Relevant bibliographies by topics / Non-nutritive sweeteners

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Non-nutritive sweeteners'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Non-nutritive sweeteners.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Non-nutritive sweeteners"

1

Gardner, Christopher D. "Non-Nutritive Sweeteners." Clinical Nutrition INSIGHT 38, no. 11 (November 2012): 1–5. http://dx.doi.org/10.1097/01.nmd.0000422540.39863.9c.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gardner, Christopher. "Non-nutritive sweeteners." Current Opinion in Lipidology 25, no. 1 (February 2014): 80–84. http://dx.doi.org/10.1097/mol.0000000000000034.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Machek, Steven B., and Darryn S. Willoughby. "Non-nutritive Sweeteners." Strength & Conditioning Journal 41, no. 4 (August 2019): 112–26. http://dx.doi.org/10.1519/ssc.0000000000000469.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (November 2, 2018): 1632. http://dx.doi.org/10.3390/nu10111632.

Full text
Abstract:
Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.
APA, Harvard, Vancouver, ISO, and other styles
5

Rather, Ashaq Hussain, S. Singh, Basharat Suhail, and Ghanshyam Patel. "Stevia (Meethi Patti) as an alternative form of sugar." Journal of Drug Delivery and Therapeutics 9, no. 2 (March 15, 2019): 453–57. http://dx.doi.org/10.22270/jddt.v9i2.2503.

Full text
Abstract:
Stevia rebaudiana (Bertoni) is a herb. Stevioside, non-caloric sweetener present in the leaves of Stevia are non-nutritive, non-toxic, high-potency sweeteners and being 300 times sweeter than sucrose may be alternate for sucrose as well as other synthetic sweeteners. This review summarizes history of Stevia, nutritional composition of Stevia, cultivation, industrial overview and biological applications. Keywords: Stevia rebaudiana, Stevioside, Sweetener
APA, Harvard, Vancouver, ISO, and other styles
6

Fernstrom, John D. "Non-Nutritive Sweeteners and Obesity." Annual Review of Food Science and Technology 6, no. 1 (April 10, 2015): 119–36. http://dx.doi.org/10.1146/annurev-food-022814-015635.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Jain, Deepak, Pulkit Chhabra, and Hari Krishan Aggarwal. "Non Nutritive Sweeteners - Current Perspective." Romanian Journal of Diabetes Nutrition and Metabolic Diseases 24, no. 1 (March 1, 2017): 57–64. http://dx.doi.org/10.1515/rjdnmd-2017-0007.

Full text
Abstract:
AbstractHigh sugar diet plays a major contributing role in the increased prevalence of obesity and vital health concerns such as type 2 diabetes mellitus (T2DM), ischemic heart disease (IHD), hypertension, and cerebrovascular stroke. Therefore increased obesity related mortality has resulted in a surge of weight loss diets and products including non-nutritive sweeteners (NNS). NNS are food supplements that imitate the effect of sugar in taste with lesser calories. This has led to the increased global use of NNS. Diabetic subjects can enjoy the taste of meals by including NNS without increasing calorie intake. Various NNS are available in the market, giving a wide range of choice available to the diabetics. Their use has both pro and cons, therefore its use must be decided by the physician depending upon clinical profile of the patient. Judicious use of artificial sweeteners can thus help patients to lead a healthy and prosperous life without compromising with taste.
APA, Harvard, Vancouver, ISO, and other styles
8

Probst, Yasmine C., Alexis Dengate, Jenny Jacobs, Jimmy CY Louie, and Elizabeth K. Dunford. "The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods." Public Health Nutrition 20, no. 18 (August 30, 2017): 3228–33. http://dx.doi.org/10.1017/s136898001700218x.

Full text
Abstract:
AbstractObjectiveLimiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply.DesignSecondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food categories.SettingAustralia.SubjectsNot applicable.ResultsAdded sugar ingredients were found in 61 % of the sample of foods examined and non-nutritive sweetener ingredients were found in 69 %. Only 31 % of foods contained no added sugar or non-nutritive sweetener. Sugar (as an ingredient), glucose syrup, maple syrup, maltodextrin and glucose/dextrose were the most common sugar ingredient types identified. Most Australian packaged food products had at least one added sugar ingredient, the most common being ‘sugar’.ConclusionsThe study provides insight into the most common types of added sugars and non-nutritive sweeteners used in the Australian food supply and is a useful baseline to monitor changes in how added sugars are used in Australian packaged foods over time.
APA, Harvard, Vancouver, ISO, and other styles
9

Pham, Phillips, and Jones. "Acute Effects of Nutritive and Non-Nutritive Sweeteners on Postprandial Blood Pressure." Nutrients 11, no. 8 (July 25, 2019): 1717. http://dx.doi.org/10.3390/nu11081717.

Full text
Abstract:
Postprandial hypotension (PPH) is under-recognised, but common, particularly in the elderly, and is of clear clinical importance due to both the independent association between PPH and an increase in mortality and lack of effective management for this condition. Following health concerns surrounding excessive consumption of sugar, there has been a trend in the use of low- or non-nutritive sweeteners as an alternative. Due to the lack of literature in this area, we conducted a systematic search to identify studies relevant to the effects of different types of sweeteners on postprandial blood pressure (BP). The BP response to ingestion of sweeteners is generally unaffected in healthy young subjects, however in elderly subjects, glucose induces the greatest decrease in postprandial BP, while the response to sucrose is less pronounced. The limited studies investigating other nutritive and non-nutritive sweeteners have demonstrated minimal or no effect on postprandial BP. Dietary modification by replacing high nutritive sweeteners (glucose, fructose, and sucrose) with low nutritive (d-xylose, xylitol, erythritol, maltose, maltodextrin, and tagatose) and non-nutritive sweeteners may be a simple and effective management strategy for PPH.
APA, Harvard, Vancouver, ISO, and other styles
10

Pepino, M. Yanina. "Metabolic effects of non-nutritive sweeteners." Physiology & Behavior 152 (December 2015): 450–55. http://dx.doi.org/10.1016/j.physbeh.2015.06.024.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Non-nutritive sweeteners"

1

Acero, Darlene. "A Sugar-Sweetened Beverage Intervention's Effect on Non-Nutritive Sweetener Consumers and Consumption Patterns." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/101705.

Full text
Abstract:
The overconsumption of added sugars leads to negative effects on health such as an increased risk for obesity, cardiovascular disease, and diabetes. With approximately 50% of added sugars in the American diet being attributed to sugar-sweetened beverage (SSB) intake, non-nutritive sweeteners (NNS) are recommended as potential replacements. The purpose of this secondary analysis of Talking Health, a 6-month SSB reduction intervention, was to explore 1) changes in NNS consumption patterns between SIPsmartER (n=101) and MoveMore (n=97) interventions, and 2) differences in demographics between three groups of various SSB-NNS consumption change patterns (Group 1: decreased SSB, increased NNS; Group 2: decreased SSB, no change in NNS; Group 3: increased SSB, regardless of NNS). Results showed that the SIPsmartER intervention significantly created more new NNS users than MoveMore after the 6 month intervention. There were significant between group over time differences for intake of aspartame, sucralose, and total NNS, with intake increasing for SIPsmartER participants as compared to MoveMore. However, when exploring demographics between the three SSB-NNS consumption change groups, no differences were found between those who successfully decreased SSB while increasing NNS and the other groups. While diet beverages were the most commonly consumed dietary source of NNS across groups over time, other sources such as tabletop sweeteners, yogurt, and meal replacement products contributed to total NNS intake. Future research is needed to identify those who would benefit most from using NNS as a tool to decrease SSB intake. This will help inform future interventions and provide appropriate strategies to decrease added sugars intake.
Master of Science
APA, Harvard, Vancouver, ISO, and other styles
2

Myers, Emily Anne. "Improving Non-nutritive Sweetener Study Design Methodology." Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/97991.

Full text
Abstract:
Non-nutritive sweeteners (NNS) are frequently used as substitutes for added sugars. NNS are difficult to study due to the inability to accurately measure the amounts individuals consume, as well as limitations in study design and methods, including reliance on observational study designs, the use of diet soda as a proxy of total NNS intake, and the grouping of NNS into a single category rather than studying NNS as individual products. New dietary assessment methods and improved study design and methods are needed to advance researchers' abilities to study NNS and their impact on consumers' health. The objectives of this dissertation were to 1) determine validity and reproducibility of a novel NNS food frequency questionnaire (NNS-FFQ), 2) develop methodology for an objective NNS urinary biomarker, 3) identify an appropriate carrier for NNS intake in studies, and 4) examine the literature on the relationship between NNS and weight-related outcomes based on study design and methods. Objectives 1 and 2: participants (n=125) completed three 24-hr dietary recalls, the NNS-FFQ, and 2 24-hr urine samples. NNS intake via NNS-FFQ and recalls were compared using Bland-Altman analyses, with agreement levels ranging from 92.7-99.2% for individual NNS types and total intake. The NNS biomarker methodology was developed using ultra performance liquid chromatography (UPLC-MS/MS), which analyzes each sample for the presence of NNS and related metabolites. This method observed a range from very strong presence of NNS to not detectable, indicating that this biomarker could identify specific NNS consumption (n=9). Objective 3: a sensory evaluation (n=67) was conducted to identify if applesauce or water was a more appropriate carrier for NNS for future interventions. Applesauce was preferred (sucralose=83.6%; aspartame=79.1%; stevia=74.6%) significantly more than water (p≤0.001), indicating that applesauce could be used as an acceptable carrier of NNS in research studies. Objective 4: a systematic literature review focusing on study design and methods used in investigations on NNS and weight-related outcomes found that 81% of RCT had improved weight outcomes, while 76% of observational studies had higher weight outcomes. Improving NNS study design and methods will increase the quality of research conducted on NNS and related health outcomes.
Ph. D.
APA, Harvard, Vancouver, ISO, and other styles
3

Boone, Leslie. "The effects of non-nutritive sweeteners in Florence’s Homestyle Cha-Cha." Kansas State University, 2009. http://hdl.handle.net/2097/11974.

Full text
Abstract:
Master of Science
Department: Food Science
J. Scott Smith
Non-nutritive sweeteners are alternative sweeteners that provide the taste of sweetness without a caloric contribution. In this Florence’s HomeStyle Cha-Cha study, aspartame, acesulfame K, sodium saccharin, and neotame were evaluated as a substitute for sucrose in the formulation. These sweeteners were used at their recommended equivalency levels to match the sweetness potency level to that of sucrose. Because they are more potent than sucrose, minimum amounts were needed to replace sucrose, and the remaining amounts were filled with maltodextrin. Using maltodextrin as bulk filler is common practice in the industry when replacing sucrose with a non-nutritive sweetener. This study evaluated the quality of the finished product in determining which non-nutritive sweetener had similar taste, aroma, and density qualities as the control, which was Cha-Cha sweetened with sucrose. The results of the evaluations indicated that Cha-Cha sweetened with acesulfame K was more similar to the control than the other non-nutritive sweeteners. Of the three taste characteristics evaluated for their degree of intensity, sweetness, saltiness, and bitterness, the acesulfame K sweetened treatment was closer to the control. In the GC/MS analysis in characterizing the volatile aroma compounds, acesulfame K contained all the aroma compounds with smaller differences in concentration than the other experimental treatments. In the density evaluation, the experimental treatments were similar to the control treatment. In conclusion, Florence’s HomeStyle Cha-Cha sweetened with acesulfame K is similar in quality to the sucrose-sweetened control.
APA, Harvard, Vancouver, ISO, and other styles
4

Hess, Erica Lynn. "The Association between Non-Nutritive Sweetener Intake and Metabolic Syndrome in Adults." Thesis, Virginia Tech, 2017. http://hdl.handle.net/10919/86170.

Full text
Abstract:
Non-nutritive sweeteners (NNS) have been used to replace added sugars in foods/beverages. Research related to NNS consumption and metabolic syndrome (MetS) is of great importance as NNS are often used by individuals who are looking to improve their health. The objectives of this investigation were to determine whether an association between NNS consumption (total and individual types) and MetS exists, and if any of the five risk factors for MetS were more significantly impacted by NNS consumption. Four NNS were included in this study: saccharin, sucralose, aspartame, and acesulfame potassium. Adult participants (n = 125) from Southwest Virginia were recruited for a cross-sectional investigation. Demographics, three 24-hour dietary recalls, and values for MetS (blood pressure, waist circumference, and glucose, triglyceride, and HDL levels) were collected. Statistical analyses included descriptives and multiple linear regressions models. Of the 125 participants, 63 were classified as NNS consumers and 18 met the criteria for MetS. There was a significant positive relationship between MetS and total NNS consumption (p=0.007) and MetS and aspartame (p=0.012). When looking at individual MetS risk factors, waist circumference, triglyceride and glucose values were significantly positively associated with NNS consumption (p≤0.001) and aspartame, sucralose, and saccharin (all p≤0.027). Some limitations to current NNS research were addressed, such as, examining associations between individual NNS types and not using diet soda as a proxy for NNS consumption. More research is needed to address the bias of self-reported data and the lack of randomized controlled trials to inferentially test the impact of NNS consumption.
Master of Science
APA, Harvard, Vancouver, ISO, and other styles
5

Passaro, Erin Marie. "Characterization of Non-nutritive Sweetener Intake Patterns in a Sample of Rural Southwest Virginian Adults." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/80486.

Full text
Abstract:
Controversy surrounds the use of artificial sweeteners (non-nutritive sweeteners [NNS]) as an effective weight-loss and/or maintenance strategy. This controversy is especially important as obesity is an epidemic in the United States. Excessive added sugar intake, primarily from sugar-sweetened beverages, has been linked to increased risk of overweight and obesity, as well as type 2 diabetes and cardiovascular disease. NNS provide minimal to no calories and thus, they have been suggested as a method to reduce added sugar intake, and consequently decrease energy intake, weight, and cardiometabolic risk. However, NNS intake has been associated with various health outcomes in observational studies and randomized controlled trials, including cancer, weight gain and loss, physiological and intestinal changes, cardiovascular disease, and diabetes. The uncertainties around the effect of NNS on health outcomes stem from a variety of limitations, one of which is inadequate dietary assessment methodology. Accuracy of dietary intake assessment methods is limited by the inability to distinguish between different types of NNS and lack of information about consumer use of NNS in a variety of beverages and foods. The purpose of this investigation is to explore NNS consumer characteristics and to characterize NNS intake in a sample of rural Southwest Virginian adults. This characterization is especially important for rural populations, as they are known to be high sugar-sweetened beverage consumers and are at an increased risk of obesity and chronic disease; thus, NNS could serve as a replacement method to facilitate cardiometabolic health. Cross-sectional data from a large randomized controlled trial, Talking Health (n=301), was utilized in this investigation to compare demographic characteristics, anthropometrics, biochemical markers, dietary quality, and dietary factors between NNS consumers and NNS non-consumers. This data was also used to characterize NNS intake (frequency, type, and source of sweetener). Of this rural sample, 33% consumed NNS, with sucralose being the most prevalent type of NNS and diet soda being the most frequently consumed source of NNS. NNS consumers had a higher BMI status than NNS non-consumers. However, NNS consumers had better overall dietary quality than NNS non-consumers. The characteristics of these NNS consumers and their intake patterns can be used to develop well-designed dietary intake assessment tools that accurately measure NNS intake, which can facilitate a better understanding of the associations of NNS with health outcomes.
Master of Science
APA, Harvard, Vancouver, ISO, and other styles
6

O'Niones, Kevin J. "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE." UKnowledge, 2014. http://uknowledge.uky.edu/animalsci_etds/35.

Full text
Abstract:
The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and end products impractical. While 75% sucralose and acesulfame-K sucrose replacement exhibited comparable air incorporation to the sucrose control in cake batter, baked angel food cakes showed a decrease in functional properties. Polydextrose was likely the cause. 25% sucralose and acesulfame-K sucrose replacement were no different from sucrose cakes in regards to height, overall textural appearance, crumb pore size, and hardness. These cakes resulted in an overall calorie reduction of 18.7%. In every experiment, Rebaudioside A replacement treatments exhibited trends opposite of sucralose and acesulfame-K treatments. Rebaudioside A treatments performed the worst for rheological properties and TPA analysis.
APA, Harvard, Vancouver, ISO, and other styles
7

Risdon, Sydney. "Consommation d’édulcorants intenses non-caloriques et santé cardiométabolique : effets sur le contrôle glycémique et la fonction vasculaire chez le rongeur Sucralose and cardiometabolic health: current understandingfrom receptorsto clinical investigations Artificial sweeteners impair endothelial vascular reactivity: Preliminary results in rodents Is fasting blood glucose a reliable parameter to investigate the effect of non-nutritive sweeteners on glucose metabolism? Digestive n-6 Lipid Oxidation, a Key Trigger of Vascular Dysfunction and Atherosclerosis in the Western Diet: Protective Effects of Apple Polyphenols." Thesis, Avignon, 2021. http://www.theses.fr/2021AVIG0719.

Full text
Abstract:
Les édulcorants ont été progressivement introduits dans l'alimentation humaine dans le but, de réduire l'apport calorique mais aussi de limiter les répercussions sur les niveaux de glycémie, tout en préservant le gout sucré, élément essentiel du plaisir gustatif. Plusieurs travaux de recherche ont néanmoins suggéré, contrairement aux intentions premières, que cette consommation d’édulcorants quotidienne pouvait participer à augmenter le risque de devenir obèse ou diabétique mais aussi le risque de mortalité cardiovasculaire. Dans ce contexte, l’objectif de ce travail de thèse a été d’identifier les effets d’une consommation chronique de boissons contenant des édulcorants de synthèse et non caloriques, seuls ou en synergie, sur le contrôle glycémique et la physiologie vasculaire, afin de comprendre le risque accru d’évènements cardiovasculaires observé chez les consommateurs fréquents d’édulcorants. Ainsi, nous avons pu mettre en évidence chez le rongeur la sensibilité du tissu vasculaire à l’exposition de l’acésulfame de potassium (Ace-K) et du sucralose, sensibilité qui semble indépendante de l’activation des récepteurs du gout sucré. De manière intéressante, les effets vasomoteurs de ces édulcorants sont apparus antagonistes l’un envers l’autre. Les études actuelles suggèrent également l’implication des édulcorants dans la survenue de facteurs de risque cardiovasculaire tel que l’obésité. Toutefois dans notre modèle, la consommation de sucralose dans le cadre d’un régime gras a permis au contraire de limiter les altérations de ce régime sur l’accumulation de tissu adipeux et sur le contrôle de la glycémie, mais également de potentialiser la réponse vasodilatatrice artérielle chez les souris. Ainsi, nos résultats démontrent l’importance d’identifier les conséquences propres directes (sur les cellules du tissu vasculaire) et indirectes (modulation des facteurs de risque cardiovasculaires) de chaque molécule sur la physiologie vasculaire. Néanmoins, des études supplémentaires sont nécessaires afin d’évaluer les effets spécifiques de chaque molécule sur cette balance vasomotrice
Artificial sweeteners have been extensively introduced into human diets with the objective of decreasing caloric intake and normalize the levels of blood glucose, while preserving an essential element of taste pleasure, the sweet taste. Nevertheless, several studies have suggested that a daily and sustained consumption of sweeteners could contribute to the increased risk of becoming obese or diabetic but also to the increased cardiovascular mortality risk. In this context, the objective of this work was to identify the effects of chronic consumption of beverages containing synthetic and non-caloric sweeteners on glycemic control and vascular physiology. Thus, we were able to demonstrate in rodents the sensitivity of vascular tissue to acesulfame potassium (Ace-K) and sucralose exposure that appears to be independent of sweet taste receptor activation. Interestingly, the vasomotor effects of these artificial sweeteners appeared to be antagonistic to each other. Current studies also suggest the involvement of artificial sweeteners in the occurrence of cardiometabolic disease such as obesity. Surprisingly, in our model, the consumption of sucralose appears to limit the deleterious effects of a high fat diet on body composition and glycemic control. The sucralose consumption even potentiated the vasodilatory arterial response in our mice model. Thus, according to the effects observed on glucose homeostasis, our results demonstrate the importance of identifying the specific direct (on vascular tissue cells) and indirect (modulation of cardiovascular risk factors) consequences of each molecule on vascular physiology. Nevertheless, further studies are needed to evaluate the specific effects of each molecule on this vasomotor balance
APA, Harvard, Vancouver, ISO, and other styles
8

Esbjörnson, Malin. "A review of non-nutritive sweetenersand sugar-sweetened beverages and theirimpact on body mass and health." Thesis, Mittuniversitetet, Institutionen för hälsovetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-39430.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Magalhães, Tânia Daniela Machado. "The impact of non-nutritive sweeteners on gut microbiota: insulin resistance." Bachelor's thesis, 2017. https://repositorio-aberto.up.pt/handle/10216/106542.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Non-nutritive sweeteners"

1

Fernstrom, John D. "Non-nutritive Sweeteners." In Fructose, High Fructose Corn Syrup, Sucrose and Health, 63–84. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4899-8077-9_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Randhir, Reena, and Kalidas Shetty. "Biotechnology of Non-Nutritive Sweeteners." In Functional Foods and Biotechnology, 165–84. Boca Raton : Taylor & Francis, 2020. | Series: Food biotechnology series: CRC Press, 2019. http://dx.doi.org/10.1201/9781003003830-11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sylvetsky, Allison C., Jenna Abdelhadi, Najy Issa, and Kristina I. Rother. "Non-nutritive Sweeteners and Their Role in the Gastrointestinal Tract." In Reference Series in Phytochemistry, 1–16. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26478-3_4-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Batan, Hande, Dianna Radpour, Ariane Kehlbacher, Judith Klein-Seetharaman, and Michael J. Paul. "Natural vs. Artificially Sweet Tweets: Characterizing Discussions of Non-nutritive Sweeteners on Twitter." In Explainable AI in Healthcare and Medicine, 179–85. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-53352-6_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Marwaha, RK. "Low Calorie/Non-nutritive Sweeteners." In RSSDI Update–2015, 169. Jaypee Brothers Medical Publishers (P) Ltd., 2017. http://dx.doi.org/10.5005/jp/books/12963_34.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Arbor, Sage. "Biological Responses to the Consumption of Non-Nutritional Sweeteners." In Sugar Intake - Risks and Benefits [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94003.

Full text
Abstract:
Non-nutritive sweetener (NNS) use has increased exponentially over the last 30 years as industrialized countries attempted, and failed, to battle obesity epidemics. Large studies have now shown that consumption of NNS’s does not help obese individuals lose weight. A large number of scientific studies on NNS’s effects have many conflicting results, methodological issues, conflicts of interest, while double blind studies represent a small minority of the studies. NNS’s have often been considered as a group despite having unique in vivo absorption, distribution, metabolism, and excretion (ADME). Aspartame may be the most desirable NNS due to its rapid degradation in vivo, whereas saccharin and sucralose are worrisome due to their extended stability in vivo. This review will focus on the most ubiquitous NNS’s: aspartame, saccharin, acesulfame-K, sucralose, stevia, sugar alcohols (sorbitol, xylitol, and erythritol), and discuss their different chemical structures, metabolism, effect on the gut biome and cancer.
APA, Harvard, Vancouver, ISO, and other styles
7

Khan, Tauseef A., Sabrina Ayoub-Charette, John L. Sievenpiper, and Elena M. Comelli. "Non-Nutritive Sweeteners and their Effects on Human Health and the Gut Microbiome." In Encyclopedia of Gastroenterology, 676–84. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-801238-3.62162-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Non-nutritive sweeteners"

1

Soares, André, Alline Tribst, Alice Honorio, and Diana de Lima. "Study of intentional and unintended consumption of non-nutritive sweeteners by brazilians." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720191656.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Honorio, Alice, Alline Tribst, André Soares, and Diana Nunes. "Passion fruit juice added of non-nutritive sweeteners: sensory perception of habitual consumers of sweeteners (with or without medical recommendation) and non-habitual consumers." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720191661.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bang Eun, Jong, and Budi Wibowotomo. "Extraction Efficiency for the Analysis of Non-Nutritive Sweeteners, Stevioside and Sucralose in Different Types of Food Models." In Proceedings of the 2nd International Conference on Vocational Education and Training (ICOVET 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icovet-18.2019.25.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Non-nutritive sweeteners' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography