Nutritive and Nonnutritive Sweeteners

Jenna Guadagna and Yimy Rodrieguez

Dr.DeNysschen

Introduction to Dietetics

Summer 2015

Nutritive vs. Nonnutritive Sweetener

Nutritive Sweetener

Carbohydrate

Energy

Natural, Processed, Added

Polyols

Nonnutritive Sweetener

Minimal or No Carbohydrate Content

7 Generally Regarded as Safe in the United States

Added Sugars

Sugars and Syrups

14.6% of adults energy in the U.S comes from added sugar

Nutritive Sweeteners

Monosaccharides and Disaccharides

Sugar

Sugar Caloric Sweeteners

Added Sugars

Nutritive Sweeteners Recognized by the FDA

Glucose

Fructose

Galactose

Sucrose

Lactose

Maltose

Corn Based

Agave Nectar

• Brown Sugar • Confectioner’s

Powdered Sugar • Raw Sugar • Sucrose• White Granulated Sugar

• Corn Syrup • Corn Syrup Solids• High Fructose Corn

Syrup • Dextrose• Fruit Nectars

• Honey • Invert Sugar• Honey

• Malt Syrup • Maple Syrup• Pancake Syrup

Other Nutritive Sweeteners

Cane Juice

Evaporated Corn Sweetener

Fruit Juice Concentrate

Crystal Dextrose

Glucose

Liquid Fructose

Sugar Cane Juice

Fruit Nectar

High Fructose Corn Syrup

Produced from Corn Syrup

Enzymatic Processing to Increase Fructose

Mixed With Glucose

Baked Goods – 42%

Beverages – 55%

Academy Evidence Analysis Library (EAL)

Compared high fructose corn syrup with other nutritive sweeteners

Association with obesity and metabolic or adverse effects within the body

Fair amount of data

Effects are similar to other nutritive sugars

Polyols Sugar alcohols

Sorbitol Mannitol Xylitol Erthritol D-Tagatose Lacitol Isomalt

Why are they used?

Absorbed slowly and incompletely

Sugar free foods

Academy Evidence Analysis Library (EAL)

Compared sugar alcohols with other nutritive sweeteners

Association with obesity and metabolic or adverse effects within the body

Limited data

Moderate intake is tolerated

10-15grams per day

Chronic Health Issues

Added Sugars + Solid Fats + Excess Intake = Chronic Health Issues

Inflammation Pre-diabetes Overweight Type 2 Diabetes Obesity Cardiovascular

Disease

Main Contributors of Added Sugars in Our Diet

#1 Soda

Energy Drinks

Sports Drinks

#2 Grain-Based Desserts

#3 Fruit Drinks

#4 Dairy Desserts

#5 Candy

Consumption of Sucrose, Glucose, and Fructose

National Health and Nutrition Examination Survey

NHANES

Economic Research Service

ERS

Intake of Total Added Sugars by Different Population Groups

Lower Socioeconomic Status = Higher Intake of Added Sugars

Lower Income

Lower Level of Education

Ethnic Minority Groups

Teenagers years of age – 13 years of age 25% total energy Boys- 31.2% Girls – 27.8%

Men > Women

African American and Mexican American African American – 32.3% Mexican American – 39%

Nutritive Sweeteners and Behavioral Issues

Is there a negative influence between added sugars and the behavior or cognition in children with behavioral issues?

Evidence with refined sugars and attention deficit hyperactivity disorder (ADHD)

Outside research

Behavioral issues are more connected with environmental factors outside of nutrition.

Diets

Removing additives

Food Consumption Patterns of Added Sugars

The 2010 Dietary Guidelines for Americans

DGA

16% Total Population

National Health and Nutrition Examination Survey (NHANES)2005-2006

14.6% Total Population

National Health and Nutrition Examination Survey (NHANES) 2007-2008

High Fructose Corn Syrup Change in Availability

Increased

1970-1999

Decreased

2005

Why?

Recommendations

Institute of Medicine

American Heart Association

World Health Organization

Dietary Guidelines for Americans

ChooseMyPlate

MyFood-a-pedia

Non Nutritive Sweeteners

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Why do we produce and consume Nonnutritive sweeteners?

Economical

Limits Caloric Intake

Beneficial for Diabetes patients, as it better monitors carbohydrate intake

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Approved by the FDA7 NNS

Saccharin- use in diet sodas, 300 times sweeter than sucrose

Acesulfame K- from baked goods to ice cream, 200 times sweeter

Aspartame - beverages, degrades during heating,160-220 times sweeter

Luo Han guo extract- tabletop sweetener, no ADI stablished, 150-300 sweeter

Neotame- use in food processing, 7000-13000 sweeter

Stevia- common in cereals, 250 times sweeter

Sucralose (splenda)- heat stable, general purpose, 600 times sweeter

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Nonnutritive Sweetener reviewed by organizations

Dietary Guidelines for Americans 2010

American Diabetes Association

National Cancer Institute

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Academy Evidence Analysis Library (EAL) reviewed

In adults, does using foods or beverages with non nutritive sweetener in an energy-restricted or ad libitum diet affect energy balance (weight)?

Conclusion Statement:

Aspartame- Grade I=Good, good evidence that it does help with weight management

Saccharin- Grade III= Limited

Sucralose- Grade III= Limited

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EAL continued…

In adults, does using foods or beverages with nonnutritive sweeteners affect appetite or food intake?

Conclusion Statement:

Aspartame, Grade I=Good, there is good evidence that it doesn't affect it

Saccharin, Grade III= Limited

Sucralose, Grade III= Limited

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EAL continued…

What is the evidence from human subjects research that nonnutritive sweeteners consumption is associated with adverse effects in the general population?

Conclusion Statement:

Aspartame, Grade I=Good, good evidence that it doesn't cause adverse effects

Saccharin, Grade III=Limited

Sucralose, Grade III= Limited

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Outside Research

According to Mattes and Popkin

Nonnutritive sweeteners enhances palatability

Increases acceptability of sugar free foods to increase their intake over more energy dense versions.

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Overall point

Dietitians should be familiar with the different types of nonnutritive sweeteners

Important in diabetes education

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The Academy of Nutrition and Dietetics' Position of Nutritive and Nonnutritive Sweeteners

“It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as Individual health goals and personal preference. “

References

 Briefel R. Reducing Calories and Added Sugars by Improving Children's Beverage Choices. Journal of the Academy of Nutrition and Dietetics. 2013-02-01;113:269-275. Chattopadhyay S, Raychaudhuri U, Chakraborty R. Artificial sweeteners – a review. Journal of Food Science and Technology. 2014;51(4):611-621. doi:10.1007/s13197-011-0571-1.

Fitch, Cindy, and Kathryn S. Keim. "Position of the Academy of Nutrition and Dietetics: Use of Nutritive and NonnutritiveSweeteners.” Journal of the Academy of Nutrition and Dietetics 112.5 (2012): 739-58.

Nonnutritive sweetener consumption in humans: effects on appetite and food intake and their putative mechanismsR. DMattes - B. MPopkin - American Journal of Clinical Nutrition – 2008

 Schab D.W., Trinh N.H.T. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J. Dev. Behav. Pediatr.2004;25:423–434. doi: 10.1097/00004703-200412000-00007. 

Welsh JA. Consumption of added sugars is decreasing in the United States1234. The American journal of clinical nutrition. 2011-09-01;94:726-734.

Woo HD. Dietary patterns in children with attention deficit/hyperactivity disorder (ADHD). Nutrients. 2014-04-01;6:1539-1553.

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