Location: Food Components and Health Laboratory
Project Number: 8040-51530-011-012-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Jun 1, 2019
End Date: Jun 30, 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.
