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 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 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 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: 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…
Abstract IMPORTANCE There are concerns that low- and no-calorie sweetened beverages (LNCSBs) do not have established benefits, with major dietary guidelines recommending the use of…
Abstract This study aimed to evaluate the risk of the Portuguese population’s exposure to six non-nutritive intense sweeteners (NNIS) and their main associated factors. A…
Abstract BACKGROUND Adverse associations of low- and no-calorie sweetened beverages (LNCSB) with cardiometabolic outcomes in observational studies may be explained by reverse causality and residual…
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…
Abstract The present opinion deals with the re-evaluation of thaumatin (E 957) when used as a food additive. Thaumatin is a natural plant protein, consisting…
Abstract Objective Reviews on the relationship of low-energy sweeteners (LES) with body weight (BW) have reached widely differing conclusions. To assess possible citation bias, citation analysis…
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…
Abstract Background: Non-caloric artificial sweeteners (NCAS) are widely used as a substitute for dietary sugars to control body weight or glycemia. Paradoxically, some interventional studies in…