Diet-induced modification of sweet taste perception and preference: A potential strategy to aid in population-wide reduction in sugar intake

饮食引起的甜味感知和偏好改变：帮助全民减少糖摄入量的潜在策略

• 批准号: 9981752
• 负责人: GARY K BEAUCHAMP
• 金额: $ 54.54万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2018
• 资助国家: 美国
• 起止时间: 2018-08-09 至 2023-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9981752
• 关键词: Acclimatization; Address; Adopted; Adult; Affect; Beverages; Biological Markers; Blood; Cardiovascular Diseases; Clinical Trials; Consumption; Control Groups; Controlled Clinical Trials; Controlled Study; Data; Diabetes Mellitus; Diet; Dietary Sugars; Dietary intake; Exposure to; Food; Food Industry; Food Supply; Fructose; Government; Health; Health Benefit; Hormonal; Hormones; Human; Industry; Institute of Medicine (U.S.); Intake; Investigation; Laboratories; Laws; Manufacturer Name; Measures; Medical Care Costs; Metabolism; Modeling; Modification; Morbidity - disease rate; Nongovernmental Organizations; Obesity; Obesity Epidemic; Palate; Perception; Phase; Phase I/II Clinical Trial; Philadelphia; Policies; Policy Maker; Population; Productivity; Public Health; Questionnaires; Randomized; Recommendation; Regulation; Restaurants; Sampling; Sensory; Sodium; Sodium Chloride; Sodium-Restricted Diet; Solid; Sucrose; Sweetening Agents; Taste Buds; Taste Perception; Taste preferences; Taxes; Testing; Time; United States; Variant; Work; cost; dietary manipulation; expectation; follow-up; food craving; good diet; gut microbiome; health organization; insight; mortality; novel; nutrition; preference; satisfaction; secondary outcome; soft drink; success; sugar; sweet taste perception; volunteer

Abstract Leading health organizations around the world, both governmental and non-governmental, have recommended substantial reductions in consumption of simple sugars, in particular added sugars, to enhance human health. Unfortunately, due in large measure to the profound taste appeal of sweet foods and beverages, recommendations to reduce sugar intake have met with little or no success. An alternative approach to support a population-wide reduction in sugar consumption is to reduce added sugars in commercially available foods and beverages with the expectation that people would acclimate over time, such that reduced sugar products eventually become more palatable or even preferred. This approach arises from work on salt taste perception which has demonstrated that when people adopt an entire diet lower in sodium they gradually adjust over a two to three month period and actually come to prefer lower levels of saltiness. These findings formed the basis for an Institute of Medicine recommendation that the food industry gradually reduce salt in manufactured and restaurant food. The FDA and other governmental organizations worldwide support this approach to sodium reduction, and have taken steps to implement it. Would a similar approach work to decrease sugar intake? Unfortunately, very few controlled studies have assessed how sugar and sweetness in the diet affect perception and preference for sugar. Accordingly, we lack the data needed to convince government and industry stakeholders that people will acclimate to low sugar diets like they do to low salt diets. This project will determine whether such changes in sweet taste perception and preference follow reductions in dietary intake of added simple sugars. In this comprehensive clinical trial a USDA nutrition laboratory will supply all the foods and beverages that volunteers will consume over a period of three months. Healthy adults will be randomly assigned to one of four diet conditions. After a baseline month to establish normal sugar intake, Group 1 will receive a diet that is low in added simple sugars relative to the baseline month. For Group 2, sugar intake will be similarly reduced, but the reduction will occur gradually over the three-month diet manipulation. For Group 3, dietary sugar will be reduced as in Group 1, but sweetness exposure will be maintained using non-nutritive sweeteners. Group 4 (control) will not change intake of added simple. Data obtained will allow us to test the central hypothesis of this work: Reduction in sensory exposure to sugar alters sweet taste perception such that reduced sugar foods retain their palatability. Data supporting this hypothesis will in turn increase confidence that a strategy of population-wide sugar reduction will be tolerated by consumers and that it will accomplish a health-benefiting reduction in added simple sugar intake. Secondary outcomes of this work will address a potential sugar intake biomarker, effects of intake of sweeteners, primarily non-nutritive sweeteners, on the human gut microbiome, the hormonal effects of reduced sugar intake, as well as several other variables.

摘要 世界各地的主要卫生组织，包括政府和非政府组织， 大幅度减少单糖，特别是添加糖的消费，以增进人类健康。 不幸的是，在很大程度上由于甜食和饮料的强烈口味吸引力， 减少糖摄入量的建议很少或没有成功。另一种支持方法 在全人口范围内减少糖的消费是为了减少市售食品中的添加糖 和饮料，期望人们会随着时间的推移而适应，这样低糖产品 最终变得更可口甚至更受欢迎。这种方法源于盐的味觉感知 研究表明，当人们采用低钠饮食时， 两到三个月的时间，实际上会喜欢较低的咸度。这些发现构成了 医学研究所建议食品工业逐步减少制造业中的盐， 和餐厅食物。FDA和世界各地的其他政府组织支持这种方法， 减少钠，并已采取措施实施。类似的方法是否可以减少糖 摄入量？不幸的是，很少有对照研究评估了饮食中的糖和甜味如何影响 对糖的看法和偏好。因此，我们缺乏说服政府和 行业利益相关者认为，人们会像适应低盐饮食一样适应低糖饮食。该项目将 确定这种甜味感知和偏好的变化是否伴随着饮食摄入量的减少 添加的单糖。在这项综合性临床试验中，美国农业部的一个营养实验室将提供所有的食物。 志愿者将在三个月内食用的饮料。健康的成年人将随机 分配到四种饮食条件之一。在建立正常糖摄入量的基准月后，第1组将 接受相对于基线月添加的单糖含量低的饮食。对于第2组，糖摄入量将 类似地减少，但减少将在三个月的饮食控制中逐渐发生。适合团体 3，如第1组中那样减少膳食糖，但使用非营养性的糖维持甜味暴露。 甜味剂第4组（对照组）不改变单纯添加剂的摄入量。获得的数据将使我们能够测试 这项工作的中心假设：减少对糖的感官接触会改变甜味感知， 低糖食品保持其适口性。支持这一假设的数据将反过来增加信心 消费者将容忍全民减糖的战略， 有益健康的减少添加的单糖摄入量。这项工作的次要成果将涉及 潜在的糖摄入生物标志物，摄入甜味剂，主要是非营养性甜味剂，对 人类肠道微生物组，减少糖摄入量的激素效应，以及其他几个变量。