THE IMPACT OF SUGAR REDUCTION ON PERCEPTION OF SWEETNESS AND FOOD INTAKE

• Sponsoring Institution: Agricultural Research Service/USDA
• Project Status: ACTIVE
• Funding Source: USDA COOPERATIVE AGREEMENT
• Reporting Frequency: Annual
• Accession No.: 0445287
• Project Start Date: Nov 1, 2023
• Project End Date: Jun 30, 2025
• Program Code: [(N/A)]- (N/A)

Recipient Organization
UNIV OF MARYLAND
(N/A)
COLLEGE PARK,MD 20742

Performing Department
(N/A)

Non Technical Summary
(N/A)

Animal Health Component

75%

Research Effort Categories

Basic

25%

Applied

75%

Developmental

0%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
702	1129	1010	10%
702	1219	1020	10%
702	2099	1010	60%
702	3320	1020	10%
702	6010	1010	10%

Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components;

Subject Of Investigation
2099 - Sugar crops, general/other; 3320 - Meat, beef cattle; 1129 - Berries and cane fruits, general/other; 6010 - Individuals; 1219 - Edible tree nuts, general/other;

Field Of Science
1010 - Nutrition and metabolism; 1020 - Physiology;

Keywords

sugar

sweetness

taste

Goals / Objectives
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 to the inherent appeal of sweet foods and beverages, together with the relatively low cost of sugar, simple sugars pervade the food supply. The objective of this research is to investigate the possibility that people acclimate to reduced sugar intake over time, such that perception of and preference for sweet foods shifts over several months.

Project Methods
A randomized controlled trial will be conducted in which sugar reduction will occur to determine if an individualâ¿¿s perception of sweetness adapts. Sensory measures of sweet liking and intensity preference will be measured monthly for 6 months.