Effects of Sugar-Sweetened, Artificially Sweetened, and Unsweetened Beverages on Cardiometabolic Risk Factors, Body Composition, and Sweet Taste Preference: A Randomized Controlled Trial.
Effects of Sugar-Sweetened, Artificially Sweetened, and Unsweetened Beverages on Cardiometabolic Risk Factors, Body Composition, and Sweet Taste Preference: A Randomized Controlled Trial.
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DOI：
10.1161/jaha.119.015668
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发表时间：
2020-08-04
影响因子：
5.4
通讯作者：
Ludwig DS
中科院分区：
文献类型：
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作者：
Ebbeling CB;Feldman HA;Steltz SK;Quinn NL;Robinson LM;Ludwig DS
2018年美国心脏协会的一份科学咨询报告指出，在进一步研究之前，人工甜味饮料（ASB）可能是向无糖饮料（USB）过渡期间含糖饮料（SSB）的适当初始替代品。我们将203名习惯食用SSB的成年人（121名男性，82名女性; 91.6%保留）随机分为3组，并将免费的SSB，ASB或USBs送到家中12个月。结果包括血清甘油三酯与高密度脂蛋白胆固醇比值（主要）、体重和甜味偏好（实验评估，0%-18%蔗糖溶液）。血清甘油三酯与高密度脂蛋白胆固醇比值的变化在组间无差异。虽然两组之间体重的总体变化也没有差异，但我们发现中心性肥胖的影响（P=0.006）。在基线躯干脂肪最高三分位数而非其他三分位数的参与者中，SSB组（4.4±1.0 kg，估计值±SE）的体重增加大于ASB组（0.5±0.9 kg）或USB组（-0.2 ±0.9 kg）（P=0.002）。USB组的甜味阈值（-1.0 ~0.2%m/v; P=0.005）和最佳浓度（-2.3 ~0.4%m/v; P<0.0001）均降低; SSB组无变化。在ASB组中，甜味阈值没有变化，最喜欢的浓度降低（-1.1到0.5%m/v; P=0.02）。ASB和USB组之间的成对比较表明甜味阈值的差异（P=0.015）。用无热量饮料替代SSB 12个月不影响血清甘油三酯与高密度脂蛋白胆固醇的比值。在患有中心性肥胖的个体中，用ASB或USB替代SSB降低了体重。然而，USB可能对甜味偏好具有最有利的影响。URL：https://www.clinicaltrials.gov;唯一标识符：NCT 01295671。
A 2018 American Heart Association science advisory indicated that, pending further research, artificially sweetened beverages (ASBs) may be an appropriate initial replacement for sugar‐sweetened beverages (SSBs) during transition to unsweetened beverages (USBs). We randomly assigned 203 adults (121 males, 82 females; 91.6% retention), who habitually consumed SSBs, to 3 groups and delivered free SSBs, ASBs, or USBs to their homes for 12 months. Outcomes included serum triglyceride to high‐density lipoprotein cholesterol ratio (primary), body weight, and sweet taste preference (experimental assessment, 0%–18% sucrose solutions). Change in serum triglyceride to high‐density lipoprotein cholesterol ratio was not different between groups. Although overall change in weight also was not different between groups, we found effect modification (P=0.006) by central adiposity. Among participants in the highest tertile of baseline trunk fat but not other tertiles, weight gain was greater (P=0.002) for the SSB (4.4±1.0 kg, estimate±SE) compared with ASB (0.5±0.9 kg) or USB (−0.2±0.9 kg) group. Both sweetness threshold (–1.0±0.2% m/v; P=0.005) and favorite concentration (–2.3±0.4% m/v; P<0.0001) decreased in the USB group; neither changed in the SSB group. In the ASB group, sweetness threshold did not change, and favorite concentration decreased (–1.1±0.5% m/v; P=0.02). Pairwise comparison between the ASB and USB groups indicated a difference in sweetness threshold (P=0.015). Replacing SSBs with noncaloric beverages for 12 months did not affect serum triglyceride to high‐density lipoprotein cholesterol ratio. Among individuals with central adiposity, replacing SSBs with either ASBs or USBs lowered body weight. However, USBs may have the most favorable effect on sweet taste preference. URL: https://www.clinicaltrials.gov; unique identifier: NCT01295671.