Review of the scientific evidence and technical opinion on noncaloric sweetener consumption in gastrointestinal diseases

Bueno‐Hernández, Nallely; Vázquez-Frías, R.; Abreu, A.T. Abreu y; Almeda‐Valdés, Paloma; Barajas-Nava, Leticia A.; Carmona-Sánchez, Ramón; Chávez-Sáenz, J.A.; Consuelo-Sánchez, Alejandra; Espinosa-Flores, A.J.; Hernández-Rosiles, V.; Hernández-Vez, G.; Icaza-Chávez, M.E.; Noble-Lugo, Alejandra; Romo-Romo, Alonso; Ruiz-Margáin, Astrid; Valdovinos-Díaz, M.A.; Zárate-Mondragón, Flora

doi:10.1016/j.rgmxen.2019.08.001

Cited by 16 publications

(15 citation statements)

References 85 publications

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“…Obviously, chronic stevia consumption puts stress on liver that results in an elevation in ALT, AST and altered bile output. Bueno-Hernández et al (2019) reported that stevia and its derivatives have elevated the percentage of liver fat. Steviol, a toxic stevioside metabolite, is reabsorbed from the intestine to the blood circulation and accumulated in the kidney to be excreted in urine.…”

Section: Discussionmentioning

confidence: 99%

“…The study of Mathur et al (2020) reported that people with type II diabetes who consumed artificial sweeteners had a higher insulin resistance than others. Also, Bueno-Hernández et al (2019) found that artificial sweeteners, depending on dose and duration of consumption, have a pro-inflammatory effect combined with gastrointestinal disorders. They related that to the elevation of gastrointestinal hormones which control the motility of intestine.…”

Section: Introductionmentioning

confidence: 99%

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The hidden hazardous effects of stevia and sucralose consumption in male and female albino mice in comparison to sucrose

Farid

Hesham

El-Dewak

et al. 2020

Saudi Pharmaceutical Journal

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Replacing sucrose with non-caloric sweeteners is an approach to avoid overweight and diabetes development. Non-caloric sweeteners are classified into either artificial as sucralose or natural as stevia. Both of them have been approved by FDA, but the effects of their chronic consumption are controversial. The present study aimed to evaluate the effects of these two sweeteners, in male and female albino mice, on different blood biochemical parameters, enzymes activities and immunological parameters after 8 and 16 weeks of sweeteners administration. 40.5 mg/ml of sucrose, 5.2 mg/ml of sucralose and 4.2 mg/ml of stevia were dissolved individually in distilled water. Mice were administrated by sweetener's solution for 5 h daily. Male and female mice showed a preference for water consumption with sucralose or stevia. Both of the two sweeteners significantly reduced the hemoglobin level, HCT%, RBCs and WBCs count. After 18 weeks, significant elevations in liver and kidney function enzymes were observed in male and female mice administrated with both non-caloric sweeteners. Histopathological examination in sucralose and stevia administrated groups confirmed the biochemical results; where it revealed a severe damage in liver and kidney sections. While, sucrose administration elevated, only, the levels of ALT, AST and cholesterol in male mice. A vigorous elevation in levels of different immunoglobulin (IgG, IgE and IgA) and pro-inflammatory cytokines (IL-6 and -8), that was accompanied by a significant reduction in level of anti-inflammatory cytokine IL-10, was observed in male and female mice groups administrated with sucralose or stevia. On the other hand, sucrose administration led to an elevation in IgA and reduction in IL-10 levels.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The hidden hazardous effects of stevia and sucralose consumption in male and female albino mice in comparison to sucrose

Farid

Hesham

El-Dewak

et al. 2020

Saudi Pharmaceutical Journal

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“…Sukraloza ma podobny mechanizm działania [36]. Zaobserwowano też, że spożycie niekalorycznych substancji słodzących (NCS): ksylitolu, erytrytolu, sukralozy, aspartamu, acesulfamu K i sacharyny może modyfikować skład mikroflory oraz zwiększać wydzielanie hormonów żołądkowo-jelitowych, które regulują ruchliwość jelit [37]. Potencjalny wpływ sztucznych substancji słodzących na rozwój WZJG i ChLC potwierdzono również w innych badaniach [38].…”

Section: Działanie Sztucznych Substancji Słodzącychunclassified

Czynniki środowiskowe zwiększające ryzyko aktywacji i rozwoju chorób zapalnych jelit

2020

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Nieswoiste zapalne choroby jelit (NChZJ) są szczególnie kłopotliwymi schorzeniami wpływającymi na ludzki przewód pokarmowy, a w szczególności jelito. Choroby te przejawiają się w przewlekłym niekontrolowanym zapaleniem jelit, trudnym do opanowania, przebiegającym z okresami występujących samoistnie zaostrzeń i złagodzenia objawów. W zależności od różnorodności występujących objawów oraz ich umiejscowienia w przewodzie pokarmowym człowieka schorzenia te mogą występować w różnych postaciach. Wśród dwóch najczęściej występujących można wyróżnić wrzodziejące zapalenie jelita grubego (WZJG) i chorobę Leśniowskiego - Crohna (ChLC). Chociaż podstawowa przyczyna aktywacji, a także późniejszego rozwoju nie jest jasno zdefiniowana, wiadomo że zaburzenia te mają podłoże autoimmunologiczne. Patogeneza NChZJ jest związana z przewlekłym idiopatycznym, nawracającym stanem zapalnym przewodu pokarmowego. Narażenie na wiele czynników ryzyka środowiskowego w życiu, które częściowo omówiono poniżej szczególnie u osób predysponowanych genetycznie do rozwoju tych schorzeń, może prowadzić do aktywacji przewlekłego procesu zapalnego w jelitach.

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“…Most stevia species contain sweetening compounds (Goyal & Samsher, 2010); their leaves are considered a natural source of sweetener and are a functional food of high scientific interest (Lemus‐Mondaca et al., 2015). Many studies about aromatic and medicinal plants have been developed, including studies on bioactive compounds (Kaushik et al., 2010; Periche et al., 2014; Zaidan et al.,), nutritional and medical applications (Kujur et al., 2010; Lemus‐Mondaca et al., 2018; Vega et al., 2007), reviews (Bueno‐Hernández et al., 2019; Goyal & Samsher, 2010), and drying characteristics (Castillo Téllez et al., 2018; Darchan et al., 2012; Lemus‐Mondaca et al., 2015; Periche et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

“…medicinal plants have been developed, including studies on bioactive compounds (Kaushik et al, 2010;Periche et al, 2014;Zaidan et al,), nutritional and medical applications (Kujur et al, 2010;Lemus-Mondaca et al, 2018;Vega et al, 2007), reviews (Bueno-Hernández et al, 2019;Goyal & Samsher, 2010), and drying characteristics (Castillo Téllez et al, 2018;Darchan et al, 2012;Lemus-Mondaca et al, 2015;Periche et al, 2015).…”

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confidence: 99%

Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves

López-Vidaña

Téllez

Figueroa

et al. 2020

J Food Process Preserv

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There is scientific evidence that Stevia leaves, commonly used as a sugar substitute, can reduce the risk of obesity, diabetes, hypertension, or cardiovascular diseases. In this study, the moisture sorption isotherms of stevia leaves at 35°C, 45°C, and 55°C were analyzed by the static gravimetric method within a relative humidity range between 0.06 and 0.92. The experimental data obtained exhibits a J‐shaped Type II sorption isotherms. The data were fitted to six mathematical models: Iglesias & Chirife, Lewicki, Oswin, Hasley, GAB, and Khun. GAB model was the one best‐fitted to the isotherms obtained. The monolayer value was between 0.0479 and 0.0589 g water/g dry matter. The isosteric heat of adsorption and Gibbs free energy were obtained at different temperatures using the Clausius–Clapeyron equation. The isosteric heat of adsorption exponentially decreased from 2850 J/g to 2480 J/g as the equilibrium moisture content increased from 0.062 to 0.522 g water/g dry matter. The chemical potential of adsorption increased at high moisture content values. These results suggest an exothermic, spontaneous process. Novelty Impact Statement The importance of studying adsorption isotherms, and its fitting to a mathematical model, allows us to know the potential of the water that influences on the reactions of physical‐chemical deterioration correlated with the stevia leaves stability and quality. The thermodynamic properties derived from moisture adsorption isotherms provide relevant information about the water chemical potential and the energy amount required in moisture adsorption processes, and its relationship with stevia stability in different storage conditions.

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Review of the scientific evidence and technical opinion on noncaloric sweetener consumption in gastrointestinal diseases

Cited by 16 publications

References 85 publications

The hidden hazardous effects of stevia and sucralose consumption in male and female albino mice in comparison to sucrose

The hidden hazardous effects of stevia and sucralose consumption in male and female albino mice in comparison to sucrose

Czynniki środowiskowe zwiększające ryzyko aktywacji i rozwoju chorób zapalnych jelit

Moisture sorption isotherms, isosteric heat, and Gibbs free energy of stevia leaves

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