Low- and no-calorie sweetener intakes in the Brazilian population estimated using added sugar substitution modelling

Martyn, Danika; Darch, Maryse; Floyd, Seth; Ngo, Karen; Fallah, Shafagh

doi:10.1080/19440049.2021.2010812

Cited by 5 publications

(1 citation statement)

References 11 publications

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“…In addition, acceptable daily intake (ADI) for most non-nutritive sweeteners (NNS) has been established [21]. Thus far, most studies performed in several countries conclude that the intake of NNS does not exceed the ADI, although with some warnings [7,[22][23][24][25][26]. However, as the use of NNS is expected to increase, surpassing the individual ADI may be possible in the near future.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project

et al. 2022

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The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

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