Sweet Preference Research Articles

Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?

The partial/total sugar replacement by sweeteners in processed beverages is a worldwide tendency. In this context, we assessed how 460 Brazilian participants perceived passion fruit nectars sweetened with different concentrations of stevia and sucralose and evaluated if the differences in sweetness preferences could be explained due to the differences in participants' personal profile (especially prevalence of diabetes and consumption habits of sweeteners). From the results of the ideal of sweetness (IS), consumers were divided into 4 clusters, with preferences of 0.17–0.57% for stevia and 0.14–0.40% for sucralose. The participants’ profile evaluation in each cluster showed that sweetness preference was not determined by diabetes and regular consumption of sweeteners, but was affected by the body mass index of the participants, with a high percentage of obese/overweight people in the cluster that preferred over sweetened samples (P < 0.05). The sweetness strongly impacted the samples acceptance, being observed high rejection of nectars with sweetness below of IS (P < 0.05) and acceptance of samples over sweetened for most clusters. Results from the Check-all-that-applied test helped to explain the different levels of sample acceptance among the clusters, whereby cluster 1 (lower IS value) was less sensitive to acid and astringency in unsweetened samples while cluster 4 (higher IS value) had no perception of cloying and less perception of sweetener aftertaste than other groups (P < 0.05). Therefore, these results highlighted the wide range of sweetness preferences among the participants and the negative consequences of under/over sweetness of passion fruit nectar, being useful for guiding product development in food industry and food policy actions.

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

This study investigates the preferences for ready-to-eat pomegranate arils in Italy through a discrete choice experiment (DCE) on 264 young consumers in Italy. The aim is to estimate consumers’ willingness to pay (WTP) for the reputational attributes of the product (e.g., the product origin and sales channel) and to discriminate the elicited preferences between tasting and non-tasting situations. To this purpose, a random parameter logit model was employed to assess the heterogeneity in consumer preferences. The results suggest that non-tasters attach a relevant value to the reputational attributes (e.g., +75% WTP for Italian origin). Moreover, considering the sensory features of the products, we found that consumers in this group discriminate against the proposed samples only through their visual characteristics: they prefer the sample with the largest size and red colored arils. In addition, we found that the tasting experience reduced the value attached to the reputational attributes (e.g., −50% WTP for local origin) for consumers, compared to non-tasting situation, thus shifting their preference to the samples that they appreciated the most (high liking). Specifically, we found that consumers in the tasting group preferred the product sample with the highest level of sweetness and the lowest level of sourness and astringency, showing a higher preference for sweetness. The findings contribute to the literature on consumers’ behavior on new food products (NFPs), showing that reputational attributes lose value after the tasting experience. In contrast, the sensory features of the NFPs can help tasters to reduce the information asymmetry, which traditionally represents a hurdle in purchases for new consumers. However, this depends on the individuals’ subjective preferences, as demonstrated by the significant effect of liking levels in discriminating consumers’ choices. To conclude, although these results cannot be extended to the general population, they may give some interesting insights about future trends of NFP demand.

The prevalence of constipation and its relation to sweet taste preference among patients receiving methadone maintenance treatment

BackgroundPreference for sweet-tasting foods, weight gain, and constipation characterize patients receiving methadone maintenance treatment (MMT). The prevalence of constipation in MMT and its relation to preference for sweet taste and body mass index (BMI) are undetermined. MethodsA random sample of 83 patients was interviewed for constipation with the Patient Assessment Constipation Quality of Life (PAC-QOL) questionnaire. They rated taste intensity and reward of sweet, salty, and sour solutions by means of a nine-point Likert scale. Data on their BMI, drugs in urine, methadone dose, and serum levels were analyzed. ResultsForty-two patients reported minimum to severe constipation. They characterized as having longer durations of opioid usage before MMT and worse sleep quality than non-constipated patients (logistic regression). Constipation intensity was inversely correlated with duration in MMT and linearly correlated with the Patient Assessment Constipation Quality of Life score. Patients with constipation rated reward to sweet taste significantly higher with no differences in taste intensity compared to non-constipated patients. Patients with high methadone serum levels (≥750 ng/mL) rated taste intensity significantly lower compared to those with normal methadone serum levels (<750 ng/mL), and the lowest rates were reported among patients with no constipation and high methadone serum levels. ConclusionsConstipation was highly prevalent among MMT patients and associated with poor sleep and lower quality of life. The relation to preference for sweets, as reflected by higher reward rating, strongly supports the need for nutritional intervention to alleviate constipation symptoms and improve quality of life and sleep.

Sugar reduction in products targeted at children: Why are we not there yet?

AbstractSugar intake among children has raised concern worldwide as it exceeds nutritional recommendations. Sugar contributes to the daily energy intake, without providing additional nutritional value and is associated with several negative health outcomes. Sugars added to foods during industrial processing have been identified as the main source of sugar in children's diets. The present work critically discusses the role of the food industry in contributing to children's excessive sugar intake worldwide, and the strategies that have been encouraged or implemented to reduce the sugar content in products targeted at children. The risk of the current sugar reduction practices in products targeted at children is discussed based on recent scientific evidence. Children's heightened preference for sweetness may not justify the availability of highly sugary products for children. Although research suggests that children readily accept less sweet products, there is still some wariness in the food industry to reduce sweetness intensity. This has strengthened the use of non‐nutritive sweeteners (NNS), focusing on maintaining the sweetness level. However, emerging evidence suggests that this may not be the best approach.Practical applicationsResearch shows that significant sugar reduction is feasible in products targeted at children without affecting hedonic perception, even if sweetness is reduced. The scientific evidence discussed in the present work challenges traditional approaches to sugar reduction and gives real life, practical recommendations for practitioners. All stakeholders (industry, food and health researchers, and policy makers) involved in the reformulation of products targeted at children are encouraged to prioritize children's best interest and protect their right to a healthy diet.

Unacylated ghrelin, leptin, and appetite display diurnal rhythmicity in lean adults.

Constant routine and forced desynchrony protocols typically remove the effects of behavioral/environmental cues to examine endogenous circadian rhythms, yet this may not reflect rhythms of appetite regulation in the real world. It is therefore important to understand these rhythms within the same subjects under controlled diurnal conditions of light, sleep, and feeding. Ten healthy adults (9 M/1 F, means ±SD: age, 30 ± 10 yr; body mass index, 24.1 ± 2.7 kg·m-2) rested supine in the laboratory for 37 h. All data were collected during the final 24 h of this period (i.e., 0800-0800 h). Participants were fed hourly isocaloric liquid meal replacements alongside appetite assessments during waking before a sleep opportunity from 2200 to 0700 h. Hourly blood samples were collected throughout the 24-h period. Dim light melatonin onset occurred at 2318 ± 46 min. A diurnal rhythm in mean plasma unacylated ghrelin concentration was identified (P = 0.04), with the acrophase occurring shortly after waking (0819), falling to a nadir in the evening with a relative amplitude of 9%. Plasma leptin concentration also exhibited a diurnal rhythm (P < 0.01), with the acrophase occurring shortly after lights-out (0032 h) and the lowest concentrations at midday. The amplitude for this rhythm was 25%. Diurnal rhythms were established in all dimensions of appetite except for sweet preference (P = 0.29), with both hunger (2103 h) and prospective food consumption (1955 h) reaching their peak in the evening before falling to their nadir shortly after waking. Under controlled diurnal conditions, simultaneous measurement of leptin, unacylated ghrelin, and subjective appetite over a 24-h period revealed rhythmicity in appetite regulation in lean, healthy humans.NEW & NOTEWORTHY Simultaneous assessment of subjective appetite, unacylated ghrelin, and leptin was carried out over a continuous 37-h protocol for the first time under conditions of controlled light, sleep, and feeding in healthy, lean adults. Rhythms were observed in unacylated ghrelin, leptin, and components of subjective appetite, such as hunger, prospective consumption, and fullness. Concurrent measurement of rhythms in these variables is important to fully understand the temporal relationships between components of appetite as well as the influence of diurnal factors such as sleep, light, and feeding.

Eating Disorders in Frontotemporal Dementia and Alzheimer's Disease: Evaluation of Brain Perfusion Correlates Using 99mTc-HMPAO SPECT with Brodmann Areas Analysis.

Eating disorders (ED) in dementia represent a significant impairment affecting patients' and caregivers' lives. In frontotemporal dementia (FTD), ED include overeating, sweet food preference, stereotypical eating, and hyperorality, while in Alzheimer's disease (AD), anorexia and appetite loss are the most common ED. The aim of our study was to highlight Brodmann areas (BAs) implicated specifically in the appearance of ED in FTD and AD. We studied 141 patients, 75 with FTD and 66 with AD. We used the NeuroGamTM software on the reconstructed single photon emission computed tomography-SPECT data for the automated comparison of BAs perfusion on the left (L) and right (R) hemisphere with perfusion in corresponding BAs of a normal database. The FTD group included 27 men and 48 women, age (mean±SD) 65.8±8.5 years, duration of disease 3.4±3.3 years, Mini-Mental State Examination (MMSE) 17.9±8.6, ED score on Neuropsychiatric Inventory (NPI) 4.7±8.5. ED in FTD were correlated with hypoperfusion in right anterior and dorsolateral prefrontal cortices (BAs 10R, 46R), left orbitofrontal cortex (BA 12L), orbital part of the right inferior frontal gyrus (BA 47R), and left parahippocampal gyrus (BA 36L). The AD group included 21 men and 45 women, age (mean±SD) 70.2±8.0 years, duration of disease 3.3±2.4 years, MMSE 20.2±6, ED-NPI score 2.7±3.9. ED in AD were correlated with hypoperfusion in left inferior temporal cortex (BA 20L). SPECT imaging with automated mapping of brain cortex could contribute to the understanding of the neural networks involved in the manifestation of ED in dementia.

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.

The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.

Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health

ABSTRACTVarious global public health agencies recommend minimizing exposure to sweet-tasting foods or beverages. The underlying rationale is that reducing exposure to the perception of sweet tastes, without regard to the source of sweetness, may reduce preferences for sweetness, added sugar intake, caloric intake, and body weight. However, the veracity of this sequence of outcomes has yet to be documented, as revealed by findings from recent systematic reviews on the topic. Efforts to examine and document the effects of sweetness exposure are needed to support evidence-based recommendations. They require a generally agreed-upon methodology for measuring sweetness in foods, beverages, and the overall diet. Although well-established sensory evaluation techniques exist for individual foods in laboratory settings, they are expensive and time-consuming, and agreement on the optimal approach for measuring the sweetness of the total diet is lacking. If such a measure could be developed, it would permit researchers to combine data from different studies and populations and facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness. This narrative review includes an overview of available sensory techniques, their strengths and limitations, recent efforts to measure the sweetness of foods and diets across countries and cultures, and a proposed future direction for improving methods for measuring sweetness toward developing the data required to support evidence-based recommendations around dietary sweetness.

Associations between opioid dependence and sweet taste preference.

Past research suggests that people with opioid dependence show increased consumption of sweet food, but it is unclear if this is influenced by altered taste preference and/or taste perception. We tested whether people prescribed opioid substitution therapy (OST) exhibited a shift in preference towards sweeter flavours, and altered perception of sweetness, and explored whether these measures of taste preference/perception were associated with measures of opioid use. Three groups of participants (people prescribed OST, n=36; people with past opioid dependence, but now abstinent from all opioids, n=18; and controls with no history of substance dependence other than nicotine, n=29) provided ratings of "sweetness", "liking", and "desire" of 4 solutions with varying concentrations of sucrose. We did not find significant differences between groups in the effect of sucrose concentration on "sweetness", "liking", or "desire" ratings. However, among those prescribed OST, frequency of recent illicit opioid use was associated with reduced perception of "sweetness" of low sucrose concentrations. Higher methadone dose was associated with a shift towards liking sweeter concentrations. Among those with past opioid dependence, longer duration of abstinence from opioids was associated with a shift towards liking sweeter concentrations. Among people currently dependent on opioids, reduced sensitivity to low levels of sweetness and increased preference for sweeter flavours may be associated with increased dependence on opioids. Among those who have ceased opioid use, the association between preference for sweeter flavours and duration of abstinence is a novel finding that deserves further investigation.

Taste Perception and Sweet Taste Preference in Type-2 Diabetic Subjects: Genomic And Metabolomic Factors Involved

Taste Perception and Sweet Taste Preference in Type-2 Diabetic Subjects: Genomic And Metabolomic Factors Involved

Pharmacology of TAS1R2/TAS1R3 Receptors and Sweet Taste.

The detection of energy-rich sweet food items has been important for our survival during evolution, however, in light of the changing lifestyles in industrialized and developing countries our natural sweet preference is causing considerable problems. Hence, it is even more important to understand how our sense of sweetness works, and perhaps even, how we may deceive it for our own benefit. This chapter summarizes current knowledge about sweet tastants and sweet taste modulators on the compound side as well as insights into the structure and function of the sweet taste receptor and the transduction of sweet signals. Moreover, methods to assess the activity of sweet substances in vivo and in vitro are compared and discussed.

Effect of Physical Exercise on Taste Perceptions: A Systematic Review.

The effect of physical exercise on nutrition has gained substantial interest in the last decade. Meaningful results have been produced concerning the effect of physical exercise on different appetite hormones and food choice/preference. While it is well known that taste and nutrition are related, the relation between taste and physical activity has not yet been fully explored. This systematic review aims to provide a detailed view of the literature on physical exercise and its effect on taste perceptions. Five tastes were included in this review: sweet, salty, bitter, sour, and umami. Sweet taste intensity, sensitivity, and preference were increased by acute physical exercise, but sweet preference was reduced by chronic physical activity. Perceived intensity and sensitivity decreased overall for salty taste, but an increased preference was noted during/following exercise. Sour taste intensity ratings were decreased following exercise and preference was enhanced. Umami taste intensity and sensitivity increased following exercise and preference was decreased. No significant results were obtained for bitter taste. While evidence regarding the effect of exercise on taste has arisen from this review, the pre-testing nutrition, testing conditions, type of test, and exercise modality must be standardized in order to produce meaningful and reproducible results in the future.

Structural and functional characteristics of the fecal-associated microbiome in dampness-heat constitution

IntroductionSusceptibility to lipid metabolic dysfunction are more frequent in individuals with dampness-heat (DH) constitution, which might be caused by the changes in the gut microbiome. This study is to explore the structural and functional characteristics of the fecal-associated microbiome (FAM) in DH constitution and screen FAM-related biomarkers of DH constitution. MethodsFecal samples were collected. The FAM structure was described with alpha/beta diversity indexes and relative abundances of dominant taxa; the distribution/functional differences of the FAM between DH and balanced constitutions were analyzed by Wilcoxon rank-sum test, MetagenomeSeq and LEfSe analysis, and the specific OTUs were screened to construct ROC curve. ResultsThere was a significant difference between the groups in the sweet preference, ACE and Chao1 indexes. In PCoA and PLS-DA, the bacterial communities in the balanced samples and DH samples clustered separately. Notably, there were 115 differentially distributed OTUs between groups identified in the MetagenomeSeq analysis and 213 OTUs identified with the Wilcoxon rank-sum test. Predicted functions showed that 12 metabolic pathways were differentially distributed between groups, including the pathway related to glycerolipid metabolism. The AUC of ROC curve based on the 4 screened specific OTUs was 0.91, and the relative abundance of these 4 OTUs could result in changes in lipid metabolism. ConclusionUnique FAM structural characteristics were identified in DH constitution, which might involve in changes in lipid metabolism and susceptibility to lipid metabolic dysfunction. The 4 screened specific OTUs could be used as potential biomarkers of DH constitution to assist clinical diagnosis.

Maternal nutrition intervention focused on the adjustment of salt and sugar intake can improve pregnancy outcomes.

Due to the increasing age of pregnant women, maternal nutrition management is becoming more important. Since pregnant women are more likely to consume sodium and sugars than nonpregnant women of the same age, we investigated whether maternal nutrition intervention focused on the adjustment of salt and sugar intake can help pregnancy outcome. This randomized controlled trial was performed on 142 pregnant women within 22 weeks of gestational age for at least 16 weeks until childbirth. Subjects were unequally assigned to the intervention group (n = 98) and the control group (n = 44). Dietary changes based on perceived taste preferences were evaluated by 24‐hr dietary recall and food frequency questionnaires (FFQ) at pre‐ and postintervention. In the intervention group, while the intakes of energy, protein, and vitamins were maintained, the intakes of sodium (p < .001) and sugar from processed food (p < .05) were significantly reduced after the intervention. The decreases in salt and sugar consumption were more pronounced in the mothers who had a high preference for saltiness and sweetness. The mean neonatal birth weight of the intervention group was significantly greater than the weight of control group, (3,251.5 ± 402.2 g vs. 2,974.5 ± 294.8 g, p < .05). Through this study, nutrition intervention was found to be effective for the formation of healthy eating habits such as reduced salt and sugar intake in pregnant women especially with a high preference for saltiness and sweetness. Also, such specialized maternal nutrition intervention during pregnancy promotes the birth of healthy newborn babies of normal weight.

1996-P: Heightened Sweet-Taste Preference Is Associated with Greater Hypothalamic Response to Glucose and Longitudinal Weight Gain

The hypothalamus has an abundant expression of sweet taste receptors that play a role in glucose sensing and energy homeostasis. Evidence suggests that liking “sweets” can be associated with weight gain, but the influence of sweet taste preference (STP) on hypothalamic regulation of appetite is unknown. We tested the hypothesis that STP is associated with increased hypothalamic activation in response to glucose (a potential marker of obesity risk), and that greater STP and glucose-linked hypothalamic activation would predict greater weight gain. Forty-six (24 female) adults age 18-35 years completed the study. Height and weight were measured at baseline and 6-12 months later in a subset of 38. STP was assessed via the Monell 2-series, forced-choice tracking procedure. Arterial spin labeling magnetic resonance imaging was performed before and ∼35 min after 75g glucose ingestion, and hypothalamic response to glucose was measured by calculating hypothalamic blood flow (BF) after minus before glucose ingestion. Linear regression was used to examine relationships between STP and the hypothalamic response to glucose and changes in BMI before and after adjusting for age, sex, BMI, mean cerebral BF, and baseline BMI. Baseline BMI was 27.61±5.13 kg/m2. STP scores ranged from 3% to 29.39% w/v. The hypothalamic response to glucose ranged from -14.64 to 15.63 ml/100g/min. Change in BMI ranged from -2.93 to 6.00 kg/m2. STP was positively associated with hypothalamic response to glucose (unadjusted: β=0.65, p&amp;lt;0.0001; adjusted: β=0.29, p=0.01). Greater hypothalamic response to glucose was positively associated with increases in BMI (unadjusted: β=0.07, p=0.04; adjusted: β=0.09, p=0.07). STP was positively associated with increases in BMI (unadjusted: β=0.09, p=0.0004; adjusted: β=0.09, p=0.0002). Our results suggest that heightened STP is associated with a greater hypothalamic response to glucose which may relate to greater susceptibility for weight gain. Disclosure A.G. Yunker: None. J. Alves: None. B.C. Angelo: None. A.W. DeFendis: None. S.H. Luo: None. K.A. Page: None. Funding National Institutes of Health (R01DK102794)

145-OR: GLP-1 Analogue Effects on Neural Responses to High-Fructose Corn Syrup and Eating Behavior in Obesity

GLP-1 analogues (GLP-1a) may change sweet food preferences but the neural mechanisms are not fully understood. We studied the effect of GLP-1a on neural responses to drinking high fructose corn syrup (HFCS) using fMRI in 5 lean (LN, BMI 21kg/m2, mean age 21, A1c 5.3%) and 7 obese (OB, BMI 38, age 26, A1c 5.5%) subjects. The OB group had a second fMRI after 3-mos treatment with liraglutide 3.0 mg daily. Food intake was evaluated by dietary recall. At baseline, OB group had increased cerebral blood flow (CBF) in regions implicated in reward/motivation (putamen) and taste perception (insula) vs. LN (p=.05). However, the OB group’s responses to HFCS changed markedly after 3-mos GLP-1a treatment. As shown in the Figure, CBF in OB group increased in regions related to impulse control (anterior cingulate cortex/ventromedial prefrontal cortex), taste perception (insula), and thalamus. It is also noteworthy that CBF did not increase in the reward/motivation region (putamen) during liraglutide treatment. Changes in neural responses to HFCS intake during GLP-1a treatment were accompanied by a 1080 kcal/d decrease in food intake (p&amp;lt;.006), as well as a &amp;gt;50% decrease in daily sugar intake. These preliminary data suggest decreased food and sugar intake induced by GLP-1a may be related to neural mechanisms that promote impulse control while simultaneously suppressing dysregulated reward responses following sugar intake. Disclosure K. Joseph: None. J. Leventhal: None. S. Hwang: None. M. Knight: None. D. Seo: None. C. Lacadie: None. M.A. Van Name: None. S. Caprio: None. J. Sherr: Advisory Panel; Self; Bigfoot Biomedical, Cecelia Health. Consultant; Self; Eli Lilly and Company, Lexicon Pharmaceuticals, Inc., Medtronic, Sanofi, T1D Exchange. W.V. Tamborlane: Consultant; Self; AstraZeneca, Boehringer Ingelheim International GmbH, Eli Lilly and Company, Medtronic, Novo Nordisk Inc., Sanofi US. Other Relationship; Self; Eisai Inc., MannKind Corporation. R. Sinha: None. A.M. Jastreboff: Consultant; Self; Novo Nordisk Inc., Rhythm Pharmaceuticals. Funding American Diabetes Association (1-18-JDF-003 to A.M.J.)

Prevalence and Determinants of Vitamin D Deficiency in Children Aged 0–5 years in Jiangsu Province of China: A Cross-Sectional Multicenter Study

Abstract Objectives To explore the vitamin D status and its related factors in infants and preschool. Methods This was a large population-based multicenter study in which the representative children aged 0–5 years were recruited from 12 Children's Health Care Centers by a stratified cluster random-sampling method in 10 cities of Jiangsu Province, China. Kruskal-wallis test was used to describe median differences by continuous variables and chi-square test was used to examine differences in categorical variables. The associations between characteristics and risk factors with vitamin D deficiency and 25(OH)D level were used to evaluate by binary logistic regression and general linear model regression. Results A total of 5289 children (2786 boys and 2503 girls) were investigated. The prevalence of deficiency vitamin D were 30.1%, The overall level of 25(OH)D was 64.0 (46.3 ∼ 83.0) nmol/ml. 0–5 year old children with higher odds of vitamin D deficiency and lower 25(OH)D level were more likely to be at older age, girls, survey in spring, location in southern of Jiangsu province, preference for meat and sweets, meat intake &amp;gt; 150.0 g/d, time of sleeping &amp;lt; 10 h/d and outdoor activity &amp;lt; 2 h/d (all P &amp;lt; 0.05). However, those with lower odds of vitamin D deficiency and higher 25(OH)D level were more likely to be the number of parity≥ 2 times, milk intake ≥ 250 ml/d, vitamin D supplementation from birth to 6 months, the initial time of vitamin D supplementation after birth ≤ 1 months, vitamin D supplementation and calcium supplementation in the last 3 months, and daily dose of vitamin D supplementation &amp;gt; 400 IU (all P &amp;lt; 0.05). Conclusions Most 0–5 year old children in Jiangsu province have poor vitamin D levels. The 25(OH)D levels and vitamin D deficiency were associated with age, gender, parity, season of survey, region of residence, daily intake of milk, meat, vitamin D and calcium supplementation, the initial time of vitamin D supplementation after birth, preference for eating meat and sweets, time of sleeping and outdoor activity every day for children. Funding Sources This work was funded by the construction fund for key subjects of women and children of Jiangsu Province (FXK201203).

Effect of Short-Term Normal-Dose and High-Dose Aspartame Consumption on Sweet-Taste Preference Among College-Aged Students

Abstract Objectives The consumption of non-nutritive sweeteners (NNS) through foods and beverages have increased worldwide. The effects of NNS consumption on body weight, glycemic control, or type 2 diabetes incidence are not well understood. While studies in animal models suggest potentially harmful effects of NNS on metabolic health, randomized controlled trials in humans suggest moderate benefits of NNS use on body weight. The relationship between artificial sweeteners and metabolic disease may be linked to their purported effects on sweet taste preference. The Evidence Analysis Library of the Academy of Nutrition and Dietetics has given a grade of V, concluding that adequately powered studies have not been conducted to evaluate effect of aspartame on preference for sweet taste. Thus, the goal of this study was to test the effect of aspartame, an artificial non-saccharide sweetener, on sweet taste preference in college-aged students. We hypothesized that a short-term increased intake of aspartame will increase sweet-taste preference. Methods Sixteen college-aged students, between the ages of 18 and 24 were recruited from Samford University, and randomized into 2 experimental groups and a control group. The experimental groups received either a nomal-dose of 543 mg aspartame (EQUAL) or a high-dose of 2172 mg aspartame, which was the equivalent to drinking 3 or 12, 12-oz cans of aspartame-containing beverage, respectively. The control group received 200 mg blue food-coloring, which was also added to experimental groups. The intervention period was for 7 days. Body weight, height, 24-hour food recall (ASA-24), and the Monell two-series forced-choice test for sweet preference testing were completed, both before and after the intervention period. Results Our studies showed a significant increase in sweet taste preference for the higher dose aspartame group. This was not associated with an increase in total or added sugars, total fat intake, or change in body weight. Conclusions These findings raise the possibility that a short-term increased intake of aspartame may influence sweet taste preference in college-aged students. Funding Sources None.

Mental stress and physical activity interact with the genetic risk scores of the genetic variants related to sweetness preference in high sucrose-containing food and glucose tolerance.

We hypothesized that subjects with genetic variants that increase sweet taste preference would consume more sucrose‐containing foods and have altered energy and glucose metabolisms, which would have interactions with lifestyles. Korean genome and epidemiology study (KoGES) was conducted to determine genetic variants and lifestyles including nutrient intakes by the Korean Center for Disease and Control during 2004–2013. Subjects were 8,842 adults aged 40–69 years in Ansan/Ansung cohorts in Korea. The associations between genetic risk scores(GRS) selected for influencing higher sweet preference and energy and glucose metabolism were examined using logistic regression after adjusting for covariates. GRS included 8 SNPs, TAS1R2_rs61761364, SLC2A5_rs11121306, SLC2A7_ rs769902, SLC2A5_rs765618, TRPM5_rs1965606, TRPV1_rs224495, TRPV1_ rs8065080, and TRPV1_rs8078502. Sweet taste preference was higher by 1.30‐folds in high GRS than in low GRS (p < .0001). Consistent with sweet taste preference, carriers with high GRS had a higher intake of sucrose‐containing foods by 1.25 (1.08–1.46)‐fold than those with low GRS after adjusting age, gender, BMI, and energy intake. However, glucose intolerance risk was rather lower by 0.861 (0.76–0.98)‐fold in high GRS than low GRS (p < .05). GRS tended to interact with mental stress to affect sucrose intake (p = .048). Only in low mental stress levels, sucrose‐containing food intake was higher in high GRS than low GRS. There was an interaction of GRS with physical activity to influence glucose intolerance. Serum glucose concentrations were lower by 0.808‐folds in high GRS than low GRS only in a high physical activity state. In conclusion, adults with genetically high sweet taste preference had a positive association with high sucrose‐containing food intakes and improved glucose tolerance. The genetic impact on sweetness preference was associated with offset by high mental stress and lack of physical activity.

Patterns of Complementary Feeding Behaviors Predict Diet Quality in Early Childhood.

Infancy is a time of plasticity in development of taste preference. Complementary feeding (CF) may be a “sensitive period” for learning new taste preferences and establishing healthy dietary behaviors that may track later in life. Among 1162 children in the U.S. prospective cohort study Project Viva, we aimed to identify patterns of CF behaviors around 1 year and examine associations with diet quality in early childhood (median age 3.1y). We identified patterns of CF using latent class analysis (LCA) and examined later diet quality based on scores on the Youth Healthy Eating Index (YHEI). We identified four distinct CF patterns (latent classes). Later YHEI scores were highest in the class characterized by “breast milk and delayed sweets and fruit juice” and lowest in the “picky eaters” class. The classes defined as “late flavor introduction and delayed sweets” and “early flavor introduction and more fruit juice” had similar, moderate scores. Our results suggest that CF patterns that increase food acceptance and discourage the innate preference for sweetness may have persistent influences on diet quality.