Association of Low- and No-Calorie Sweetened Beverages as a Replacement for Sugar Sweetened Beverages With Body Weight and Cardiometabolic Risk. A Systematic Review and Meta-analysis

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 water and not LNCSBs to replace sugar-sweetened beverages (SSBs). Whether LNCSB as a substitute can yield similar improvements in cardiometabolic risk factors vs water in their intended substitution for SSBs […]

The effects of artificial- and stevia-based sweeteners on lipid profile in adults: a GRADE assessed systematic review, meta-analysis, and meta-regression of randomized clinical trials

Abstract: It has been posited that Non-nutritive sweeteners (NNS) intake may affect lipid profile. However, its proven effects on lipid profile are unclear, as clinical studies on this topic have produced inconsistent results. To fill this gap in knowledge, this systematic review and meta-analysis of randomized controlled trials (RCTs) sought to evaluate the effects of […]

Low- and no-calorie sweetener intakes in the Brazilian population estimated using added sugar substitution modelling

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 using an added sugar substitution approach. Detailed exposure modelling requires the use of proprietary concentration data, which can be difficult to obtain. Two exposure models were conducted using nationally representative […]

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 […]

Low-energy sweeteners and body weight: a citation network analysis.

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 was used to quantify the relevant characteristics of cited articles, and explore citation patterns in relation to review conclusions. Design A systematic search identified reviews published from January 2010 to March […]

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, […]