Rationale for Further Medical and Health Research on High-Potency Sweeteners

Schiffman, Susan S.

doi:10.1093/chemse/bjs053

Cited by 35 publications

(25 citation statements)

References 64 publications

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“…Recent evidence suggests that some NNSs may cross the blood brain barrier and interact with neurally-expressed sweet taste receptors in vivo [84]. It has been proposed that activation of these receptors by NNSs in nutrient-sensing brain regions may provide inaccurate feedback about extracellular glucose levels, which could in turn alter glucose homeostasis and intake [85]. …”

Section: Extra-oral Mechanismsmentioning

confidence: 99%

Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism

Burke

Small

2015

Physiology & Behavior

114

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Evidence linking sugar-sweetened beverage (SSB) consumption to weight gain and other negative health outcomes has prompted many individuals to resort to artificial, non-nutritive sugar (NNS) substitutes as a means of reducing SSB intake. However, there is a great deal of controversy regarding the biological consequences of NNS use, with accumulating evidence suggesting that NNS consumption may influence feeding and metabolism via a variety of peripheral and central mechanisms. Here we argue that NNSs are not physiologically inert compounds and consider the potential biological mechanisms by which NNS consumption may impact energy balance and metabolic function, including actions on oral and extra-oral sweet taste receptors, and effects on metabolic hormone secretion, cognitive processes (e.g. reward learning, memory, and taste perception), and gut microbiota.

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Section: Extra-oral Mechanismsmentioning

confidence: 99%

Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism

Burke

Small

2015

Physiology & Behavior

114

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“…Sucralose is used as a food additive in more than 80 countries, and is present in over 4,000 products, including baked goods3456. However, several studies have shown that sucralose has metabolic effects that may negatively impact human health78910111213. In addition, it has been found that sucralose is not stable at high temperatures1415.…”

mentioning

confidence: 99%

Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

Dong

Liu

et al. 2013

Sci Rep

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Sucralose is a widely-used artificial high-intensity sweetener. Although doubts have been raised about the safety of sucralose by several researchers, it can still be found in a broad range of foods and beverages worldwide, including in baked goods. Sucralose may decompose at high temperatures, and participate in chlorination reactions, generating highly toxic compounds. Here, we demonstrate that heating sucralose at high temperatures in stainless steel or other metal utensils in the presence of rust (Al2O3, Fe2O3, and CuO) produces polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs). PCDD/Fs were found in smoke generated during the heating of sucralose and in the residues after heating. CuO enhanced the PCDD/F yield in comparison with Al2O3 and Fe2O3.

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“…This advantage is even more pronounced with edible taste strips since lower amounts of taste stimuli are required (Smutzer et al, 2013). Thus, post-ingestive activities of sucralose (Brown et al, 2009; Brown et al, 2012; Pepino et al, 2013), or metabolism of sucralose in the digestive tract (Schiffman, 2012) should be minimal, and should have little or no effect on taste preferences measured in the oral cavity.…”

Section: Discussionmentioning

confidence: 99%

A preference test for sweet taste that uses edible strips

et al. 2014

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A novel delivery method is described for the rapid determination of taste preferences for sweet taste in humans. This forced-choice paired comparison approach incorporates the non-caloric sweetener sucralose into a set of one-inch square edible strips for the rapid determination of sweet taste preferences. When compared to aqueous sucrose solutions, significantly lower amounts of sucralose were required to identify the preference for sweet taste. The validity of this approach was determined by comparing sweet taste preferences obtained with five different sucralose-containing edible strips to a set of five intensity-matched sucrose solutions. When compared to the solution test, edible strips required approximately the same number of steps to identify the preferred amount of sweet taste stimulus. Both approaches yielded similar distribution patterns for the preferred amount of sweet taste stimulus. In addition, taste intensity values for the preferred amount of sucralose in strips were similar to that of sucrose in solution. The hedonic values for the preferred amount of sucralose were lower than for sucrose, but the taste quality of the preferred sucralose strip was described as sweet. When taste intensity values between sucralose strips and sucralose solutions containing identical amounts of taste stimulus were compared, sucralose strips produced a greater taste intensity and more positive hedonic response. A preference test that uses edible strips for stimulus delivery should be useful for identifying preferences for sweet taste in young children, and in clinical populations. This test should also be useful for identifying sweet taste preferences outside of the lab or clinic. Finally, edible strips should be useful for developing preference tests for other primary taste stimuli and for taste mixtures.

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Rationale for Further Medical and Health Research on High-Potency Sweeteners

Cited by 35 publications

References 64 publications

Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism

Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism

Polychlorinated dibenzo-p-dioxins and dibenzofurans formed from sucralose at high temperatures

A preference test for sweet taste that uses edible strips

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