Sweet taste preference on snack choice, added sugars intake, and diet quality- a pilot study

Area of Science:

• Nutrition Science
• Behavioral Science

Background:

• Humans naturally seek palatable foods, particularly for snacking.
• Individual differences in taste preference and eating behaviors can influence dietary choices and overall diet quality.

Purpose of the Study:

• To investigate the impact of sweet taste preference and eating behaviors on diet quality and added sugar intake.
• To determine whether sweet preference or eating behaviors have a greater influence on diet quality.

Main Methods:

• Assessed sweet taste preference using a forced-choice paired-comparison method.
• Evaluated eating behaviors (uncontrolled, emotional eating, cognitive restraint) using the Three-Factor Eating Questionnaire-R18.
• Measured diet quality and added sugars intake via a validated short Healthy Eating Index survey in 65 adults.

Main Results:

• Individuals with lower sweet preference had significantly lower added sugar intake and better diet quality compared to extreme sweet likers.
• Sweet preference directly correlated with higher added sugar intake and lower diet quality.
• Sweet preference, not eating behaviors or added sugar intake, was the significant factor associated with diet quality.

Conclusions:

• Sweet taste preference appears to be a stronger determinant of added sugar intake and diet quality than eating behaviors.
• Further research with larger, diverse populations is needed to confirm these findings.
• Future studies should explore the role of other sensory preferences, such as fat liking, in nutrient intake.