Neurophysiological symptoms and aspartame: What is the connection?

Choudhary, Arbind Kumar; Lee, Yeong Yeh

doi:10.1080/1028415x.2017.1288340

Cited by 69 publications

(54 citation statements)

References 106 publications

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“…To the best of our knowledge, no investigation in humans has been conducted to explore the specific role of food additives for the risk of depression except concerning artificial sweeteners. Some experimental studies argue for a modulating role of artificial sweeteners, such as aspartame, on neurotransmitters regulation which may lead to symptoms such as mood or depression [49]. However, a recent review based on more than 370 scientific papers reported that data are currently insufficient to conclude [50].…”

Section: Discussionmentioning

confidence: 99%

Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort

Adjibade

Julia

Allès

et al. 2019

BMC Med

148

117

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Background Ultra-processed food (UPF) consumption has increased over the last decades in Westernized countries. Our objective was to investigate for the first time the association between the proportion of UPF (%UPF) in the diet and incident depressive symptoms in the NutriNet-Santé cohort. Methods The sample included 20,380 women and 6350 men (aged 18–86 years) without depressive symptoms at the first Center for Epidemiologic Studies Depression Scale (CES-D) measurement, using validated cut-offs (CES-D score ≥ 17 for men and ≥ 23 for women). The proportion of UPF in the diet was computed for each subject using the NOVA classification applied to dietary intakes collected by repeated 24-h records (mean = 8; SD = 2.3). The association between UPF and depressive symptoms was evaluated using multivariable Cox proportional hazards models. Results Over a mean follow-up of 5.4 years, 2221 incident cases of depressive symptoms were identified. After accounting for a wide range of potential confounders, an increased risk of depressive symptoms was observed with an increased %UPF in the diet. In the main model adjusted for sociodemographic characteristics, body mass index, and lifestyle factors, the estimated hazard ratio for a 10% increase in UPF was 1.21 (95% confidence interval = 1.15–1.27). Considering %UPF in food groups, the association was significant only for beverages and sauces or added fats. Conclusion Overall, UPF consumption was positively associated with the risk of incident depressive symptoms, suggesting that accounting for this non-nutritional aspect of the diet could be important for mental health promotion. Electronic supplementary material The online version of this article (10.1186/s12916-019-1312-y) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort

Adjibade

Julia

Allès

et al. 2019

BMC Med

148

117

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“…As consumption of foods and beverages sweetened with LNCS has increased, questions about their benefits and possible adverse effects on health have also arisen [ 76 , 77 ]. Some studies have investigated potential short-term effects, for example on food intake, mood or blood pressure [ 78 , 79 , 80 ].…”

Section: Lncs Role In Body Weight Management and In Chronic Diseasmentioning

confidence: 99%

Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages

et al. 2018

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International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.

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“…62,63 It is also possible that artificial sweeteners alter neurotransmitter synthesis and release, as well as inducing oxidative stress. 64 In addition, studies have found that artificial sweeteners and sugar substitutes such as xylitol can increase Bifidobacteria in the gut. People with PD often have higher levels of Bifidobacteria in the first place.…”

Section: Artificial Sweetenersmentioning

confidence: 99%

Parkinson’s Disease: Possible Mechanisms for Nutritional Approaches

Cherpak-Castagna

Lare

2020

JRM

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Parkinson’s disease (PD) is among the most common chronic neurodegenerative conditions, affecting 1% of those over 60 years of age, and involves motor and non-motor impairments. Alterations in normal physiology may become apparent years – in some cases, 10–20 years – before established diagnostic criteria are met. Thus, better clinical outcomes may result when practitioners utilize nutritional and supplement interventions that support reductions in neuroinflammation and neurodegeneration as early as possible. PD is a devastating, progressive neurodegenerative condition that has both hereditary and environmental components to its pathogenesis, and early identification of risk factors and onset is critical. The purpose of this review is to highlight various nutrition and supplement interventions that may positively affect disease onset and progression, and that warrant further research.

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Neurophysiological symptoms and aspartame: What is the connection?

Cited by 69 publications

References 106 publications

Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort

Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort

Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages

Parkinson’s Disease: Possible Mechanisms for Nutritional Approaches

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