Availability of non-alcoholic vs alcoholic drinks on selection: an online experiment

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).

本研究旨在评估非酒精饮料（即软饮料和无酒精啤酒）相较于酒精饮料（即啤酒）的可用性增加对消费者选择饮品类型（非酒精或酒精）的影响。研究对象为每周饮酒的英国成年人，他们被招募参与一项在线实验研究。参与者将从一系列非酒精和酒精饮料选项中进行假设性选择。他们被随机分配至八个条件之一，这些条件遵循4（可用性）x 2（认知资源）的析因设计。可用性因素包括四个条件：i）参照1：两种非酒精饮料和两种啤酒，ii）参照2：四种非酒精饮料和四种啤酒，iii）增加非酒精饮料：六种非酒精饮料和两种啤酒，iv）增加酒精饮料：两种非酒精饮料和六种啤酒。认知资源因素包括两个条件：i）高时间压力，ii）低时间压力。主要结果指标为选择非酒精饮料的参与者比例（与选择酒精饮料的比例相对）。