Cargando…
Nudging sugar portions: a real-world experiment
BACKGROUND: Sugar overconsumption is a major contributor to overweight and obesity, with daily consumption greatly exceeding the WHO’s recommendations. The aim of the present study was to determine whether using a functionally modified sugar shaker as a food environment nudge could be an effective m...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8588652/ https://www.ncbi.nlm.nih.gov/pubmed/34763727 http://dx.doi.org/10.1186/s40795-021-00473-9 |
Sumario: | BACKGROUND: Sugar overconsumption is a major contributor to overweight and obesity, with daily consumption greatly exceeding the WHO’s recommendations. The aim of the present study was to determine whether using a functionally modified sugar shaker as a food environment nudge could be an effective means to reduce the sugar used in hot beverages. METHODS: Sugar shakers were functionally modified to reduce the amount of sugar in each pour by 47%. A real-world experiment was conducted to compare the amount of added sugar per hot beverage during default and nudge conditions over the course of four weeks (17,233 hot beverages sold) in a university take-away café. In addition, 59 customers were surveyed to evaluate the acceptance of the intervention. RESULTS: Modifying the functional design of sugar shakers resulted in a reduction of added sugar by 20% (d = 1.35) compared to the default condition. In the survey, most participants evaluated the intervention strategy positively. CONCLUSION: The present real-world experiment demonstrates that a simple environmental intervention can significantly reduce sugar consumption in public places while meeting with consumer approval, making it a promising means of reducing sugar overconsumption. |
---|