Several global health authorities recommend avoidance of sweetness in the diet from both sugar and low-calorie or non-nutritive sweeteners, due to concerns that intake of sweet taste drives a preference for more sweetness, with ultimate negative consequences for energy intake and weight. However, the scientific data available to understand the role of sweetness in the diet is severely lacking. The aim of this project is to re-harvest existing clinical trial data in a way that provides information about selection and intake of sweet vs. non-sweet foods after some intervention.
Institution: Bournemouth University
Principal Investigator: Katherine Appleton, PhD, RD
Year Awarded: 2020
Center for Open Science’s Open Science Framework.
Learn more about the IAFNS Low-Calorie Sweeteners Committee.