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This randomised controlled trial aims to assess the effects of three different taste-based dietary recommendations for reducing free sugar intakes on free sugar consumption in UK high free sugar consumers.
This 12-week, 3-arm randomised controlled trial aims to assess the effects of three different taste-based food and beverage substitution instructions for reducing free sugar intakes on free sugar consumption in high free sugar consumers. A total of 180 adult community members residing in Bournemouth and the surrounding areas will be recruited. All participants will be asked to reduce their intakes of free sugar and replace sweet, high-free sugar foods and beverages with either: 1) sweet tasting foods and beverages that have no or low amounts of free sugars; 2) non-sweet tasting foods and beverages that have no or low amounts of free sugars and are high in other tasty flavours; and 3) non-sweet tasting foods and beverages that have no or low amounts of free sugars and are also low in other flavours. The primary outcome of interest is the changes in free sugar intakes from baseline to endpoint. Secondary outcomes include a range of dietary and biopsychosocial outcomes, sweet taste perceptions and sweet food and beverage intakes, as well as compliance with and evaluation of the dietary recommendation received.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Sweet taste arm | Active Comparator | Description: Participants in this arm will be asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are sweet but have no or low amounts of free sugars, e.g., sweet no- or low-free sugar foods, fruit, and no- or low-calorie sweeteners. |
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| Taste arm | Active Comparator | Description: Participants in this arm will be asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are non-sweet but are full of tasty flavours, e.g., non-sweet foods and drinks with nuts, herbs or spices. |
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| No taste arm | Active Comparator | Description: Participants in this arm will be asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are non-sweet and have no strong flavours, e.g., non-sweet plain foods and drinks. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Dietary advice - Sweet taste | Behavioral | Asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are sweet but have no or low amounts of free sugars, e.g., sweet no- or low-free sugar foods, fruit, and no- or low-calorie sweeteners. |
| Measure | Description | Time Frame |
|---|---|---|
| Free sugar intakes | Percentage total energy intake (%TEI) from free sugars, measured using multiple 24-hour dietary recalls. | Baseline to week 12 |
| Adherence | Adherence with the dietary advice received will be assessed by self-report using online surveys. | week 3 to week 12 |
| Measure | Description | Time Frame |
|---|---|---|
| Energy intake and diet composition | Energy intake and nutrient composition of dietary intakes, measured using multiple 24-hour dietary recalls. | Baseline to week 12 |
| Body weight | Weight, in kilograms, assessed using standard digital scales. |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Bournemouth University | Bournemouth | BH12 5BB | United Kingdom |
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The investigator and all outcome assessors will be blinded to the intervention allocation. Participants will also be blinded to intervention allocation aside from their own. Data processing and analysis will be undertaken in a blinded manner.
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| Dietary advice - Taste | Behavioral | Asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are non-sweet but are full of tasty flavours, e.g., non-sweet foods and drinks with nuts, herbs or spices. |
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| Dietary advice - No taste | Behavioral | Asked to reduce their free sugar intakes to < 5%TEI and replace sweet foods and drinks that are high in free sugars with foods and drinks that are non-sweet and have no strong flavours, e.g., non-sweet plain foods and drinks. |
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| Baseline to week 12 |
| Waist circumference | Waist circumference, in centimeters, measured using standard flexible tape measure. | Baseline to week 12 |
| Body fat percentage | Body fat percentage assessed using a bioimpedance scale. | Baseline to week 12 |
| Body mass index | Body mass index assessed using a standard kg/m2 measurement. | Baseline to week 12 |
| Fasted blood glucose | Fasted blood glucose (min 8h fast), in millimoles per litre, assessed using a prick-a-finger method and a blood glucose monitor. | Baseline to week 12 |
| Sweet food and beverage preferences | Preferences for sweet foods and beverages will be assessed using a taste perception test. Participants will taste commercially available several sweet and non-sweet foods and beverages and indicate how pleasant these are and how much they desire to eat these using 0-100 visual analogue scales. Higher scores indicate greater pleasantness and desire to eat. | Baseline to week 12 |
| Sweet food and beverage perceptions | Preferences of the sweet taste intensity will be assessed using a taste perception test. Participants will taste several commercially available sweet and non-sweet foods and beverages and indicate their sweetness intensity using 0-100 visual analogue scales. Higher scores indicate greater perceived sweetness intensity. | Baseline to week 12 |
| Sweet food and beverage choice | Sweet food and beverage choice will be assessed using a breakfast meal. A wide selection of commercially available sweet and non-sweet breakfast foods and beverages will be presented, with participants free to choose what and how much they consume. Sweet food and beverage choices will be measured as the weight consumed during the breakfast meal. A take-home beverage will also be offered from a selection of sweet and non-sweet beverages with the choice recorded. | Baseline to week 12 |
| Dietary advice evaluation | Evaluation of and perceptions of the dietary advice received will be assessed by self-report using individual questions using online surveys. | week 3 to week 12 |
| Sweet attitudes | Attitudes toward sugars, sweeteners, and sweet foods will be assessed using the Sweet Talk Questionnaire in six domains. The higher the score in a given domain, the more prevalent the attitude. | Baseline to week 12 |
| Self-reported quality of life | Physical and psychosocial functioning will be assessed using the 36-item Short Form Health Survey. Higher scores indicate greater quality of life. | Baseline to week 12 |
| Attitudes towards eating | General attitudes towards eating will be assessed using the Dutch Eating Behaviour Questionnaire in three domains. The higher the score in a given domain, the more prevalent the behaviour. | Baseline to week 12 |
| Dietary knowledge | Knowledge of dietary and sugar recommendations will be assessed via self-report using specific indvidual questions in an online questionnaire. | Baseline to week 12 |
| Adverse events | Adverse events will be assessed via self-report. | Baseline to week 12 |