10% of total daily energy intake from added sugars.
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1-week intake of Low Added Sugar Diet 3 day rotating menu
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Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
---|---|---|
Change in relative reinforcing value (RRV) of snacks as assessed by indicator
Tidsramme: Baseline and 1 week
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RRV of snacks will be assessed by evaluating the number of responses (mouse button presses) a subject is willing to complete to gain access to a high added sugar snack or low added sugar alternative.
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Baseline and 1 week
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Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Publikationer og nyttige links
Den person, der er ansvarlig for at indtaste oplysninger om undersøgelsen, leverer frivilligt disse publikationer. Disse kan handle om alt relateret til undersøgelsen.
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart (Faktiske)
1. april 2016
Primær færdiggørelse (Faktiske)
16. januar 2018
Studieafslutning (Faktiske)
16. januar 2018
Datoer for studieregistrering
Først indsendt
15. april 2016
Først indsendt, der opfyldte QC-kriterier
15. april 2016
Først opslået (Skøn)
19. april 2016
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
2. februar 2022
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
18. januar 2022
Sidst verificeret
1. januar 2022
Mere information
Begreber relateret til denne undersøgelse
Andre undersøgelses-id-numre
- GFHNRC148
Plan for individuelle deltagerdata (IPD)
Planlægger du at dele individuelle deltagerdata (IPD)?
INGEN
Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .
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