Reducing Free Sugar Intakes: A Role for Sweet Taste

NCT ID: NCT05684757

Last Updated: 2025-05-28

Basic Information

• Recruitment Status: ACTIVE_NOT_RECRUITING
• Clinical Phase: NA
• Total Enrollment: 150 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2023-03-01
• Study Completion Date: 2025-07-31

Brief Summary

This randomised controlled trial aims to assess the effects of three different types of dietary advice for reducing free sugar intakes, on intakes of free sugar, in a sample of the UK population.

Detailed Description

The primary objective of this randomised control trial is to assess the effects of three different types of dietary advice, for reducing total energy intakes (TEI) of free sugar. A total of 150 participants (age 18-65years) consuming diets >5% total energy intake from dietary free sugars will be recruited from across the Dorset region. All participants will be asked to reduce their free sugar intake to <5% TEI, and to aid with this, they will be encouraged to reduce their intakes of specific foods identified as high in free sugars. Participants will also be advised to replace these foods with other foods dependent on their taste. Participants will be randomized to replace high sugar foods with: 1) foods that are low in sugars, but high in sweet taste; 2) foods that are low in sugars, but high in other tastes; and 3) foods that are low in taste. The primary outcome will be changes in free sugar consumption from baseline to endpoint at week 12. Secondary outcomes include change in: BMI; dietary profiles; sweetness preference; sweetness liking; food choices; low calorie sweetener intakes and adherence levels at week 12.

Conditions

Dietary Behaviour

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: PREVENTION
• Blinding Strategy: DOUBLE

Study Groups

Dietary Advice: Sweet Taste

Participants will be asked to reduce their free sugar intakes to less than 5% TEI. To aid with this, they will be asked to reduce their intakes of foods and drinks high in free sugars, and replace these with foods low in sugars, that remain high in sweet taste, eg. fruit, low-calorie sweetened foods and drinks. The intervention will be provided to participants in written form, in an opaque sealed envelope.

Group Type: ACTIVE_COMPARATOR

Dietary Advice

Intervention Type: BEHAVIORAL

Dietary Advice

Dietary Advice: Taste

Participants will be asked to reduce their free sugar intakes to less than 5% TEI. To aid with this, they will be asked to reduce their intakes of foods and drinks high in free sugars, and replace these with foods low in sugars, that remain high in taste, eg. nuts, foods and drinks flavoured with herbs and spices. The intervention will be provided to participants in written form, in an opaque sealed envelope.

Group Type: ACTIVE_COMPARATOR

Dietary Advice

Intervention Type: BEHAVIORAL

Dietary Advice

Dietary Advice: No taste

Participants will be asked to reduce their free sugar intakes to less than 5% TEI. To aid with this, they will be asked to reduce their intakes of foods and drinks high in free sugars, and replace these with foods low in sugars, that are low in taste, eg. foods and drinks that are plain-flavoured, wholegrains. The intervention will be provided to participants in written form, in an opaque sealed envelope.

Group Type: ACTIVE_COMPARATOR

Dietary Advice

Intervention Type: BEHAVIORAL

Dietary Advice

Interventions

Dietary Advice

Dietary Advice

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

1. aged 18-65 years;

2. able to provide consent and complete all study materials;

3. consuming >5% of TEI from free sugars;

4. residing in the South of England, and able to attend Bournemouth University for testing.

Exclusion Criteria

1. individuals who are pregnant or breastfeeding;

2. underweight (BMI <18.5);

3. have pre-existing clinical conditions such as diabetes mellitus, eating disorders, Crohn's disease and other illness's leading to participants receiving external nutritional advice and dietary restrictions;

4. have pre-existing medical conditions affecting swallow ability, taste and smell perception;

5. currently following a specific dietary programme (e.g.: Slimming World);

6. current smokers or have smoked within 3 months of the study start date.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Bournemouth University

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Katherine M Appleton

Role: PRINCIPAL_INVESTIGATOR

Bournemouth University

Locations

Bournemouth University

Bournemouth, US and Canada Only, United Kingdom

Countries

United Kingdom

Other Identifiers

AppletonRFS2022

Identifier Type: -

Identifier Source: org_study_id