The association between perceived sweetness intensity and dietary intake in young adults

Cicerale, Sara, Riddell, Lynnette J. and Keast, Russell S. J. 2012, The association between perceived sweetness intensity and dietary intake in young adults, Journal of food science, vol. 77, no. 1, pp. H31-H35, doi: 10.1111/j.1750-3841.2011.02473.x.

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Title The association between perceived sweetness intensity and dietary intake in young adults
Author(s) Cicerale, SaraORCID iD for Cicerale, Sara
Riddell, Lynnette J.ORCID iD for Riddell, Lynnette J.
Keast, Russell S. J.ORCID iD for Keast, Russell S. J.
Journal name Journal of food science
Volume number 77
Issue number 1
Start page H31
End page H35
Total pages 5
Publisher Wiley-Blackwell Publishing
Place of publication London, England
Publication date 2012-01
ISSN 0022-1147
Keyword(s) dietary intake
food behaviors
sweet taste
taste intensity
Glucagon-Like Peptide-1
Oral Sensory Phenotype
Regulate Secretion
Vegetable Intake
Summary Individual differences in taste perception may influence dietary habits, nutritional status, and ultimately nutrition-related chronic disease risk. Individual differences in sweetness intensity perception and the relationship between perceived sweetness intensity, food behaviors, and dietary intake was investigated in 85 adults. Subjects (body mass index [BMI]= 21 ± 3, 21 ± 4 y) completed a food and diet questionnaire, food variety survey, 2 24-h food records, and a perceived sweetness intensity measurement using the general labeled magnitude scale (gLMS). There was interindividual variation in perceived sweetness intensity (0 to 34 gLMS units, mean 10 ± 7). One-way analysis of variance (ANOVA) revealed no difference between perceived sweetness intensity and degree of importance placed on not adding sugar to tea or coffee (P = 0.2) and the degree of importance placed on avoiding sugar-sweetened or fizzy drinks (P = 1.0). Independent t-test analysis revealed no significant association between perceived sweetness intensity and the food variety measure for sugar and confectionary intake (P = 0.6) and selected fruit and vegetable intake (P = 0.1 to 0.9). One-way ANOVA also demonstrated no difference between tertiles of sweetness intensity and BMI (P = 0.1), age (P = 0.3), and food variety score (P = 0.5). No correlation was observed with regards to perceived sweetness intensity and mean total energy (kJ) intake (r = 0.05, P = 0.7), percent energy from total fat, saturated fat, protein, carbohydrate, and grams of fiber (r =–0.1 to 0.1, P = 0.2 to 0.8) and also for intake of the micronutrients: folate, magnesium, calcium, iron, and zinc (r = 0.1 to 0.2, P = 0.1 to 0.4). Only modest correlations were observed between sodium (r = 0.3, P < 0.05), vitamin C (r = 0.3, P < 0.05), and potassium (r = 0.2, P < 0.0) intake and perceived sweetness intensity. Overall, perceived sweetness intensity does not appear to play a role in food behaviors relating to sugar consumption and dietary intake in adults.
Language eng
DOI 10.1111/j.1750-3841.2011.02473.x
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2011, Institute of Food Technologists
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