The Effect of Artificial Sweeteners (AFS) on Sweetness Sensitivity, Preference and Brain Response in Adults

Not Applicable

Completed

• Conditions: Impairment of Oral Perception; Insulin Resistance
• Interventions: Dietary Supplement: Sucrose; Dietary Supplement: Sucralose + Sucrose; Dietary Supplement: Sucralose; Dietary Supplement: Sucralose + maltodextrin

• Registration Number: NCT02335021
• Lead Sponsor: Yale University

Brief Summary

The purpose of this study is to investigate the effects of dietary exposure to artificial sweeteners on taste sensitivity, preference and brain response in adults. The investigators hypothesize that dietary exposure to artificial sweeteners (sucralose) will decrease sensitivity to taste, shift preference of sweet and savory taste to a higher dose, and reduce brain response in amygdala to sweet taste compared to sucrose.

Detailed Description

We aim to identify neural factors that contribute to taste intensity perception in humans and to determine environmental mechanisms that contribute to variation in taste sensitivity. Significant controversy surrounds the possibility that consumption of artificial sweeteners (AFS) leads to weight gain. Given that the five FDA approved AFSs are found in thousands of foods (Yang 2010) this marks a clear and significant gap in knowledge. Our preliminary data demonstrate a 3-fold decrease in sweet taste sensitivity following consumption of a beverage sweetened with two packets of Splenda for just 10 days. These data provide strong evidence that repeated exposure to sucralose reduces perception of sweet taste intensity, most likely by down-regulation of the sweet taste receptor. Therefore, it is imperative that we gain a greater understanding of the physiological consequences of AFS, since alterations in sweet taste perception, metabolism and brain reward that occur in response to AFS exposure may promote weight gain.

Study Timeline

• Study First Submitted: 2014-10-24
• Study Start: 2015-01-01
• Study First Submitted QC: 2015-01-08
• Study First Posted: 2015-01-09
• Primary Completion: 2019-04-24
• Study Completion: 2019-04-24
• Status Verified: 2019-09
• Last Update Submitted: 2019-09-24
• Last Update Posted: 2019-09-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 97

Inclusion Criteria

• Healthy
• Fluent in English
• Right handed

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Exclusion Criteria

• History of oral nerve damage,
• presence of known taste or smell disorder,
• food allergies or sensitivities (for example nuts, lactose, artificial sweeteners),
• history of CNS disease,
• diabetes,
• history of DSM-IV major psychiatric disorder,
• including alcohol and substance abuse,
• chronic use of medication that may affect taste,
• conditions that may interfere with gustatory or olfactory perception (colds, seasonal allergies,
• recent smoking history),
• aberrant stimulus ratings,
• contra-indication for fMRI,
• uncomfortable swallowing in supine position,
• discomfort or anxiety associated with insertion an intravenous catheter,
• regular artificial sweetener use.

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Sucrose	Sucrose	Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucrose.
Sucralose + Sucrose	Sucralose + Sucrose	Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with Splenda + sucrose.
Sucralose	Sucralose	Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucralose.
Sucralose + maltodextrin	Sucralose + maltodextrin	Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with Splenda + maltodextrin .

Primary Outcome Measures

Name	Time	Method
Ratings of taste sensitivity	up to one week after intervention	general labeled magnitude scale ratings of taste intensity

Secondary Outcome Measures

Name	Time	Method
Ad libitum food intake	up to one week after intervention	amount of Mac\&Cheese consumed
brain response to taste stimuli	up to one week after intervention	BOLD response as measured by fMRI

Trial Locations

Locations (1)

Yale University; 🇺🇸 New Haven, Connecticut, United States