Sugar and Sugar Substitutes: Recent Developments and Future Prospects

Singh, Priyanka; Ban, Y. G.; Kashyap, Lenika; Siraree, Archana; Singh, Jogendra

doi:10.1007/978-981-15-6663-9_4

Cited by 20 publications

(6 citation statements)

References 28 publications

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“…The marketing strategies of food industries exacerbate these issues, promoting protein powders and bars that may worsen blood sugar control and contribute to obesity [63][64][65]. Similarly, coffee beverages loaded with sugar mimic candy bars, contributing to sugar addiction and obesity [66,67]. Breakfast cereals marketed to children often contain high levels of fructose and refined oils, contributing to future health problems [68].…”

Section: Controversies Colluding and Conflicting Studiesmentioning

confidence: 99%

Debunking the Myth: Eggs and Heart Disease

Haward,

Chacko,

Konjeti

et al. 2024

Cureus

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Eggs, which are often considered a complete food, have recently been scrutinized by the media as a potential cause of cardiovascular disease. However, the media hasn't shown the same enthusiasm for processed foods high in fructose, the consumption of refined cooking oil, seed oils, and carbohydrate-rich meals, the connection between these factors and metabolic diseases, or the potential long-term impacts on population comorbidities, as they have for criticizing egg yolks as a cause for cardiovascular disease in recent times. This review investigates the relationship between eggs and lipid levels, glucose levels, atherosclerosis, and antioxidant properties, as well as comparing them to cholesterol-free egg controls.We conducted the review in response to a recent trend of discarding nutritious and energy-rich egg yolks due to the belief propagated by the media that removing egg yolks from a normal diet is cardioprotective after the media started to blame egg yolks as the cause of the recent surge in heart attacks. However, the media fails to highlight the fact that eggs have been an integral part of the human diet since the domestication of hens. On the other hand, recent additions to the human diet a few decades ago, such as fructose-rich breakfast cereals, coffee beverages with sugar levels comparable to candy bars, protein supplements for diabetics that are notorious for raising blood glucose levels, and the heightened consumption of seed oil, which causes inflammation, have been responsible for the surge in cardiovascular events in recent times. Social media platforms often showcase visually appealing junk food products and sugary beverages as a sign of wealth, promoting unhealthy processed food and ultimately causing a decline in an individual's lifespan and overall health.

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Section: Controversies Colluding and Conflicting Studiesmentioning

confidence: 99%

Debunking the Myth: Eggs and Heart Disease

Haward,

Chacko,

Konjeti

et al. 2024

Cureus

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“…Sugar has been regarded as one of the essential components required on a daily basis as a source of energy (Singh et al, 2020). However, the consumption of sugar has been a significant threat to health given that it raises the risk of obesity and chronic non-communicable diseases such as diabetes, cardiovascular disease, and respiratory illnesses (World Health Organization, 2015).…”

Section: Introductionmentioning

confidence: 99%

Sugar Alcohol: A Comparison of Xylitol and Sorbitol in Food Application

Asasta,

Armando,

Tissadharma

et al. 2024

Jurnal Global Ilmiah

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Sugar is commonly used on a daily basis but, consuming excessive sugar can lead to various health issues such as diabetes, cardiovascular, and respiratory illnesses. As a result, the food industry has been manufacturing artificial sweeteners in order to reduce the risk of disease development. This research aims to compare the roles of xylitol and sorbitol based on their chemical value, as well as the benefits and drawbacks of their use in food applications. Sugar alcohols are mostly employed as thickeners and sweeteners and are additionally referred to as bulk sweeteners. Xylitol is typically found in fruits, vegetables, and hardwood trees. Furthermore, when compared to sucrose, xylitol includes similar tastes and sweeteners, though insulin is not required during metabolism. Additionally, it is used in healthcare products such as toothpaste and mouthwash due to its ability to prevent tooth decay. Similarly, sorbitol can be found in fruits and vegetables and is frequently employed as a sweetener, texture enhancer, and moisture maintainer. Nevertheless, xylitol and sorbitol may have their own set of advantages and disadvantages. It has been found that xylitol has a wide range of potential health benefits, including lower blood glucose and insulin response, and less sweetness intensity than sucrose. However, a drawback of ingesting xylitol is that it provides low-GI energy, making it unsuitable for people with low glucose levels, and it has a lower laxation threshold. Sorbitol also provides health benefits as it supplies calories and has a low glycemic index.

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“…In addition, the development of low-sugar foods among people with diabetes, as well as among diet-conscious people and the growing demand for diet foods, is expected to accelerate the growth of the market for sugar substitutes. Therefore, many ingredients currently used as sweeteners contain sugar alcohols and other organic and synthetic sweeteners in addition to sucrose 13 . One such substitute is erythritol, which exhibits a number of health properties, including beneficial effects on oral health and hypoglycaemia, and anti-hyperglycaemia, anti-diabetic and anti-obesity effects 14 , 15 .…”

Section: Introductionmentioning

confidence: 99%

Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace

Raczkowska,

Bienkiewicz,

Gajda

2024

Sci Rep

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Fruit pomace, as a by-product of fruit and vegetable processing, is a cheap and easily accessible material for further processing that can replace selected recipe ingredients, most often flour. In addition, their advantage is their high health-promoting potential. The aim of this study was to evaluate the effect of the simultaneous use of erythritol (100% sucrose substitution) and the addition of varying amounts of blackcurrant, chokeberry and apple pomace (0%, 10%, 30% and 50% by weight of flour) on the glycaemic response after consumption of shortbread cookies in an in vivo study with humans (ISO 26642:2010). It was shown that an increase in the addition of each type of pomace reduced the glycaemic index value of the cookies. The pomace and sucrose-sweetened cookies were classified in the medium and low GI group. For each type of pomace, an increase in its share in the recipe of cookies was associated with a reduction in GI values (pomace: apple 49.1–37.2%, blackcurrant 56.4–41.0%, chokeberry 59.4–35.5%). Similar correlations were shown for the use of erythritol (pomace: apple 39.5–29.1%, blackcurrant 43.9–31.9%, chokeberry 34.6–20.7%). A significant effect of pomace addition on the GI values of shortbread cookies, was only observed for sucrose-sweetened products. The results obtained allow the conclusion that there is potential for the use of waste raw materials in the production of functional foods.

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Sugar and Sugar Substitutes: Recent Developments and Future Prospects

Cited by 20 publications

References 28 publications

Debunking the Myth: Eggs and Heart Disease

Debunking the Myth: Eggs and Heart Disease

Sugar Alcohol: A Comparison of Xylitol and Sorbitol in Food Application

Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace

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