TY - JOUR
T1 - Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages
AU - Serra-Majem, Lluis
AU - Raposo, António
AU - Aranceta-Bartrina, Javier
AU - Varela-Moreiras, Gregorio
AU - Logue, Caomhan
AU - Laviada, Hugo
AU - Socolovsky, Susana
AU - Pérez-Rodrigo, Carmen
AU - Aldrete-Velasco, Jorge
AU - Meneses sierra, Eduardo
AU - López-García, Rebeca
AU - Ortiz-Andrellucchi, Adriana
AU - Gómez-Candela, Carmen
AU - Abreu, Rodrigo
AU - Alexanderson, Erick
AU - Álvarez-Álvarez, Rolando
AU - Álvarez falcón, Ana
AU - Anadón, Arturo
AU - Bellisle, France
AU - Beristain-Navarrete, Ina
AU - Blasco redondo, Raquel
AU - Bochicchio, Tommaso
AU - Camolas, José
AU - Cardini, Fernando
AU - Carocho, Márcio
AU - Costa, Maria
AU - Drewnowski, Adam
AU - Durán, Samuel
AU - Faundes, Víctor
AU - Fernández-Condori, Roxana
AU - García-Luna, Pedro
AU - Garnica, Juan
AU - González-Gross, Marcela
AU - La vecchia, Carlo
AU - Leis, Rosaura
AU - López-Sobaler, Ana
AU - Madero, Miguel
AU - Marcos, Ascensión
AU - Mariscal ramírez, Luis
AU - Martyn, Danika
AU - Mistura, Lorenza
AU - Moreno rojas, Rafael
AU - Moreno villares, José
AU - Niño-Cruz, José
AU - Oliveira, María
AU - Palacios gil-Antuñano, Nieves
AU - Pérez-Castells, Lucía
AU - Ribas-Barba, Lourdes
AU - Rincón pedrero, Rodolfo
AU - Riobó, Pilar
AU - Rivera medina, Juan
AU - Tinoco de faria, Catarina
AU - Valdés-Ramos, Roxana
AU - Vasco, Elsa
AU - Wac, Sandra
AU - Wakida, Guillermo
AU - Wanden-Berghe, Carmina
AU - Xóchihua díaz, Luis
AU - Zúñiga-Guajardo, Sergio
AU - Pyrogianni, Vasiliki
AU - Cunha velho de sousa, Sérgio
PY - 2018/7/10
Y1 - 2018/7/10
N2 - International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.
AB - International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2–4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.
KW - non-nutritive sweeteners
KW - low-calorie sweeteners
KW - sweeteners
KW - Ibero-American
KW - safety
KW - regulation
KW - obesity
KW - diabetes
KW - cancer
KW - added sugars
U2 - 10.3390/nu10070818
DO - 10.3390/nu10070818
M3 - Review article
SN - 2072-6643
VL - 10
JO - Nutrients
JF - Nutrients
IS - 7
M1 - 818
ER -