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Ibero-American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages

2018-06-25Journal article Restricted access
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dc.contributor.authorSerra-Majem, Lluis
dc.contributor.authorRaposo, António
dc.contributor.authorAranceta-Bartrina, Javier
dc.contributor.authorVarela-Moreiras, Gregorio
dc.contributor.authorLogue, Caomhan
dc.contributor.authorLaviada, Hugo
dc.contributor.authorSocolovsky, Susana
dc.contributor.authorPérez-Rodrigo, Carmen
dc.contributor.authorAldrete-Velasco, Jorge
dc.contributor.authorMeneses Sierra, Eduardo
dc.contributor.authorLópez-García, Rebeca
dc.contributor.authorOrtiz-Andrellucchi, Adriana
dc.contributor.authorGómez-Candela, Carmen
dc.contributor.authorAbreu, Rodrigo
dc.contributor.authorAlexanderson, Erick
dc.contributor.authorÁlvarez-Álvarez, Rolando
dc.contributor.authorÁlvarez Falcón, Ana
dc.contributor.authorAnadón, Arturo
dc.contributor.authorBellisle, France
dc.contributor.authorBeristain-Navarrete, Ina
dc.contributor.authorBlasco Redondo, Raquel
dc.contributor.authorBochicchio, Tommaso
dc.contributor.authorCamolas, José
dc.contributor.authorCardini, Fernando
dc.contributor.authorCarocho, Márcio
dc.contributor.authorCosta, Maria
dc.contributor.authorDrewnowski, Adam
dc.contributor.authorDurán, Samuel
dc.contributor.authorFaundes, Víctor
dc.contributor.authorFernández-Condori, Roxana
dc.contributor.authorGarcía-Luna, Pedro
dc.contributor.authorGarnica, Juan
dc.contributor.authorGonzález-Gross, Marcela
dc.contributor.authorLa Vecchia, Carlo
dc.contributor.authorLeis, Rosaura
dc.contributor.authorLópez-Sobaler, Ana
dc.contributor.authorMadero, Miguel
dc.contributor.authorMarcos, Ascensión
dc.contributor.authorMariscal Ramírez, Luis
dc.contributor.authorMartyn, Danika
dc.contributor.authorMistura, Lorenza
dc.contributor.authorMoreno Rojas, Rafael
dc.contributor.authorMoreno Villares, José
dc.contributor.authorNiño-Cruz, José
dc.contributor.authorOliveira, María
dc.contributor.authorPalacios Gil-Antuñano, Nieves
dc.contributor.authorPérez-Castells, Lucía
dc.contributor.authorRibas-Barba, Lourdes
dc.contributor.authorRincón Pedrero, Rodolfo
dc.contributor.authorRiobó, Pilar
dc.contributor.authorRivera Medina, Juan
dc.contributor.authorTinoco de Faria, Catarina
dc.contributor.authorValdés-Ramos, Roxana
dc.contributor.authorVasco, Elsa
dc.contributor.authorWac, Sandra
dc.contributor.authorWakida, Guillermo
dc.contributor.authorWanden-Berghe, Carmina
dc.contributor.authorXóchihua Díaz, Luis
dc.contributor.authorZúñiga-Guajardo, Sergio
dc.contributor.authorPyrogianni, Vasiliki
dc.contributor.authorCunha Velho de Sousa, Sérgio
dc.date.accessioned2019-03-04T10:51:46Z
dc.date.available2019-03-04T10:51:46Z
dc.date.issued2018-06-25
dc.description.abstractInternational 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.pt_PT
dc.description.sponsorshipThis Consensus is the results of the Ibero–American Consensus Meeting on Low- and No-Calorie Sweeteners held in Lisbon, Portugal, 2–4 July 2017, that was supported with funding from the Nutrition Research Foundation (FIN).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNutrients. 2018 Jun 25;10(7). pii: E818. doi: 10.3390/nu10070818.pt_PT
dc.identifier.doi10.3390/nu10070818pt_PT
dc.identifier.issn2072-6643
dc.identifier.urihttp://hdl.handle.net/10400.18/6041
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2072-6643/10/7/818pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectIbero-Americanpt_PT
dc.subjectAdded Sugarspt_PT
dc.subjectCancerpt_PT
dc.subjectDiabetespt_PT
dc.subjectLow-calorie Sweetenerspt_PT
dc.subjectNon-nutritive Sweetenerspt_PT
dc.subjectObesitypt_PT
dc.subjectRegulationpt_PT
dc.subjectSafetypt_PT
dc.subjectSweetenerspt_PT
dc.subjectComposição dos Alimentos
dc.titleIbero-American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beveragespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.startPage818pt_PT
oaire.citation.titleNutrientspt_PT
oaire.citation.volume10pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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