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

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 s...

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Autores: Serra Majem, Lluís, Raposo, Antonio, Aranceta Bartrina, Javier, Varela Moreiras, Gregorio, Logue, Caomhan, Laviada, Hugo, Socolovsky, Susana, Pérez Rodrigo, Carmen, Aldrete Velasco, Jorge Antonio, Meneses Sierra, Eduardo, López García, Rebeca, Ortiz Andrellucchi, Adriana, Gómez Candela, Carmen, Abreu, Rodrigo, Alexanderson, Erick, Alvarez Alvarez, Rolando, Alvarez Falcón, Ana Luisa, Anadón, Arturo, Bellisle, France, Beristain Navarrete, Ina, Blasco Redondo, Raquel, Bochicchio, Tommaso, Camolas, José, Cardini, Fernando G., Carocho, Marcio, Costa, Maria do Ceu, Drewnowski, Adam, Duran, Samuel, Faundes, Victor, Fernández Condori, Roxana, García Luna, Pedro P., Garnica, Juan Carlos, González Gross, Marcela, La Vecchia, Carlo, Leis, Rosaura, López Sobaler, Ana María, Madero, Miguel Agustin, Marcos, Ascensión, Ramírez, Luis Alfonso Mariscal, Martyn, Danika M., Mistura, Lorenza, Moreno Rojas, Rafael, Moreno Villares, José Manuel, Niño Cruz, José Antonio, Oliveira, María Beatriz P. P., Palacios Gil-Antuñano, Nieves, Pérez Castells, Lucía, Ribas Barba, Lourdes, Rincón Pedrero, Rodolfo, Riobó, Pilar, Rivera Medina, Juan, Tinoco de Faria, Catarina, Valdés Ramos, Roxana, Vasco, Elsa, Wac, Sandra N., Wakida, Guillermo, Wanden-Berghe, Carmina, Xóchihua Díaz, Luis, Zúñiga Guajardo, Sergio, Pyrogiann, Vasiliki, Cunha Velho de Sousa, Sérgio
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/30190
Acceso en línea:http://hdl.handle.net/10810/30190
Access Level:acceso abierto
Palabra clave:non-nutritive sweeteners
sweeteners
Ibero-American
safety
regulation
obesity
diabetes
cancer
added sugars
randomized clinical-trial
mild essential-hypertension
nonnutritive sweeteners
artificial sweeteners
United States
dietary-intake
body-weight
glucose-homeostasis
motivational ratings
metabolic diseases
Descripción
Sumario: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.

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