According to the research from the Monell Chemical Senses Centre in US, sensitivity to sweet taste varies widely across school-aged children and is partly genetically-determined.
"Some children are twenty times better at detecting sugar than others. As sugar becomes more restricted and even regulated in children's diets, the less sugar-sensitive children may get less of a 'sweet signal' and therefore have a harder time dealing with sugar reduction," said Danielle Reed from Monell Centre.
The researchers determined the sweet taste threshold, defined as the lowest detectable level of sucrose, of 216 healthy children between the ages of 7 and 14. Each child was given two cups, one containing distilled water and the other containing a sugar solution and asked to indicate which contained a taste.
This procedure was repeated across a wide range of sugar concentrations - the lowest concentration that the child could reliably distinguish from water was designated as that child's sweet detection threshold (a lower taste threshold means the child is more sensitive to that taste).

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