Evidence map›Paper›PMID 34034699›Full record

ArticleBMC public health2021

Increasing availability of lower energy meals vs. energy labelling in virtual full-service restaurants: two randomized controlled trials in participants of higher and lower socioeconomic position.

Lucile Marty, Sasha M Reed, Andrew J Jones, Eric Robinson

Registry-linked trialOpen access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in BMC public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT04336540 (Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants), which is not on this map. Cited by 9 papers, 2 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
9citing papers in PubMed, 2 pooled it
4.7field-weighted citation impact, top 5% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT04336540 nacompletednot on this map

Socioeconomic Position and the Impact of Increasing Availability of Lower Energy Meals vs. Menu Energy Labelling on Food Choice in Virtual Full-service Restaurants: Two Randomized Control Trials

TypeinterventionalSponsorUniversity of LiverpoolRan2019 to 2019Enrolled2,091ConditionsNutrition Poor, Obesity, Diet, Healthy, Food SelectionArmsMenu configuration (presence of energy labelling), Menu configuration (more lower energy options added)
3 · Its place in the literature

Who cites it

9 citing papers in PubMed, 2 syntheses or guidelines pooled it, 26 citations in OpenAlex.

  1. Pooled it
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  3. Trial
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  5. Review
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 2 institutions in 2 countries.

Lucile MartyDepartment of Psychological Sciences, University of Liverpool, Bedford Street South, Liverpool, L69 7ZA, UK. lucile.marty@inrae.fr.
Sasha M ReedDepartment of Psychological Sciences, University of Liverpool, Bedford Street South, Liverpool, L69 7ZA, UK.
Andrew J JonesDepartment of Psychological Sciences, University of Liverpool, Bedford Street South, Liverpool, L69 7ZA, UK.
Eric RobinsonDepartment of Psychological Sciences, University of Liverpool, Bedford Street South, Liverpool, L69 7ZA, UK. eric.robinson@liv.ac.uk.ORCID 0000-0003-3586-5533
University of Liverpool · GBCentre National de la Recherche Scientifique · FR

Funding

European Research Council PIDS, 803194
6 · The paper itself

Abstract

backgroundThere are a range of interventions designed to promote healthier food choices in full-service restaurants. However, it is unclear how these interventions affect dietary choices in people of lower and higher socioeconomic position (SEP).

methodsA total of 2091 US participants recruited online completed Study 1 (n = 1001) and Study 2 (n = 1090). Recruitment was stratified by participant highest education level, resulting in higher SEP and lower SEP groups. In a between-subjects design, participants made hypothetical food choices (main dish, plus optional sides and desserts) from six restaurants menus in the absence vs. presence of menu energy labelling and from menus with baseline (10%) vs. increased availability (50%) of lower energy main dishes. Data were collected and analysed in 2019. Two studies were conducted in order to examine replicability and generalisability of findings across different restaurant menu types.

resultsAcross both studies, increasing the availability of lower energy main menu options decreased the average energy content of the ordered main dish (- 129 kcal, 95% CI [- 139; - 119]) and total energy ordered (- 117 kcal, 95% CI [- 138; - 95]) in both higher and lower SEP participants. Energy labelling significantly reduced the energy content of ordered main dishes in higher SEP participants (- 41 kcal, 95% CI [- 54; - 29]), but not lower SEP participants (- 5 kcal, 95% CI [- 22; 11]). However, energy labelling reduced total energy ordered (- 83 kcal, 95% CI [- 105; - 60]) irrespective of SEP.

conclusionsIn two virtual experiments, increasing the availability of lower energy restaurant main menu options impacted on main menu dish choice and decreased total energy ordered irrespective of SEP. Energy labelling had a less pronounced effect on total energy ordered and had a larger impact on the energy content of main menu dish choice in higher as opposed to lower SEP participants.

trial registrationClinicaltrials.gov NCT04336540 retrospectively registered (7 April, 2020).

Indexed as

Food LabelingRestaurantsEnergy IntakeHumansMealsRandomized Controlled Trials as TopicSocioeconomic FactorsAvailabilityEnergy labellingFood choiceRestaurantSocioeconomic position

Identifiers

PMID34034699
PMCPMC8147368
OpenAlexW3165099778

What Socratic holds

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Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.