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, […]

Chronic dietary exposure assessment on sweeteners in food consumed by the Chilean population

Abstract: The Chilean Food Safety and Quality Agency (ACHIPIA) conducted a chronic dietary exposure assessment, requested by the Ministry of Health of Chile (MINSAL). Four sweeteners were assessed (acesulfame K, aspartame, sucralose, and steviol glycosides), all of them authorized to be used by the Chilean regulation on the matter and vastly consumed by the Chilean […]

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 […]

Screening level intake estimates of low and no-calorie sweeteners in Argentina, Chile, and Peru

Abstract As obesity rates increase, several countries in Latin America have implemented strategies to curb the consumption of sugars, resulting in reformulations of products with low and no-calorie sweeteners (LNCS). The increased availability of LNCS-containing products raises concerns about the potential risk of exceeding the Acceptable Daily Intake (ADI). Information on the intake of LNCS […]

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 […]

Intake of low and no-calorie sweeteners (LNCS) by the Brazilian population

Abstract Estimated intake of six low and no-calorie sweeteners (LNCS) (acesulfame potassium, aspartame, cyclamate, saccharin, steviol glycosides and sucralose) from processed foods and beverages, as well as from tabletop sweeteners uses, by the Brazilian population were derived and compared to the respective Acceptable Daily Intake (ADI). The estimates were based on dietary consumption data from […]