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

摘要 世界各地主要的政府和非政府卫生组织都建议 大幅减少单糖（特别是添加糖）的消费，以增进人类健康。 不幸的是，很大程度上由于甜食和饮料的深刻口味吸引力， 减少糖摄入量的建议收效甚微或根本没有成功。另一种支持方法 全民减少糖消费就是减少市售食品中的添加糖 以及期望人们随着时间的推移而适应的饮料，例如减糖产品 最终变得更可口甚至更受欢迎。这种方法源于对盐味感知的研究 这表明，当人们采用低钠饮食时，他们会在一段时间内逐渐调整 两到三个月的时间，实际上开始喜欢较低的咸度。这些发现形成了 医学研究所建议食品工业逐渐减少制造中的盐的基础 和餐厅的食物。 FDA 和世界各地的其他政府组织支持这种方法 减少钠摄入量，并已采取措施予以实施。类似的方法可以减少糖分吗 摄入量？不幸的是，很少有对照研究评估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政府所需的数据。 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 确定甜味感知和偏好的这种变化是否会随着饮食摄入量的减少而变化 添加单糖。在这项综合临床试验中，美国农业部营养实验室将提供所有食品 以及志愿者将在三个月内饮用的饮料。健康成年人将随机 分配给四种饮食条件之一。在建立正常糖摄入量的基准月后，第 1 组将 接受相对于基准月添加单糖含量较低的饮食。对于第 2 组，糖摄入量将 同样可以减少，但减少会在三个月的饮食控制中逐渐发生。团体用 3、饮食中的糖分将像第1组中那样减少，但将使用非营养性食品维持甜味暴露 甜味剂。第4组（对照）不会改变添加简单的摄入量。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，从而 低糖食品保留其适口性。支持这一假设的数据反过来会增加信心 全民减糖战略将得到消费者的认可，并将实现 减少添加单糖的摄入量对健康有益。这项工作的次要成果将解决 潜在的糖摄入生物标志物，甜味剂（主要是非营养性甜味剂）摄入量对 人类肠道微生物组、减少糖摄入量对激素的影响以及其他几个变量。

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.