The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review

Jiao, Yanli; Wang, Yu

doi:10.31665/jfb.2018.4166

Cited by 9 publications

(6 citation statements)

References 99 publications

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“…They have recently emerged as an attractive alternative to sucrose due to their relative lack of off-flavors, their natural occurrence, and their reduced glycemic load (Mooradian, Smith, & Tokuda, 2017). Of the 50+ rare sugars occurring in nature, D-allulose, D-tagatose, D-sorbose, and D-allose are the four that have been the most studied as potential sucrose substitutes (Mooradian et al, 2017), although Dallulose and D-tagatose are the only two that are generally recognized as safe (GRAS) by the FDA (Jiao & Wang, 2018). As compared to table sugar, D-allulose (D-psicose) is 70% as potent, and contributes 0.2 kcal/g, versus 4 kcal/g for sucrose (Mooradian et al, 2017).…”

Section: Rare Sugarsmentioning

confidence: 99%

The sensory properties and metabolic impact of natural and synthetic sweeteners

Mora

Dando

2021

Comp Rev Food Sci Food Safe

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The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers’ opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.

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Section: Rare Sugarsmentioning

confidence: 99%

The sensory properties and metabolic impact of natural and synthetic sweeteners

Mora

Dando

2021

Comp Rev Food Sci Food Safe

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“…Furthermore, systemic inflammation and oxidative stress may also be involved [36,37]. The increasing intake of sweetened food and beverages elevates the risk of insulin resistance, which consequently decreases hepatic insulin sensitivity and triggers the onset of type 2 diabetes [38,39].…”

Section: Introductionmentioning

confidence: 99%

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

Acdc

Soares

et al. 2020

Molecules

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The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the presence of phenolic compounds in the fraction containing insoluble-bound compounds and its contribution in terms of alpha-glucosidase inhibition. The concentration of phenolic extracts released from the insoluble-bound fraction required to inhibit 50% of alpha-glucosidase (IC50) activity was 5.8-fold lower than that present in the soluble counterpart. Both fractions exhibited a mixed inhibition mode. Fourteen proanthocyanidins (dimers to tetramers) present in the insoluble-bound fraction were tentatively identified by MALDi-TOF-MS. Future studies aiming at increasing the concentration of the soluble counterpart are deemed necessary. The results presented here enhance the phenolic database of guarana and have a practical impact on the procurement of nutraceuticals and functional ingredients related to the prevention and/or management of type 2 diabetes. The Brazilian normative on food supplements has been recently revised. This study lends support to the future inclusion of guarana powder in the list of sources of proanthocyanidins for the industry of food supplements.

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“…Moreover, over-sugar consumption results in hypertension, cancer, adverse lipid profiles, increased inflammation and oxidative stress, cardiovascular disease, insulin resistance, obesity, glucose intolerance, and diabetes. [ 3 4 5 6 ] Thus, both the World Health Organization and the American Heart Association suggest that added sugar should not exceed 10% of total calorie intake and not more than six tablespoons full for women and nine tablespoons full for men, respectively. [ 3 5 ]…”

Section: Introductionmentioning

confidence: 99%

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

Ebadi,

Azlan

2023

International Journal of Preventive Medicine

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Background: It is well established that unrefined sugarcane products have antioxidant activity due to phytochemicals, polyphenols, and total antioxidant capacity, which may decrease inflammation and oxidative stress. Therefore, we conducted a systematic review to evaluate the association of unrefined sugar consumption with inflammatory biomarkers. Methods: Google Scholar, ScienceDirect, Scopus, Cochrane Library, and ProQuest databases were searched up to December 2021 for studies that report the effect of unrefined sugar on inflammation according to inflammatory cytokines, chemokine, and adhesion molecules as outcome measures. Results: Thirty-six studies were evaluated. Across all research, five studies (two in vitro and three animal studies) reported the effect of unrefined sugar on levels of cytokines, including IL-6, TNF-α, IL-10, IL-1β, and IFN-γ. Additionally, the quality of the studies was assessed for risk of bias. Conclusions: it is possible to affirm that unrefined sugarcane products, including jaggery, may have a protective effect on inflammation via regulating some of the inflammatory pathways and a favorable impact on cytokines secretion according to the results of in vitro and animal model studies. However, since the findings are still insufficient, more scientific research, especially well-designed human trials, is highly recommended to conclude the outcomes confidently. Human data may encourage industries and the public to replace purified sugar with unrefined sugarcane in sugar-based food and for further health-care policy decisions.

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The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review

Cited by 9 publications

References 99 publications

The sensory properties and metabolic impact of natural and synthetic sweeteners

The sensory properties and metabolic impact of natural and synthetic sweeteners

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

The Effect of Unrefined Sugar on Inflammation: A Systematic Review of Intervention Studies

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