Non-Nutritive (Artificial) Sweetener Knowledge among University Students

Wilson, Ted; Murray, Breanna; Price, Tamara; D, Atherton; Hooks, Tisha

doi:10.3390/nu11092201

Cited by 14 publications

(6 citation statements)

References 14 publications

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“…This may have a negative public health impact. Studies have suggested that even young adults, who are usually more health-conscious/literate than other age groups, may not realize that they have consumed NNSs/LCSs [18,44]. Furthermore, patients with phenylketonuria (PKU) need to avoid products containing aspartame.…”

Section: Discussionmentioning

confidence: 99%

“…Co-presence of NNSs/LCSs with free sugar has also become more common [11]. This could be a potential public health concern considering nutrition labels are not required to display the amount of NNSs/LCSs used [15][16][17], and therefore, consumers may be unaware that some sugars in their favorite foods/beverages are being replaced by NNSs/LCSs [18].…”

Section: Introductionmentioning

confidence: 99%

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The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

Coyle

Dunford

et al. 2021

Nutrients

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This study aims to examine the use of non-nutritive (NNSs) and low-calorie sweeteners (LCSs) in pre-packaged foods in Hong Kong and the differences in the number of NNSs/LCSs used between products from different regions. In a cross-sectional audit, the types of NNSs/LCSs used in 19,915 pre-packaged foods in Hong Kong were examined by searching the ingredients list of the included products for keywords related to 20 common NNSs/LCSs and their respective E-numbers. Prevalence of use of NNSs and LCSs, the co-presence of NNSs/LCSs and free sugar ingredients (FSI), and the number of NNSs/LCSs used in the included foods were computed. Pearson’s χ2 test was used to compare the total number of NNSs and/or LCSs used in food items from different regions. Sucralose (E955) was the most commonly used NNS (1.9%), followed by acesulfame K (E950, 1.6%). Sorbitol was the most commonly used LCS (2.9%). Overall, the use of LCSs was less common compared with NNSs (3.7% vs. 4.5%). The use of different types of NNSs varied substantially between food types. Notably, 20.2% of potato crisps and 15.2% of other crisps or extruded snacks contained at least one NNS and/or LCS. Co-presence of FSIs and NNSs/LCSs were most common in confectionery (15.7%) and snack foods (15.5%). Asian prepackaged foods were more likely to contain NNSs/LCSs (10.1%) compared with those from other regions. To conclude, NNSs/LCSs were used in a wide range of non-diet pre-packaged products which could be a public health concern due to their higher consumption frequencies than “diet” products.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

Coyle

Dunford

et al. 2021

Nutrients

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“…As shown by Wilson et al in 2019 [ 31 ], parents are unlikely to even know what NNS are. Thus, they are mostly unaware of the presence of NNS in foods and do not regulate the amount of intake by their kids.…”

Section: Discussionmentioning

confidence: 99%

Intake of Non-Nutritive Sweeteners in Chilean Children after Enforcement of a New Food Labeling Law that Regulates Added Sugar Content in Processed Foods

et al. 2020

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After enforcement of a new food labeling law in 2016, Chile exhibits a greater offer to reduced sugar products with addition of non-nutritive sweeteners (NNS). Many of these products are consumed by children, who are at greater risk of reaching the acceptable daily intake (ADI) of these food additives. The objective of this study was to evaluate the intake levels of NNS in Chilean schoolchildren after the enactment of the aforementioned law. A total of 250 Chilean children 6–12 years old were surveyed. NNS intake was assessed through a food frequency questionnaire. All children evaluated consumed at least one NNS during the previous month. Sucralose had the highest consumption frequency reaching 99.2%, followed by acesulfame-K (92.8%), stevia (86.0%), and aspartame (85.2%). Aspartame showed the highest median intake, which came mainly from beverages (96%). No children exceeded the ADI of any NNS. Smaller children exhibited a higher body weight-adjusted intake of sucralose, acesulfame-K, stevia, and aspartame (p < 0.05). In Chile, a wide range of processed foods with NNSs is available and all schoolchildren evaluated consumed at least one product containing NNS. However, this consumption does not exceed defined ADIs for any of the six sweeteners authorized for food use in Chile.

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“…However, the unwitting consumer just sees "agave" on the ingredients list and may assume the product is healthier than a product listing sugar as an ingredient. Recent research has underscored that chemical or alternative names for sugars found on ingredient labels is not always helpful for consumers; 30-50% of them, when surveyed, incorrectly identified sucrose, fructose, and dextrose as being non-caloric sweeteners [33]. [34] and the Public Health England Composition of Foods Integrated Dataset [35].…”

Section: Common Sources Of Sugar and Marketingmentioning

confidence: 99%

Demystifying Dietary Sugars

Moore

Fielding

2022

Nutrition Guide for Physicians and Related Healthcare Professions

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A preponderance of evidence now definitively links high consumption of dietary sugars to increased energy intakes, increased body weight, and dental caries. High intakes of sugar-sweetened beverages, in particular, are associated with increased risk of type 2 diabetes. While there is increased awareness of global public health recommendations to reduce sugar consumption, added sugars are often difficult to identify on food labels.There are misunderstandings about the relative risks or healthfulness of different types of sweeteners, and terms such as 'raw' and 'natural' that are used in their marketing. Sugars naturally present in intact foods are not detrimental to health because they are contained within cell walls and have a reduced glycemic response, as a result of their food matrix, fiber, and slower rate of digestion. Therefore, the primary public health message for obesity prevention is to reduce intake of high-sugar snacks and sugar-sweetened beverages. Fiscal policies may help reduce population sugar intakes through prompting reformulation and the reduction of sugars in high-sugar products. The aim of this chapter is to demystify sugars for the healthcare professional and give a balanced overview of the role of dietary sugar in obesity and metabolic health.

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Non-Nutritive (Artificial) Sweetener Knowledge among University Students

Cited by 14 publications

References 14 publications

The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

The Use of Non-Nutritive and Low-Calorie Sweeteners in 19,915 Local and Imported Pre-Packaged Foods in Hong Kong

Intake of Non-Nutritive Sweeteners in Chilean Children after Enforcement of a New Food Labeling Law that Regulates Added Sugar Content in Processed Foods

Demystifying Dietary Sugars

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