Scientists say that the pieces of sugar will not limit your sweet teeth

The researchers found that after six months of diets that have varying quantities of sweet foods, the preference of the study participants to sweetness remained as it is, regardless of the amount of foods you eat.

“We have also found that low or higher food meals were not related to changes in energy consumption or body weight,” said the head of the study, a doctorate, a professor of sensory sciences and eating behavior in the division of human nutrition and health at the University of Wajnjen in the Netherlands. “Although many people believe that sweet foods enhance a high amount of energy, our study showed that sweetness alone does not bear much calories.”

Eva čad, a doctoral fellow at the University of Vageningin, will present the results in nutrition 2025, the pioneering annual meeting of the American Nutrition Association.

De Graf said: “Most studies that teach the effects of frequent exposure to sweet taste on admiration, or preference, for sweetness were short -term, and covering periods of up to one day,” said De Graff. “Without consistent data about long -term effects, the main question about whether or not the preferences of sweetness are not answered or not.”

To address this research gap, the researchers conducted a study based on an authenticity approach to measuring sweet taste preferences using foods and drinks that were developed, especially for trial and not being managed as part of diets to intervene. Follow the strict design a pre -registered and adopted protocol with strict commitment throughout the trial.

For the study, three groups of about 60 volunteers – a total of 180 participants – were given meals with most sweet or less sweet or a mixture of foods. This was done by providing food and drink packages every two weeks for six months, which provides about half of the daily nutrients for each participant. The study participants received daily lists for guidance, but they can eat a lot or a few foods presented as they want.

The researchers classified foods based on their sweetness using data from their previous studies that measure the intensity of taste in about 500 Dutch foods that are commonly eaten. Sweet products included elements such as jam, chocolate milk, sweetened dairy and sugar -sweetened drinks. The non -sweet items included foods such as pork, cheese, peanut butter, paragraph, salted popcorn and sparkling water.

Everyone’s preference for sweet taste was tested before the start of the intervention system, twice during the diet, immediately after the end of the diet, and after a month and four months people no longer follow the allocated diet. The researchers also looked at the total energy, eating large nutrients, nutritional sockets during experiment and physiological measures such as body weight, body formation and blood signs of the risk of diabetes and cardiovascular disease, such as glucose, insulin and cholesterol.

To ensure that there are no confusing factors, carbohydrates, fats and protein are matched from foods and drinks provided to each group. They also randomly from people with sex, age and body weight to avoid the large differences between groups.

The researchers found that low exposure to foods with sweet taste did not lead to transformations in sweet taste preferences, changes in the perception of sweet taste, and changes in choosing food or energy intake. Likewise, the group that eats more sweet taste foods has not seen an increasing preference for sweet foods. They also did not find any connection between the amount of sweet foods consumed with changes in body weight or vital indicators of diabetes and cardiovascular diseases. After intervention, the participants naturally returned to the baseline levels of sweet eating in follow -up for 1 and 4 months.

“This is one of the first studies to measure sweetness and control it through the entire diet within a realistic range of what people already consume,” said De Graff. “This is important because some people avoid foods that taste sweet, believing that regular exposure will increase their preference for sweetness-but our results show that this is not the case.”

After that, researchers want to repeat study with children, a group that may still be flexible in forming preferences of taste and eating habits.