The Effect of Artificial Sweeteners (AFS) on Sweetness Sensitivity, Preference and Brain Response in Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 97
- 试验地点
- 2
- 主要终点
- Ratings of taste sensitivity
研究概览
简要总结
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.
详细描述
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.
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
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 23 Years 至 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Fluent in English
- •Right handed
排除标准
- •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.
研究组 & 干预措施
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 .
干预措施: Sucralose + maltodextrin (Dietary Supplement)
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.
干预措施: Sucralose + Sucrose (Dietary Supplement)
Sucrose
Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucrose.
干预措施: Sucrose (Dietary Supplement)
Sucralose
Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucralose.
干预措施: Sucralose (Dietary Supplement)
结局指标
主要结局
Ratings of taste sensitivity
时间窗: up to one week after intervention
general labeled magnitude scale ratings of taste intensity
次要结局
- Ad libitum food intake(up to one week after intervention)
- brain response to taste stimuli(up to one week after intervention)