Online Randomized Controlled Trials of Restaurant Sodium Warning Labels.
Identifieur interne : 000502 ( Main/Exploration ); précédent : 000501; suivant : 000503Online Randomized Controlled Trials of Restaurant Sodium Warning Labels.
Auteurs : Aviva A. Musicus [États-Unis] ; Alyssa J. Moran [États-Unis] ; Hannah G. Lawman [États-Unis] ; Christina A. Roberto [États-Unis]Source :
- American journal of preventive medicine [ 1873-2607 ] ; 2019.
Descripteurs français
- KwdFr :
- Adulte (MeSH), Comportement de choix (MeSH), Comportement du consommateur (MeSH), Comportement en matière de santé (MeSH), Connaissances, attitudes et pratiques en santé (MeSH), Enquêtes et questionnaires (MeSH), Femelle (MeSH), Humains (MeSH), Hypertension artérielle (prévention et contrôle), Hypertension artérielle (étiologie), Mâle (MeSH), Préférences alimentaires (MeSH), Restaurants (normes), Sodium alimentaire (effets indésirables), Étiquetage des aliments (méthodes), Étiquetage des aliments (normes).
- MESH :
- effets indésirables : Sodium alimentaire.
- méthodes : Étiquetage des aliments.
- normes : Restaurants, Étiquetage des aliments.
- prévention et contrôle : Hypertension artérielle.
- étiologie : Hypertension artérielle.
- Adulte, Comportement de choix, Comportement du consommateur, Comportement en matière de santé, Connaissances, attitudes et pratiques en santé, Enquêtes et questionnaires, Femelle, Humains, Mâle, Préférences alimentaires.
English descriptors
- KwdEn :
- Adult (MeSH), Choice Behavior (MeSH), Consumer Behavior (MeSH), Female (MeSH), Food Labeling (methods), Food Labeling (standards), Food Preferences (MeSH), Health Behavior (MeSH), Health Knowledge, Attitudes, Practice (MeSH), Humans (MeSH), Hypertension (etiology), Hypertension (prevention & control), Internet-Based Intervention (MeSH), Male (MeSH), Restaurants (standards), Sodium, Dietary (adverse effects), Surveys and Questionnaires (MeSH).
- MESH :
- chemical , adverse effects : Sodium, Dietary.
- etiology : Hypertension.
- methods : Food Labeling.
- prevention & control : Hypertension.
- standards : Food Labeling, Restaurants.
- Adult, Choice Behavior, Consumer Behavior, Female, Food Preferences, Health Behavior, Health Knowledge, Attitudes, Practice, Humans, Internet-Based Intervention, Male, Surveys and Questionnaires.
Abstract
INTRODUCTION
Policymakers are interested in requiring chain restaurants to display sodium warning labels on menus to reduce sodium consumption. This study examined the influence of label design on consumers' hypothetical choices, meal perceptions, and knowledge.
STUDY DESIGN
Four sequential, randomized, controlled online experiments were conducted.
SETTING/PARTICIPANTS
Across all 4 experiments, 10,412 sociodemographically diverse participants were recruited online through Survey Sampling International and Amazon Mechanical Turk.
INTERVENTION
Participants were randomized to view restaurant menus with either no sodium label (control) or 1 of 13 sodium warning labels that varied the text (e.g., "sodium warning" versus "high sodium"), icons (e.g., stop sign), and colors (red/black) used. Participants placed a hypothetical meal order and rated restaurant meal perceptions. Data were collected and analyzed in 2016-2019.
MAIN OUTCOME MEASURES
The primary outcome was sodium content of hypothetical restaurant choices. Secondary outcomes included restaurant meal perceptions and sodium knowledge.
RESULTS
In Experiments 1-3, all warning labels reduced average sodium ordered across both restaurants (by 19-81 mg) versus controls, with some of the largest reductions from traffic light and stop sign labels, but results were not statistically significant. In a larger, preregistered replication (Experiment 4) testing traffic light and red stop sign labels versus control, traffic light and red stop sign labels significantly reduced average sodium ordered across both restaurants (-68 mg, p=0.002 and -46 mg, p=0.049, respectively). Warnings also significantly increased participants' knowledge of sodium content and perceived health risks associated with high-sodium meals compared with no label.
CONCLUSIONS
Traffic light and red stop sign warning labels significantly reduced sodium ordered compared with a control. Warning labels also increased knowledge about high sodium content in restaurant meals. Designs with warning text are likely to improve consumer understanding.
DOI: 10.1016/j.amepre.2019.06.024
PubMed: 31753271
Affiliations:
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This study examined the influence of label design on consumers' hypothetical choices, meal perceptions, and knowledge.</p></div><div type="abstract" xml:lang="en"><p><b>STUDY DESIGN</b></p><p>Four sequential, randomized, controlled online experiments were conducted.</p></div><div type="abstract" xml:lang="en"><p><b>SETTING/PARTICIPANTS</b></p><p>Across all 4 experiments, 10,412 sociodemographically diverse participants were recruited online through Survey Sampling International and Amazon Mechanical Turk.</p></div><div type="abstract" xml:lang="en"><p><b>INTERVENTION</b></p><p>Participants were randomized to view restaurant menus with either no sodium label (control) or 1 of 13 sodium warning labels that varied the text (e.g., "sodium warning" versus "high sodium"), icons (e.g., stop sign), and colors (red/black) used. Participants placed a hypothetical meal order and rated restaurant meal perceptions. Data were collected and analyzed in 2016-2019.</p></div><div type="abstract" xml:lang="en"><p><b>MAIN OUTCOME MEASURES</b></p><p>The primary outcome was sodium content of hypothetical restaurant choices. Secondary outcomes included restaurant meal perceptions and sodium knowledge.</p></div><div type="abstract" xml:lang="en"><p><b>RESULTS</b></p><p>In Experiments 1-3, all warning labels reduced average sodium ordered across both restaurants (by 19-81 mg) versus controls, with some of the largest reductions from traffic light and stop sign labels, but results were not statistically significant. In a larger, preregistered replication (Experiment 4) testing traffic light and red stop sign labels versus control, traffic light and red stop sign labels significantly reduced average sodium ordered across both restaurants (-68 mg, p=0.002 and -46 mg, p=0.049, respectively). Warnings also significantly increased participants' knowledge of sodium content and perceived health risks associated with high-sodium meals compared with no label.</p></div><div type="abstract" xml:lang="en"><p><b>CONCLUSIONS</b></p><p>Traffic light and red stop sign warning labels significantly reduced sodium ordered compared with a control. Warning labels also increased knowledge about high sodium content in restaurant meals. Designs with warning text are likely to improve consumer understanding.</p></div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">31753271</PMID><DateCompleted><Year>2020</Year><Month>08</Month><Day>31</Day></DateCompleted><DateRevised><Year>2020</Year><Month>08</Month><Day>31</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1873-2607</ISSN><JournalIssue CitedMedium="Internet"><Volume>57</Volume><Issue>6</Issue><PubDate><Year>2019</Year><Month>12</Month></PubDate></JournalIssue><Title>American journal of preventive medicine</Title><ISOAbbreviation>Am J Prev Med</ISOAbbreviation></Journal><ArticleTitle>Online Randomized Controlled Trials of Restaurant Sodium Warning Labels.</ArticleTitle><Pagination><MedlinePgn>e181-e193</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0749-3797(19)30333-2</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.amepre.2019.06.024</ELocationID><Abstract><AbstractText Label="INTRODUCTION">Policymakers are interested in requiring chain restaurants to display sodium warning labels on menus to reduce sodium consumption. This study examined the influence of label design on consumers' hypothetical choices, meal perceptions, and knowledge.</AbstractText><AbstractText Label="STUDY DESIGN">Four sequential, randomized, controlled online experiments were conducted.</AbstractText><AbstractText Label="SETTING/PARTICIPANTS">Across all 4 experiments, 10,412 sociodemographically diverse participants were recruited online through Survey Sampling International and Amazon Mechanical Turk.</AbstractText><AbstractText Label="INTERVENTION">Participants were randomized to view restaurant menus with either no sodium label (control) or 1 of 13 sodium warning labels that varied the text (e.g., "sodium warning" versus "high sodium"), icons (e.g., stop sign), and colors (red/black) used. Participants placed a hypothetical meal order and rated restaurant meal perceptions. Data were collected and analyzed in 2016-2019.</AbstractText><AbstractText Label="MAIN OUTCOME MEASURES">The primary outcome was sodium content of hypothetical restaurant choices. Secondary outcomes included restaurant meal perceptions and sodium knowledge.</AbstractText><AbstractText Label="RESULTS">In Experiments 1-3, all warning labels reduced average sodium ordered across both restaurants (by 19-81 mg) versus controls, with some of the largest reductions from traffic light and stop sign labels, but results were not statistically significant. In a larger, preregistered replication (Experiment 4) testing traffic light and red stop sign labels versus control, traffic light and red stop sign labels significantly reduced average sodium ordered across both restaurants (-68 mg, p=0.002 and -46 mg, p=0.049, respectively). Warnings also significantly increased participants' knowledge of sodium content and perceived health risks associated with high-sodium meals compared with no label.</AbstractText><AbstractText Label="CONCLUSIONS">Traffic light and red stop sign warning labels significantly reduced sodium ordered compared with a control. Warning labels also increased knowledge about high sodium content in restaurant meals. Designs with warning text are likely to improve consumer understanding.</AbstractText><CopyrightInformation>Copyright © 2019 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Musicus</LastName><ForeName>Aviva A</ForeName><Initials>AA</Initials><AffiliationInfo><Affiliation>Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts. Electronic address: aam231@mail.harvard.edu.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Moran</LastName><ForeName>Alyssa J</ForeName><Initials>AJ</Initials><AffiliationInfo><Affiliation>Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lawman</LastName><ForeName>Hannah G</ForeName><Initials>HG</Initials><AffiliationInfo><Affiliation>Division of Chronic Disease Prevention, Philadelphia Department of Public Health, Philadelphia, Pennsylvania.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Roberto</LastName><ForeName>Christina A</ForeName><Initials>CA</Initials><AffiliationInfo><Affiliation>Department of Medical Ethics and Health Policy, Perelman School of Medicine at the University of Pennsylvania, Philadelphia, Pennsylvania.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D016449">Randomized Controlled Trial</PublicationType><PublicationType UI="D052061">Research Support, N.I.H., Extramural</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Am J Prev Med</MedlineTA><NlmUniqueID>8704773</NlmUniqueID><ISSNLinking>0749-3797</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D012982">Sodium, Dietary</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000328" MajorTopicYN="N">Adult</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002755" MajorTopicYN="N">Choice Behavior</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003258" MajorTopicYN="N">Consumer Behavior</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005260" MajorTopicYN="N">Female</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005515" MajorTopicYN="N">Food Labeling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName><QualifierName UI="Q000592" MajorTopicYN="Y">standards</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005518" MajorTopicYN="N">Food Preferences</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015438" MajorTopicYN="N">Health Behavior</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007722" MajorTopicYN="N">Health Knowledge, Attitudes, Practice</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006973" MajorTopicYN="N">Hypertension</DescriptorName><QualifierName UI="Q000209" MajorTopicYN="N">etiology</QualifierName><QualifierName UI="Q000517" MajorTopicYN="Y">prevention & control</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000079382" MajorTopicYN="Y">Internet-Based Intervention</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008297" MajorTopicYN="N">Male</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012147" MajorTopicYN="N">Restaurants</DescriptorName><QualifierName UI="Q000592" MajorTopicYN="Y">standards</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012982" MajorTopicYN="N">Sodium, Dietary</DescriptorName><QualifierName UI="Q000009" MajorTopicYN="Y">adverse effects</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011795" MajorTopicYN="N">Surveys and Questionnaires</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2018</Year><Month>09</Month><Day>14</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2019</Year><Month>06</Month><Day>25</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2019</Year><Month>06</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>11</Month><Day>23</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2019</Year><Month>11</Month><Day>23</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>9</Month><Day>1</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31753271</ArticleId><ArticleId IdType="pii">S0749-3797(19)30333-2</ArticleId><ArticleId 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Musicus</name></region><name sortKey="Lawman, Hannah G" sort="Lawman, Hannah G" uniqKey="Lawman H" first="Hannah G" last="Lawman">Hannah G. Lawman</name><name sortKey="Moran, Alyssa J" sort="Moran, Alyssa J" uniqKey="Moran A" first="Alyssa J" last="Moran">Alyssa J. Moran</name><name sortKey="Roberto, Christina A" sort="Roberto, Christina A" uniqKey="Roberto C" first="Christina A" last="Roberto">Christina A. Roberto</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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