Food PreferencesNCT04955002
Food Choice, Psychological Bias, and Genetic Predisposition
An observational study of Food Preferences and Genetic Predisposition, run by Oxford Brookes University at 1 site in United Kingdom.
Trial summary
This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Food Preferences, Genetic Predisposition, Psychological
- How many people
- 100 participants
- Where
- 1 siteUnited Kingdom
- Study dates
- 9 Jun 2021to 1 Jan 2023
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Study population: Male or female, adult (18+), UK-based
Who may be able to join
- Healthy (no known health condition)
- 18 + years of age
- UK based
Who cannot join
- Vegetarian
- Vegan
- Other dietary pattern that restricts the consumption of animal products
Trial locations and contacts
1 site in 1 country.
About this study
This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort.
Read the detailed description
Food choice, defined as how individuals decide on what to buy and eat, involves the acceptance and rejection of specific foods. Food customisation is becoming more common amongst food retailers, allowing customers to alter their meals to their preferences by removing or adding items. Today, food choice is viewed as more complex, food choices are not just dictated by taste but nutritional quality, allergens, and habits. For example, the framework provided for food customisation (e.g. pizza with toppings or a build you own pizza) and the perceived 'healthiness' of food items (e.g. the pizza toppings) can alter food choice. Psychological reasoning, the process by which humans make decisions by drawing conclusions can play a role in food choice; however, humans can possess a psychological bias leading to illogical decision making. Genetics can too play a role in decision making resulting in predetermined influence on food choice. This research wishes to determine if individual's genetics can affect their food choices by researching psychological biases to food choices.
- Conditions
- Food Preferences, Genetic Predisposition, Psychological
- Being tested
- No intervention
- Medical subject headings
- Food Preferences, Genetic Predisposition to Disease
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
No interventionOther
No intervention
| Study group | Role | What they receive |
|---|---|---|
| Healthy UK adults | Healthy UK adults Receives: Other: No intervention |
What is being measured
The primary outcome is the main question the study is designed to answer.
Frequency of food items remaining
Number of food items added/removed from each decision frame
Measured: December 2021
Frequency of healthy and unhealthy items remaining
Number of healthy and unhealthy food items added/removed from each decision frame
Measured: December 2021
Loss aversion score
Measured: December 2021
Genotype: BDNF Val/Met (rs6265), and DRD2 ANNKK1 Taq1a/ANKK1 (rs1800497)
Measured: December 2021
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted8 Jul 2021
- Study start9 Jun 2021
- Primary completion1 Jan 2023
- Study completion1 Jan 2023
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Food PreferencesStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Enrolment
- 100 participants (actual)
Sponsor and investigators
- Lead sponsor
- Oxford Brookes University
- Sponsor type
- University, hospital or other
- Collaborators
- St. Mary's University, Twickenham
- Responsible party
- Principal investigator, Catherine Graham, Oxford Brookes University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT04955002
- Sponsor's protocol ID
- 0521_01
- Status last verified
- Mar 2023
- First submitted
- 29 Jun 2021
- Last updated
- 22 Mar 2023
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 22 Mar 2023. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Food Choice, Psychological Bias, and Genetic Predisposition
- ClinicalTrials.gov ID
- NCT04955002
- Acronym / sponsor ID
- 0521_01
- Conditions
- Food Preferences, Genetic Predisposition, Psychological
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 100 participants (actual)
- Lead sponsor
- Oxford Brookes UniversityUniversity, hospital or other
- Collaborators
- St. Mary's University, Twickenham
- Study start
- 9 Jun 2021 (actual)
- Primary completion
- 1 Jan 2023 (actual)
- Study completion
- 1 Jan 2023 (actual)
- First posted
- 8 Jul 2021 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
This project aims to assess if food choice is impacted by loss aversion (LA), and if this differs based on genetic predisposition to LA, in a UK healthy cohort.
Detailed description
Food choice, defined as how individuals decide on what to buy and eat, involves the acceptance and rejection of specific foods. Food customisation is becoming more common amongst food retailers, allowing customers to alter their meals to their preferences by removing or adding items. Today, food choice is viewed as more complex, food choices are not just dictated by taste but nutritional quality, allergens, and habits. For example, the framework provided for food customisation (e.g. pizza with toppings or a build you own pizza) and the perceived 'healthiness' of food items (e.g. the pizza toppings) can alter food choice. Psychological reasoning, the process by which humans make decisions by drawing conclusions can play a role in food choice; however, humans can possess a psychological bias leading to illogical decision making. Genetics can too play a role in decision making resulting in predetermined influence on food choice. This research wishes to determine if individual's genetics can affect their food choices by researching psychological biases to food choices.
Study design
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Healthy UK adults | – | Other: No interventionHealthy UK adults |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
- Study population
- Male or female, adult (18+), UK-based
Key inclusion criteria (3 listed)
- Healthy (no known health condition)
- 18 + years of age
- UK based
Key exclusion criteria (3 listed)
- Vegetarian
- Vegan
- Other dietary pattern that restricts the consumption of animal products
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| No interventionNo intervention | Other | Healthy UK adults |
Primary outcome
Frequency of food items remaining
Time frame: December 2021
Number of food items added/removed from each decision frame
Frequency of healthy and unhealthy items remaining
Time frame: December 2021
Number of healthy and unhealthy food items added/removed from each decision frame
Loss aversion score
Time frame: December 2021
Genotype: BDNF Val/Met (rs6265), and DRD2 ANNKK1 Taq1a/ANKK1 (rs1800497)
Time frame: December 2021
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 22 Mar 2023.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Food Preferences and Genetic Predisposition, run by Oxford Brookes University at 1 site in United Kingdom.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 3 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 22 Mar 2023. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United Kingdom. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Frequency of food items remaining (time frame: December 2021). The study lists 4 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 22 Mar 2023.