The complex relationship between metabolic syndrome and sweeteners.

Metabolic syndrome is a multifactorial disorder originating from central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease, converting it to one of the costliest chronic diseases, which reduces life quality. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose, given their sweet taste. For many years, it was assumed that sweeteners did not have a relevant interaction in metabolism. However, recent studies have demonstrated that sweeteners interact either with metabolism or with gut microbiota, in which sweet-taste receptors play an essential role. This review presents an overview of the industrial application of most commonly consumed sweeteners. In addition, the interaction of sweeteners within the body, including their absorption, distribution, metabolism, gut microbiota metabolism, and excretion is also reviewed. Furthermore, the complex relationship between metabolic syndrome and sweeteners is also discussed, presenting results from in vivo and clinical trials. Findings from this review indicate that, in order to formulate sugar-free or noncaloric food products for the metabolic syndrome market, several factors need to be considered, including the dose, proportions, human metabolism, and interaction of sweeteners with gut microbiota and sweet-taste receptors. More clinical studies, including the metabolic syndrome, are needed to better understand the interaction of sweeteners with the human body, as well as their possible effect on the generation of dysbiosis.

The Truth about Sugar.

Sugars are used by the industry to enhance the attractiveness of foods and drinks. These added sugars, or 'free sugars', are not easily identified in food or drink labels. Certain manufactured foods and drinks with 'safe' names, such as dried fruit and fruit juice, still contain free sugars and can be confusing. Guidance states that daily consumption of free sugars should be less than 10% of total energy intake (no more than 5% in the UK). However, it is found that both tooth decay and obesity are associated with consumption of free sugars in large quantities and at inappropriate times.

Evaluating the Impact of the Healthy Beverage Executive Order for City Agencies in Boston, Massachusetts, 2011-2013.

INTRODUCTION: Intake of sugar-sweetened beverages (SSBs) is associated with negative health effects. Access to healthy beverages may be promoted by policies such as the Healthy Beverage Executive Order (HBEO) established by former Boston mayor Thomas M. Menino, which directed city departments to eliminate the sale of SSBs on city property. Implementation consisted of "traffic-light signage" and educational materials at point of purchase. This study evaluates the impact of the HBEO on changes in beverage availability. METHODS: Researchers collected data on price, brand, and size of beverages for sale in spring 2011 (899 beverage slots) and for sale in spring 2013, two years after HBEO implementation (836 beverage slots) at access points (n = 31) at city agency locations in Boston. Nutrient data, including calories and sugar content, from manufacturer websites were used to determine HBEO beverage traffic-light classification category. We used paired t tests to examine change in average calories and sugar content of beverages and the proportion of beverages by traffic-light classification at access points before and after HBEO implementation. RESULTS: Average beverage sugar grams and calories at access points decreased (sugar, -13.1 g; calories, -48.6 kcal; p<.001) following the implementation of the HBEO. The average proportion of high-sugar ("red") beverages available per access point declined (-27.8%, p<.001). Beverage prices did not change over time. City agencies were significantly more likely to sell only low-sugar beverages after the HBEO was implemented (OR = 4.88; 95% CI, 1.49-16.0). DISCUSSION: Policies such as the HBEO can promote community-wide changes that make healthier beverage options more accessible on city-owned properties.

[Artificial sweeteners and diabetes: friends or foes?]. / Edulcorants artificiels et diabète: faux amis?

Sugary drinks consumption is associated with increased risk of obesity and type 2 diabetes. Thereby, artificial sweeteners (AS) consumption became increasingly popular and were introduced largely in our diet in order to reduce calorie intake and normalise blood glucose levels without altering our taste for "sweetness". However, the results of published studies on health outcomes secondary to AS intake, including type 2 diabetes risk, are inconsistent. The aim of this article is to focus on the role of AS in glucose homeostasis and diabetes onset.

Ecotoxicity of artificial sweeteners and stevioside.

Produced, consumed and globally released into the environment in considerable quantities, artificial sweeteners have been identified as emerging pollutants. Studies of environmental concentrations have confirmed the widespread distribution of acesulfame (ACE), cyclamate (CYC), saccharin (SAC) and sucralose (SUC) in the water cycle at levels that are among the highest known for anthropogenic trace pollutants. Their ecotoxicity, however, has yet to be investigated at a larger scale. The present study aimed to fill this knowledge gap by systematically assessing the influence of ACE, CYC and SAC and complementing the data on SUC. Therefore we examined their toxicity towards an activated sewage sludge community (30min) and applying tests with green algae Scenedesmus vacuolatus (24h), water fleas Daphnia magna (48h) and duckweed Lemna minor (7d). We also examined the effects caused by the natural sweetener stevioside. The high No Observed Effect Concentrations (NOECs) yielded by this initial evaluation indicated a low hazard and risk potential towards these aquatic organisms. For a complete risk assessment, however, several kinds of data are still lacking. In this context, obligatory ecotoxicity testing and stricter environmental regulations regarding food additives appear to be necessary.

[The use of low-calorie sweeteners]. / Zastosowanie niskokalorycznych substancji slodzacych.

The aim of this study was to determine the type of sweeteners and their impact on the human body. There have been described in details the sweeteners such as aspartame, acesulfame K, sugar alcohols, fructose, D-tagatose, steviol glycosides and maple syrup which are present in currently available food products. According to The European Food Safety Authority (EFSA), aspartame and steviol glycosides were found to be safe for consumption. Whereas fructose, a component representing a large number of component products, according to the Polish Diabetes Association from 2012, should not be consumed by diabetics. The increase of popularity of products containing sweeteners causes that the search for new resources is constantly current and is the subject of research.

[What is has the artificial sweeteners in indication the food of our diabetics?]. / Quelle place ont les édulcorants dansl'alimentation de nos diabétiques?

BACKGROUND: Artificial Sweeteners are food additives increasingly developed by the food industry. AIM: Study of the consumption of sweeteners in diabetic patients. METHODS: This prospective cross study performed using a questionnaire to 100 patients recruited at random outpatients of the National Institute of Nutrition. Data on the BMI,the blood sugar were found in clinical records. RESULTS: 94% of diabetics have at least heard of sweeteners and 50% use it regularly. Sweetener table are the most consumed sweeteners, in order of frequency Saccharin, Sucralose and Aspartame, used to sweeten coffee and tea. The trade products "light" are consumed by 29% of patients. Yet consumers have no real information on these products. There was no statistically significant correlation between the consumption of sweeteners and BMI, balance and diabetes evolution. A statistically significant correlation was found between consumption and socio-economic and cultural development of patients. CONCLUSION: The education of diabetic patients should include information of patients on these sweeteners, their interest, their against-indications and adverse reactions.

Los edulcorantes y su uso en Niños / Sweeteners and use in children

Los carbohidratos simples como el azúcar, se encuentran en una gran cantidad de alimentos como tortas,caramelos, helados, refrescos, gaseosas y bocadillos. Los edulcorantes son sustancias artificiales que se clasifican en nutritivos, y no nutritivos o no calóricos. Para que los edulcorantes fueran aprobados por la Food Drugs Administration (FDA), han pasado por una serie de pruebas farmacológicas y toxicológicas paradeterminar si su uso es seguro. Las dosis o cantidades seguras de consumo se denominan ingesta diariaaceptable o admisible que puede ser consumida por las personas en forma mantenida sin riesgo apreciable para la salud. Su uso de manera moderada, puede ser de gran utilidad en el manejo de una dieta balanceada o con disminución en las calorías totales, para conservar el peso adecuado o controlar la ganancia y mantenerniveles de glicemia lo más cercano a lo normal. Aún queda mucho por investigar en relación con los edulcorantes y los datos hasta el momento indican que son seguros.

Carbohydrates as the simple sugar found in a variety of foods such as cakes, candy, ice cream, soft drinks and snacks. Artificial sweeteners are substances that are classified as nutritive and non-nutritive or non-caloric. For sweeteners are approved by the Food Drugs Administration (FDA), have gone through a series of pharmacological and toxicological tests to determine if their use is safe. Safe doses or quantities ofconsumption are called acceptable daily intake or intake (ADI) that can be consumed by people in theform maintained without appreciable health risk. Its use in moderation, can be very useful in managing abalanced diet or decrease in total calories, to keep the weight or gain and maintain control of blood glucoselevels as close to normal. Much remains to be investigated in relation to sweeteners and the data so farindicate they are safe.

The absence of genotoxicity of sucralose.

Sucralose is a non-nutritive sweetener that is approximately 600 times sweeter than table sugar. It is currently approved for use in over 80 countries. Evidence from chronic studies demonstrates that this compound is not carcinogenic. This report summarizes the results of genotoxicity studies that were part of the original safety assessment of sucralose-conducted early in the safety investigation and shared with regulatory agencies around the world. Studies included the Ames (Salmonella typhimurium) reverse mutation test, the Escherichia coli pol A+/A- test, an in vitro chromosome damage assay in human lymphocytes, mutation in TK +/- mouse lymphoma cells, an in vivo chromosome aberration test in rats and two separate micronucleus tests in mice. All results were evaluated as negative. These results support the overall conclusion by regulatory and heath agencies that sucralose is safe for its intended use.

Structure-taste relationships for disubstituted phenylsulfamate tastants using classification and regression tree (CART) analysis.

Forty-two new disubstituted phenylsulfamates have been synthesized, and 30 of these have been combined with 40 already available from earlier work to create a training database of 70 compounds. On the basis of panel taste data these were divided into three categories, N (nonsweet), N/S (nonsweet/sweet), and (S) sweet, and a "sweetness value" or weighting was also calculated for each compound. Using these 70 compounds as a training set and a series of nine predictors derived from Corey-Pauling-Koltun (CPK) models, calculated from the PC SPARTAN PRO program and Hammett sigma values taken from the literature, a classification and regression tree analysis (CART) was carried out leading to a regression tree that correctly classified 62 of the 70 compounds (89% overall correct classification). The tree's predictive ability varies for the different taste categories, and for nonsweet compounds it is virtually 100%; for nonsweet/sweet compounds it is 66%, and for sweet compounds it is approximately 75%. This tree correctly predicted taste categories for 10 compounds from a test set of 12 randomly selected from among the 42 new compounds (83% correct classification). Therefore, it can be used with a good degree of confidence to predict the tastes of disubstituted phenylsulfamates. For the design of new sweeteners, appropriate values or ranges of the descriptors are derived.

Food labeling: health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Final rule.

The Food and Drug Administration (FDA) is announcing its decision to authorize the use of a health claim regarding the association between sucralose and the nonpromotion of dental caries. Based on its review of evidence described in the proposed rule and comments submitted on the proposed rule, the agency has concluded that sucralose does not promote dental caries. Therefore, the agency has decided to amend the regulation that authorizes a health claim regarding noncariogenic carbohydrate sweeteners to include sucralose.

Taste masking analysis in pharmaceutical formulation development using an electronic tongue.

The purpose of this study is to assess the feasibility for taste masking and comparison of taste intensity during formulation development using a multichannel taste sensor system (e-Tongue). Seven taste sensors used in the e-Tongue were cross-selective for five basic tastes while having different sensitivity or responsibility for different tastes. Each of the individual sensors concurrently contributes to the detection of most substances in a complicated sample through the different electronic output. Taste-masking efficiency was evaluated using quinine as a bitter model compound and a sweetener, acesulfame K, as a bitterness inhibitor. In a 0.2 mM quinine solution, the group distance obtained from e-Tongue analysis was reduced with increasing concentration of acesulfame K. This result suggests that the sensors could detect the inhibition of bitterness by a sweetener and could be used for optimization of the sweetener level in a liquid formulation. In addition, the bitterness inhibition of quinine by using other known taste-masking excipients including sodium acetate, NaCl, Prosweet flavor, and Debittering powder or soft drinks could be detected by the e-Tongue. These results further suggest that the e-Tongue should be useful in a taste-masking evaluation study on selecting appropriate taste-masking excipients for a solution formulation or a reconstitution vehicle for a drug-in-bottle formulation. In another study, the intensity of the taste for several drug substances known to be bitter was compared using the e-Tongue. It was found that the group distance was 695 for prednisolone and 686 for quinine, which is much higher than that of caffeine (102). These results indicate that the taste of prednisolone and quinine is stronger or more bitter than that of caffeine as expected. Based on the group distance, the relative intensity of bitterness for these compounds could be ranked in the following order: ranitidine HCl>prednisolone Na>quinine HCl approximately phenylthiourea>paracetamol>>sucrose octaacetate>caffeine. In conclusion, the multichannel taste sensor or e-Tongue may be a useful tool to evaluate taste-masking efficiency for solution formulations and to compare bitterness intensity of formulations and drug substances during pharmaceutical product development.

Development of structure-taste relationships for monosubstituted phenylsulfamate sweeteners using classification and regression tree (CART) analysis.

Twenty monosubstituted phenylsulfamates (cyclamates) have been synthesized and have had their taste portfolios determined. These have been combined with 63 compounds already in the literature to give a database of 83 ortho, meta, and para compounds. A training set of 75 compounds was randomly selected leaving eight compounds as a test set. A series of nine predictors determined with Corey-Pauling-Koltun models, calculated from the PC SPARTAN PRO program and Hammett sigma values taken mainly from the literature, have been used to establish structure-taste relationships for these types of sweeteners. The taste panel data for all compounds were categorized into three classes, namely, sweet (S), nonsweet (N), and sweet/nonsweet (N/S), and a novel "sweetness value" or weighting was also calculated for each compound. Linear and quadratic discriminant analysis were first used with the S, N, and N/S data, but the results were somewhat disappointing. Classification and regression tree analysis using the sweetness values for all 75 compounds was more successful, and only 14 were misclassified and six of the eight test set compounds were correctly classified. For the 29 meta compounds, one subset using just two parameters classified 83% of these compounds. Finally, using various methods, predictions were made on the likely tastes of a number of meta compounds and a striking agreement was found between the tree prediction and those given by earlier models. This appears to offer a strong vindication of the tree approach.

Cloning, expression and characterization of recombinant sweet-protein thaumatin II using the methylotrophic yeast Pichia pastoris.

Thaumatin, an intensely sweet-tasting protein, was secreted by the methylotrophic yeast Pichia pastoris. The mature thaumatin II gene was directly cloned from Taq polymerase-amplified PCR products by using TA cloning methods and fused the pPIC9K expression vector that contains Saccharomyces cerevisiae prepro alpha-mating factor secretion signal. Several additional amino acid residues were introduced at both the N- and C-terminal ends by genetic modification to investigate the role of the terminal end region for elicitation of sweetness in the thaumatin molecule. The secondary and tertiary structures of purified recombinant thaumatin were almost identical to those of the plant thaumatin molecule. Recombinant thaumatin II elicited a sweet taste as native plant thaumatin II; its threshold value of sweetness to humans was around 50 nM, which is the same as that of plant thaumatin II. These results demonstrate that the functional expression of thaumatin II was attained by Pichia pastoris systems and that the N- and C-terminal regions of the thaumatin II molecule do not -play an important role in eliciting the sweet taste of thaumatin.

Position of the American Dietetic Association: use of nutritive and nonnutritive sweeteners.

Sweeteners elicit pleasurable sensations with (nutritive) or without (nonnutritive) energy. Nutritive sweeteners (eg, sucrose, fructose) are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), yet concern exists about increasing sweetener intakes relative to optimal nutrition and health. Dietary quality suffers at intakes above 25% of total energy (the Institutes of Medicine's suggested maximal intake level). In the United States, estimated intakes of nutritive sweeteners fall below this, although one in four children (ages 9 to 18 years) can surpass this level. Polyols (sugar alcohols), GRAS-affirmed or petitions filed for GRAS, add sweetness with reduced energy and functional properties to foods/beverages and promote dental health. Five nonnutritive sweeteners with intense sweetening power have FDA approval (acesulfame-K, aspartame, neotame, saccharin, sucralose) and estimated intakes below the Acceptable Daily Intake (level that a person can safely consume everyday over a lifetime without risk). By increasing palatability of nutrient-dense foods/beverages, sweeteners can promote diet healthfulness. Scientific evidence supports neither that intakes of nutritive sweeteners by themselves increase the risk of obesity nor that nutritive or nonnutritive sweeteners cause behavioral disorders. However, nutritive sweeteners increase risk of dental caries. High fructose intakes may cause hypertriglyceridemia and gastrointestinal symptoms in susceptible individuals. Thus, it is the position of The American Dietetic Association that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals. Dietetics professionals should provide consumers with science-based information about sweeteners and support research on the use of sweeteners to promote eating enjoyment, optimal nutrition, and health.

Manejo y consumo de productos dietéticos y edulcorantes no nutritivos / Handling and consumption of dietetic products and no nutritional

Habiendo analizado en estudiantes de nutrición (1998) el consumo de edulcorantes no nutritivos (ENN), productos que lo contengan y el uso de los mismos por la Industria, se continúa con la línea de investigación, analizando otras "poblaciones riesgo" (PR).Objetivos: Determinar en el término de un año (98/99) la variación en la Industria de productos dietéticos (PD) con ENN. Establecer su manejo y prevalencia de consumo en PR y porcentaje de adecuación en relación a la ingesta diaria admisible (IDA) para cada uno. Metodología: Se estudió como ENN la Sacarina (S), Ciclamato©, Acesulfame K (Ac), Aspartamo (A) y Sucralosa (Su). Población n=290 sexo femenino. Se consideró PR a la expuesta al mayor consumo de PD y ENN, ya sea por situación fisiopatológica presente, período biológico o influencias de medios de comunicación. Se establecieron 3 grupos: adolescentes n=80; adultas en edad fértil n=120 y perimenopáusicas n=90.Resultados: El uso por la Industria de PD y ENN aumentó en un año un 49,1 por ciento incorporándose la Su y aumentando la utilización de Ac:100,0 por ciento, A:28,6 por ciento, C: 25,7 por ciento y S:12,5 por ciento. El rubro de PD que más creció fue el de yogures (157,1 por ciento).Con respecto al manejo de PD y ENN, en las 3 poblaciones estudiadas, la mayoría "se cuida" o no realiza ninguna alimentación especial; utilizan como criterio para seleccionar a los PD el sabor de los mismos; leen el rotulado nutricional, principalmente el aporte calórico y los ENN son seleccionados también por el sabor. Los PD más consumidos son chicles, mermeladas, jugos, gelatinas, gaseosas, yogures, edulcorantes, frutas enlatadas, flanes y postres de leche y alfajores. No hubo variaciones en las marcas consumidas con el estudio anterior. Con respecto al porcentaje de adecuación para la IDA, la mayoría (90 por ciento) se encuentra por debajo del 25 por ciento de adecuación para S, C, A y Ac. Ninguno supera el 100 por ciento de adecuación. No se pudo determinar la adecuación para la Su, por no declarar el rotulado la cantidad contenida en los productos. Conclusiones: Pese a la mayor disponibilidad y aumento del uso por la industria de PD con ENN, se observa en el consumo que el porcentaje de adecuación para la IDA de cada uno de ellos, es menor al 25 por ciento (AU)