Repeated Sweet Consumption and Subsequent Sweet Food Preferences and Intake

Study Results

Results available

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Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

36 participants

Study Classification

INTERVENTIONAL

Study Start Date

2018-02-12

Study Completion Date

2019-08-30

Brief Summary

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

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Detailed Description

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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.

Conditions

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Repeated Sweet Food Consumption

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

DOUBLE

Investigators Outcome Assessors

Intervention allocation will be undertaken by a researcher not in direct contact with any one participant, following randomization by drawing lots.

Study Groups

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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.

Group Type EXPERIMENTAL

Sweet food consumption

Intervention Type BEHAVIORAL

Comparison of the impacts of sweet and non-sweet food consumption

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.

Group Type ACTIVE_COMPARATOR

Sweet food consumption

Intervention Type BEHAVIORAL

Comparison of the impacts of sweet and non-sweet food consumption

Interventions

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Sweet food consumption

Comparison of the impacts of sweet and non-sweet food consumption

Intervention Type BEHAVIORAL

Eligibility Criteria

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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.

Minimum Eligible Age

18 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes