Biblioteca scientifica
La Biblioteca Scientifica è una sezione facile da esplorare che dà accesso agli abstract e a brevi sintesi dei risultati fondamentali dei più importanti studi scientifici pubblicati in riviste peer-reviewed, sulla sicurezza, i benefici e il ruolo dei dolcificanti con poche/senza calorie nella dieta.
Ampia la scelta degli argomenti, tra cui il ruolo degli edulcoranti con poche/senza calorie nella gestione del peso e dell’obesità, il loro utilizzo nella gestione del diabete, il loro effetto sulla salute del cavo orale, la loro sicurezza, il ruolo del gusto dolce in generale. Scienziati e professionisti sanitari possono trovare facilmente tutti gli utlimi testi della letteratura scientifica.
Abstract Sweeteners and sweetness enhancers (S&SEs) are ingredients used in foods and beverages to reduce sugar while providing the sweetness of sugar with little to…
Abstract Authoritative public health agencies, like the WHO, recommend reducing dietary sweetness to lower sweet liking, and thereby indirectly lowering sugar and energy intake. However,…
Abstract The present opinion deals with the re-evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured…
Abstract Stevia is an intense, calorie-free sweetener that is frequently used to reduce energy intake; however, studies examining its effects on appetite and energy intake…
Abstract Background/Objectives: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers’ reduced consumption of caloric sweeteners and added…
Abstract Objectives: The effect of non-nutritive sweeteners (NNSs) on long-term satiety is not well understood. This systematic review and meta-analysis were performed to investigate the effect…
Abstract This opinion deals with the re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives. Saccharin is the chemically…
Abstract Background: There is a lack of clarity on the comparative effects of different beverages on weight loss in adults. Objective: This study aimed at…
Abstract There is a growing interest in using sweeteners for taste improvement in the food and drink industry. Sweeteners were found to regulate the formation…
Abstract It is widely believed that exposure to sweetened foods and beverages stimulates the liking and desire for sweetness. Here we provide an updated review…
Abstract Background: Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy…
Abstract Introduction: Country-specific evidence-based research is crucial for understanding the role of nonnutritive sweeteners (NNS) in managing type 2 diabetes (T2D). The main aim of this…
Abstract Background: Numerous systematic reviews (SR) and meta-analyses (MA) on low calorie sweeteners (LCS) have been published in recent years, concluding that LCS have beneficial, neutral,…
Abstract Background: The study investigates substituting non-nutritive sweeteners (NNS) for sugar to address health concerns related to excess sugar intake. It specifically examines how stevia affects…
Abstract The effect of nonnutritive sweeteners (NNSs) on the body mass index [BMI (in kg/m2)] of children and adolescents remains unclear despite rising consumption. Detailed…
Abstract Background/Objectives: Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and…
Abstract Background: There has been an emerging concern that non-nutritive sweeteners (NNS) can increase the risk of cardiometabolic disease. Much of the attention has focused on…
Abstract Aspartame has been studied extensively and evaluated for its safety in foods and beverages yet concerns for its potential carcinogenicity have persisted, driven primarily…
Abstract Several toxicological and epidemiological studies were published during the last five decades on non-sugar sweeteners (NSS) and cancer. Despite the large amount of research,…
Abstract – Summary The current systematic review and meta-analysis by the World Health Organization (WHO) suggests that the use of low/no calorie sweeteners leads to…
Abstract Background: The food industry uses artificial sweeteners in a wide range of foods and beverages as alternatives to added sugars, for which deleterious effects on…
Abstract Low-calorie sweeteners (LCS) serve to replace added sugars in beverages and foods. The present goal was to explore any potential links between LCS use…
Abstract Objective: This study aimed to determine changes in saliva secretion and subjective taste intensity during a sustained period with continuous gustatory stimulation. Design: Twenty-two healthy adults…
Abstract This research examined the intakes of six low- and no-calorie sweeteners (LNCS) (acesulfame-K, aspartame, cyclamate, saccharin, steviol glycosides, and sucralose) by the Brazilian population…