Carbonation dampens the brain's sweetener processing, researchers say

09/24/2013 | FoodNavigator

Carbonation in a beverage makes it more difficult for the brain to distinguish between sugar and artificial sweeteners, according to a new study from Federico II University in Italy. The research team used MRI imaging to examine the way the brain processes sweeteners and found that carbonation leads to an overall reduction in processing sweetness-related signals.

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