Dietary intakes of six intense sweeteners by Irish adults
Abstract This research investigated the intakes of six intense sweeteners; acesulfame-K (E950), aspartame (E951), cyclamate (E952), saccharin (E954), sucralose (E955) and steviol glycosides (E960) in the diets of Irish adults, using data from the National Adult Nutrition Survey (NANS). A food label survey which included products currently available on the Irish market supplemented the analysis. […]
Low calorie sweeteners in childhood: analysis of the scientific evidence (Edulcorantes no calóricos en la edad pediátrica: análisis de la evidencia científica)
Abstract Artificial sweeteners are food additives with the technological function of conferring a sweet taste on foods, but with a very low or zero nutritional energy value. There are doubts among consumers about the health risks that might be associated with the use of non-caloric sweeteners. In the pediatric community, there is interest in the […]
Aspartame: A review of genotoxicity data
Abstract Aspartame is a methyl ester of a dipeptide of aspartic acid and phenylalanine. It is 200× sweeter than sucrose and is approved for use in food products in more than 90 countries around the world. Aspartame has been evaluated for genotoxic effects in microbial, cell culture and animal models, and has been subjected to […]
Re-evaluation of acesulfame K with reference to the previous SCF opinion of 1991
Abstract No abstract available. Summary In its re-evaluation of acesulfame K in 2000, the Scientific Committee on Food (SCF) of the European Commission, reaffirmed its previous conclusions that acesulfame potassium (acesulfame K) is safe and without mutagenic or carcinogenic potential. Furthermore, acesulfame K does not induce any other effects of toxicological significance. Furthermore, the Committee […]
Opinion of the Scientific Committee on Food on sucralose
Abstract No abstract available. Summary The Scientific Committee on Food (SCF) of the European Commission concluded that sucralose is safe as a sweetener for general food use and that a full ADI of 0-15mg/kg bw can be established, based on application of a 100-fold safety factor to the overall NOEL of 1500mg/kg bw/day. There is […]
Revised opinion on cyclamic acid and its sodium and calcium salts
Abstract No abstract available. Summary The Scientific Committee on Food (SCF) of the European Commission confirmed that cyclamic acid and its salts are safe and established a full ADI of 0-7 mg/kg bw, expressed as cyclamic acid, for cyclamic acid and its sodium and calcium salts in 2000. Cyclamic acid and its sodium and calcium […]
Opinion on saccharin and its sodium, potassium and calcium salts
Abstract No abstract available. Summary The Scientific Committee on Food (SCF) of the European Commission established a full ADI of 0-5 mg/kg bw for sodium saccharin in 1995 and reconfirmed its safety. Saccharin and its sodium, potassium and calcium salts were first evaluated by the Scientific Committee for Food (SCF) in 1977 when a temporary […]
Analisi critica della letteratura attuale sulla sicurezza del sucralosio
Abstract Il sucralosio è un dolcificante non calorico ampiamente approvato in tutto il mondo per l’uso in cibi e bevande. Deriva dal saccarosio con sostituzione selettiva di tre gruppi idrossilici con atomi di cloro. Il sucralosio ha un potere dolcificante di circa 600 volte superiore a quello del saccarosio, quindi l’aggiunta di minime quantità di […]
Dichiarazione sulla validità delle conclusioni di uno studio sulla cancerogogenicità nei topi del sucralosio ( (E 955) eseguito dall’Istituto Ramazzini
Abstract Il pannello per gli Additivi Alimentari e le Fonti Nutrienti aggiunte ai Cibi (ANS) ha avuto la richiesta da parte della Commissione Europea di fare una dichiarazione sulla validità delle conclusioni di uno studio su topi sul potenziale cancerogeno del sucralosio (E 955) eseguito dall’Istituto Ramazzini (Soffritti et al.) Il sucralosio (E 955) è […]
Bevande zuccherate e zuccherate artificilamente e i rischi di infarto e demenza: uno studio propettico di coorte
Abstract Sintesi e finalità: L’assunzione di zucchero e di bevande dolcificate artificialmente è stata associata a fattori di rischio cardiometabolic che aumentano il rischio di malattie cerebrovascolari e di demenza. Abbiamo esaminato se il consumo di bevande zuccherate o artificialmente dolcificate fosse associato a rischi di infarto o di demenza nello studio di coorte comunitario Framingham […]