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

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.

本数据集详尽地描述了Jelle R. Dalenberg、Barkha P. Patel、Raphael Denis、Maria G. Veldhuizen、Yuko Nakamura、Petra C. Vinke、Serge Luquet、Dana M. Small等人在《细胞生物学》杂志上发表的关于蔗糖短期摄入对神经及代谢对糖敏感性影响的研究中，所采用的数据采集方法。该数据集提供了对数变换前的生理心理测量原始数据。

### 刺激材料：

包含以下味道刺激：
- 甜味蔗糖溶液（0.32 M）；
- 酸味柠檬酸溶液（0.0056 M）；
- 咸味氯化钠溶液（0.14 M）；
- 鲜味单磷酸钾味精溶液（68 mM）；
- 甜味蔗糖溶液（0.588 mM）；
- 甜酸味蔗糖+柠檬酸溶液（0.588 mM + 0.009 M）。

### 研究程序：

在每个饮料暴露之前，研究人员通过7次饮料暴露会话，测量了味道强度感知，以测试组别在实验过程中可能出现的改变。参与者面前摆放着18个药杯，其中包含10毫升的六种味道溶液（蔗糖、蔗糖素、柠檬酸、氯化钠、味精、蔗糖+柠檬酸）的三倍量以及一种混合溶液。所有味道以随机顺序呈现三次。参与者被要求啜饮溶液，在口中旋转，然后吐入下水道，随后在通用标签强度量表（gLMS）上对溶液的甜度、咸度、酸度、鲜味以及总体强度进行评分。gLMS由一条100毫米的垂直线标尺构成，下端标记为“几乎不可察觉”，上端标记为“最强烈的可想象感觉”。试验间设置30秒的等待期，用于至少三次的冲洗。完成所有18个样本的评分后，参与者被提供其相应的暴露饮料，并要求在五分钟内喝完。

### 数据集变量：

- subject：参与者ID
- group：实验组ID
- taste：味道刺激ID。
层级：
- citric = 柠檬酸；
- mix = 蔗糖+柠檬酸；
- MPG = 单磷酸钾味精；
- salty = 氯化钠；
- sucralose；
- sucrose。
- day：测量日（范围：1-7）
- repetition：每天刺激重复次数（范围：1-3）
- intensity：gLMS强度评分。