Sweetness of Chilean Infants’ Diets: Methodology and Description

Sugars and other sweeteners contribute to the sweet taste of foods; exposure to this taste could alter appetite regulation and preferences for sweet products. Despite this, there is no widely accepted methodology for estimating overall diet sweetness. The objective of this study was to develop a methodology to estimate diet sweetness and describe diet sweetness in a cohort of Chilean infants. In order to estimate diet sweetness density, the sweetness intensity of foods was obtained from existing databases and from sensory evaluations in products with no available information and then linked to 24-h dietary recalls of infants at 12 and 36 months of age. Diet sweetness density was significantly and positively associated with total sugars and non-nutritive sweeteners intakes. The main food sources of sweetness at 12 months were fruits (27%) and beverages (19%). Sweetness density increased 40% between 12 and 36 months (from 1196 to 1673, p < 0.01), and sweetness density at both ages was significantly associated. At 36 months, beverages and dairy products were the main sources of sweetness (representing 32.2% and 28.6%, respectively). The methodology presented here to estimate the sweetness density of the diet could be useful for other studies to help elucidate different effects of exposure to high sweetness.