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3 pp. / Artificial sweeteners can help consumers cut down on calories and control weight, help to manage chronic conditions such as diabetes, and potentially prevent cavities. This publication explores the several different sugar substitutes approved by the USDA for consumer consumption.

Artificial sweeteners have been increasingly incorporated into our diets. Contrary to what is believed to alleviate the obesity and diabetes epidemic seen today, artificial sweeteners have shown to induce the very problem it was meant to repress. Studies found that the consumption of artificial sweeteners ultimately lead to an increased risk of weight gain and diabetes. Exposure has shown to induce problems ranging from dysbiosis, inflammation, overconsumption, metabolic derangements, and much more that highly suggests the counterintuitive effects of artificial sweeteners.

The aim of diploma thesis "Sugar substitutes" was to create a list of sugar substitutes and review their impact on human health. It analyzes the realtionship of sugar substitutes to obesity, diabetes and caries. Diploma thesis discusses the possibilities of using sugar substitutes and their characteristics. Thesis includes information about acceptable daily intake of each sweetener and comparison its sweetness to sucrose. The brief description of every group of food additives and chapter about valid legislation are also parts of this thesis. Key words: sugar substitutes, artificial sweeteners, additives, acceptable daily intake, diabetes mellitus, obesity, caries

The overconsumption of added sugars leads to negative effects on health such as an increased risk for obesity, cardiovascular disease, and diabetes. With approximately 50% of added sugars in the American diet being attributed to sugar-sweetened beverage (SSB) intake, non-nutritive sweeteners (NNS) are recommended as potential replacements. The purpose of this secondary analysis of Talking Health, a 6-month SSB reduction intervention, was to explore 1) changes in NNS consumption patterns between SIPsmartER (n=101) and MoveMore (n=97) interventions, and 2) differences in demographics between three groups of various SSB-NNS consumption change patterns (Group 1: decreased SSB, increased NNS; Group 2: decreased SSB, no change in NNS; Group 3: increased SSB, regardless of NNS). Results showed that the SIPsmartER intervention significantly created more new NNS users than MoveMore after the 6 month intervention. There were significant between group over time differences for intake of aspartame, sucralose, and total NNS, with intake increasing for SIPsmartER participants as compared to MoveMore. However, when exploring demographics between the three SSB-NNS consumption change groups, no differences were found between those who successfully decreased SSB while increasing NNS and the other groups. While diet beverages were the most commonly consumed dietary source of NNS across groups over time, other sources such as tabletop sweeteners, yogurt, and meal replacement products contributed to total NNS intake. Future research is needed to identify those who would benefit most from using NNS as a tool to decrease SSB intake. This will help inform future interventions and provide appropriate strategies to decrease added sugars intake. / Master of Science / The overconsumption of added sugars leads to negative effects on health such as an increased risk for obesity, cardiovascular disease, and diabetes. With approximately 50% of added sugars in the American diet being attributed to sugar-sweetened beverage (SSB) intake, non-nutritive sweeteners (NNS) are recommended as potential replacements. The purpose of this secondary analysis of Talking Health, a 6-month SSB reduction intervention, was to explore 1) changes in NNS consumption patterns between SIPsmartER (n=101) and MoveMore (n=97) interventions, and 2) differences in demographics between three groups of various SSB-NNS consumption change patterns (Group 1: decreased SSB, increased NNS; Group 2: decreased SSB, no change in NNS; Group 3: increased SSB, regardless of NNS). Results showed that the SIPsmartER intervention significantly created more new NNS users than MoveMore after the 6 month intervention. There were significant between group over time differences for intake of aspartame, sucralose, and total NNS, with intake increasing for SIPsmartER participants as compared to MoveMore. However, when exploring demographics between the three SSB-NNS consumption change groups, no differences were found between those who successfully decreased SSB while increasing NNS and the other groups. While diet beverages were the most commonly consumed dietary source of NNS across groups over time, other sources such as tabletop sweeteners, yogurt, and meal replacement products contributed to total NNS intake. Future research is needed to identify those who would benefit most from using NNS as a tool to decrease SSB intake. This will help inform future interventions and provide appropriate strategies to decrease added sugars intake.

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Controversy surrounds the use of artificial sweeteners (non-nutritive sweeteners [NNS]) as an effective weight-loss and/or maintenance strategy. This controversy is especially important as obesity is an epidemic in the United States. Excessive added sugar intake, primarily from sugar-sweetened beverages, has been linked to increased risk of overweight and obesity, as well as type 2 diabetes and cardiovascular disease. NNS provide minimal to no calories and thus, they have been suggested as a method to reduce added sugar intake, and consequently decrease energy intake, weight, and cardiometabolic risk. However, NNS intake has been associated with various health outcomes in observational studies and randomized controlled trials, including cancer, weight gain and loss, physiological and intestinal changes, cardiovascular disease, and diabetes. The uncertainties around the effect of NNS on health outcomes stem from a variety of limitations, one of which is inadequate dietary assessment methodology. Accuracy of dietary intake assessment methods is limited by the inability to distinguish between different types of NNS and lack of information about consumer use of NNS in a variety of beverages and foods. The purpose of this investigation is to explore NNS consumer characteristics and to characterize NNS intake in a sample of rural Southwest Virginian adults. This characterization is especially important for rural populations, as they are known to be high sugar-sweetened beverage consumers and are at an increased risk of obesity and chronic disease; thus, NNS could serve as a replacement method to facilitate cardiometabolic health. Cross-sectional data from a large randomized controlled trial, Talking Health (n=301), was utilized in this investigation to compare demographic characteristics, anthropometrics, biochemical markers, dietary quality, and dietary factors between NNS consumers and NNS non-consumers. This data was also used to characterize NNS intake (frequency, type, and source of sweetener). Of this rural sample, 33% consumed NNS, with sucralose being the most prevalent type of NNS and diet soda being the most frequently consumed source of NNS. NNS consumers had a higher BMI status than NNS non-consumers. However, NNS consumers had better overall dietary quality than NNS non-consumers. The characteristics of these NNS consumers and their intake patterns can be used to develop well-designed dietary intake assessment tools that accurately measure NNS intake, which can facilitate a better understanding of the associations of NNS with health outcomes. / Master of Science

This study aimed to investigate the effects of commercially available natural (sugar cane molasses, white sugar and brown sugar) and artificial (Canderel™, Equal™, Natreen™, Sweetex™, Splenda™ and Swheet™) sweeteners on various physiological systems. The artificial sweeteners tested in this study may be categorised into their respective groups based on their primary ingredient. The brands Canderel™ and Equal™ contain aspartame, Natreen™ and Sweetex™ consist of saccharin and Splenda™ and Swheet™ are composed of sucralose. The inclusion of artificial or natural sweeteners in the human diet has been continually debated and their implication in the development of certain diseases has raised concern regarding their safe use. Therefore, it is necessary that these food products be subjected to a battery of tests to determine adverse effects on human health.

This study aimed to investigate the effects of commercially available natural (sugar cane molasses, white sugar and brown sugar) and artificial (Canderel™, Equal™, Natreen™, Sweetex™, Splenda™ and Swheet™) sweeteners on various physiological systems. The artificial sweeteners tested in this study may be categorised into their respective groups based on their primary ingredient. The brands Canderel™ and Equal™ contain aspartame, Natreen™ and Sweetex™ consist of saccharin and Splenda™ and Swheet™ are composed of sucralose. The inclusion of artificial or natural sweeteners in the human diet has been continually debated and their implication in the development of certain diseases has raised concern regarding their safe use. Therefore, it is necessary that these food products be subjected to a battery of tests to determine adverse effects on human health.

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and end products impractical. While 75% sucralose and acesulfame-K sucrose replacement exhibited comparable air incorporation to the sucrose control in cake batter, baked angel food cakes showed a decrease in functional properties. Polydextrose was likely the cause. 25% sucralose and acesulfame-K sucrose replacement were no different from sucrose cakes in regards to height, overall textural appearance, crumb pore size, and hardness. These cakes resulted in an overall calorie reduction of 18.7%. In every experiment, Rebaudioside A replacement treatments exhibited trends opposite of sucralose and acesulfame-K treatments. Rebaudioside A treatments performed the worst for rheological properties and TPA analysis.