A low-calorie rebaudioside D–glucose–sodium sweetener matches sucrose in palatability and neural responses in a functional MRI study of healthy adults
The RebD mix matched sucrose in subjective palatability and OFC responses, while removal of Na<sup>+</sup> altered OFC- postcentral gyrus connectivity linked to satiety. These findings indicate that the RebD mix, a novel low-calorie formulation, may achieve sucrose-comparable palatability.
Authors
- Yuko Nakamura (ORCID: https://orcid.org/0000-0003-3128-4731)
- Rika Takahashi
- Tadahiro Ohkuri
Institutions
- Musashino Art University (JP)
- Suntory (Japan) (JP)
- The University of Tokyo (JP)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2026-01-07
- DOI
- https://doi.org/10.3389/fnut.2025.1699670
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 0.00