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

基本信息

批准号：
10220935
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
项目类别：
财政年份：
2018
资助国家：
美国
起止时间：
2018-08-09 至 2024-07-31
项目状态：
已结题

项目摘要

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.

抽象的政府和非政府的世界各地的主要卫生组织都建议简单糖的消费量，特别是添加的糖，以增强人类健康。不幸的是，在很大程度上是由于甜食和饮料的深刻吸引力，减少糖摄入量的建议几乎没有成功。另一种支持的方法糖消耗的范围降低是减少市售食品中添加的糖饮料期望人们会随着时间的流逝而适应，从而减少糖产品最终变得更加可口，甚至更喜欢。这种方法来自于盐味感知的工作这表明，当人们在钠中采用整个饮食时，他们会逐渐调整两个到三个月的时间，实际上更喜欢较低的咸味。这些发现形成了医学研究所的基础建议食品行业逐渐减少生产的盐和餐厅食物。 FDA和其他政府组织在全球范围内支持这种方法减少钠，并采取了措施来实施它。类似的方法可以减少糖吗进气？不幸的是，很少有对照研究评估饮食中的糖和甜度如何影响对糖的感知和偏爱。因此，我们缺乏说服政府和人们会像低盐饮食一样适应低糖饮食的行业利益相关者。这个项目将确定甜味感知和偏好的这种变化是否随着饮食摄入的减少而减少添加的简单糖。在这项全面的临床试验中，USDA营养实验室将提供所有食物以及志愿者将在三个月内食用的饮料。健康的成年人将是随机的分配给四种饮食条件之一。在建立正常糖摄入的基准月之后，第1组将相对于基线月，接受添加的简单糖的饮食含量低。对于第2组，糖的摄入量将类似地减少，但减少将在三个月的饮食操纵下逐渐发生。用于小组 3，饮食糖将像第1组一样降低，但使用非肉质的甜度暴露将维持甜味剂。第4组（对照）不会改变添加的简单摄入量。获得的数据将使我们能够测试这项工作的中心假设：减少感觉糖的感觉改变了甜味的感知，使得减少的糖食品可保留其可口。支持这一假设的数据反过来会增加信心消费者将能够容忍全群人减少糖分的策略，这将实现添加的简单糖摄入量减少健康享有。这项工作的次要结果将解决潜在的糖摄入生物标志物是甜味剂摄入的影响，主要是非营养甜味剂对人肠道微生物组，减少糖摄入的激素作用以及其他几个变量。