Short-term consumption of sucralose with, but not without, carbohydrate impairs neural and metabolic sensitivity to sugar: Psychophysiological Measurements

Published: 17 January 2020| Version 1 | DOI: 10.17632/3wbc7nc3vv.1
J.R. Dalenberg,
Barkha Patel,
Raphaël DENIS,
Maria Veldhuizen,
Yuko Nakamura,
Petra C. Vinke,
serge luquet,
Dana Small


Data acquisition methods have been described in detail in Jelle R. Dalenberg, Barkha P. Patel, Raphael Denis, Maria G. Veldhuizen, Yuko Nakamura, Petra C. Vinke, Serge Luquet, Dana M. Small. Short-term consumption of sucralose with, but not without, carbohydrate impairs neural and metabolic sensitivity to sugar. Cell Biology. 2020. Current dataset: This dataset provides the raw data of the psychophysiological measurement before log-transforming. Stimuli: Taste stimuli included a sweet sucrose solution (0.32 M), a sour citric acid solution (0.0056 M), a salty sodium chloride solution (0.14 M), an umami monopotassium glutamate solution (68 mM), a sweet sucralose solution (0.588 mM) and a sweet and sour sucralose + citric acid solution (0.588 mM + 0.009 M). Procedure: Prior to each beverage exposure, we measured taste intensity perception to test for possible changes as a function of group during 7 beverage exposure session. Participants were presented with a tray of 18 medicine cups, containing 10 ml of 3x the six taste and one mixture solution (Sucrose, Sucralose, Citric Acid, NaCl, MPG, Sucralose+Citric Acid). All tastes were presented three times in a randomized order. Participants were asked to sip the solution, swirl it around in their mouth and spit it in the sink, after which they made ratings of the sweetness, saltiness, sourness, umami and general intensity of the solution on a generalized Labeled Magnitude Scale (gLMS) consisting of a 100mm vertical line scale with the labels “barely detectable” at the lower endpoint and “strongest imaginable sensation” at the upper endpoint. A 30 second wait-period between trials was used to rinse at least three times with deionized water. After completing the ratings for all 18 samples, participants were provided with their respective exposure beverage and were asked to finish the drink within five minutes. Dataset variables: - subject: subject ID - group: experimental group ID - taste: taste stimulus ID. Levels: citric = citric acid; mix = sucralose + citric acid; MPG = monopotassium glutamate; salty = sodium chloride; sucralose; sucrose. - day: measurement day (range: 1-7) - repetition: stimulus repetition on each day (range: 1-3) - intensity: gLMS intensity rating.



Yale University


Sensation of Taste, Metabolism, Psychophysiology