The Effect of Artificial Sweeteners (AFS) on Sweetness Sensitivity and Preference - Pilot

NCT ID: NCT02335008

Last Updated: 2015-07-15

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 30 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2014-09-30
• Study Completion Date: 2015-07-31

Brief Summary

The goal of this study is to test the hypothesis that repeated consumption of artificial sweetener reduces sweet taste intensity.

Detailed Description

Significant controversy surrounds the possibility that consumption of artificial sweeteners (AFS) leads to weight gain. Some studies have found correlations between AFS use and weight gain and/or diabetes [1-4] while others have indicated that AFSs may aid in weight loss [5] or have no effects on body mass index (BMI) [6]. In rats, exposure to AFS leads to reduced chow intake following a sweet preload [7, 8], higher body weight [9, 10] and increased glucose responses and decreased GLP1 release following an oral glucose tolerance test [11] compared to exposure to caloric sweeteners. Given that the five FDA approved AFSs are found in thousands of foods [12] this marks a clear and significant gap in knowledge. Our preliminary data demonstrate a 3-fold decrease in sweet taste sensitivity following consumption of a beverage sweetened with two packets of Splenda for just 10 days. These data provide strong evidence that repeated exposure to sucralose reduces perception of sweet taste intensity, most likely by down-regulation of the sweet taste receptor. Therefore, it is imperative that we gain a greater understanding of the consequences of AFS use, since alterations in sweet taste perception that occur in response to AFS exposure may promote weight gain.

Conditions

Impairment of Oral Perception

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: PARALLEL
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: DOUBLE

Study Groups

Sucralose

Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucralose.

Group Type: EXPERIMENTAL

Sucralose

Intervention Type: DIETARY_SUPPLEMENT

2 packets per 12 fl oz

Sucrose

Participants will rate sweetness, sourness, saltiness, bitterness and umami intensity of various taste stimuli. Next they will consume a flavored beverage with sucrose.

Group Type: EXPERIMENTAL

Sucrose

Intervention Type: DIETARY_SUPPLEMENT

equisweet to sucralose

Interventions

Sucralose

2 packets per 12 fl oz

Intervention Type: DIETARY_SUPPLEMENT

Sucrose

equisweet to sucralose

Intervention Type: DIETARY_SUPPLEMENT

Eligibility Criteria

Inclusion Criteria

• Healthy
• Fluent in English

Exclusion Criteria

• History of oral nerve damage,
• presence of known taste or smell disorder,
• food allergies or sensitivities (for example nuts, lactose, artificial sweeteners),
• history of CNS disease,
• diabetes,
• history of DSM-IV major psychiatric disorder, including alcohol and substance abuse, chronic use of medication that may affect taste,
• conditions that may interfere with gustatory or olfactory perception (colds, seasonal allergies, recent smoking history),
• aberrant stimulus ratings,
• contra-indication for fMRI,
• uncomfortable swallowing in supine position.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 45 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Yale University

OTHER

Sponsor Role: lead

Responsible Party

Dana M. Small

Associate Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Dana M Small

Role: PRINCIPAL_INVESTIGATOR

The John B Pierce Laboratory, Yale University

Locations

The John B Pierce Laboratory

New Haven, Connecticut, United States

Countries

United States

Other Identifiers

0405026766-1

Identifier Type: -

Identifier Source: org_study_id