Biblioteca científica
Cubre una amplia gama de temas como el papel de los edulcorantes bajos en calorías/sin calorías en el control del peso y la diabetes, su uso en la gestión de la diabetes, su impacto en la salud bucal, su seguridad o la función del sabor dulce en general, por lo que los científicos y profesionales de la salud pueden encontrar aquí todos los últimos estudios de la literatura científica.
Abstract Stevia is an intense, calorie-free sweetener that is frequently used to reduce energy intake; however, studies examining its effects on appetite and energy intake…
Abstract Background/Objectives: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers’ reduced consumption of caloric sweeteners and added…
Abstract This opinion deals with the re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives. Saccharin is the chemically…
Abstract Background: There has been an emerging concern that non-nutritive sweeteners (NNS) can increase the risk of cardiometabolic disease. Much of the attention has focused on…
Abstract Aspartame has been studied extensively and evaluated for its safety in foods and beverages yet concerns for its potential carcinogenicity have persisted, driven primarily…
Abstract Several toxicological and epidemiological studies were published during the last five decades on non-sugar sweeteners (NSS) and cancer. Despite the large amount of research,…
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…
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…
Abstract This study aimed to evaluate the risk of the Portuguese population’s exposure to six non-nutritive intense sweeteners (NNIS) and their main associated factors. A…
Abstract BACKGROUND Adverse associations of low- and no-calorie sweetened beverages (LNCSB) with cardiometabolic outcomes in observational studies may be explained by reverse causality and residual…
Abstract – Summary The current systematic review and meta-analysis by the World Health Organization (WHO) suggests that the use of low/no calorie sweeteners leads to…
Abstract Background: The food industry uses artificial sweeteners in a wide range of foods and beverages as alternatives to added sugars, for which deleterious effects on…
Abstract Low-calorie sweeteners (LCS) serve to replace added sugars in beverages and foods. The present goal was to explore any potential links between LCS use…
Abstract Objective: This study aimed to determine changes in saliva secretion and subjective taste intensity during a sustained period with continuous gustatory stimulation. Design: Twenty-two healthy adults…
Abstract: Non-nutritive sweeteners (NNSs) are sugar substitutes widely used to reduce the negative health effects of excessive sugar consumption. Dental caries, one of the most…
Abstract Steviol glycosides are present in the leaves of the Stevia rebaudiana plant, have a sweet taste, and have been used as a sweetener for centuries. To build on previous…
Abstract No abstract available Summary The Letter by Khan and Sievenpiper presents a re-analysis of data and discusses the findings of an earlier study by…
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…
Abstract There is a current debate on the effects of artificial sweeteners on health-related outcomes among different populations. Even when meta-analytic evidence has revealed that…
Abstract Overconsumption of free sugars, particularly from sugar-sweetened beverages (SSB), has potential negative health impacts. Implementation of a range of public health strategies is needed…
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…
Abstract The present opinion deals with the re-evaluation of thaumatin (E 957) when used as a food additive. Thaumatin is a natural plant protein, consisting…
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…
Extracto Dado que los índices de obesidad aumentan, varios países de Latinoamérica han puesto en práctica estrategias para reducir el consumo de azúcares, con el…
