Am J Clin Nutr. 2026 Jan;123(1):101073. doi: 10.1016/j.ajcnut.2025.09.041. Epub 2025 Nov 27.
ABSTRACT
BACKGROUND: Public health organizations currently recommend lowering the consumption of sweet-tasting foods, on the assumption that a lower exposure to sweet-tasting foods lowers preferences for sweet taste, decreasing sugar and energy intake, and aiding obesity prevention. However, empirical data supporting this narrative are lacking.
OBJECTIVES: The objective of this study was to assess the effects of a 6-mo low, regular, and high dietary sweet taste exposure on liking for sweet taste.
METHODS: In a parallel-groups randomized controlled intervention study, 180 healthy adults (female/male: 123/57; aged: 35 ± 15 y; body mass index (in kg/m2): 23 ± 3) were provided with dietary advice and ∼50% daily energy needs for 6 mo, where 7% (low sweet taste exposure, n = 61), 35% (regular sweet taste exposure, n = 60), or 80% (high sweet taste exposure, n = 59) provided foods and beverages were sweet tasting from sugars, low-calorie sweeteners, fruits and dairy. Before, at 6 mo, and at a 4-mo follow-up, sweet taste liking, sweet taste intensity perception, food choice, energy intake, body weight, markers for diabetes and cardiovascular disease, and adverse events were assessed.
RESULTS: Sweet food consumption varied between groups over the intervention period (self-reported dietary measures (percentage energy, percentage weight): smallest χ2(16) = 59.4, P < 0.001; urinary markers for sucrose, sucralose, and saccharin: smallest χ2(10) = 21.0, P = 0.02). However, from baseline to month 6, no differences between groups were found in sweet taste liking ( χ2(40) = 37.9, P = 0.56), sweet taste intensity perception (χ2(40) = 20.7, P = 0.99), sweet food choice (χ2(10) = 10.1, P = 0.43), energy intake (χ2(10) = 12.7, P = 0.24), body weight (χ2(10) = 14.3, P = 0.16), markers for diabetes and cardiovascular disease (largest χ2(10) = 15.9, P = 0.10) or adverse events. After the intervention, participants also spontaneously returned to baseline levels of sweet food intake.
CONCLUSIONS: In the current trial, altering exposure to sweet-tasting foods did not change sweet taste liking, nor other outcomes. These results do not support public health advice to reduce exposure to sweet-tasting foods, independent of other relevant factors such as energy density and food form. This trial was registered at clinicaltrials.gov as NCT04497974.
PMID:41485871 | DOI:10.1016/j.ajcnut.2025.09.041