Sweeteners permitted in the European Union: safety aspects
Abstract Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food additives (including sweeteners) in use within the European Union (EU). At present, this responsibility […]
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 […]
Non-nutritive Sweeteners for Diabetes Mellitus
Abstract Background: Products sweetened with non-nutritive sweeteners (NNS) are widely available. Many people with type 1 or type 2 diabetes use NNS as a replacement for nutritive sweeteners to control their carbohydrate and energy intake. Health outcomes associated with NNS use in diabetes are unknown. Objectives: To assess the effects of non-nutritive sweeteners in people […]
Nutrition Therapy for Adults with Diabetes or Prediabetes: A Consensus Report
Summary This Consensus Report of the American Diabetes Association (ADA) is intended to provide clinical professionals with evidence-based guidance about individualizing nutrition therapy for adults with diabetes or prediabetes. Nutrition counselling that works toward improving or maintaining glycaemic targets, achieving weight management goals, and improving cardiovascular risk factors (e.g., blood pressure, lipids, etc.) within individualized […]
Consensus of the Latin-American Association of Diabetes on low calorie sweeteners in persons with diabetes
Abstract While non-caloric sweeteners (NCS) are food additives that have been used as a tool to reduce sugar consumption and total energy intake, there is currently a scientific debate around the real benefits of its use. NCS are some of the most evaluated substances in the scientific literature. Their security has been reviewed by international […]
The use of low or no calorie sweeteners. Position Statement (Updated December 2018)
Summary The updated Diabetes UK Position Statement on low calorie sweeteners reviews current evidence and provides a set of recommendations about their use. The main conclusion is that: “LNCS [low or no calorie sweeteners] are shown to be safe and they can be used as part of a strategy for adults and children in the […]
Consumption of a Carbonated Beverage with High-Intensity Sweeteners Has No Effect on Insulin Sensitivity and Secretion in Nondiabetic Adults
Abstract Background: The effects of the regular intake of beverages containing high-intensity sweeteners on insulin sensitivity in healthy individuals remain controversial. Objective: This trial compared the effects of the consumption of a carbonated beverage containing aspartame and acesulfame K (high-intensity sweeteners beverage—HISB) with those of an unsweetened, no-calorie carbonated beverage (UB) on insulin sensitivity and secretion in […]
Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages
Abstract International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar […]