Finding the Sweet Spot: Measurement, Modification, and Application of Sweet Hedonics in Humans

Abstract

Sweetness is a sensation that contributes to the palatability of foods, which is the primary driver of food choice. Thus, understanding how to measure the appeal (hedonics) of sweetness and how to modify it are key to effecting dietary change for health. Sweet hedonics is multidimensional so can only be captured by multiple approaches including assessment of elements such as liking, preference, and consumption intent. There are both innate and learned components to the appeal of sweet foods and beverages. These are responsive to various behavioral and biological factors, suggesting the opportunity to modify intake. Given the high amount of added sugar intake in the United States and recommendations from many groups to reduce this, further exploration of current hypothesized approaches to moderate sugar intake (e.g., induced hedonic shift, use of low-calorie sweeteners) is warranted.

Harnessing Food Product Reviews for Personalizing Sweetness Levels

“…Sweetness intensity preference varies from person to person and depends on numerous biological and environmental parameters [1,5,47], and liking sweet taste can depend on genetics [48]. Generally, sweet-taste-liking response is characterized as either positive, with an increase of sweetness intensity, negative, or an inverted-U shape [49], with no consensus on the optimal way to identify these phenotypes [50].…”

“…Humans have an innate preference for sweet foods and have been shown to eat highly sweet foods since at least the stone age [1][2][3]. This attraction helps with the acceptance of breastmilk in infancy and later with fruits and other sources of nutrition during periods of growth [4].…”

“…This attraction helps with the acceptance of breastmilk in infancy and later with fruits and other sources of nutrition during periods of growth [4]. Preference for sweetness intensity is dependent on age, gender, race and culture, individual differences, and the food or beverage itself [1,5].…”

“…While people have a suppressed appetite for sweet foods after eating something sweet or when experiencing general satiety, highly palatable and easily accessible food can cause the opposite effect and increase sweet food consumption [5]. Although sweetness preference does not correlate with obesity and type 2 diabetes [6][7][8], overconsumption of sugars does [1,9]. The availability of sugars and sweeteners and the eagerness of the food industry to maximize appeal to customers result in sweet food product abundance, posing a major health challenge [10].…”

“…Moreover, the 2020-2025 DGA committee was considering lowering the limit to 6%, although the official recommendation stayed at 10% [11][12][13]. Higher added sugar intake not only increases the risk of certain diseases but also correlates with poorer diet quality [1].…”