Determining the effect of gradual sugar reduction on liking of sweetened iced tea

Abstract

Overconsumption of sugar has been of great concern because of its association with health risks like obesity, diabetes, and cardiovascular disease. Surveys conducted by the National Institute of Health show sugar-sweetened beverages as a primary contributor to increased sugar consumption. The objectives of this study were threefold: 1) To determine if and how sugar-sweetened iced tea liking would change over time for a gradual reduction of sugar group compared to a no reduction of sugar group, 2) To determine if the gradual reduction of sugar group's liking will change from the initial to the final taste test and 3) To determine if the gradual reduction of sugar affects the participant's lowest acceptable level, ideal level, and the highest acceptable level of sweetness in iced tea. Sixty-two participants who consumed sweetened tea at least three times per week were enrolled in this three-phase study: an initial taste test, a 12-week repeated consumption phase, and a final taste test. At the initial and final taste tests, participants were served teas differing in sugar content from 0% to 12% added sugar. Participants were divided into a no reduction or gradual reduction group for the 12-week repeated consumption phase based on their hedonic sensitivity to sweetness (the difference between overall liking of the 7.7% and 0% sweetened teas) and their motivation to decrease their dietary sugar intake. The no reduction group received a 7.7% sugar-sweetened tea for the duration of the 12 weeks. The gradual reduction group received a tea that was reduced in 10% sucrose increments each week from the initial 7.7% sugar-sweetened tea. Over time, liking decreased equally for the no reduction and gradual reduction groups. From the initial taste test to the final taste test, overall liking ratings decreased for both the no reduction and gradual reduction groups. The no reduction group's liking of the 3.1% and 6.1% added sugar teas significantly decreased from the initial to the final taste test compared to the gradual reduction group's liking of the 3.1% and 6.1% added sugar teas. From the initial taste test to the final taste test the, lowest acceptable, ideal level, and the highest acceptable level of sweetness did not differ between the no reduction and gradual reduction group. During the repeated consumption phase, the gradual reduction group's decrease in liking may have been related to monotony, as the decrease in liking was equal to the no reduction group.