Development and Validation of a Rapid Test for Individual Differences in Sweet Liking

项目摘要 过度食用糖与肥胖和相关慢性疾病有关，这反过来又花费了30万美元。 每年仅在美国就有5460亿美元。主要卫生机构建议减少 摄入添加的糖，但从甜味的快乐（享乐）可能会阻碍实现这一目标的努力。 随着时间的推移，人们可能会适应食物供应中减少的糖，类似于偏好的转变 减少钠摄入量后，盐的水平会降低，但这一假设尚未得到验证。因为 享乐反应驱动消费，收集大规模数据以了解甜食的个体差异 人口层面的享乐学是指导公共政策的关键一步。为了促进基于人口的研究，我 将首先确定两个广泛使用但时间和劳动密集型的心理物理感官测试是否在 事实上，测量相同的甜的快乐的个体差异（子目标1）。一项测试要求参与者 比较浓度不同的糖溶液，并决定他们喜欢哪种溶液。另 测试基于对不同浓度糖溶液的主观喜好评级。参与者将是 健康美国成年人的代表性样本（n = 111）。这些数据不仅决定了 这两种方法来衡量个人甜蜜享乐模式，但也将用于评估几个 简短的测试（更耗时的测试的潜在代理），包括简单的甜蜜测试， 供实地或参与者家中使用的候选材料，以促进大规模研究（次级目标2）。为 例如，一个更简短，有效的测试将有助于数据收集，以检查甜蜜享乐的人口水平变化 这一反应伴随着加工食品和含糖饮料中糖的普遍减少。在 此外，我还将探讨甜味享乐反应与整体饮食质量的关系， 糖消费（探索性目标）。拟议的工作将促进我们对以下问题的概念性理解： 通过确认普通测试测量单个潜在特征来测量甜蜜享乐反应。 此外，本研究还将采用稳健的方法探讨甜味快感与饮食质量之间的关系 反对误报我的研究还将通过验证更多的快乐反应数据， 有效的测试，从而支持NIDCD的目标，开发工具来测量味道和味觉功能。 作为一名博士后，这个项目将为我提供理论和实践的基础， 测量快乐反应，这是一种可以应用于肥胖和公众关注的其他营养素的技能。 健康，包括盐和脂肪。这些技能将补充我在营养科学方面的专业知识，并为我做好准备， 成为感官营养领域的领先研究者，长期目标是促进公共健康 通过增强对饮食和感知如何相互作用以推动食物选择的理解。

Project Summary Overconsumption of sugar is associated with obesity and related chronic disease, which in turn cost ~300,000 lives and ~$546 billion annually in the United States alone. Leading health agencies recommend reducing intake of added sugars, but pleasure (hedonics) from sweetness may hinder the effort to achieve this goal. People might acclimate to reduced sugar in the food supply over time, analogous to shifts toward preference for lower levels of salt that occur after reducing sodium intake, but this hypothesis remains untested. Because hedonic response drives consumption, collecting large-scale data to understand individual differences in sweet hedonics on a population level is a critical step in guiding public policy. To facilitate population-based studies, I will first determine whether two widely used but time- and labor-intensive psychophysical sensory tests do in fact measure the same individual differences in sweet hedonics (sub-aim 1). One test asks participants to compare pairs of sugar solutions that differ in concentration and decide which solution they prefer. The other test is based on subjective ratings of liking for sugar solutions of varying concentrations. Participants will be a representative sample of healthy, US adults (n = 111). The data will not only determine agreement between the two approaches to measure individual sweet hedonic patterns but also will be used to evaluate several brief tests (potential proxies for the more time-consuming tests), including the Simple Sweet test, as candidates for use in the field or in participants’ homes to facilitate large-scale studies (sub-aim 2). For example, a briefer, valid test will facilitate data collection to examine population-level shifts in sweet hedonic response accompanying general reductions in sugar in processed foods and sweetened beverages. In addition, I will explore the relationship between sweet hedonic response and overall diet quality, especially sugar consumption (exploratory aim). The proposed work will advance our conceptual understanding of measurement of sweet hedonic response by confirming that common tests measure a single underlying trait. Furthermore, it will explore the relationship between sweet hedonics and diet quality using methods robust against misreporting. My study will also facilitate collection of data on hedonic response by validating more efficient tests, thereby supporting the NIDCD goal of Developing Tools to Measure Taste and Smell Function. As a postdoctoral trainee, this project will provide me with the foundation in the theory and practice of measuring hedonic response, a skill set that can be applied to other nutrients of concern for obesity and public health, including salt and fat. These skills will complement my expertise in nutrition science and prepare me to become a leading researcher in the field of sensory nutrition, with the long-term goal of facilitating public health through enhanced understanding of how diet and perception interact to drive food choice.