Journal articles: 'Non-nutritive sweeteners'

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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.

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

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Shankar, Padmini, Suman Ahuja, and Krishnan Sriram. "Non-nutritive sweeteners: Review and update." Nutrition 29, no. 11-12 (November 2013): 1293–99. http://dx.doi.org/10.1016/j.nut.2013.03.024.

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Ambawat, Shobhit, Manish Tiwari, Alka Sharma, and Neha Singh Chauhan. "Natural non-nutritive but healthier sweeteners." Medicinal Plants - International Journal of Phytomedicines and Related Industries 13, no. 3 (2021): 378–87. http://dx.doi.org/10.5958/0975-6892.2021.00044.7.

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Wilson, Ted, Breanna Murray, Tamara Price, Denzel Atherton, and Tisha Hooks. "Non-Nutritive (Artificial) Sweetener Knowledge among University Students." Nutrients 11, no. 9 (September 12, 2019): 2201. http://dx.doi.org/10.3390/nu11092201.

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This study determined non-nutritive sweetener (NNS; artificial sweetener) depth of knowledge among university health and science students. An online survey was delivered to 1248 science students and completed by 493 respondents (19.0 ± 2.2 years old), evaluating ability to provide an NNS description/definition, examples of NNS from memory, and evaluate NNS word familiarity with a click-drag-box to identify six NNS by chemical name (CN) and six NNS by trade name (TN), relative to six decoy NNS, six caloric sweeteners, and six food items (mean ± standard deviation). NNS definitions contained 1.1 ± 1.1 of four previously defined elements suggestive of knowledge depth, with highest scores among self-described non-NNS users and food ingredient label users. Knowledge depth was not correlated with gender, age, American College Test score, or history of weight loss attempts. Without prompting, respondents could name 0.9 ± 1.1 NNS from memory, with highest scores among self-described non-NNS users (1.4 ± 0.8) and food ingredient label users (1.4 ± 0.8). NNS example memory was not correlated with gender, age, ACT score, or history of weight loss attempts. With the click-drag-box exercise, NNS were correctly identified 4.9 ± 1.0 times by TN and significantly less by CN (3.9 ± 1.9 times). Decoy NNS were incorrectly identified as being a real NNS 4.7 ± 1.3 times, while caloric sweeteners and food items were incorrectly identified as NNS 1.7 ± 1.7 times and 1.0 ± 1.5 times, (TN and Decoy NNS > CN > caloric sweetener and food item). NNS knowledge among university students may be inadequate for understanding what NNS are, if they consume NNS, or whether NNS are important for dietary health.

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Nunn, Rachel, Leanne Young, and Cliona Ni Mhurchu. "Prevalence and Types of Non-Nutritive Sweeteners in the New Zealand Food Supply, 2013 and 2019." Nutrients 13, no. 9 (September 16, 2021): 3228. http://dx.doi.org/10.3390/nu13093228.

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The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. The current study investigated the prevalence and types of non-nutritive sweeteners over time (2013–2019) in New Zealand’s packaged food and beverages, overall and between categories. A New Zealand database of packaged foods and beverages was used to investigate the presence of Food Standards Australia New Zealand Code-approved non-nutritive sweeteners (n = 12). Products available in 2013 (n = 12,153) and 2019 (n = 14,645) were compared. Between 2013 and 2019, the prevalence of non-nutritive sweeteners in products increased from 3% to 5%. The most common non-nutritive sweeteners in both years were acesulphame-potassium, sucralose, aspartame, and stevia, which were predominantly found in special foods (breakfast beverages and nutritional supplements), non-alcoholic beverages, dairy products, and confectionery. The prevalence of non-nutritive sweeteners is increasing over time in New Zealand’s packaged foods and beverages and is likely a consequence of consumer demand for lower-sugar products. Ongoing monitoring of the prevalence and type of NNS is important to detect further increases.

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Oktavirina, Viki, Nadhila B. Prabawati, Rohmah Nur Fathimah, Miguel Palma, Kiki Adi Kurnia, Noviyan Darmawan, Brian Yulianto, and Widiastuti Setyaningsih. "Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs." Molecules 26, no. 11 (May 24, 2021): 3135. http://dx.doi.org/10.3390/molecules26113135.

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Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.

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Palatnik, Anna, Andrea Moosreiner, and Stephanie Olivier-Van Stichelen. "Consumption of non-nutritive sweeteners during pregnancy." American Journal of Obstetrics and Gynecology 223, no. 2 (August 2020): 211–18. http://dx.doi.org/10.1016/j.ajog.2020.03.034.

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Ayoob, Keith T. "Consumption of non-nutritive sweeteners during pregnancy." American Journal of Obstetrics and Gynecology 223, no. 6 (December 2020): 952–53. http://dx.doi.org/10.1016/j.ajog.2020.08.020.

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Rao, Eram S., Rizwana ., C. Lalmuanpuia, Upadhyay Kumar Krishna, and Gayakwad Saloni. "Naturally occurring non-nutritive sweeteners: A review." International Journal of Applied Research 7, no. 7 (July 1, 2021): 12–21. http://dx.doi.org/10.22271/allresearch.2021.v7.i7a.8724.

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Chern, Christine, and Sze-Yen Tan. "Energy Expenditure, Carbohydrate Oxidation and Appetitive Responses to Sucrose or Sucralose in Humans: A Pilot Study." Nutrients 11, no. 8 (August 1, 2019): 1782. http://dx.doi.org/10.3390/nu11081782.

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Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener. Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants’ EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge. Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite. Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.

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Sclafani, Anthony, and Karen Ackroff. "Flavor preferences conditioned by nutritive and non-nutritive sweeteners in mice." Physiology & Behavior 173 (May 2017): 188–99. http://dx.doi.org/10.1016/j.physbeh.2017.02.008.

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Gallagher, Alison M., and Caomhán Logue. "Biomarker approaches to assessing intakes and health impacts of sweeteners: challenges and opportunities." Proceedings of the Nutrition Society 78, no. 3 (April 26, 2019): 463–72. http://dx.doi.org/10.1017/s0029665119000594.

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The term ‘sweeteners’ encompasses both nutritive and non-nutritive sweeteners, which when added to food/beverages, can enhance the flavour and other functional properties of food/beverage products. This review considers how dietary biomarker approaches may enhance current understanding of nutritive sweetener (namely free sugars) and non-nutritive or low-energy sweetener (LES) intakes and how these may impact health. Recent public health strategies to reduce free sugar consumption will help contribute to challenging sugar intake targets. Robust evaluation is needed to determine the effectiveness of these approaches to reducing free sugar consumption. LES provides a sweet taste without the addition of appreciable energy and can help maintain the palatability of reformulated products. All LES undergo rigorous safety evaluations prior to approval for use. Whilst intervention data suggest LES can be beneficial for health (relating to weight status and glycaemic control), debate persists on their use and findings from population-based research are mixed, in part because of potential contributing factors such as reverse causality. Additionally, assessments often consider only certain sources of LES (e.g. LES-beverages) and/or LES as a homogeneous group despite differing biological fates, thus not adequately capturing intakes of individual LES or allowing for reliable estimation of overall intakes. Urinary biomarker approaches developed/investigated for sweetener consumption have the potential to overcome existing limitations of dietary data by providing more objective intake data, thereby enhancing population-based research. In conclusion, such biomarker approaches to the concomitant study of free sugars and LES intakes are timely and represent interesting developments in an area of significant public health interest.

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Rother, Kristina I., Ellen M. Conway, and Allison C. Sylvetsky. "How Non-nutritive Sweeteners Influence Hormones and Health." Trends in Endocrinology & Metabolism 29, no. 7 (July 2018): 455–67. http://dx.doi.org/10.1016/j.tem.2018.04.010.

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Ju, Dal Lae. "The Efficacy and Safety of Non-Nutritive Sweeteners." Journal of Korean Diabetes 16, no. 4 (2015): 281. http://dx.doi.org/10.4093/jkd.2015.16.4.281.

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TORDOFF, M. "How do non-nutritive sweeteners increase food intake?" Appetite 11 (1988): 5–11. http://dx.doi.org/10.1016/0195-6663(88)90036-0.

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Tordoff, Michael G. "How do non-nutritive sweeteners increase food intake?" Appetite 11 (January 1988): 5–11. http://dx.doi.org/10.1016/s0195-6663(88)80039-4.

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Pepino, Marta Y., and Christina Bourne. "Non-nutritive sweeteners, energy balance, and glucose homeostasis." Current Opinion in Clinical Nutrition and Metabolic Care 14, no. 4 (July 2011): 391–95. http://dx.doi.org/10.1097/mco.0b013e3283468e7e.

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da S. Santana, Naienne, Michelle G. Mothé, and Cheila G. Mothé. "Thermal and rheological behavior of non-nutritive sweeteners." Journal of Thermal Analysis and Calorimetry 138, no. 5 (March 13, 2019): 3577–86. http://dx.doi.org/10.1007/s10973-019-08174-z.

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Clifton, P., and F. Fayet-Moore. "Systematic review of the safety of non-nutritive sweeteners." Journal of Nutrition & Intermediary Metabolism 4 (June 2016): 41. http://dx.doi.org/10.1016/j.jnim.2015.12.305.

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Tennant, David R. "Estimation of exposures to non-nutritive sweeteners from consumption of tabletop sweetener products: a review." Food Additives & Contaminants: Part A 36, no. 3 (February 12, 2019): 359–65. http://dx.doi.org/10.1080/19440049.2019.1566784.

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Brown, Rebecca J., and Kristina I. Rother. "Non-Nutritive Sweeteners and their Role in the Gastrointestinal Tract." Journal of Clinical Endocrinology & Metabolism 97, no. 8 (August 2012): 2597–605. http://dx.doi.org/10.1210/jc.2012-1475.

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Anton, Stephen D. "Can non-nutritive sweeteners enhance outcomes of weight loss interventions?" Obesity 22, no. 6 (May 26, 2014): 1413–14. http://dx.doi.org/10.1002/oby.20779.

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Jaggi, Amrita, C. M. Marya, Sukhvinder Singh Oberoi, Ruchi Nagpal, Sakshi Kataria, and Pratibha Taneja. "Sugar substitute: Key facts for their use – A review." Journal of Global Oral Health 3 (June 23, 2020): 63–71. http://dx.doi.org/10.25259/jgoh_63_2019.

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A simple, unidirectional schematic depicts the hypothesized pathways by which sugar-sweetened beverage consumption may lead to the development of chronic cardiovascular/cerebrovascular and metabolic diseases, chronic kidney disease, cancer, and gout. Sugar containing dietary foods could be replaced by the use of sugar substitutes available on the market today, both noncaloric and caloric, which have a low or even no cariogenic potential, sugar substitution is an important part of caries prevention and improving the overall health of an individual. The most common sugar substitutes used in Europe today are the caloric sweeteners xylitol, sorbitol, lycasin (hydrogenated starch hydrolysate), maltitol and mannitol and the non-caloric sweeteners accesultame-K, aspartame, cyclamate, and saccharin. They are currently replacing sugar in a wide range of products, such as sweeteners for coffee and tea, confectionery and chewing gum, medicines and soda pop. The need for a safe, palatable, non-nutritive, sweetening agent has prompted new approaches to the development of synthetic sweeteners. One interesting approach is based on the concept called “anatomical compartmentalization,” whereby the molecular weight of a sweet compound is increased to the point where no intestinal absorption occurs, thus eliminating systemic effects. Initial attempts at linking low molecular weight sweeteners to macromolecules have generally yielded products with unsatisfactory taste.

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Yeung, Andy Wai Kan, and Natalie Sui Miu Wong. "How Does Our Brain Process Sugars and Non-Nutritive Sweeteners Differently: A Systematic Review on Functional Magnetic Resonance Imaging Studies." Nutrients 12, no. 10 (September 30, 2020): 3010. http://dx.doi.org/10.3390/nu12103010.

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This systematic review aimed to reveal the differential brain processing of sugars and sweeteners in humans. Functional magnetic resonance imaging studies published up to 2019 were retrieved from two databases and were included into the review if they evaluated the effects of both sugars and sweeteners on the subjects’ brain responses, during tasting and right after ingestion. Twenty studies fulfilled the inclusion criteria. The number of participants per study ranged from 5 to 42, with a total number of study participants at 396. Seven studies recruited both males and females, 7 were all-female and 6 were all-male. There was no consistent pattern showing that sugar or sweeteners elicited larger brain responses. Commonly involved brain regions were insula/operculum, cingulate and striatum, brainstem, hypothalamus and the ventral tegmental area. Future studies, therefore, should recruit a larger sample size, adopt a standardized fasting duration (preferably 12 h overnight, which is the most common practice and brain responses are larger in the state of hunger), and reported results with familywise-error rate (FWE)-corrected statistics. Every study should report the differential brain activation between sugar and non-nutritive sweetener conditions regardless of the complexity of their experiment design. These measures would enable a meta-analysis, pooling data across studies in a meaningful manner.

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Ahuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen, and Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.

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Abstract Objectives To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. Methods We identified top-selling baked products using 2016 Information Resources Inc. market share data, and obtained ingredient lists for the top-selling products from the publicly available USDA Global Branded Food Products Database and manufacturer's websites. Individual ingredients were then parsed using a custom program in R, a statistical computing language. We performed several pre-processing steps before parsing, as ingredient lists were inconsistent and varied. For example, the additive Azodicarbonamide is listed in 9 different ways including spelling errors. We then reviewed the parsed ingredients reported more than once, to identify terms which were equivalent, such as synonyms, spelling and usage variants, common names, possible errors etc., and assigned a preferred descriptor and its technical use (eg. emulsifiers, leavening agents, sweeteners etc.). Results For the 4 baked product food categories, there are over 40,000 products available, of which ingredient lists were obtained for ∼79% of the total volume sold. These baked products use ∼6000 uniquely described ingredients (as listed on the labels). Preliminary results from grouping based on technical use shows, for example, ∼60 kinds of sweeteners were used; top nutritive sweeteners: sucrose, dextrose, high fructose corn syrup; top non-nutritive sweeteners: sucralose, stevia extract, Reb-A. Conclusions The ingredient dataset for baked products provides insight into ingredients used in commercially packaged baked products. This information can also be used to prioritize ingredients for which food composition data are needed and help in the development of computer programs and Artificial Intelligence tools. Funding Sources None.

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Li, Pan, Zehua Wang, Sin Man Lam, and Guanghou Shui. "Rebaudioside A Enhances Resistance to Oxidative Stress and Extends Lifespan and Healthspan in Caenorhabditis elegans." Antioxidants 10, no. 2 (February 8, 2021): 262. http://dx.doi.org/10.3390/antiox10020262.

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Non-nutritive sweeteners are widely used in food and medicines to reduce energy content without compromising flavor. Herein, we report that Rebaudioside A (Reb A), a natural, non-nutritive sweetener, can extend both the lifespan and healthspan of C. elegans. The beneficial effects of Reb A were principally mediated via reducing the level of cellular reactive oxygen species (ROS) in response to oxidative stress and attenuating neutral lipid accumulation with aging. Transcriptomics analysis presented maximum differential expression of genes along the target of rapamycin (TOR) signaling pathway, which was further confirmed by quantitative real-time PCR (qPCR); while lipidomics uncovered concomitant reductions in the levels of phosphatidic acids (PAs), phosphatidylinositols (PIs) and lysophosphatidylcholines (LPCs) in worms treated with Reb A. Our results suggest that Reb A attenuates aging by acting as effective cellular antioxidants and also in lowering the ectopic accumulation of neutral lipids.

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Santos, P. S., C. R. P. Caria, E. M. F. Gotardo, M. L. Ribeiro, J. Pedrazzoli, and A. Gambero. "Artificial sweetener saccharin disrupts intestinal epithelial cells’ barrier function in vitro." Food & Function 9, no. 7 (2018): 3815–22. http://dx.doi.org/10.1039/c8fo00883c.

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PORIKOS, K., and H. KOOPMANS. "The effect of non-nutritive sweeteners on body weight in rats." Appetite 11 (1988): 12–15. http://dx.doi.org/10.1016/0195-6663(88)90037-2.

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Porikos, Katherine P., and Henry S. Koopmans. "The effect of non-nutritive sweeteners on body weight in rats." Appetite 11 (January 1988): 12–15. http://dx.doi.org/10.1016/s0195-6663(88)80040-0.

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Van Stichelen, Stephanie Olivier, Kristina I. Rother, and Hanover A. John. "Maternal Exposure to Non‐nutritive Sweeteners Impacts Progeny’s Metabolism and Microbiome." FASEB Journal 34, S1 (April 2020): 1. http://dx.doi.org/10.1096/fasebj.2020.34.s1.03107.

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Farhat, Grace, Fleur Dewison, and Leo Stevenson. "Knowledge and Perceptions of Non-Nutritive Sweeteners Within the UK Adult Population." Nutrients 13, no. 2 (January 29, 2021): 444. http://dx.doi.org/10.3390/nu13020444.

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Non-nutritive sweeteners (NNS) are popular sugar substitutes that can help in weight and diabetes management, but concerns regarding their use have been raised by the public. This study aimed to investigate knowledge, benefits and safety perceptions of NNS in a sample of UK adults. The impact of knowledge dissemination on the change in perceptions was also examined. An online survey was distributed through social media platforms and UK Universities and was completed by 1589 participants aged 18 years and above. Results showed a high-risk perception of NNS and a lack of knowledge in regulations in nearly half the population sample. The artificial attributes of NNS further limited their acceptance. Risk perception has been significantly linked to a lower consumption of sweeteners (p < 0.001) and was affected by gender, occupation, education levels, age and body weight status. Information dissemination significantly reduced risk perception and increased awareness of the benefits of NNS. Results suggest that developing effective communication strategies to educate consumers, potentially through trusted health government agencies and professional bodies, can help them to make informed choices. Education of health professionals could also be valuable in reassuring the public of the benefits of NNS.

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Walbolt, Jarrett, and Yunsuk Koh. "Non-nutritive Sweeteners and Their Associations with Obesity and Type 2 Diabetes." Journal of Obesity & Metabolic Syndrome 29, no. 2 (June 30, 2020): 114–23. http://dx.doi.org/10.7570/jomes19079.

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Liauchonak, Iryna, Bessi Qorri, Fady Dawoud, Yatin Riat, and Myron Szewczuk. "Non-Nutritive Sweeteners and Their Implications on the Development of Metabolic Syndrome." Nutrients 11, no. 3 (March 16, 2019): 644. http://dx.doi.org/10.3390/nu11030644.

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Individuals widely use non-nutritive sweeteners (NNS) in attempts to lower their overall daily caloric intake, lose weight, and sustain a healthy diet. There are insufficient scientific data that support the safety of consuming NNS. However, recent studies have suggested that NNS consumption can induce gut microbiota dysbiosis and promote glucose intolerance in healthy individuals that may result in the development of type 2 diabetes mellitus (T2DM). This sequence of events may result in changes in the gut microbiota composition through microRNA (miRNA)-mediated changes. The mechanism(s) by which miRNAs alter gene expression of different bacterial species provides a link between the consumption of NNS and the development of metabolic changes. Another potential mechanism that connects NNS to metabolic changes is the molecular crosstalk between the insulin receptor (IR) and G protein-coupled receptors (GPCRs). Here, we aim to highlight the role of NNS in obesity and discuss IR-GPCR crosstalk and miRNA-mediated changes, in the manipulation of the gut microbiota composition and T2DM pathogenesis.

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Daher, Mira I., Joane M. Matta, and Afif M. Abdel Nour. "Non-nutritive sweeteners and type 2 diabetes: Should we ring the bell?" Diabetes Research and Clinical Practice 155 (September 2019): 107786. http://dx.doi.org/10.1016/j.diabres.2019.107786.

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Giani, E., L. Higgins, H. Quinn, L. K. Volkening, S. Mehta, and L. Laffel. "Non-Nutritive Sweeteners in Youth with Type 1 Diabetes: Risk or Benefit?" Journal of the Academy of Nutrition and Dietetics 116, no. 9 (September 2016): A56. http://dx.doi.org/10.1016/j.jand.2016.06.194.

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Ahmad, Samar Y., James K. Friel, and Dylan S. Mackay. "Effect of sucralose and aspartame on glucose metabolism and gut hormones." Nutrition Reviews 78, no. 9 (February 17, 2020): 725–46. http://dx.doi.org/10.1093/nutrit/nuz099.

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Abstract Non-nutritive sweeteners are thought to be useful replacements for caloric sweeteners in sweet food and beverages, since the reduction in energy and carbohydrate intake may lead to health benefits stemming from weight management and glycemic control. However, the potential effects of non-nutritive sweeteners on glucose metabolism and gut hormones have not been determined definitively. Here, the available evidence of the effects of aspartame and sucralose consumption on glucose metabolism and gut hormones is reviewed. A majority of studies have found that consumption of aspartame or sucralose has no effect on concentrations of blood glucose, insulin, or gut hormones; however, 2 trials have shown that aspartame consumption affects glucose, insulin, and glucagon-like peptide 1 concentrations, while only a few trials have shown that sucralose consumption affects glucose, insulin, and glucagon-like peptide 1 concentrations. One study found higher glucose concentrations after sucralose consumption, while 3 studies found lower concentrations and 33 studies found no change in glucose concentrations. Moreover, only 4 studies reported increased concentrations of glucagon-like peptide 1. Three studies reported decreased insulin sensitivity following sucralose consumption, while 1 trial reported an increase in insulin sensitivity. In summary, the evidence from the clinical trials conducted to date is contradictory because of the different protocols used.

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Vamanu, Emanuel, Diana Pelinescu, Florentina Gatea, and Ionela Sârbu. "Altered in Vitro Metabolomic Response of the Human Microbiota to Sweeteners." Genes 10, no. 7 (July 15, 2019): 535. http://dx.doi.org/10.3390/genes10070535.

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Non-nutritive sweeteners represent an ingredient class that directly affects human health, via the development of inflammatory processes that promote chronic diseases related to microbiota dysbiosis. Several in vitro tests were conducted in the static GIS1 simulator. The aim of the study was to highlight the effect of sweeteners on the microbiota pattern of healthy individuals, associated with any alteration in the metabolomic response, through the production of organic acids and ammonium. The immediate effect of the in vitro treatment and the influence of the specific sweetener type on the occurrence of dysbiosis were evaluated by determining the biomarkers of the microbiota response. The presence of the steviol reduced the ammonium level (minimum of 410 mg/L), while the addition of cyclamate and saccharin caused a decrease in the number of microorganisms, in addition to lowering the total quantity of synthesized short-chain fatty acids (SCFAs). The bifidobacteria appeared to decrease below 102 genomes/mL in all the analyzed samples at the end of the in vitro simulation period. Barring the in vitro treatment of steviol, all the sweeteners tested exerted a negative influence on the fermentative profile, resulting in a decline in the fermentative processes, a rise in the colonic pH, and uniformity of the SCFA ratio.

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Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.

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Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts, is common in all societies. The sugar in these products is responsible for many properties of foods such as texture, color, flavor. Milk and dairy products contain nutritional components that are very beneficial for human health. Using sweetener instead of sugar is very important for preventing excessive sugar intake while increasing the consumption of milk and dairy products. The aim of this review is to examine natural and artificial sweeteners and their use in dairy products, approved by organizations recognized worldwide.

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Ayoub-Charette, Sabrina, Néma McGlynn, Tauseef Khan, Sonia Blanco Mejia, Laura Chiavaroli, Meaghan Kavanagh, Maxine Seider, et al. "Rationale, Design and Baseline Characteristics for the Strategies to Oppose SUGARS With Non-nutritive Sweeteners or Water (STOP Sugars NOW) Trial." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1012. http://dx.doi.org/10.1093/cdn/nzab053_005.

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Abstract Objectives Health authorities recommend reducing added or free sugars to ≤5–10% energy. Much attention has focussed of the reduction of SSBs with the recommendation that SSBs be replaced with unsweetened healthy alternatives such as water but not non-nutritive sweetened beverages (NSBs). There are concerns that non-nutritive sweeteners do not have the intended benefits and may induce glucose intolerance through changes in the gut microbiome. Whether NSBs have benefits similar to water in their intended substitution for SSBs is unclear. Methods To address this question, we have undertaken the STOP Sugars NOW trial (NCT03543644), a pragmatic “head-to-head” crossover randomized controlled trial of the effect of NSBs (the intended substitution) versus water (the standard of care) as a replacement strategy for SSBs on glucose tolerance and gut microbiome diversity. We recruited overweight or obese participants with a high waist circumference who regularly consume ≥1 SSBs/day. Each participant underwent a ≥2-week run-in period followed by three 4- week treatment phases in random order (usual SSBs, equivalent NSBs, or water) with each phase separated by a ≥4-week washout. The two primary outcomes are change in glucose tolerance and gut microbiome beta- diversity. Adherence to the interventions will be assessed by objective biomarkers of added sugars (13C/12C isotopic ratio in serum fatty acids and urinary fructose and sucrose) and non-nutritive sweeteners (urinary sucralose and acesulfame-potassium). Results The trial started on June 1st, 2018 with the first participant undergoing randomization on August 1st, 2019 and the last participant finishing on October 15th, 2020. We screened 1,086 individuals, out of which 80 were randomized. Baseline characteristics showed a mean age of 41.8 ± 13.0 y, BMI of 33.7 ± 6.8 kg/m2, waist circumference of 108.7 ± 13.5 cm, and mean SSBs intake of 2 SSBs/day. Conclusions The results of this trial will directly inform public health guidance on the use of NSBs in sugars reduction strategies. Funding Sources CIHR.

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KANAREK, R., and R. MARKSKAUFMAN. "Factors influencing the effects of nutritive and non-nutritive sweeteners on energy intake and body weight in rats." Appetite 11 (1988): 16–19. http://dx.doi.org/10.1016/0195-6663(88)90038-4.

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Kanarek, Robin B., and Robin Marks-Kaufman. "Factors influencing the effects of nutritive and non-nutritive sweeteners on energy intake and body weight in rats." Appetite 11 (January 1988): 16–19. http://dx.doi.org/10.1016/s0195-6663(88)80041-2.

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Journal articles on the topic 'Non-nutritive sweeteners'

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