Repeated Sweet Consumption and Subsequent Sweet Food Preferences and Intake

Not Applicable

Completed

Brief Summary: This study will assess the impact of repeated sweet versus non-sweet food consumption on subsequent sweet and non-sweet food preferences and intakes

Detailed Description: Participants will be randomized to receive instructions to either increase or decrease sweet food consumption for 6 days, and impacts on food preferences and intakes will be assessed at baseline and after 1 week. Preferences for sweet and non-sweet foods will be assessed during two taste tests at each assessment time, where six different foods will be rated. Sweet and non-sweet food consumption will also be measured at two meals at each assessment time - breakfast and lunch. Identical buffet meals composed of sweet and non-sweet foods suitable for consumption at breakfast and lunch will be provided ad-libitum.

Recruitment & Eligibility

Inclusion Criteria

No known food allergy
No known taste or appetite allergies
Non-smokers
Do not habitually consume exclusively / almost exclusively a sweet or non-sweet diet
Able to provide consent and complete all study measures

Race / ethnicity will not be requested.

Exclusion Criteria

Not provided

Arm && Interventions

Group	Intervention	Description
Decrease sweet food consumption	Sweet food consumption	Participants are asked to decrease their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and substitutions for sweet food consumption will be recommended.
Increase sweet food consumption	Sweet food consumption	Participants are asked to increase their consumption of sweet foods throughout their diet. Participants will be supported through an individual dietary interview where sweet foods will be highlighted and additional sweet food consumption recommended.

Primary Outcome Measures

Name	Time	Method
Food Preferences	Change from Baseline to 1 week	Ratings of three sweet and three non-sweet foods during a taste test (two tests). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher preferences.
Food Intake	Change from Baseline to 1 week	Amount of sweet and non-sweet foods consumed during breakfast and lunch. Measures are made of grams of each sweet food consumed.

Secondary Outcome Measures

Name	Time	Method
Hunger Ratings	Change from Baseline to 1 week	Ratings of subjective perceptions (two meals). Measures are made on a visual analogue scale from 0 (not at all) to 100 (extremely), where higher scores denote higher hunger.