There is a tremendous societal pressure to lower sugar and sweetness levels in foods. According to the WHO, exposure to a diet lower in sweetness facilitates the adaptation to low sugar diets, and therefore also prevents weight gain. However, the resilience/flexibility of sweetness preferences and the impact on diet quality and energy intake is a fundamental gap in knowledge despite several undocumented narratives by institutes and media sources. Moreover, recent studies do not find a relationship between sweetness exposure and sweetness preferences, and sweetness exposures and body weight status among individuals.
To assess the effect of 6 months regular, low and high dietary sweetness exposure on sweetness preferences, food intake, glucose homeostasis and body weight in healthy adults.
Partners
Unilever Foods Innovation Centre Wageningen, Bournemouth University, Wageningen University & Research, Arla, Firmenich, Cosun Nutrition Center, ABA (American Beverage Association), ISA (International Sweetener Association), Sinosweet, Apura Ingredients, Cargill.
Project leader/contact person
Prof.dr. de Graaf (WUR), kees.degraaf@wur.nl
Time period
2019-2024
Total budget
1.8 M euro
# PhD
3