Impact of acute consumption of beverages containing plant-based or alternative sweetener blends on postprandial appetite, food intake, metabolism, and gastro-intestinal symptoms: Results of the SWEET beverages trial

Almíron-Roig, Eva; Navas-Carretero, Santiago; Castelnuovo, Gabriele; Kjølbæk, Louise; Romo, Ana; Normand, Mie; Maloney, N. G.; Hardman, Charlotte A.; Hodgkins, Charo; Moshoyiannis, Hariklia; Finlayson, Graham; Scott, Corey; Raats, Monique; Harrold, Joanne A.; Raben, Anne; Halford, Jason C. G.; Martínéz, J. Alfredo

doi:10.1016/j.appet.2023.106515

Cited by 6 publications

(2 citation statements)

References 63 publications

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“…Furthermore, high-glycemic index foods were associated with low HDL-C and high triglyceride levels in a cross-sectional study [32 ▪ ]. In another study, different plant-based sweeteners reduced HDL-C levels, to a similar extent as sucrose [33]. Interestingly, replacing fats with carbohydrate increased apo C-III content of HDL, promoted alterations in HDL composition and impaired reverse cholesterol transport (RCT) [34].…”

Section: High-density Lipoprotein and Food Intakementioning

confidence: 99%

Sweet swell of burning fat: emerging role of high-density lipoprotein in energy homeostasis

Kontush,

Martin,

Brites

2023

Current Opinion in Lipidology

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Purpose of review Metabolism of lipids and lipoproteins, including high-density lipoprotein (HDL), plays a central role in energy homeostasis. Mechanisms underlying the relationship between energy homeostasis and HDL however remain poorly studied. Recent findings Available evidence reveals that HDL is implicated in energy homeostasis. Circulating high-density lipoprotein-cholesterol (HDL-C) levels are affected by energy production, raising with increasing resting metabolic rate. Lipolysis of triglycerides as a source of energy decreases plasma levels of remnant cholesterol, increases levels of HDL-C, and can be cardioprotective. Switch to preferential energy production from carbohydrates exerts opposite effects. Summary Low HDL-C may represent a biomarker of inefficient energy production from fats. HDL-C-raising can be beneficial when it reflects enhanced energy production from burning fat.

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Section: High-density Lipoprotein and Food Intakementioning

confidence: 99%

Sweet swell of burning fat: emerging role of high-density lipoprotein in energy homeostasis

Kontush,

Martin,

Brites

2023

Current Opinion in Lipidology

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“…While this approach offers insight into consumption patterns of a major dietary source of NNS, the method has limitations [6,7]. This approach does not allow for the estimation of different types of NNS, which is a significant limitation as NNS have varying physiological effects, eliciting differential neural, hormonal and gustatory responses [8][9][10][11]. It is therefore essential to develop a reliable, valid, cost-effective and accessible method to quantify and classify these exposures.…”

Section: Introductionmentioning

confidence: 99%

Development of a method for the estimation of non-nutritive sweetener intake from beverages using daily dietary data (SWEET-EST)

Heggie¹,

Conway²,

Fildes³

et al. 2023

Preprint

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Background: The long-term health effects of non-nutritive sweetener (NNS) consumption remain uncertain, partially due to limited data on population-level intakes. Most food composition databases lack information on NNSs, and technical approaches to assess NNS content of products may be inaccessible for most researchers. Therefore, effective methods to quantify NNS content within products and estimate consumption are important for public health research. Objective: To develop a method for the estimation of NNS intake from beverages using daily dietary data. Design: SWEET-EST, a novel seven-step method for the estimation of NNS intake from beverages using daily dietary data was developed to be capable of estimating intake of different NNSs, in milligrams per day (mg/d). SWEET-EST aimed to provide flexibility to researchers, allowing adaption to different contexts and populations based on user needs, and data available to them. SWEET-EST was designed to use existing information from (i) food composition databases; (ii) contemporary ingredient lists of beverages; (iii) sweetness intensity ratings of comparable beverages; and (iv) concentration-response models relevant to specific NNSs. The method was applied to a UK paediatric dietary dataset collected via three-day diet diaries from children aged 21-months (n=2,592) with repeat measures at 7 years (n=592). Results: At 21-months, 37.0% of the sample were classified as consumers of any NNS; 46.1% were at 7 years of age. Beverages identified as sources of NNS were ‘fruit-flavoured concentrates’, ‘carbonated soft drinks’ and ‘fruit-juice based drinks’. Intake estimates (in mg/d) were obtained for aspartame, acesulfame-potassium (ace-K), saccharin and sucralose. Conclusions: SWEET-EST supports the estimation of NNS intake from beverages (in mg/d) in large population studies. This novel method opens new opportunities for the quantification of NNS intake from beverages in large population-based samples when research teams do not have access to quantitative information from ingredients lists or resources to perform additional analysis or assays.

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Environmental life cycle assessment of drink and yoghurt products using non-nutritive sweeteners and sweetness enhancers in place of added sugar: the SWEET project

Suckling,

Morse,

Murphy

et al. 2024

Int J Life Cycle Assess

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Purpose There are increasing concerns regarding detrimental health effects of added sugar in food and drink products. Non-nutritive sweeteners (NNS) and sweetness enhancers (SE) are seen as viable alternatives. Much work has been done on health and safety of NNS&SE when consumed in place of sugar, but very little on their sustainability. This work aims to bridge that gap with an environmental study of replacing added sugar with NNS&SE in the context of drink and yoghurt. Methods A life cycle assessment (LCA) approach was used to compare environmental impact of a drink and yoghurt, sweetened with sucrose, to those sweetened with NNSs or an SE: stevia rebaudioside A, sucralose, aspartame, neotame, and thaumatin. Primary ingredients data were taken from preparation of foodstuffs for clinical trials. Results are reported via the ReCiPe 2016 (H) method, with focus on land use, global warming potential (GWP), marine eutrophication, mineral resource scarcity, and water consumption. Impacts are reported in terms of 1 kg product. Scenarios explore sensitivity of the LCA results to change in background processes, functional unit, and sweetener type. This research was conducted as part of the EU Horizon 2020 project SWEET (sweeteners and sweetness enhancers: impact on health, obesity, safety, and sustainability). Results and discussion Replacing sugar with an NNS or part-replacing with an SE is shown to reduce environmental impact across most impact categories, for example, on a mass basis, GWP for a drink reduces from 0.61 to approx. 0.51 kgCO2-eq/kg and for a yoghurt from 4.15 to approx. 3.73 kgCO2-eq/kg. Variability in environmental impact is shown to be relatively small between the NNSs, indicating that choice of NNS is less important than the reformulation changes required to accommodate the loss of sugar. Reporting impact in terms of calorie density, instead of mass, shows greater reduction in environmental impact when using an NNS or SE and shows how important functional unit is when reporting impact of these products. Conclusion This study is the first to compare food or drink products sweetened with sugar, NNS, or SE. Results show that there is great potential to reduce environmental impact of sweetened drinks and yoghurts. Moreover, the choice of NNS does not greatly affect the environmental impact of either product. Therefore, this research shows that choices relating to replacing added sugar may be based more upon health or formulation needs and less on environmental concerns.

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Impact of acute consumption of beverages containing plant-based or alternative sweetener blends on postprandial appetite, food intake, metabolism, and gastro-intestinal symptoms: Results of the SWEET beverages trial

Cited by 6 publications

References 63 publications

Sweet swell of burning fat: emerging role of high-density lipoprotein in energy homeostasis

Sweet swell of burning fat: emerging role of high-density lipoprotein in energy homeostasis

Development of a method for the estimation of non-nutritive sweetener intake from beverages using daily dietary data (SWEET-EST)

Environmental life cycle assessment of drink and yoghurt products using non-nutritive sweeteners and sweetness enhancers in place of added sugar: the SWEET project

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