碳酸饮料甜度降低后喜欢的变化:一个随机对照并行试验
Eunice Mah1, Alison Kamil2, Traci M Blonquist1
1Biofortis Research, Addison, IL, USA.
减少糖的摄入量是一个挑战. 这项研究探讨了适应不太甜的饮料的方法,发现虽然适应程度各不相同,但消费者更愿意购买降低甜度的饮料.
科学领域:
- 营养科学 营养科学
- 消费者行为 消费者行为
- 饮食适应 饮食适应
背景情况:
- 公共卫生倡议建议减少含糖饮料的消费.
- 了解消费者对降低甜度的适应性对于饮食转变至关重要.
研究的目的:
- 调查不同甜度降低策略对偏好和感知的有效性.
- 评估消费者对低甜度饮料的接受度.
主要方法:
- 两项并行,双盲,随机对照试验在美国和墨西哥进行.
- 参与者 (习惯性消费全糖或低热量甜制碳酸饮料) 被分配到控制,渐进 (StepR) 或直接 (DirR) 甜度降低组,持续6个月.
主要成果:
- 逐步和直接降低甜度的方法有助于美国全糖消费者保持对降低甜度的CSD的偏好,而不会改变人们的看法.
- 两种方法都没有显著影响美国低热量消费者或墨西哥队伍的甜味感知或偏好.
- 与对照组相比,甜度减少组的参与者表现出更多的意愿购买低甜度的CSD.
结论:
- 降低甜度的策略显示了消费者偏好转向不太甜的选择的潜力.
- 消费者对低甜度饮料的接受是有希望的,无论使用的具体适应方法如何.
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