Change from baseline subjective average appetite was the highest after sucrose, but only the glucose solution suppressed FI at the test meal 60 min later in NW boys.

Background: Dietary glucose improves memory performance in several adult populations; however, there are no comparative studies of commonly consumed sugars on memory performance in children. Objectives:The objective was to compare the effect of glucose, sucrose and high-fructose corn syrup-55 (HFCS) solutions on immediate and delayed word list recall in 9 to 14 year-old normal weight boys. Patients and Methods:In a repeated measures design, 15 normal weight boys received, in random order, preloads (200 kcal/250 mL) of glucose, sucrose, HFCS, or non-caloric sucralose control. The boys were presented with a 15 item word list to memorize 15 minutes after ingestion of the preloads and asked to recall the words immediately after, and at 30, 45, 60 and 90 minutes. Results: There were no significant differences among the glucose, sucrose and HFCS preloads on word list recall compared with the noncaloric sucralose control at any of the time points. However, word list recall was highest at 15 minutes, and decreased over time to 90 minutes after all preloads (P < 0.0001). Conclusions: Sugars in solutions do not differ in their effects on word list memory recall compared with a non-caloric sucralose control in 9 to 14 year-old normal weight boys.

The role of sugars in solution in regulating appetite and food intake (FI) has received little investigation in children. Therefore, we examined the effect of sugars solutions (200 kcal) containing glucose, high‐fructose corn syrup‐55 (HFCS‐55), and sucrose on appetite and FI compared to a sucralose control in 9–14 y old normal weight (NW) boys. NW boys (n=15) received in random order four equally sweetened solutions containing sucralose (0 kcal), glucose, HFCS‐55 or sucrose made up to 250 mL with water 2 h after a standardized breakfast. FI (mean kcal ± SEM) at an ad libitum pizza meal was measured 60 min later. Subjective appetite was measured at baseline and at 15, 30, 45, 60 and 90 min. Compared to sucralose (1127 ± 56), glucose reduced FI by 18% (975 ± 58; P < 0.01), however, HFCS‐55 (1075 ± 65) and sucrose (1074 ± 81) failed to result in a statistically significant decrease in FI. Caloric compensation scores for glucose, HFCS‐55 and sucrose were 76%, 26% and 26% respectively. Fat‐mass correlated positively with FI (r = 0.75, P < 0.01). Change from baseline average appetite was higher after sucrose compared to all other treatments (P < 0.01). We conclude that glucose, when compared to the other sugars solutions, produces greater physiological effects on FI in NW boys. Grant Funding Source: MSVU New Investigator Award.Grant Funding Source: MSVU New Investigator Award