A new clinical study has shown that changing the sweetness in the diet does not affect preferences for sweet foods. The study included 180 participants divided into three groups: with a high, low or moderate sweetness in the diet, where the sweetness came from sugar, natural sources and low-calorie sweeteners[1][2][4]. After six months, there were no significant differences between groups in sweet preferences, weight, or risk indicators for heart disease and diabetes[1][2]. Researchers followed up on participants at one, three, and six months by measuring preferences, weight, and blood and urine samples[1][2][4]. Over time, the participants returned to their original consumption of sweet foods[1][2][4]. The results suggest that public recommendations should focus on reducing sugar and calories instead of sweetness[1][2][5]. The study was published in the American Journal of Clinical Nutrition and was conducted by Wageningen University and Bournemouth University[1][2].