Sanchez-Siles, LuismaRoman, SergioHaro-Vicente, Juan FBernal, Maria JoseKlerks, MichelleRos, GasparGil, Angel2023-05-032023-05-032022-04-07Sanchez-Siles L, Román S, Haro-Vicente JF, Bernal MJ, Klerks M, Ros G, et al. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents. Front Nutr. 2022 May 13;9:855004.2296-861Xhttp://hdl.handle.net/10668/20660There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (enAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/cerealscomplementary feedingpublic healthsensory acceptabilitysugar reductionwhole grainsHumansChild, PreschoolInfantEdible GrainTasteSugarsOdorantsCarbohydratesFood IndustryInfant Nutritional Physiological PhenomenaParentsresearch article35634381open accessAzúcaresCarbohidratosFenómenos fisiológicosNutricionales del lactanteGrano comestibleGustoIndustria de alimentosLactanteOdorantesPreescolarPadres10.3389/fnut.2022.855004PMC9137414https://www.frontiersin.org/articles/10.3389/fnut.2022.855004/pdfhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137414/pdf