Low-/No-Calorie Sweeteners: A Review of Global Intakes

Abstract

The current review examined published data on the intake of all major low-/no-calorie sweeteners—aspartame, acesulfame-K, saccharin, sucralose, cyclamate, thaumatin and steviol glycosides—globally over the last decade. The most detailed and complex exposure assessments were conducted in Europe, following a standardized approach. Japan and Korea similarly had up-to-date and regular intake data available. The data for other Asian countries, Latin America, Australia/New Zealand and global estimates, evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), while available, were shown to be more limited in terms of design. Overall, the studies conducted since 2008 raised no concerns with respect to exceedance of individual sweetener acceptable daily intake (ADIs) among the general population globally. The data identified do not suggest a shift in exposure over time, with several studies indicating a reduction in intake. However, some data suggest there may have been an increase in the numbers of consumers of low-/no-calorie-sweetened products. Future research should consider a more standardized approach to allow the monitoring of potential changes in exposure based upon events such as sugar reduction recommendations, to ensure there is no shift in intake, particularly for high-risk individuals, including diabetics and children with specific dietary requirements, and to ensure risk management decisions are based on quality intake analyses.

Short-term impact of sucralose consumption on the metabolic response and gut microbiome of healthy adults

“…Individuals were instructed to ingest one capsule containing sucralose or placebo, three times a day for 7 d. Sucralose was purchased from VitaSweet. Each sucralose capsule contained 260 mg sucralose and 70 mg calcium carbonate; thus the three capsules consumed daily were equivalent to the 75 % of the acceptable daily intake (2) (15 mg/kg per d) of a subject weighing 70 kg. Each placebo capsule contained 250 mg of calcium carbonate.…”

“…Due to its low production cost, high thermostability and solubility, sucralose has emerged as an important sugar substitute in foods and drinks. The acceptable daily intake (ADI) of sucralose has been established at 15 mg/kg body weight (2) .…”

Public health rationale for reducing sugar: Strategies and challenges

“…Data around the world do not overall suggest an increase in intakes of LCS over time (Martyn et al . 2018). In fact, several studies indicate declining intakes of certain LCS in some countries, for example in Europe and Korea, although some data suggest there may have been an increase in the numbers of consumers of low‐ and no‐calorie sweetened products.…”

The effect of sugar substitutes on selected characteristics of shortcrust pastry

“…Consumers are becoming more and more aware of this, and out of concern for their own health, often choose healthier products. Due to this, the food industry, over the last several years, has been investigating ways to reduce the levels of free sugars within their products to comply with guidelines and regulations, such as those of the World Health Organization, which has made a strong recommendation to reduce the level of sugar in the diet to less than 10%, and preferably as low as 5% [3,4]. It is important to find alternative sugar replacers for traditional sugars in order to improve the quality of low-sugar pastry products.…”