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

摘要 世界各地的主要卫生组织，包括政府和非政府组织，都建议 大幅减少单糖的摄入量，特别是添加糖的摄入量，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品味吸引力， 减少糖摄入量的建议收效甚微。另一种支持方法 在全人口范围内减少糖的摄入量是为了减少商业食品中的添加糖 以及期望人们会随着时间的推移而适应的饮料，比如低糖产品 最终会变得更可口，甚至更受欢迎。这种方法源于对盐味知觉的研究。 这表明，当人们采用低钠饮食时，他们会逐渐适应 在两到三个月的时间里，实际上变得更喜欢较低的咸度。这些发现形成了 根据医学研究所的一项建议，食品业逐步减少制成品中的盐 和餐馆的食物。FDA和世界各地的其他政府组织支持这种方法来 减少钠，并已采取步骤加以实施。类似的方法对减少糖分有效吗？ 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饮食。 对糖的认知和偏好。因此，我们缺乏必要的数据来说服政府和 行业利益相关者表示，人们将像适应低盐饮食一样适应低糖饮食。这个项目将 确定甜味感知和偏好的这种变化是否伴随着饮食摄入量的减少 添加了单糖。在这项全面的临床试验中，美国农业部的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。健康的成年人将随机 被分配到四种饮食条件中的一种。在基线一个月建立正常的糖摄入量后，第一组将 接受与基准月份相比添加单糖含量较低的饮食。对于第二组，糖的摄入量将 同样会减少，但减少会在三个月的饮食控制中逐渐发生。对于组 3.饮食中的糖分将像第一组一样减少，但甜味将保持在非营养性饮食中 甜味剂。第4组(对照组)不改变单纯添加的摄入量。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对甜味的感知，从而 低糖食品保持了它们的口感。支持这一假设的数据将反过来增强信心 全民减糖战略将为消费者所接受，并将实现 有益健康的单糖摄入量减少。这项工作的次要成果将解决 潜在的糖摄入量生物标志物，甜味剂，主要是非营养性甜味剂的摄入量对 人体肠道微生物群、糖摄入量减少对荷尔蒙的影响，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.