The impact of increasing the availability of lower energy foods for home delivery and socio-economic position: a randomised control trial examining effects on meal energy intake and later energy intake. Issue 7 (14th April 2023)

• Record Type: Journal Article
• Authors: Langfield, Tess; Jones, Andrew; Robinson, Eric
• Is Part Of: British journal of nutrition. Volume 129:Issue 7(2023)
• Page Start: 1280
• Page End: 1288
• Publication Date: 2023-04-14
• Subjects: Socio-economic status -- Socio-economic position -- Availability -- Food environment -- Energy intake; Nutrition -- Periodicals; 572.4
• DOI: 10.1017/S0007114522002197
• Languages: English
• ISSNs: 0007-1145

Abstract

Abstract: Increasing the availability of lower energy food options is a promising public health approach. However, it is unclear the extent to which availability interventions may result in consumers later 'compensating' for reductions in energy intake caused by selecting lower energy food options and to what extent these effects may differ based on socio-economic position (SEP). Our objective was to examine the impact of increasing availability of lower energy meal options on immediate meal energy intake and subsequent energy intake in participants of higher v . lower SEP. In a within-subjects design, seventy-seven UK adults ordered meals from a supermarket ready meal menu with standard (30 %) and increased (70 %) availability of lower energy options. The meals were delivered to be consumed at home, with meal intake measured using the Digital Photography of Foods Method. Post-meal compensation was measured using food diaries to determine self-reported energy intake after the meal and the next day. Participants consumed significantly less energy (196 kcal (820 kJ), 95 % CI 138, 252) from the menu with increased availability of lower energy options v . the standard availability menu ( P < 0·001). There was no statistically significant evidence that this reduction in energy intake was substantially compensated for (33 % compensated, P = 0·57). The effects of increasing availability of lower energy food items were similar in participants from lower and higher SEP. Increasing the availability of lower energy food options is likely to be an effective and equitable approach to reducing energy intake which may contribute to improving diet and population health.