Department of Nutrition Science, Purdue University, West Lafayette, IN, USA.
Adv Nutr. 2021 Dec 1;12(6):2358-2371. doi: 10.1093/advances/nmab055.
Sweetness is a sensation that contributes to the palatability of foods, which is the primary driver of food choice. Thus, understanding how to measure the appeal (hedonics) of sweetness and how to modify it are key to effecting dietary change for health. Sweet hedonics is multidimensional so can only be captured by multiple approaches including assessment of elements such as liking, preference, and consumption intent. There are both innate and learned components to the appeal of sweet foods and beverages. These are responsive to various behavioral and biological factors, suggesting the opportunity to modify intake. Given the high amount of added sugar intake in the United States and recommendations from many groups to reduce this, further exploration of current hypothesized approaches to moderate sugar intake (e.g., induced hedonic shift, use of low-calorie sweeteners) is warranted.
甜味是一种能增加食物可口性的感觉，这也是人们选择食物的主要原因。因此，了解如何衡量甜味的吸引力（享乐性）以及如何改变它是实现健康饮食改变的关键。甜味的享乐性是多维的，只能通过多种方法来捕捉，包括评估喜欢、偏好和消费意愿等元素。甜的食物和饮料的吸引力既有先天的也有后天习得的成分。这些成分对各种行为和生物因素有反应，这表明有机会可以调整摄入量。考虑到美国添加糖的摄入量很高，而且许多组织都建议减少这种摄入量，因此有必要进一步探索目前假设的控制糖摄入量的方法（例如，诱导享乐性转移，使用低热量甜味剂）。
