Assessing Consumer's Characterization of the Term Natural in a Food Context

Completed · Not applicable

Conditions studied: Healthy

In brief

The purpose of this project is to gain a better understanding of the underlying consumer motivations associated with choosing foods labeled as "natural"; and further, how the use of this term impacts the amount of food consumed.

Key facts

Study ID

NCT03165162

Run by

Clinical Nutrition Research Center, Illinois Institute of Technology

People needed

105

Starts

2017-05-22

Expected to finish

2018-12-28

Last updated by the study team

2020-07-14

Who can join

Age: 20 and older, up to 65. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Aged 20-65 years' old
• Able to provide informed consent and comply with study procedures

You may not qualify if…

• Special dietary patterns that may interfere with study results
• Have allergies/intolerances to foods consumed in the study
• Have uncontrolled high blood pressure at screening visit
• Have uncontrolled elevated fasting blood glucose concentration at screening visit (≥126 mg/dL)
• History of eating disorder
• Planning to become pregnant, pregnant and/or breast-feeding

Where it is running

• Clinical Nutrition Research Center — Chicago, Illinois, United States

Full record on ClinicalTrials.gov

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