Sweet Preference Research Articles

Evaluating the association between alcohol sweetness preference, alcohol harm, and alcohol value.

Alcohol use disorder is prevalent, and various risk factors inform drinking onset and drinking patterns. Existing data suggest that alcohol sweet taste preference may be associated with harmful levels of alcohol use and alcohol-related harm. The present exploratory study aimed to characterize people's first alcohol use experience, probe the association between sweet taste preferences and drinking patterns over time, and evaluate the relationship between sweet taste preferences and behavioral economic variables. Participants (N = 277) were recruited through Prolific and completed an assessment of first alcohol exposure, current and historic drinking patterns, alcohol demand, and delay discounting. Participants reporting preference for less sweet alcohol beverages consumed the most drinks per week both currently and during their period of the heaviest use. Trends emerged such that rank order decreases in alcohol consumption were observed from those reporting transitioning from sweet to less sweet preference, then less sweet to sweet preference, and finally consistent sweet taste preference reporting the lowest consumption. Similar associations were observed for alcohol use disorder symptoms counts and alcohol demand intensity. These data broadly suggest that sweet taste preferences in alcohol consumption may serve as an important factor modulating patterns of alcohol use across the lifespan. In terms of translational implications, these data suggest that commonly used sucrose fades in preclinical research may reflect the trend in taste preferences of the majority of the population but do not mirror the typical onset (or course) of chronic, maladaptive drinking behaviors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Change in liking following reduction in sweetness level of carbonated beverages: a randomized controlled parallel trial.

Despite recommendations to reduce sweet-tasting foods and beverage consumption, there is limited understanding of our ability to adapt to a less sweet diet and the optimal method for doing so. Thus, we conducted two parallel, double-blind, randomized controlled trials in the USA and Mexico to investigate whether different methods of reducing sweetness could change sweetness preferences. Over 6 months, habitual consumers of full-sugar sweetened (FSS-CSD) or low-calorie sweetened carbonated soft drinks (LCS-CSD) consumed a full sweetness CSD (Control), CSD with gradually decreasing sweetness levels (StepR), and a reduced sweetness test CSD (DirR). The StepR and DirR methods were similarly effective in helping the USA FSS-CSD cohort maintain their preference for reduced-sweetness CSD, without affecting sweetness intensity perception. However, neither method significantly impacted the sweetness intensity perception or preference of the USA LCS-CSD cohort, and the FSS-CSD and LCS-CSD cohorts in Mexico. Nevertheless, participants from both sweetness reduction groups in all cohorts were more willing to purchase reduced sweetness CSD compared to Control, underscoring the potential for consumer acceptance of less sweet beverages regardless of adaptation strategies.This trial was registered at www.clinicaltrials.gov as NCT04609657 and NCT05010408.

FOOD SELECTION OF CHILDREN WITH AUTISM SPECTRUM DISORDER ENROLLED IN NATEA CAETÉS

Introduction: Autism Spectrum Disorder (ASD) is understood as a neurological disorder characterized by behavioral heterogeneity, affective blunting, and stereotypical behaviors. Objective: To understand the eating habits of children with Autism Spectrum Disorder and the main foods and restrictions regarding the child's diet. Methodology: This is an observational, cross-sectional study with a qualitative descriptive approach, since the objective is to observe and delve deeper into the food selectivity of autistic children. The target population will be mothers of children with autism spectrum disorder registered with NATEA in the city of Capanema. Results: The sample consisted of 42 participants, of which 85.71% were male, reflecting the male predominance frequently observed in ASD diagnoses. The most represented age group was 5 to 12 years (61.90%), and the majority of participants identified as brown (85.72%). Regarding diagnosis, 64.29% of children were diagnosed between 1 and 5 years of age, and support levels ranged from mild (33.33%), moderate (40.48%) to intense (26.19%). Regarding feeding, 80.49% of children presented food selectivity, with a greater preference for carbohydrates and sweets, and low acceptance of vegetables and fats. Mealtimes were challenging for caregivers, with 70.97% reporting greater difficulty at the beginning of meals, suggesting initial resistance to food engagement. In addition, 80% of participants reported difficulties with food consistency, highlighting the importance of adapted nutritional interventions. Conclusion: The results indicate the need for integrated strategies to improve food acceptance and provide emotional support to caregivers. It is concluded that the demographic profile, associated with food selectivity and socioeconomic difficulties, reinforces the importance of multidisciplinary support programs to promote a balanced diet and well-being for this population.

Identification of Sweetness Preference-Related Single-Nucleotide Polymorphisms for Polygenic Risk Scores Associated with Obesity.

Our study aimed to identify sweetness preference-associated single-nucleotide polymorphisms (SNPs), characterize the related genetic loci, and develop SNP-based polygenic risk scores (PRS) to analyze their associations with obesity. For genotyping, we utilized a pooled genome-wide association study (GWAS) dataset of 18,499 females and 10,878 males. We conducted genome-wide association analyses, functional annotation, and employed the weighted method to calculate the levels of PRS from 677 sweetness preference-related SNPs. We used Cox proportional hazards modeling with time-varying covariates to estimate age-adjusted and multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) for obesity incidence. We also tested the correlation between PRS and environmental factors, including smoking and dietary components, on obesity. Our results showed that in males, the TT genotype of rs4861982 significantly increased obesity risk compared to the GG genotype in the Health Professionals Follow-up Study (HPFS) cohort (HR = 1.565; 95% CI, 1.122-2.184; p = 0.008) and in the pooled analysis (HR = 1.259; 95% CI, 1.030-1.540; p = 0.025). Protein tyrosine phosphatase receptor type O (PTPRO) was identified as strongly associated with sweetness preference, indicating a positive correlation between sweetness preference and obesity risk. Moreover, each 10 pack-year increment in smoking was significantly associated with an increased risk of obesity in the HPFS cohort (HR = 1.024; 95% CI, 1.000-1.048) in males but not in females. In conclusion, significant associations between rs4861982, sweetness preference, and obesity were identified, particularly among males, where environmental factors like smoking are also correlated with obesity risk.

Traditional Japanese medicine Kamikihito ameliorates sucrose preference, chronic inflammation and obesity induced by a high fat diet in middle-aged mice.

The high prevalence of obesity has become a pressing global public health problem and there exists a strong association between increased BMI and mortality at a BMI of 25 kg/m2 or higher. The prevalence of obesity is higher among middle-aged adults than among younger groups and the combination of aging and obesity exacerbate systemic inflammation. Increased inflammatory cytokines such as interleukin 6 and tumor necrosis factor alpha (TNFα) are hallmarks of obesity, and promote the secretion of hepatic C-reactive protein (CRP) which further induces systematic inflammation. The neuropeptide oxytocin has been shown to have anti-obesity and anti-inflammation effects, and also suppress sweet-tasting carbohydrate consumption in mammals. Previously, we have shown that the Japanese herbal medicine Kamikihito (KKT), which is used to treat neuropsychological stress disorders in Japan, functions as an oxytocin receptors agonist. In the present study, we further investigated the effect of KKT on body weight (BW), food intake, inflammation, and sweet preferences in middle-aged obese mice. KKT oral administration for 12 days decreased the expression of pro-inflammatory cytokines in the liver, and the plasma CRP and TNFα levels in obese mice. The effect of KKT administration was found to be different between male and female mice. In the absence of sucrose, KKT administration decreased food intake only in male mice. However, while having access to a 30% sucrose solution, both BW and food intake was decreased by KKT administration in male and female mice; but sucrose intake was decreased in female mice alone. In addition, KKT administration decreased sucrose intake in oxytocin deficient lean mice, but not in the WT lean mice. The present study demonstrates that KKT ameliorates chronic inflammation, which is strongly associated with aging and obesity, and decreases food intake in male mice as well as sucrose intake in female mice; in an oxytocin receptor dependent manner.

Association between taste sensitivity, taste preference, and obesity: study of healthy snacks in children aged 9–14 years

Healthy eating habits are essential to prevent childhood obesity. Children’s eating habits are influenced by many factors, such as taste sensitivity and taste preferences. This study aimed to analyze the correlation between taste sensitivity, taste preference, and obesity in children. This cross-sectional study enrolled 101 healthy children aged 9–14(34 boys and 67 girls). Nutritional status was assessed based on age- and sex-specific BMI z-scores, following CDC Growth Charts. Taste sensitivity was measured using graded sucralose (sweet)/ saline (salty) solution of 0.1709, 0.3418, and 0.6837 mol/L with distilled water (blanks). Taste preferences were assessed using a self-reported questionnaire, the gradation of sugar and salt, and four healthy snacks (two sweet snacks and two salty snacks). Statistical analysis was performed using correlation test. A quarter of the subjects were overweight and obese (25.8%). Most subjects had good taste sensitivity, and it was easier to recognize salty than sweet taste (89.1% vs. 58.4%). Moreover, the sweet taste and sweet food were preferred by almost all subjects. Correlation test showed a correlation between sweet taste sensitivity (r = 0.213; p = 0.032) and sweet preference (r = 0.374; p = 0.029) especially in boys to nutritional status, but not for salty taste. Obesity in children was associated with taste sensitivity and taste preferences especially for sweetness. Presenting healthy foods that consider the daily limit of sugar intake is very important to support optimal nutritional status for children.Graphical

Sweet and sour sips: No effect of repeated exposure to sweet or sour-tasting sugary drinks on children's sweetness preference and liking

Health agencies advocate reducing children's sweetness exposure to lower sweetness preference or liking to ultimately lower sugar intake. However, the relationship between sweetness exposure, preference, and liking remains unclear. This work investigated the influence of exposure to a sucrose-containing sweet or sour-tasting drink on sweetness preference and liking for sweet and sour products in 4-7-year-old children (n = 65). The children were randomized into three groups with one daily exposure to either the sweet drink, sour drink, or water (control group) for 14 days. Sweetness preference was assessed at baseline (t1), day 15 (t2), and two months after the intervention (t3), using a forced-choice, paired comparison test with five beverages varying in sweetness intensity. Hedonic liking for the intervention drinks, a sweet and sour yogurt, and a sweet and sour candy was evaluated using a 5-point pictorial scale. Linear mixed models revealed a significant increase in sweetness preference from t1 to t3 (F(2) = 7.46, p < 0.001). However, ANCOVA analysis indicated that this effect was not caused by the intervention. Based on linear mixed models, we observed that children's hedonic liking for sweet and sour products remained stable from t1 to t3 and was not influenced by the intervention. These findings suggest that 14 exposures to a sucrose-containing sweet or sour-tasting drink did not affect sweetness preference or liking in 4-7-year-old children.

Efficacy of sucrose application in minimizing pain perception related to dental injection in children aged 3 to 9 years: a randomized control trial.

Dental fear and anxiety are significant challenges in managing behavior in children. Oral administration of sucrose or sweet-tasting solutions has shown effectiveness in reducing procedural pain in infants and neonates. This study aimed to investigate whether pre-application of sucrose solution had an effect on minimizing pain perception during injection and to assess the potential impact of the child's age and sweet preference. A randomized control clinical trial was conducted on 60 children aged 3-9 years requiring buccal infiltration injections. Following parental consent, demographic data of the children were recorded. Sweet preferences was assessed using a modified forced-choice test. Children were equally and randomly allocated into study (sucrose) and control groups using a lottery method. Sucrose solution or distilled water, respectively, was applied to the lateral surface of the tongue for 2 min. Topical anesthetic was applied at the site of injection, followed by local anesthesia administration. The children rinsed their mouths thrice with water immediately after anesthetic injection. A video was recorded during injection which was then scored by three blinded examiners on the Sound Eye Motor (SEM) scale. The children also self-evaluated using Wong-Baker Faces Pain Rating Scale (WBFPS). The mean SEM scores and WBFPS scores were analyzed using the Kruskall-Wallis test. The mean SEM score in the study group was 1.37 ± 0.61, compared to 3.17 ± 0.87 in the control group, showing a statistically significant difference (P < 0.001). Mean pain scores assessed by WBFPS in the study group were 0.60 ± 1.4, while in the control group, they were 6.27 ± 2.33, also showing a statistically significant difference (P < 0.001). Children with a sweet preference demonstrated a subjective reduction in pain perception. Application of sucrose before dental injections in children helps to minimize pain upon injection across all age groups.

Taste traces: Capsaicin and sweeteners as anthropogenic markers in municipal wastewater

Dietary-derived substances possess significant potential as anthropogenic markers owing to the large consumption and different intake habit. To investigate and evaluate such markers, wastewater samples from 35 wastewater treatment plants across 29 Chinese cities were collected to analyze artificial sweeteners (acesulfame and cyclamate) and natural spicy compounds (capsaicin and dihydrocapsaicin). Acesulfame (mean: 14.6 μg/L), cyclamate (mean: 24.3 μg/L), and capsaicin (mean: 101 ng/L) can be further investigated as anthropogenic markers due to their high detection frequency at high concentrations. Spatial use patterns revealed that acesulfame (5.31 g/d/1000 inhabitants (inh)) and cyclamate (8.16 g/d/1000 inh) use in northern China notably surpassed that in southern China (1.79 g/d/1000 inh and 3.23 g/d/1000 inh, p < 0.05). Conversely, chili pepper use was significantly higher (p < 0.05) in southern China (6702 g/d/1000 inh) than in northern China (2751 g/d/1000 inh), signifying a preference for sweetness in the northern regions and a predilection for spiciness in the southern regions. The total annual use of acesulfame (1842 t), cyclamate (3110 t), and chili (18.4 million tonnes) in China was estimated by this study, which was close to the national statistical production. In addition, sweetener use was negatively associated with the elderly population ratio, suggesting that the elderly population might not consume sweet foods. This study reveals the dietary sources of anthropogenic markers, highlighting the need for further research on the environmental implications of such markers.

Toward reconciling the roles of FGF21 in protein appetite, sweet preference, and energy expenditure

Fibroblast growth factor 21 (FGF21), an endocrine signal robustly increased by protein restriction independently of an animal's energy status, exerts profound effects on feeding behavior and metabolism. Here, we demonstrate that considering the nutritional contexts within which FGF21 is elevated can help reconcile current controversies over its roles in mediating macronutrient preference, food intake, and energy expenditure. We show that FGF21 is primarily a driver of increased protein intake in mice and that the effect of FGF21 on sweet preference depends on the carbohydrate balance of the animal. Under no-choice feeding, FGF21 infusion either increased or decreased energy expenditure depending on whether the animal was fed a high- or low-energy diet, respectively. We show that while the role of FGF21 in mediating feeding behavior is complex, its role in promoting protein appetite is robust and that the effects on sweet preference and energy expenditure are macronutrient-state-dependent effects of FGF21.

Sweetness preference and its impact on energy intake and body weight - a review of evidence.

In the last few years, several approaches have been postulated for tackling the global increase in overweight and obesity rates, including different dietary macronutrient compositions or the timing of meals. Recently, taste modulation has come into focus as a possible approach for influencing dietary behavior. The perception of sweet taste is innate and an evolutionary protection mechanism to prevent primates from eating poisonous plants. It is hypothesized that this innate sweetness preference could be modulated by dietary sweetness, including sweet foods and beverages, which results in a learned sweetness preference that affects energy intake and body weight. However, this hypothesis is not supported by unanimous scientific evidence. This review provides an update of the current literature, regarding the modulation of sweetness preference as a possible new approach in the prevention of overweight and obesity. In general, results from observation as well as interventional studies in all age groups are heterogeneous. The majority showed no effect of dietary sweetness modulation on sweetness preference, energy intake or anthropometric measures. Therefore, the modulation of sweetness preference due to diet, foods or beverages is still a hypothesis and not scientifically proven. However, due to the lack of data, more research is necessary.

Effects of repeated exposure to sweet and sweet-sour drinks on sweetness preferences in children

Effects of repeated exposure to sweet and sweet-sour drinks on sweetness preferences in children

Sweetness in a glass: a study on children’s sweet preference and sensitivity

Sweetness in a glass: a study on children’s sweet preference and sensitivity

Sweetness in a glass: A study on children’s sweet preference and sensitivity

Children have a stronger sweet preference than adults have, but at the same time appear to be less able to discriminate sweet intensities. This suggests that beverages do not have to contain as much sugar to be liked by children as long as it is perceived as sweet. In the current study, we tested whether children’s ratings of sweetness intensity and liking of two beverages (plain water (A) and sugar-sweetened water (B)) would differ depending on the order in which they were tasted. A total of 255 children (53% girls; M Age = 9.9 ± 2.4) had to identify the taste of 16 Taste Strips. The number of correctly identified tastes indicates how well one can taste. Next, participants tasted two beverages. Beverage A consisted of plain water; beverage B consisted of water sweetened with 10% sucrose. Participants were randomly assigned to group A (beverage A first) or group B (beverage B first). They were asked to rate both beverages on sweetness and liking, using a 9-point scale (1 = not sweet/tasty at all, 9 = very sweet/tasty). Sugar-sweetened water was rated as sweeter when evaluated after drinking plain water first, even when adjusting for individual differences in taste function. There was, however, no significant difference in liking of the sugar-sweetened beverage when it was presented before or after plain water. This indicates that the sugar content in sugar-sweetened beverages can be reduced when these beverages are consumed in the context of non-sweet drinks and perhaps meals.

콩비지추출물과 저칼로리 감미제 첨가가 아침간편식의 품질특성 및 당지수에 미치는 영향

This study developed a nutrition bar and granola, which are low in calories and inhibit the absorption of sugars, and measured changes in product characteristics such as glycemic index and consumer acceptability. This study conducted an inhibition test of carbohydrate digestive enzymes activity and a postprandial glycemic measurement test to verify the glycemic improvement effect of the soy-pulp extract. According to the results of the carbohydrate digestive enzyme inhibition test, the inhibitory activity was higher in the order of soy-pulp &gt; momordica charantia, red bean &gt; ecklonia cava, and black bean. DPPH and ABTS tests also confirmed the antioxidant effect of the soy-pulp extract. In the postprandial glycemic control test conducted on 18 adults aged 20-60 years, nutrition bars containing low-calorie sweeteners and soy-pulp extract showed significantly lower glycemic values at 30, 45, and 120 minutes after consumption compared to sugar-containing products. In case of granola, products containing low-calorie sweeteners and soy-pulp extract (experimental group) showed a significant decrease in glycemic values at 15 minutes after consumption compared to sugar-containing products (control group). In the sensory evaluation to measure the change in consumer preference, the experimental group showed a better preference for sweetness and savory taste than the control group (p &lt; 0.05), and there was no significant difference in color and overall taste. Consequently, if low-glycemic sweeteners and soy-pulp extracts are used instead of sugar in the production of breakfast snacks such as nutrition bars and granola, it is possible to expect not only the effect of suppressing postprandial blood sugar rise but also the improvement of taste, such as sweetness and savory taste.

Genetic Preference for Sweet Taste in Mothers Associates with Mother-Child Preference and Intake.

Taste perception is a well-documented driving force in food selection, with variations in, e.g., taste receptor encoding and glucose transporter genes conferring differences in taste sensitivity and food intake. We explored the impact of maternal innate driving forces on sweet taste preference and intake and assessed whether their children differed in their intake of sweet foods or traits related to sweet intake. A total of 133 single nucleotide polymorphisms (SNPs) in genes reported to associate with eating preferences were sequenced from saliva-DNA from 187 mother-and-child pairs. Preference and intake of sweet-, bitter-, sour-, and umami-tasting foods were estimated from questionnaires. A total of 32 SNP variants associated with a preference for sweet taste or intake at a p-value < 0.05 in additive, dominant major, or dominant minor allele models, with two passing corrections for multiple testing (q < 0.05). These were rs7513755 in the TAS1R2 gene and rs34162196 in the OR10G3 gene. Having the T allele of rs34162196 was associated with higher sweet intake in mothers and their children, along with a higher BMI in mothers. Having the G allele of rs7513755 was associated with a higher preference for sweets in the mothers. The rs34162196 might be a candidate for a genetic score for sweet intake to complement self-reported intakes.

Metabolic profiles associated with opioid use and opioid use disorder: a narrative review of the literature.

Opioid use disorder (OUD) is a chronic, relapsing condition that is epidemic in the USA. OUD is associated with serious adverse consequences, including higher incarceration rates, impaired medical and mental health, and overdose-related fatalities. Several medications with demonstrated clinical efficacy in reducing opioid use are approved to treat OUD. However, there is evidence that medications for OUD cause metabolic impairments, which raises concerns over the long-term metabolic health of individuals recovering from OUD. Here, we summarize the scientific literature on the metabolic effects of the use of opioids, including medications for treating OUD. Our findings showed lower body weight and adiposity, and better lipid profiles in individuals with OUD. In individuals with diabetes mellitus, opioid use was associated with lower blood glucose levels. In contrast, among individuals without underlying metabolic conditions, opioids promoted insulin resistance. Treatment of OUD patients with the agonists methadone or buprenorphine caused weight gain, increased liking and intake of sugar, and impaired lipid profile and glucose metabolism, whereas treatment with the antagonist naltrexone demonstrated evidence for reduced sweet preferences. Our findings highlighted a gap in knowledge regarding the safety of medications for OUD. Further research is needed to determine how best to reduce the risk of metabolic disorder in the treatment of OUD with opioid agonists versus antagonists.

Application of ensemble neural-network method to integrated sugar content prediction model for citrus fruit using Vis/NIR spectroscopy.

As consumers’ preference for sweetness in food products is increasing, most agricultural product processing complexes currently operate sugar-screening machines. However, every season, the entire prediction models have to be modified to fit the fruit species cultivated that season using a long-drawn process, because separate models are required for each species. Therefore, in this study, species-integrated prediction models were examined based on three citrus species. The species-specific and species-integrated prediction performance of classical partial least squares regression (PLSR)-based, neural-network-based, and ensemble-based models were evaluated. Four different types of ensemble models were proposed depending on the combination method of layers and classification features. The analytical results indicated that the Ensemble Type-4 model exhibited the best performance on both species-specific and species-integrated data, with average 9.9% and 22.1% reduction in RMSETest compared with that of conventional PLSR methods. Furthermore, based on the structural advantages of modularity in ensemble models, effective model maintenance is expected to be possible for future applications in the field.

Experience-dependent plasticity of gustatory insular cortex circuits and taste preferences.

Early experience with food influences taste preference in adulthood. How gustatory experience influences development of taste preferences and refinement of cortical circuits has not been investigated. Here, we exposed weanling mice to an array of taste solutions and determined the effects on the preference for sweet in adulthood. We demonstrate an experience-dependent shift in sucrose preference persisting several weeks following the termination of exposure. A shift in sucrose palatability, altered neural responsiveness to sucrose, and inhibitory synaptic plasticity in the gustatory portion of the insular cortex (GC) were also induced. The modulation of sweet preference occurred within a restricted developmental window, but restoration of the capacity for inhibitory plasticity in adult GC reactivated the sensitivity of sucrose preference to taste experience. Our results establish a fundamental link between gustatory experience, sweet preference, inhibitory plasticity, and cortical circuit function and highlight the importance of early life nutrition in setting taste preferences.

Study protocol of the sweet tooth study, randomized controlled trial with partial food provision on the effect of low, regular and high dietary sweetness exposure on sweetness preferences in Dutch adults

BackgroundSeveral health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for sweet tasting foods, thus lowering sugar and energy intake, and in turn aiding in obesity prevention. However, empirical data supporting this narrative are lacking. In fact, relatively little is known about the contribution of long-term sweet taste exposure on one’s sweetness preferences.MethodsThe primary objective of this randomized controlled trial is to assess the effect of low, regular and high dietary sweetness exposure on preference for sweet foods and beverages, and to compare these effects between intervention groups. One hundred and eighty adults aged 18–65 years with a BMI of 18.5–30.0 kg/m2 will be recruited and randomly allocated to either: low dietary sweetness exposure (LSE) (10–15% daily energy from sweet tasting foods), regular dietary sweetness exposure (RSE) (25–30% daily energy from sweet tasting foods), or high dietary sweetness exposure (HSE) (40–45% daily energy from sweet tasting foods), for 6 months, followed by a 4-month follow up. Intervention foods are provided ad libitum, covering approximately 50% of the daily number of food items, to include sugar-sweetened, low-calorie-sweetener-sweetened and non-sweet foods. The primary outcome measure is the difference in change in sweetness preference from baseline to 6 months between intervention groups. Secondary outcomes include: change in sweet taste preferences at different time-points; taste intensity perception; behavioral outcomes: food choice and intake, sweet-liker type, food cravings, dietary taste preferences and dietary taste patterns; anthropometric outcomes: body composition, waist-hip circumference, body weight; and biochemical outcomes: glucose variability and biomarkers related to CVD and diabetes.DiscussionThis study will generate important data on the effect of dietary sweetness exposure on sweetness preferences in terms of effect size and change, duration of change and its impact on food intake, body weight status and associated health outcomes.Trial RegistrationThe study protocol has been registered on ClinicalTrials.gov (ID no. NCT04497974, Registered 4 August 2020, https://clinicaltrials.gov/ct2/show/NCT04497974) and approved by Wageningen’s Medical Ethical Committee (ABR no. NL72134).