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Additional file 1. Supplementary figure 1. Example search strategy

Additional file 3. Supplementary table S2 legend. Supplementary Table 1. Extracted data for each study wave included in this review.Start of data collection: refers to the initiation of accelerometer data collection. N Invited: the number of participants invited to wear an accelerometer. N Consented: the number of participants who consented to wear an accelerometer. N Lost: the number of devices lost during measurement. N Adhered: the number of participants who met the minimum accelerometer wear criteria. Information sources: i. References: The primary reference for information regarding a study wave. ii. Data provided or verified by study team: ‘Yes’ indicates that a member of the study team (principal investigator, co-investigator, author) provided some or all of the data described, and/or verified the accuracy of the extracted data. ‘Unclear: the designation unclear indicates that the information was not available from published articles, publicly available documentation or through correspondence with the study team, was not measured or recorded, or otherwise could not be confirmed with certainty by the review team.

Additional file 2. Supplementary table S2. Extracted data for each study wave

Background: Reducing alcohol consumption across populations would prevent a range of non-communicable diseases, including some cancers and cardiovascular diseases. Large bottles increase wine consumption at home and larger glasses increase wine sales in restaurants. The size of wine glasses used with different‐sized bottles may enhance or diminish any effect of bottle size, but the combined effect of different bottle and glass sizes on wine consumption is unknown. The aim of the current study is to assess the impact of bottle size and glass size, singly and in combination, on wine consumption at home Design: Mixed design with glass size treated as a between-subjects factor and bottle size as a within-subjects factor. Methods: During each of two 14-day intervention periods, 238 households in the UK will be requested to purchase a pre-set volume of wine - based on their baseline self-reported weekly consumption- in either 75cl or 37.5 cl bottles, in randomised order. Purchasing of each bottle size will be separated by a “usual behaviour” period of a maximum of three weeks. Households will also be randomised to receive either small (290ml) or large (350ml) glasses from which to drink the wine during both intervention periods. On days 7 and 14 of each of the two 14-day intervention periods, households will be requested to send information regarding the date each bottle was opened and finished and who drank from it, as well as photographs of all their study wine bottles and wine glasses, with all bottles weighted and photographed on study scales. The primary outcome is the volume of wine consumed at the end of each intervention period. Discussion: The findings of this study will provide the best estimate to date of the impact of bottle size and glass size, singly and in combination, on wine consumed at home, to inform scientific and policy discussions about the effectiveness of sizing interventions to reduce alcohol consumption across populations.

The aim of this study is to estimate the impact of serving lager, ale and cider in straight-sided glasses on alcohol consumption in public houses and bars. Twenty-four public houses and bars in the UK will take part in this cluster randomised crossover trial. All participating venues will perform two intervention periods (A) and two control periods (B) in random order. Each period will last two weeks and will involve serving lager, ale and cider in either straight-sided glasses (intervention condition) or the venue's usual glasses (control condition). Data on the volume (in ml) of lager, ale and cider sold will be collected and compared between intervention and control periods.

The aim of this study is to estimate the impact of increasing the availability of non-alcoholic drinks (i.e., soft drinks and alcohol-free beer) vs alcoholic drinks (i.e., beer) on the type of drink selected (non-alcoholic or alcoholic). Participants are UK adults who consume alcohol weekly, recruited to an online experimental study. Participants make a hypothetical selection from a range of non-alcoholic and alcoholic drink options. They are randomly assigned to one of eight conditions, in a 4 (availability) x 2 (cognitive resource) factorial design. The availability factor includes four conditions: i) reference 1: two non-alcoholic drinks and two beers, ii) reference 2: four non-alcoholic drinks and four beers, iii) increased non-alcoholic: six non-alcoholic drinks and two beers, iv) increased alcohol: two non-alcoholic drinks and six beers. The cognitive resource factor includes two conditions: i) high time pressure, ii) low time pressure. The primary outcome is the proportion of participants selecting a non-alcoholic drink (vs an alcoholic drink).

Background: Point of sale (POS) displays of tobacco products are now prohibited in the UK. However, displays of e-cigarettes and smoking paraphernalia – e.g., cigarette lighters – are often located alongside cabinets holding tobacco products. The nature and prevalence of these displays is currently unknown. Aim: The aim of this naturalistic observational study is to describe the nature and prevalence of e-cigarettes and smoking paraphernalia at POS displays in major retailers of tobacco in two cities in England. Methods: A total of 150 stores will be sampled from major retailers of tobacco in Bristol and Cambridge, England, comprising three large supermarket chains and convenience stores located in areas of high, medium and low deprivation. Measures of product visibility and placement will be recorded using a standardised checklist, additionally, POS displays will be photographed where permission is granted. Discussion: The results of this study will inform the design of other studies to evaluate the impact of these displays on urges to smoke in children and adults.

The aim of this study is to examine the acute effects of actual and perceived alcohol consumption on the motivation to consume more and reactions to alcohol health warnings among a population of social alcohol consumers. One hundred and two participants will take part in this randomised placebo-controlled trial. Participants will be randomised to one of three experimental conditions: 1) Alcohol: participants will consume 550 ml of alcoholic beer (Beck's [ABV 4.8%]) and will be told it is alcoholic. 2) Placebo: participants will consume 550 ml of alcohol-free beer (Beck's Blue [ABV 0%]), but will be told it is alcoholic. 3) Control: participants will consume 550 ml of alcohol-free beer and will be told it is alcohol-free. Thirty minutes after consumption of the test drink, participants will perform a computerised progressive ratio task to earn up to 550 ml of the same beer or up to 550 ml of water. The task will involve repeatedly pressing keys on the keyboard a specified number of times and will be used to assess motivation to consume more. Following the progressive ratio task, positive and defensive reactions to three severe alcohol health warning images will be assessed by a self-report questionnaire.

This new registration is to register the uploading of an updated data analysis plan for intervention 2 of the study.

The aim of this study is to estimate the impact of exposure to two different types of e cigarette cues on tobacco smoking and vaping urges. Four groups of UK adults, varying in smoking (i.e., current or former) and vaping (i.e., uses or does not use) status, will be randomly assigned to view one of four short videos and complete a questionnaire online. The videos will show the same conversation between two actors but vary in the following: (a) someone vapes using a cigalike e-cigarette; (b) someone vapes using a tank-system e-cigarette; (c) someone smokes a tobacco cigarette, (d) someone performs an action involving hand and face that does not involve vaping or smoking.

This study aims to estimate the impact of exposure to e-cigarette retail displays on smoking susceptibility in children. We will recruit 1,000 participants (aged 13-17) to an online experiment using a 2x2 between-subjects design, with two factors: i. E-cigarette retail display visibility (high vs low), and ii. Proportion of e-cigarette images (75% vs 25%). Participants will be randomised to one of four groups, each displaying an image set comprising 12 images of retail displays that are of either high or low e-cigarette display visibility and containing high or low proportions of e-cigarette images or unrelated retail products (e.g., stationery). The primary outcome is susceptibility to tobacco smoking, assessed using a three-item measure (Pierce, 1996).

The aim of this study is to estimate the impact of glass weight on the rate of alcohol consumption among social drinkers. One hundred and forty-eight (148) participants will take part in this randomised controlled trial. Participants will be randomised to one of two experimental conditions: 1) Heavy: participants will be asked to consume 330ml of lager (Heineken [ABV 5%]) from a heavier than normal pint glass (660g to 680g). 2) Standard (control): participants will be asked to consume 330ml of lager from a normal pint glass (454g to 460g). The primary outcome will be total drinking time (in seconds). We hypothesise that social drinkers will consume 330ml of lager more slowly from a heavy pint glass compared to a standard pint glass. To explore potential mechanisms, the following secondary outcomes will also be measured: 1) number of times the glass is put down between sips; and 2) drink enjoyment.

The aim of this pilot and feasibility study is to inform the design of a larger randomised controlled trial (RCT) to estimate the impact of drinking position (sitting vs. standing) on the rate of alcohol consumption and to determine whether it is moderated by the availability of a table. The primary aim is to inform the sample size of a larger RCT by measuring total drinking times of alcoholic beverages in four conditions. The secondary aim is to assess the feasibility of the study and the fidelity to protocol.

Additional file 1: Table S1. Table displaying the planned implementation of the availability intervention.

BACKGROUND: Overconsumption of energy from food is a major contributor to the high rates of overweight and obesity in many populations. There is growing evidence that interventions that target the food environment may be effective at reducing energy intake. The current study aimed to estimate the effect of decreasing the proportion of higher energy (kcal) foods, with and without reducing portion size, on energy purchased in worksite cafeterias. METHODS AND FINDINGS: This stepped-wedge randomised controlled trial (RCT) evaluated 2 interventions: (i) availability: replacing higher energy products with lower energy products; and (ii) size: reducing the portion size of higher energy products. A total of 19 cafeterias were randomised to the order in which they introduced the 2 interventions. Availability was implemented first and maintained. Size was added to the availability intervention. Intervention categories included main meals, sides, cold drinks, snacks, and desserts. The study setting was worksite cafeterias located in distribution centres for a major United Kingdom supermarket and lasted for 25 weeks (May to November 2019). These cafeterias were used by 20,327 employees, mainly (96%) in manual occupations. The primary outcome was total energy (kcal) purchased from intervention categories per day. The secondary outcomes were energy (kcal) purchased from nonintervention categories per day, total energy purchased per day, and revenue. Regression models showed an overall reduction in energy purchased from intervention categories of -4.8% (95% CI -7.0% to -2.7%), p < 0.001 during the availability intervention period and a reduction of -11.5% (95% CI -13.7% to -9.3%), p < 0.001 during the availability plus size intervention period, relative to the baseline. There was a reduction in energy purchased of -6.6% (95% CI -7.9% to -5.4%), p < 0.001 during the availability plus size period, relative to availability alone. Study limitations include using energy purchased as the primary outcome (and not energy consumed) and the availability only of transaction-level sales data per site (and not individual-level data). CONCLUSIONS: Decreasing the proportion of higher energy foods in cafeterias reduced the energy purchased. Decreasing portion sizes reduced this further. These interventions, particularly in combination, may be effective as part of broader strategies to reduce overconsumption of energy from food in out-of-home settings. TRIAL REGISTRATION: ISRCTN registry ISRCTN87225572.

Background: Overconsumption of energy from food is a major contributor to the high rates of overweight and obesity in many populations. There is growing evidence that interventions that target the food environment may be effective at reducing energy intake. The current study aimed to estimate the effect of decreasing the proportion of higher energy (kcal) foods, with and without reducing portion size, on energy purchased in worksite cafeterias. Methods and findings: This stepped-wedge randomised controlled trial (RCT) evaluated 2 interventions: (i) availability: replacing higher energy products with lower energy products; and (ii) size: reducing the portion size of higher energy products. A total of 19 cafeterias were randomised to the order in which they introduced the 2 interventions. Availability was implemented first and maintained. Size was added to the availability intervention. Intervention categories included main meals, sides, cold drinks, snacks, and desserts. The study setting was worksite cafeterias located in distribution centres for a major United Kingdom supermarket and lasted for 25 weeks (May to November 2019). These cafeterias were used by 20,327 employees, mainly (96%) in manual occupations. The primary outcome was total energy (kcal) purchased from intervention categories per day. The secondary outcomes were energy (kcal) purchased from nonintervention categories per day, total energy purchased per day, and revenue. Regression models showed an overall reduction in energy purchased from intervention categories of −4.8% (95% CI −7.0% to −2.7%), p < 0.001 during the availability intervention period and a reduction of −11.5% (95% CI −13.7% to −9.3%), p < 0.001 during the availability plus size intervention period, relative to the baseline. There was a reduction in energy purchased of −6.6% (95% CI −7.9% to −5.4%), p < 0.001 during the availability plus size period, relative to availability alone. Study limitations include using energy purchased as the primary outcome (and not energy consumed) and the availability only of transaction-level sales data per site (and not individual-level data). Conclusions: Decreasing the proportion of higher energy foods in cafeterias reduced the energy purchased. Decreasing portion sizes reduced this further. These interventions, particularly in combination, may be effective as part of broader strategies to reduce overconsumption of energy from food in out-of-home settings. Trial registration: ISRCTN registry ISRCTN87225572.

BackgroundOverconsumption of energy from food is a major contributor to the high rates of overweight and obesity in many populations. There is growing evidence that interventions that target the food environment may be effective at reducing energy intake. The current study aimed to estimate the effect of decreasing the proportion of higher energy (kcal) foods, with and without reducing portion size, on energy purchased in worksite cafeterias.Methods and findingsThis stepped-wedge randomised controlled trial (RCT) evaluated 2 interventions: (i) availability: replacing higher energy products with lower energy products; and (ii) size: reducing the portion size of higher energy products. A total of 19 cafeterias were randomised to the order in which they introduced the 2 interventions. Availability was implemented first and maintained. Size was added to the availability intervention. Intervention categories included main meals, sides, cold drinks, snacks, and desserts. The study setting was worksite cafeterias located in distribution centres for a major United Kingdom supermarket and lasted for 25 weeks (May to November 2019). These cafeterias were used by 20,327 employees, mainly (96%) in manual occupations. The primary outcome was total energy (kcal) purchased from intervention categories per day. The secondary outcomes were energy (kcal) purchased from nonintervention categories per day, total energy purchased per day, and revenue. Regression models showed an overall reduction in energy purchased from intervention categories of -4.8% (95% CI -7.0% to -2.7%), p < 0.001 during the availability intervention period and a reduction of -11.5% (95% CI -13.7% to -9.3%), p < 0.001 during the availability plus size intervention period, relative to the baseline. There was a reduction in energy purchased of -6.6% (95% CI -7.9% to -5.4%), p < 0.001 during the availability plus size period, relative to availability alone. Study limitations include using energy purchased as the primary outcome (and not energy consumed) and the availability only of transaction-level sales data per site (and not individual-level data).ConclusionsDecreasing the proportion of higher energy foods in cafeterias reduced the energy purchased. Decreasing portion sizes reduced this further. These interventions, particularly in combination, may be effective as part of broader strategies to reduce overconsumption of energy from food in out-of-home settings.Trial registrationISRCTN registry ISRCTN87225572.