Sweet Consumption and Subsequent Sweet Food Preferences and Intakes

Sweet Consumption and Subsequent Sweet Food Preferences and Intakes

This study will assess the effects of repeated sweet versus non-sweet food consumption on subsequent sweet and non-sweet food preferences and intakes.

Participants will be randomized to receive instructions to either increase, decrease or make no change to sweet food consumption for 6 days, and impacts on food preferences and intakes will be assessed at baseline and after 1 week. Preferences for sweet and non-sweet foods will be assessed during a taste test at each assessment time, where six different foods will be rated. Sweet and non-sweet food consumption will also be measured at a subsequent breakfast at the assessment time. Buffet meals composed of sweet and non-sweet foods suitable for consumption at breakfast will be provided ad-libitum.

A subset of participants (selected at random) (10 participants randomized to increase sweet food consumption and 10 participants randomized to decrease sweet food consumption) will also be assessed via MRI and fMRI scanning to investigate brain structure and functional connectivity.

Inclusion Criteria:

1. aged 18-65 years;
2. habitually consume breakfast;
3. able to provide consent and complete all study materials;
4. able to attend Bournemouth University for testing.

Exclusion criteria:

1. individuals who are pregnant or breastfeeding;
2. underweight (BMI <18.5);
3. have pre-existing clinical conditions such as diabetes mellitus, eating disorders, Crohn's disease and other illness's leading to participants receiving external nutritional advice and dietary restrictions;
4. have pre-existing medical conditions affecting swallow ability, taste and smell perception;
5. currently or within 3 months of starting the study are following a specific dietary programme (e.g.: Slimming World);
6. current smokers or have smoked within 3 months of the study start date.