Skip to main content
OpenTrials
Completed

NCT Number: NCT04955002

Food Choice, Psychological Bias, and Genetic Predisposition

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.

Completed

Looking for future studies?

Notify Me

Key information

Conditions

Food Preferences Behavior Disease Attributes Disease Susceptibility Feeding Behavior Genetic Predisposition Genetic Predisposition to Disease Pathologic Processes Pathological Conditions, Signs and Symptoms Psychological

Age range

18 year and older

Sex eligibility

All sexes

Study type

Observational

Primary location

Oxford Brookes University

Oxford, United Kingdom

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Healthy (no known health condition)
  • 18 + years of age
  • UK based

Exclusion criteria

  • Vegetarian
  • Vegan
  • Other dietary pattern that restricts the consumption of animal products

Treatment and study plan

No intervention

Other

No intervention

Primary outcomes

  1. Frequency of food items remaining

    Time frame: December 2021

    Number of food items added/removed from each decision frame

  2. Frequency of healthy and unhealthy items remaining

    Time frame: December 2021

    Number of healthy and unhealthy food items added/removed from each decision frame

  3. Loss aversion score

    Time frame: December 2021

  4. Genotype: BDNF Val/Met (rs6265), and DRD2 ANNKK1 Taq1a/ANKK1 (rs1800497)

    Time frame: December 2021

Sponsors and collaborators

Lead sponsor

Oxford Brookes University

Other

Collaborators

  • St. Mary's University, Twickenham

Registry information

Important dates

Study start
2021
Primary completion
2023
Study completion
2023
First posted
Jul 8, 2021
Registry last updated
Mar 22, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

Related clinical trials

Published trials that share one or more normalized conditions with this study.