The Effect of Dietary Sugar Consumption on Sweet Taste Perception
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 50
- 试验地点
- 2
- 主要终点
- Change in Sweet Taste Intensity over Five Months
研究概览
简要总结
The purpose of the study is to determine how reducing the amount of simple sugars in the diet affects sweet taste perception. Healthy adult subjects will be assigned to either follow their usual diet, or to replace sugar calories with fats or starch.
The investigators hypothesize that eating less sugar will:
- cause foods and drinks with a given amount of sugar to taste sweeter
- cause people to prefer lower levels of sugar in foods and drinks
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Good general heath (by self report)
- •Consume at least 2 sugar-containing soft drinks/day on average)
- •Able to control diet (select their own foods)
排除标准
- •Major illness of any kind within the last six months, or any chronic illness
- •Daily use of medication, except for birth control, vitamins, and aspirin
- •Regularly consume non-nutritive sweeteners
- •Pregnant women
- •Gained or lost 10% or more of their body weight in the last 3 months
结局指标
主要结局
Change in Sweet Taste Intensity over Five Months
时间窗: Monthly (for five months)
Subjects rated the sweetness of pudding and beverage samples that varied in sucrose concentration during each study month to determine how perception changes over time with diet manipulations
Change in Pleasantness Over Five Months
时间窗: Monthly (five month participation duration total)
Subjects rated hedonic value (degree to which the sample was pleasant) for model pudding and beverages that differed in concentration of sucrose once each month over five months to determine how perception changed over time with the diet manipulation
次要结局
- Sucrose detection thresholds(Every month (for five months))
- Body mass index(Every month (five months total))
- Diet records(Every month (five month total))
研究者
Paul Wise
Associate Member
Monell Chemical Senses Center