Sweeteners
It is diffi cult to scientifi cally assess the health benefi ts and risks of different non-sugar sweeteners, particularly given how many there are on the market. Ingredients Insight presents an abridged version of the ‘Association Between Intake of Non-sugar Sweeteners and Health Outcomes’ medical report for the BMJ by Ingrid Toews, Szimonetta Lohner, Daniela Küllenberg de Gaudry, Harriet Sommer and Joerg J Meerpohl, showing the effects of non-sugar sweeteners.
are sweeteners? G
How sweet
rowing concerns about quality of life have encouraged people to consider their lifestyle choices and avoid the consumption of food rich in sugars, salt, or fat to prevent obesity and other non-communicable diseases. With increased consumer interest in reducing energy intake, food products containing non-sugar sweeteners (NSSs) rather than simple sugars (monosaccharides and disaccharides) have become increasingly popular.
Replacement of sugars with NSSs bears promise of health benefits, primarily by reducing the contribution of sugars to daily calorie intake and thus reducing the risk of unhealthy weight gain. However, evidence for health effects due to use of NSSs is conflicting. While some studies report an association between NSS use and reduced risk of type two diabetes, overweight, and obesity – thus suggesting a benefit for general health and the management of diabetes – other studies suggest that NSS use could increase the risk of overweight, diabetes, and cancer. Further investigations are needed to clarify the benefits and harms of NSS consumption. Therefore, there is a collective objective to investigate the health
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effects of NSSs in adults and children. Most NSSs so far have been synthesised, but through research and development in food chemistry and processing, the number of natural NSS compounds is increasing. NSSs differ from sugars not only in their taste properties, but also in how the body metabolises them and how they, in turn, affect physiological processes. NSSs are generally sweeter than sucrose but contain far fewer or no calories. Each sweetener is unique in its sweetness intensity, persistence of the sweet taste, coating of the teeth, and aftertaste effect.
What makes an NSS?
The definitions and terminology for NSSs vary. In some cases, the term “artificial sweeteners” is used as a synonym for NSSs, in other cases as a subcategory. Commonly, the term “NSSs” is used as a category including both artificial sweeteners and naturally occurring non-caloric sweeteners. The term “NSSs” is also used by the CODEX Alimentarius, that is part of the joint Food and Agriculture Organisation of the United Nations and the World Health Organisation. The range of NSSs approved
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