Dataset Information

The effect of information and pricing interventions for meat on food purchases in a virtual supermarket

ABSTRACT: Interventions: In the virtual supermarket, participants will be randomly assigned to one of the following conditions: (i)Meat tax condition. In this condition, the taxation of meat results in an 30% price increase at the consumer/food purchase level. A price increase of 30% for meat through a tax could lead to a net societal benefit for the Netherlands (Broeks, M.J., Biesbroek, S., Over, E.A.B. et al. A social cost-benefit analysis of meat taxation and a fruit and vegetables subsidy for a healthy and sustainable food consumption in the Netherlands. BMC Public Health 20, 643 (2020). https://doi.org/10.1186/s12889-020-08590-z). In this condition participants will be informed about the meat tax to reflect a realistic situation. (ii)Information condition. In this condition, participants will receive an informative message about the impact of meat consumption on the planet before entering the Virtual Supermarket. Participants are informed to illustrate a informative policy. (iii)Meat tax and information condition. In this condition, the taxation of meat results in an 30% price increase at the consumer/food purchase level and participants will receive an informative message about the impact of meat consumption on the planet before entering the Virtual Supermarket. In this condition, participants will be informed about the meat tax to reflect a realistic situation. (iv)Control condition. In this condition, regular prices will be used. The control condition will also be used for the purpose of another randomized controlled trial evaluating the effect of a sugar-sweetened beverage tax on consumer purchases (NL8616). Primary outcome(s): Meat purchases per household per week Study Design: Randomized controlled trial, Open (masking not used), Active, Parallel

DISEASE(S): Fiscal Policies To Improve Diet Have Emerged As Apparent Effective Interventions To Counteract Overweight And Obesity And Non-communicable Diseases Such As Diabetes Type 2, Cardiovascular Diseases, Musculoskeletal Disorders And Some Types Of Cancer. Furthermore, Consumption Of Red And Processed Meat Is Linked To Non-communicable Diseases Such As Cardiovascular Disease, Colorectal Cancer And Type 2 Diabetes. The Consumption Of Less Meat Has A Risk Reducing Effect On Microbial Food Safety

PROVIDER: 2443143 | ecrin-mdr-crc |

REPOSITORIES: ECRIN MDR

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Project description:It has been proposed that endogenously formed N-nitroso compounds (NOCs) are partly responsible for the link between red meat consumption and colorectal cancer (CRC) risk. As nitrite has been indicated as one of the critical factors in the formation of endogenous NOCs, it is of high importance to replace or reduce the nitrite levels in meat. Therefore, the PHYTOME project was initiated (Phytochemicals to reduce nitrite in meat products; www.phytome.eu), an EU funded research project aiming to develop innovative meat products in which the food additive sodium nitrite (E251) has been replaced by natural compounds originating from fruits and vegetables. A human dietary intervention study was conducted in which healthy subjects consumed 300 grams of meat for two weeks, in subsequent order: normal processed red meat, white meat, and red processed meat with standard or reduced levels of nitrite and added phytochemicals. Consumption of standard-nitrite PHYTOME meat products leads to a significant reduction in Apparent Total N-nitroso Compounds (ATNC) levels in faecal water, a surrogate marker of endogenously formed NOCs, as compared to the consumption of conventional processed red meat products. A reduction of nitrite in the PHYTOME meat lowered these levels even further. In addition, DNA strand breaks induced in ex-vivo faecal water exposed Caco-2 cells and O6-methyl-guanine adducts levels in colonic DNA were significantly higher after consumption of normal processed red meat as compared to white meat intake. PHYTOME meat intake resulted in reduced levels of these genotoxic markers, however, these were not statistically significant. Whole genome gene expression analyses in colonic tissue identified differentially expressed genes and genes associated with ATNC, which are related to molecular pathways which may explain cancer risk initiation after intake of processed red meat and cancer risk prevention after intake of the PHYTOME meat. Together these results indicate that addition of natural extracts to conventional processed red meat products results in reduced endogenous formation of NOCs, and may therefore contribute to a reduced risk of CRC, which is mechanistically supported by gene expression analyses.

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The effect of information and pricing interventions for meat on food purchases in a virtual supermarket

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