ArticleFrontiers in nutrition2025
A low-calorie rebaudioside D-glucose-sodium sweetener matches sucrose in palatability and neural responses in a functional MRI study of healthy adults.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Abstract
Introduction: Non-nutritive sweeteners (NNSs) often taste less palatable than glucose-containing sugars, potentially because they differentially engage sweet taste pathways. In this study, we examined a low-calorie rebaudioside D-glucose-sodium (RebD mix) sweetener, formulated on the basis of previous evidence that its components can engage type 1 taste receptors 2 and 3 (T1r2/T1r3) and sodium-glucose cotransporter 1 (SGLT1)-related pathways. We tested whether the RebD mix matches sucrose in palatability and neural responses. Methods: A within-subject fMRI study was performed on 28 healthy adults [mean age 22.36 ± standard deviation (SD) 5.20 years; male = 22: body mass index (BMI) kg/m Results: Liking and wanting did not differ across the three conditions. OFC response to the RebD mix did not differ from sucrose, whereas the RebD without Na Conclusion: The RebD mix matched sucrose in subjective palatability and OFC responses, while removal of Na
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