Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials.

Abstract: The consumption of sugar-free foods is growing because of their low-calorie content and the health concerns about products with high sugar content. Sweeteners that are frequently several hundred thousand times sweeter than sucrose are being consumed as sugar substitutes. Although nonnutritive sweeteners (NNSs) are considered safe and well tolerated, their effects on glucose intolerance, […]

Evaluación exposición dietaria crónica a edulcorantes en alimentos consumidos por la población chilena

Abstract: La Agencia Chilena para la Inocuidad y Calidad Alimentaria (ACHIPIA), llevó a cabo una evaluación de exposición dietaria crónica, solicitada por el Ministerio de Salud (MINSAL). En ella se evaluó la ingesta de cuatro edulcorantes no nutritivos autorizados en el Reglamento Sanitario de los Alimentos (acesulfamo potásico, aspartamo, sucralosa y glicósidos de esteviol) consumidos […]

Use of acceptable daily intake (ADI) as a health-based benchmark in nutrition research studies that consider the safety of low-calorie sweeteners (LCS): a systematic map.

Abstract: Background It is well-recognized that consumers face many challenges in understanding and applying nutritional guidance for low-calorie sweeteners (LCS). Thus, this research aims to (1) assess how benchmarks for safe levels of consumption of LCS are utilized by researchers, and (2) understand how varying use of such benchmarks may contribute to challenges in understanding […]

Selección de estimaciones de nivel de ingesta de edulcorantes bajos en calorías y sin calorías en Argentina, Chile y Perú

Extracto Dado que los índices de obesidad aumentan, varios países de Latinoamérica han puesto en práctica estrategias para reducir el consumo de azúcares, con el resultado de reformulaciones de productos con edulcorantes bajos en calorías y sin calorías (EBCSC). La mayor disponibilidad de productos que contienen EBCSC plantea inquietudes sobre el riesgo potencial de superar […]

Use of sucralose in foods heated during manufacturing does not pose a risk to human health

Abstract Regulatory agencies around the world have found sucralose to be a safe ingredient for use in food. A recent review by the German Federal Institute for Risk Assessment (BfR) hypothesized that sucralose use in foods heated during their manufacture might pose a health risk, by resulting in the formation of certain chlorinated compounds; specifically, […]

Consumption of non-nutritive sweeteners in pregnancy

Abstract In an effort to reduce sugar consumption to prevent diabetes mellitus and cardiovascular diseases, “sugar-free” or “no added sugar” products that substitute sugar with non-nutritive sweeteners (NNSs) (eg, Splenda, Sweet’N Low, and Stevia) have become increasingly popular. The use of these products during pregnancy has also increased, with approximately 30% of pregnant women reporting […]

Lack of potential carcinogenicity for steviol glycosides – Systematic evaluation and integration of mechanistic data into the totality of evidence

Abstract Steviol glycosides are present in the leaves of the Stevia rebaudiana plant, have a sweet taste, and have been used as a sweetener for centuries. To build on previous authoritative safety assessments of steviol glycosides, a systematic assessment of mechanistic data related to key characteristics of carcinogens (KCCs) was conducted. Over 900 KCC-relevant endpoints from peer-reviewed literature and high-throughput […]

Knowledge and Perceptions of Non Nutritive Sweeteners Within the UK Adult Population

Abstract Non-nutritive sweeteners (NNS) are popular sugar substitutes that can help in weight and diabetes management, but concerns regarding their use have been raised by the public. This study aimed to investigate knowledge, benefits and safety perceptions of NNS in a sample of UK adults. The impact of knowledge dissemination on the change in perceptions […]

Ingesta de edulcorantes bajos en calorías y sin calorías (EBCSC) en la población brasileña

Extracto La ingesta estimada de seis edulcorantes bajos en calorías y sin calorías (EBCSC) (acesulfamo potásico, aspartamo, ciclamato, sacarina, glucósidos de esteviol y sucralosa) procedente de alimentos y bebidas procesados, así como de su uso como edulcorantes de mesa, por parte de la población brasileña, se derivó y comparó con sus respectivas Ingestas Diarias Admisibles […]