Location: Food Components and Health Laboratory
Project Number: 8040-51530-011-011-R
Project Type: Reimbursable Cooperative Agreement
Start Date: Aug 9, 2018
End Date: Jul 31, 2021
Objective:
To determine how different approaches to dietary sugar reduction alter perception of sweetness in humans.
Approach:
A randomized controlled trial will be conducted in which different approaches (gradual reduction vs rapid reduction) will be used to adapt individuals to sweetness. Sweetness and food intake will be assessed to determine if one of these approaches is more effective at altering preference for sweetness.
