An international team of scientists has completed a new study demonstrating that altering the “sweetness” level of one’s diet does not shift preferences for sweet foods, nor does it impact key health indicators. This work was published in The American Journal of Clinical Nutrition (AJCN).
The study was coordinated by experts from Wageningen University in the Netherlands and Bournemouth University in the UK. One hundred eighty individuals participated in the clinical trials, divided into three cohorts based on their diet’s sweetness level: high, medium, and low.
The sources contributing to sweet taste varied, encompassing actual sugar, fruits, dairy items, and low-calorie sweeteners. Over six months, specialists monitored the participants’ preferences while simultaneously tracking body mass and biomarkers associated with the risks of diabetes and cardiovascular diseases.
Many individuals possess an innate inclination toward sweet tastes, leading to medical advice encouraging its reduction in the diet. However, the experiment revealed that neither an increase nor a decrease in the proportion of sweet items altered the participants’ flavor preferences. Furthermore, after eliminating or cutting back on sweets for a period, they eventually reverted to their initial level of consumption.
No substantial disparities in health metrics—whether concerning weight or risk factors for diabetes and cardiovascular pathologies—were detected among the different groups.
The authors emphasize that the issue lies not with the sweet taste itself, but rather with the quantities of sugar consumed and the overall caloric density of the food. Certain items may not appear sweet but contain high amounts of sugar, whereas natural sweet products, such as fruits, retain their health benefits.
The study’s authors suggest that dietary guidelines should be reevaluated: the focus should shift from combating the “sweet taste” preference to emphasizing the reduction of sugar intake and foods high in calories.
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