The impact on selection of non-alcoholic vs alcoholic drink availability: an online experiment

Blackwell, Anna; De-loyde, Katie; Hollands, Gareth J; Morris, Richard; Brocklebank, Laura; Maynard, Olivia; Fletcher, Paul C.; Marteau, Theresa; Munafò, Marcus R

doi:10.1186/s12889-020-08633-5

Cited by 15 publications

(23 citation statements)

References 28 publications

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“…The selection of non-alcoholic versus alcoholic drinks was recently investigated by Blackwell et al, 2020. The results suggested that availability interventions to encourage healthier selection, respectively choosing nonalcoholic rather than alcoholic drinks, may be most effective when changing the relative availability of options, i.e., increasing the proportion of non-alcoholic drinks and consequently decreasing the proportion of available alcoholic drinks [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Jimborean

Salanță

Trusek-Hołownia

et al. 2021

IJERPH

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The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students’ residence may also influence the choice of special beers. Understanding the students’ drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

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Section: Resultsmentioning

confidence: 99%

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Jimborean

Salanță

Trusek-Hołownia

et al. 2021

IJERPH

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“…Online studies have been used in the context of manipulating the availability of healthier (vs. less-healthy) foods and non-alcoholic (vs. alcoholic) drinks [ 10 , 11 ], but not (to our knowledge) for exploring altering the availability of meat vs. meat-free options.…”

Section: Methodsmentioning

confidence: 99%

Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial

Pechey

Bateman

Cook

et al. 2022

Int J Behav Nutr Phys Act

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Background Increasing the availability of lower energy-density foods is a promising intervention to encourage healthier food purchasing but few studies have examined the effect of increasing availability of meat-free meals to promote more sustainable purchasing. We report three studies, all examining the impact of altering the availability of meat-free meals on meal selection. Methods Study 1 (a natural experiment in one university cafeteria) examined the impact of altering the ratio of meat-free meals (one meat-free and two meat, to two meat-free and one meat) on weekly sales of meals containing meat. Study 2 (a natural experiment in 18 worksite cafeterias) examined the impact on meat-free meal sales of a menu change designed to increase the availability of meat-free meals. Study 3 (an online study of 2205 UK-representative adults) compared meal selections when participants were randomised to ranges comprised of (a) one meat-free, three meat options; (b) two meat-free, two meat; or (c) three meat-free, one meat. Results Study 1 suggested a significant decrease in the proportion of sales of meat options when the availability of meat-free options increased (− 19.9 percentage points; 95%CIs:-25.2,-14.6), with no evidence of changes to meat-based meal sales in other university cafeterias during the same period. Findings from Study 2 were mixed: multilevel regressions found no evidence of an increase in meat-free meals following the menu change (2.3 percentage points; 95%CIs: − 1.3,5.9), while interrupted time-series analyses suggested sales did increase (2.3; 95%CIs: 0.4,4.2), but implementation of the planned change was limited. In Study 3 reducing meat-free options from 50 to 25% reduced participants’ selection of meat-free options (odds ratio 0.35; 95%CIs: 0.26,0.46), while increasing meat-free options from 50 to 75% increased meat-free selections (odds ratio 2.43; 95%CIs: 1.94,3.04). There was no evidence effects were moderated by gender, socioeconomic status or usual meat consumption. Conclusion Increasing the availability of meat-free options is effective at reducing meat selection and purchasing for different ratios of meat to meat-free options. The magnitude of the effect is uncertain, but with no evidence of differences in response by demographic groups when directly tested. Trial registration Study 3: Open Science Framework; https://osf.io/ze9c6; 6/8/2020.

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“…7 In what is, to our knowledge, the only previous study that has examined the potential of such an intervention applied to alcohol, the proportion of participants selecting an alcoholic drink decreased from 74% when one-quarter of the available drinks were non-alcoholic, to 51% when three-quarters were non-alcoholic. 12 However, this study only measured hypothetical and mandatory selection of a single drink from a limited range of eight options. Studies using meaningful outcomes and conducted within more naturalistic contexts that include wider product ranges are necessary to inform the development and implementation of real-world interventions and policies.…”

Section: Introductionmentioning

confidence: 99%

Impact on alcohol selection and online purchasing of changing the proportion of available non-alcoholic versus alcoholic drinks: A randomised controlled trial

Clarke

Blackwell

Ferrar

et al. 2022

Preprint

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Background Increasing the availability of non-alcoholic options is a promising population-level intervention to reduce alcohol consumption, currently unassessed in naturalistic settings. This study in an online retail setting aimed to estimate the impact of increasing the proportion of non-alcoholic (relative to alcoholic) drinks, on selection and actual purchasing of alcohol. Methods Adults (n=737) who regularly purchased alcohol online were randomly assigned to one of three groups: Higher Proportion of non-alcoholic drinks available (75%); Same Proportion (50%); Lower Proportion (25%). Participants selected drinks in a simulated online supermarket, before purchasing them in an actual online supermarket. The primary outcome was the number of alcohol units selected (with intention to purchase); secondary outcomes included purchasing. Findings 607 participants completed the study and were included in the primary analysis. The Higher Proportion group selected 10.0 fewer alcohol units than the Lower Proportion group (-32%; 95%CI -42%,-22%) and 7.1 fewer units compared to the Same Proportion group (-25%; 95%CI -36%,-13%), based on model results in those selecting any drinks containing alcohol (559/607). There was no evidence of a difference between the Same Proportion and Lower Proportion groups (2.9 fewer units, -9%; 95%CI -22%,5%). For all other outcomes, alcohol selection and purchasing were consistently lowest in the Higher Proportion group. Interpretation This study provides evidence that substantially increasing the proportion of non-alcoholic drinks - from 25% to 50% or 75% - meaningfully reduces alcohol selection and purchasing. Further studies are warranted to assess whether these effects are realised in a range of real-world settings.

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The impact on selection of non-alcoholic vs alcoholic drink availability: an online experiment

Cited by 15 publications

References 28 publications

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research

Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial

Impact on alcohol selection and online purchasing of changing the proportion of available non-alcoholic versus alcoholic drinks: A randomised controlled trial

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