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首页> 外文期刊>BMC Public Health >The impact on selection of non-alcoholic vs alcoholic drink availability: an online experiment
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The impact on selection of non-alcoholic vs alcoholic drink availability: an online experiment

机译：对非酒精含量饮酒的影响：在线实验

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BACKGROUND:Increasing the availability of healthier food increases its selection and consumption. However, there is an absence of evidence related to alcohol. This study aimed to estimate the impact of increasing the absolute and relative availability of non-alcoholic compared to alcoholic drinks on selection. We also assessed whether effects were modified by cognitive resource.METHODS:UK adult weekly alcohol consumers (n?=?808) were recruited to an online experiment with a hypothetical drink selection task. Participants were randomly assigned to one of eight conditions, in a 4 (availability) ×?2 (cognitive resource) factorial design. The four availability conditions were: i. Reference 1 (two non-alcoholic, two alcoholic drinks); ii. Reference 2 (four non-alcoholic, four alcoholic drinks); iii. Increased non-alcoholic drinks (six non-alcoholic, two alcoholic drinks); iv. Increased alcoholic drinks (two non-alcoholic, six alcoholic drinks). The two cognitive resource conditions were: a. Low (high time pressure); b. High (low time pressure). Logistic regression was used to assess selection of a non-alcoholic drink.RESULTS:49% of participants selected a non-alcoholic drink in the Increased non-alcoholic drinks condition, compared to 36% in Reference 1, 39% in Reference 2, and 26% in the Increased alcoholic drinks condition. Non-alcoholic drink selection was similar between Reference 1 and 2 when the total number of drinks increased (absolute availability) but the proportion of non-alcoholic compared to alcoholic drinks (relative availability) was unchanged (OR?=?1.15, 95% CI 0.77, 1.73). In contrast, the odds of selecting a non-alcoholic drink were 71% higher when both absolute and relative availability of non-alcoholic compared to alcoholic drinks was increased from Reference 1 to the Increased non-alcoholic drinks condition (OR: 1.71, 95% CI 1.15, 2.54), and 48% higher when increased from Reference 2 to the Increased non-alcoholic drinks condition (OR: 1.48, 95% CI 0.99, 2.19). There was no evidence of an effect of cognitive resource.CONCLUSIONS:Greater availability of non-alcoholic drinks, compared to alcoholic drinks, increased their online selection, an effect that may be larger when changing their relative availability, i.e., increasing the proportion of non-alcoholic drinks. Naturalistic studies are needed to determine the impact of availability interventions on reducing alcohol purchasing and consumption.
机译：背景：增加更健康食品的可用性会增加其选择和消费。但是，没有与酒精有关的证据。本研究旨在估计与选择上的酒精饮料相比，增加非酒精的绝对和相对可用性的影响。我们还评估了认知资源是否修改了效应。方法：英国成年人每周酒精消费者（n？=？808）被招募到一个假设的饮料选择任务的在线实验。参与者随机分配到八个条件中的一个，在4（可用）×2（认知资源）因子设计中。四种可用性条件是：i。参考文献1（两种非酒精，两种酒精饮料）; II。参考2（四种非酒精，四种酒精饮料）; III。增加非酒精饮料（六种非酒精，两种酒精饮料）; IV。增加酒精饮料（两种非酒精，六种酒精饮料）。两个认知资源条件是：a。低（高时间压力）;湾高（低时间压力）。物流回归用于评估非酒精饮料的选择。结果：49％的参与者在增加的非酒精饮料条件下选择非酒精饮料，而参考文献中的36％，参考文献2，39％酒精饮料的增加26％。当饮料总数增加（绝对可用性）但与酒精饮料（相对可用性）相比，非酒精（相对可用性）的比例不变（或？=？1.15,95％CI之间的非酒精（绝对可用性）之间相似0.77,1.73）。相比之下，当与酒精饮料相比的绝对和相对可用性的非酒精相比，从参考1增加到增加的非酒精饮料条件（或：1.71,95％时，选择非酒精饮料的可能性较高71％当从参考2增加到增加的非酒精饮料条件（或：1.48,95％CI 0.99,2.19）增加时，CI 1.15,2.54）和48％更高。没有证据证明认知资源的效果。结论：与酒精饮料相比，不含酒精饮料的更大可用性，增加了他们的在线选择，在改变相对可用性时可能更大的效果，即增加非比例-有酒精的饮品。需要自然主义研究来确定可用性干预对减少酒精采购和消费的影响。

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