Evaluation of a Method for Determining Sweet Preference

Abstract

I attempted to establish a method of evaluating sweet preference. Seven different concentrations (1, 2, 4, 8, 16, 32 and 48%) of sucrose solution were used with the sip and expectorate method. The sweet preference point corresponds to the lowest concentration of surcrose solution that the subject feels too sweet and unpleasant. All tests were carried out with liquid at room temperature, after lunch, and smoking was not permitted prior to testing.
When reliability and comparability were examined in 15 subjects between 19 and 23 years of age, eight men and seven women, the sweet preference point showed better results than threshold values or the most preferred solution.
Five hundred fifty-six males and four hundred ninety-three females between 6 and 49 years of age were tested. They completed questionnaires and were examined for dental caries. A larger proportion of the younger subjects had high sweet preference points, although no sex difference was observed. Subjects who had high sweet preference points in general favored sweet foods and tastes, and tended to eat sweet foods more often. The relationship between sweet preference point and caries experience was not significant, although subjects who had high sweet preference points tended to show greater caries experience.
These results indicate that the sweet preference point accurately reflects the subject's preference for sweets. They also imply that sweet preference might affect caries status to the extent that it affects dietary habits.