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

甜食喜好个体差异快速测试的开发和验证

• 批准号: 10537651
• 负责人: May Meiyu Cheung
• 金额: $ 6.76万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-12-31 至
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10537651
• 关键词: Address; Adult; Agreement; Beverages; Calories; Chronic Disease; Collection; Complement; Consumption; Data; Data Collection; Data Set; Development; Diet; Dietary Practices; Dietary Sugars; Eating; Fatty acid glycerol esters; Food; Food Supply; Foundations; Frequencies; Goals; Health; Home; Individual; Individual Differences; Intake; Linear Regressions; Measurement; Measures; Methods; National Health and Nutrition Examination Survey; National Institute on Deafness and Other Communication Disorders; Nutrient; Nutritional Science; Obesity; Paired Comparison; Participant; Pattern; Perception; Persons; Population; Population Study; Process; Proxy; Psychophysics; Public Health; Public Policy; Publishing; Questionnaires; Research Personnel; Sampling; Sensory; Smell Perception; Sodium; Sodium Chloride; Stimulus; Sucrose; Surveys; Sweetening Agents; Taste Perception; Techniques; Test Result; Testing; Time; Training; United States; United States National Institutes of Health; Validation; Visual; Work; analog; base; cost; dietary; hedonic; large scale data; nutrition; pleasure; preference; rapid test; remote grading; response; skills; sound; sugar; sweetened beverage; theories; time use; tool; trait

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.

项目概要 糖的过度消耗与肥胖和相关慢性疾病有关，这反过来又导致约 300,000 美元的损失 仅在美国，每年就带来约 5,460 亿美元的收入。主要卫生机构建议减少 摄入添加糖，但来自甜味的快乐（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糖的减少，类似于偏好的转变 减少钠摄入量后盐含量会降低，但这一假设尚未得到检验。因为 享乐反应驱动消费，收集大规模数据了解甜食的个体差异 人口层面的享乐是指导公共政策的关键一步。为了促进基于人群的研究，我 首先将确定两种广泛使用但耗时和劳动密集型的心理物理感觉测试是否有效 事实上，衡量甜蜜享乐的相同个体差异（子目标 1）。一项测试要求参与者 比较浓度不同的成对糖溶液并决定他们更喜欢哪种溶液。另一个 测试基于对不同浓度糖溶液喜好的主观评分。参与者将是 健康美国成年人的代表性样本 (n = 111)。数据不仅会决定双方之间的协议 这两种方法不仅可以用来测量个体的甜蜜享乐模式，而且还可以用来评估几种甜蜜的享乐模式。 简短的测试（更耗时的测试的潜在代理），包括 Simple Sweet 测试，如 供在现场或参与者家中使用以促进大规模研究的候选者（分目标 2）。为了 例如，更简短、有效的测试将有助于数据收集，以检查甜味享乐的人口水平变化 伴随着加工食品和加糖饮料中糖分的普遍减少而做出的反应。在 此外，我将探讨甜味享乐反应与整体饮食质量之间的关系，特别是 糖消耗（探索性目标）。拟议的工作将增进我们对 通过确认常见测试测量单个潜在特征来测量甜蜜享乐反应。 此外，它将使用稳健的方法探索甜味享乐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信息来促进享乐反应数据的收集 有效的测试，从而支持 NIDCD 开发测量味觉和嗅觉功能的工具的目标。 作为一名博士后实习生，这个项目将为我提供理论和实践的基础 测量享乐反应，这是一套可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，并帮助我做好准备 成为感官营养领域的领先研究人员，以促进公众健康为长期目标 通过加深对饮食和感知如何相互作用来推动食物选择的理解。

项目成果

Understanding the Determinants of Sweet Liking in the African and East Asian Ancestry Groups in the U.S. - A Study Protocol.

了解美国非洲和东亚血统群体喜欢甜食的决定因素 - 研究方案。

• DOI: 10.21203/rs.3.rs-3644422/v1
• 发表时间: 2023
• 期刊: Research square
• 作者: Cheung,MayM;Hubert,PatriceA;Reed,DanielleR;Pouget,EnriqueR;Jiang,Xinyin;Hwang,Liang-Dar
• 通讯作者: Hwang,Liang-Dar