Orientador: Helena Maria André Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-25T13:25:19Z (GMT). No. of bitstreams: 1 Voorpostel_CristianeRamos_D.pdf: 3281202 bytes, checksum: c4b849cb9e7c47aaefd6cd63b376f3ef (MD5) Previous issue date: 2014 / Resumo: O objetivo da presente pesquisa foi realizar a determinação da diluição e doçura ideal do néctar de uva, doçura equivalente de diferentes edulcorantes, análise descritiva quantitativa (ADQ), análise tempo-intensidade e análise de aceitação de néctares de uva adoçados com sacarose e diferentes edulcorantes: aspartame, ciclamato/sacarina blend 2:1, neotame, estévia e sucralose. Com exceção da ADQ todos os testes foram realizados com duas equipes de avaliadores, uma com indivíduos tabagistas e outra com indivíduos não tabagistas com o objetivo de verificar se o hábito de fumar pode influenciar na percepção de doçura dos edulcorantes. Os resultados mostraram que a quantidade de polpa de uva (suco integral de uva 14° brix) ideal pelo teste de determinação da diluição ideal foi de 50% para o preparo de néctar de uva, enquanto que a quantidade de sacarose considerada ideal pelo teste de doçura ideal foi de 5,6% entre os consumidores não tabagistas e 6,7% entre os tabagistas. A concentração equivalente de cada edulcorante para substituir a sacarose no néctar de uva foi: 0,0307% de aspartame, 0,0199% de ciclamato/sacarina (2:1), 0,0009% de neotame, 0,0088% de sucralose e 0,0550% de estévia no teste realizado com assessores não tabagistas e 0,0368% de aspartame, 0,0241% de ciclamato/sacarina (2:1), 0,0010% de neotame, 0,0106% de sucralose e 0,0670% de estévia. Na ADQ as amostras diferiram em seis dos dezenove atributos gerados. Os atributos de sabor foram os que mais sofreram alterações. A amostra preparada com estévia caracterizou-se por apresentar níveis mais elevados de amargor e amargor residual. A amostra adoçada com neotame apresentou perfil sensorial caracterizado pelo gosto doce e gosto residual doce. As amostras adoçadas com sacarose e sucralose não diferiram significativamente (p>0,05) em nenhum termo descritivo avaliado. Pelas curvas tempo-intensidade (TI) para o gosto doce, as amostras que apresentaram maior intensidade e duração deste gosto foram aquelas adoçadas com neotame e estévia. Este resultado ocorreu nas análises tempo-intensidade com ambos os grupos de assessores não havendo diferença significativa (p?0,05) entre eles para intensidade máxima e tempo da intensidade máxima .Quanto ao TI para o gosto amargo, a amostra preparada com estévia se destacou quanto à intensidade e duração desse estímulo. Na análise tempo-intensidade realizada com assessores não tabagistas as amostras preparadas com aspartame, ciclamato/sacarina 2:1 e sucralose apresentaram o comportamento sensorial que mais se aproximou à amostra preparada com sacarose para ambos os gostos doce e amargo. Para os consumidores não tabagistas, as amostras preparadas com sucralose e ciclamato/sacarina e sacarose tiveram as maiores médias de impressão global. (p>0,05). Entre os consumidores tabagistas, além das amostras adoçadas com sacarose, sucralose, ciclamato/sacarina 2:1, a amostra adoçada com aspartame também apresentou maior média para impressão global (p>0,05). Para ambos os grupos de as amostra preparada com estévia obteve as menores médias de impressão global. As médias de aceitação global foram estatisticamente (p?0,05) menores entre os consumidores tabagistas. Para ambos os grupos as amostras contendo sacarose e sucralose tiveram as melhores notas de intenções de compra / Abstract: The aim of this study was to determine the optimal dilution and sweetness of grape nectar by equivalent sweetness of different sweeteners, quantitative descriptive analysis (QDA), time-intensity analysis, and acceptance test of grape nectar sweetened with sucrose and different sweeteners including aspartame, cyclamate / saccharin blend (2:1), neotame, stevia and sucralose. With the exception of QDA, all tests were performed with two groups of assessors (smokers and nonsmokers) in order to verify if smoking can influence the perception of sweetness of the sweeteners. The results showed that the optimal amount of grape pulp determined by the optimal dilution test was 50% for the preparation of grape nectar, while the optimal amount of sucrose, determined by the ideal sweetness test was 5,6% among nonsmokers, and 6,7% among smokers. The equivalent concentration of each sweetener to replace sucrose in grape nectar, determined by the test with nonsmoker assessors, was: 0,0307% aspartame, 0,0199%, cyclamate / saccharin (2:1), 0,0009% neotame, 0,0088% sucralose and 0,0550% stevia, while the test with smokers indicated 0,0368% aspartame, 0,0241% cyclamate / saccharin (2:1), 0,0010% neotame, 0,0106% sucralose and 0,0670% stevia. The QDA showed that the samples differed in six of the nineteen attributes studied. The flavor was the most attribute influenced by the addition of high intensity sweeteners. The sample sweetened with stevia was characterized by higher bitterness and bitter aftertaste. The sample sweetened with neotame presented sensory profile characterized by sweet and sweet aftertaste. The samples sweetened with sucralose and sucrose did not differ significantly (p>0,05) for all attributes. Through the time-intensity curves for the sweet taste, it was observed that the samples with greater intensity and duration of stimulus were those sweetened with neotame and stevia. This result occurred with both groups of assessors, with no significant difference (p?0,05) between them for the values of maximum intensity (Imax) and time of maximum intensity. Regarding the time-intensity for the bitter taste, the sample sweetened with stevia stood out on the intensity and duration of stimulus, with no statistical difference between the groups for the parameter maximum intensity and total time. When the time-intensity analysis was performed with nonsmoker assessors, the samples sweetened with aspartame, cyclamate / saccharin (2:1), and sucralose showed sensory behavior closer to the sample sweetened with sucrose for both sweet and bitter tastes. In the acceptance test among nonsmokers, the samples sweetened with sucralose and cyclamate / saccharin and sucrose had the highest overall acceptance, and did not differ significantly (p>0,05) between them. Among smokers, the sample sweetened with aspartame was very well accepted as well as those sweetened with sucrose, sucralose and cyclamate /saccharin 2:1 (p>0,05). For both groups of consumers, the sample sweetened with stevia obtained the lowest acceptance scores, followed by the sample containing neotame. The mean overall acceptance was significantly (p?0,05) lower among smoker consumers. Possibly this lower acceptance is due to the reduced pleasure for sweet taste among smokers as previously reported in literature. For both groups, samples sweetened with sucrose and sucralose had the best purchase intentions / Doutorado / Consumo e Qualidade de Alimentos / Doutora em Alimentos e Nutrição

Orientador: Mário Roberto Maróstica Júnior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T20:29:29Z (GMT). No. of bitstreams: 1 Carvalho_GabrielaGuimaraes_M.pdf: 1142498 bytes, checksum: 1f84ae381c7847ae94ff63d8598e18d5 (MD5) Previous issue date: 2013 / Resumo: As barras de cereais são fonte de nutrientes, de fácil consumo e não necessitam de preparo pelo consumidor. O seu consumo tem crescido ultimamente. Elas apresentam composição variada, são constituídas por diversos cereais, e podem ser adicionadas de ingredientes como frutas, castanhas, chocolate e outros. O uso de edulcorantes também vem crescendo, devido ao grande número de pessoas diabéticas, ou que fazem seu uso para o controle de peso. Além disso, alguns ingredientes das barras de cereais (frutas, castanhas) apresentam atividade antioxidante importante, combatendo os radicais livres, de forma a evitar o desequilíbrio no estado de óxido-redução ou estresse oxidativo das células do organismo. A casca da jabuticaba (Myrciaria jaboticaba (Vell) Berg.) é rica em compostos fenólicos e antocianinas, proporcionando um aporte em compostos bioativos com função antioxidante expressiva. O objetivo deste trabalho foi formular barras de cereais com sacarose e edulcorantes (stévia e sucralose) adicionadas de diferentes concentrações de casca de jabuticaba, avaliando sua atividade antioxidante e a aceitação por meio de teste sensorial.Foi preparada a formulação da barra de cereal 0, 2,5% e 5% de casca de jabuticaba. Em seguida realizou-se análise da composição centesimal, polifenóis totais, antocianinas e capacidade antioxidante de diferentes extratos da casca de jabuticaba (CJ) e das barras. Com relação a analise sensorial o teste de aceitação com escala hedônica de 9 pontos e intenção de compra foi aplicado. A composição centesimal mostrou que as barras são constituídas basicamente de carboidratos (80%), água (10%) e proteínas (7%). Em relação ao perfil antioxidante, CJ apresenta atividade antioxidante para o método de ORAC e FRAP (483810,0 e 814684,8 µmol TE g-1 respectivamente em extrato metanol/acetona), compostos fenólicos totais e antocianinas em quantidades expressivas (131,29 gGAE.kg-1, em extrato aquoso e 342,0 mg cianidina 3-glicosídeo 100g-1, respectivamente). A atividade antioxidante, conteúdo de compostos fenólicos e antocianinas das barras de cereais apresentaram-se maiores quando adicionadas de 5% de casca de jabuticaba. No teste de aceitação, as barras que foram adicionadas com 2,5% e 5% de casca de jabuticaba, adoçadas com açúcar, obtiveram as melhores notas para o teste de aceitação. O mesmo resultado foi encontrado para o teste de intenção de compra. Os resultados indicam que as formulações das barras de cereais foram adequadas e geraram produtos aceitos pelos consumidores, além de apresentarem compostos bioativos com atividade antioxidante importante / Abstract: Cereal bars are a source of nutrients, easy to use and require no preparation by the consumer. Their consumption has been growing recently. They have varied composition, are consisting of various cereals, and can be added ingredients such as fruits, nuts, chocolate and others. The use of sweeteners is also growing due to the large number of people with diabetes, or who make their use for weight control. Furthermore, some ingredients of cereal bars (fruit, nuts) have antioxidant activity important, combating free radicals, in order to prevent imbalance in the redox state and oxidative stress in cells of the body. The peel of jaboticaba (Myrciaria jaboticaba (Vell) Berg.), is rich in anthocyanins and phenolics, providing a supply of bioactive compounds with antioxidant activity expressive. The objective of this study was to formulate cereal bars with sucrose and sweeteners (stevia and sucralose) adding different concentrations jaboticaba peel, and evaluating their antioxidant activity and acceptance through sensory test. Were formulated cereal bars containing 0, 2.5% and 5% jaboticaba. Then analysis was performed of the centesimal composition, polyphenols, anthocyanins and antioxidant capacity of different extracts the jaboticaba peel (CJ). Regarding analyze sensory the acceptance testing with 9 point hedonic scale and purchase intent were applied. The centesimal composition showed that the bars consist primarily of carbohydrates (80%), water (10%) and proteins (7%). In relation to the antioxidant profile, CJ has antioxidant activity for the ORAC and FRAP methods (483810,0 and 814684,8 µmol TE g-1 respectively extract methanol / acetone) and total phenolics and anthocyanins in significant amounts (131.29 gGAE.kg-1 in aqueous extract and 342.0 mg cyanidin 3-glucoside 100 g-1, respectively). A antioxidant activity, phenolic compounds and anthocyanins of cereal bars present greater when added 5% the jaboticaba peel. In the acceptance test, bars that were added with 2.5% and 5% jaboticaba peel sweetened with sugar obtained the highest grades for acceptance testing. The same result was found for the test purchase intent. The results indicate that the formulations of the cereal bars were adequate and generated products accepted by consumers, besides presenting bioactive compounds with antioxidant activity important / Mestrado / Nutrição Experimental e Aplicada à Tecnologia de Alimentos / Mestra em Alimentos e Nutrição

Orientador: Helena Maria André Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T07:57:23Z (GMT). No. of bitstreams: 1 Ferraz_JulianaPereira_M.pdf: 2510030 bytes, checksum: a28d462816bf1afe8b5665a26f281aea (MD5) Previous issue date: 2013 / Resumo: O sorvete é um alimento altamente consumido no mundo e a cada ano nota - se que o consumo no Brasil cresce cada vez mais iniciando um processo de transição de um alimento sazonal para um alimento consumido durante o ano todo. Este produto possui uma matriz energética e nutricional altamente complexa, pois trata - se de um produto que contém em sua formulação proteínas, gorduras, açucares, ar e minerais. O FOS atuou agregando um valor funcional ao produto juntamente com os edulcorantes que tiveram a finalidade de reduzir o valor calórico do produto tornando - o mais saudável e permitindo que portadores de doenças crônicas como os diabéticos e obesos possam consumi - lo. Este trabalho teve como objetivo realizar análises a fim de se desenvolver um sorvete de creme de acordo com as preferências dos consumidores, foi avaliado a partir da análise descritiva quantitativa, análise múltipla de tempo intensidade, análise de aceitação e análises físico - químicas, sendo estas overrun, velocidade de derretimento, pH, textura e cor, para que as características do sorvete de creme fossem preservadas com a adição do prebiótico e dos edulcorantes. Os dados obtidos foram submetidos à análise de variância (ANOVA) e testes de médias de Tukey, utilizando o programa estatístico SAS. Com os dados de aceitação foi construído o Mapa de Preferência Interno através do programa XLStat. A análise de aceitação mostrou que todas as amostras foram bem aceitas pelos consumidores, exceto a amostra com estévia em sua formulação que recebeu notas inferiores a seis. Na ADQ® as amostras foram diferenciadas pelo gosto amargo, doce residual e gosto doce devido à presença dos edulcorantes na formulação. Na análise Múltipla de Tempo Intensidade foi possível verificar as semelhanças das amostras em relação à intensidade de dulçor e amargor diferenciando - se somente a amostra com estévia que obteve intensidades altas tanto para amargor quanto para dulçor. Podendo - se concluir que a adição do FOS e dos edulcorantes, aspartame, sucralose, neotame e ciclamato/ sacarina na proporção de 2:1 no sorvete de creme não afetou a aceitação das amostras perante aos consumidores, já a amostra com FOS e estévia em sua formulação foi rejeitada pelos consumidores, estes resultados auxilia a indústria de sorvetes, que poderá desenvolver um sorvete com apelo funcional e redução calórica sem influenciar nas características sensoriais e físico - químicas do sorvete de creme atingindo um novo público consumidor / Abstract: The ice cream is a highly consumed aliment in all around the world and year by year we can notice that brazilian ice cream consumption increases starting a transition process of a seasonal food to a food that is consumed throughout the year. This product has an energetic and nutritional load that is highly complex, because it formulation contains proteins, fats, sugars, minerals and air. The FOS had operated adding a functional value to the product with the sweeteners that had the finality or reduce the product's calories that becomes more healthy and allowing that patients with chronic diseases, like diabetes, can consume the product. This research had as purpose perform analysis in order to develop a product according to the consumers preferences, it had been valued from qualitative descriptive analysis, multiple time-intensity analysis, acceptance analysis and physical - chemical, these being overrun, melting rate, pH, texture and color, in order that the vanilla ice cream characteristics were still the same with the addition of the prebiotic and sweetener. The data were submitted for analysis of variance (ANOVA) and measurements Tukey tests using static programs. The acceptance analysis showed that all the samples were well accepted except the sample with estevia in its formula. In ADQ the samples were differentiated by the bitter or sweet taste. In the analyses multiple of time intensity was possible verifying the sample similarities in relation to sweetness and bitterness. We concluded that the addition of FOS, sweeteners, aspartame, sucralose, neotame and cyclamate / saccharin in a 2:1 ratio in the ice cream did not affect the acceptance of samples before consumers, on the other hand the sample with estevia was rejected by the consumers, this results helps the ice cream industry, wich may develop an ice cream with functional appeal and caloric reduction without affecting the sensory characteristics and physical - chemical ice cream reaching a new consumer audience / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

Philosophiae Doctor - PhD / 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. / South Africa

Dental caries affects people worldwide. The oral microflora has been found to be less responsible than the carbohydrate diet, which is considered the main cause of dental caries. Carbohydrates from sucrose are processed by oral bacteria and acids are produced as a byproduct. High sugar intake is a risk factor for systemic health and for overall health of the oral cavity. Artificial sweeteners are considered a healthy alternative for people who prefer the sweet taste but renounce sucrose. In the United States there are several artificial sweeteners approved by the Food and Drug Administration. Among these, stevia is the only natural sweetener. Stevia is extracted from the Stevia rebaudiana plant. Steviol glycosides are extracted from the stevia leaf and refined to get the best taste quality. There are many types of steviol glycosides that are extracted from the stevia plant and the most important steviol glycosides will be discussed in the thesis. Scientific research (PubMed, EMBASE), appropriate websites (Colgate, Pure Circle Stevia Institute), the World Health Organization, HealthInfo Clinical Advisers and vectorstock as well as books in English and in Russian (The Stevia Deception: The Hidden Dangers of Low Calorie Sweeteners By Bruce Fife, and Puti Izbavlenie of Bolezne by Neumyvakin) were consulted. Electronic searches were limited to publications in the past five years. The scope of the thesis is to review the basic statistics on dental caries, the types of caries and the number of people affected, discuss the advantages and benefits of stevia relative to other artificial sweeteners, review the safety of stevia including side effects and potential as an addictive sugar substitute and lastly, to assess and recommend which form of stevia is most effective against dental caries.

This diploma thesis deals with the determination and ecotoxicological assessment of artificial sweeteners. The diploma was focused on monitoring the most commonly used sweeteners, which includes acesulfam-K, cyclamate, saccharin and sucralose. These sweeteners were analyzed by liquid chromatography with mass spectrometry, using solid phase extraction for their concentration. The samples for their determination were taken from wastewater treatment plant in Modrice. Artificial sweeteners are synthetically produced substances, which is the main reason for their occurrence in waste water. Some of them are not efficiently removed from the wastewater treatment plant and penetrate into the environment. Analysis of the samples was found, that sucralose penetrates into the environment. The ecotoxicological effect of the sweeteners was evaluated via aquatic organisms, namely on the freshwater crustaceans Thamnocephalus platyurus and Daphnia magna, on the water plant Lemna minor, and the battery of tests was supplemented by a representative of the destructors Vibrio fischeri. For all sweeteners, LC20, EC20 and IC20 values were determined. For some sweeteners, LC50, EC50 and IC50 values were also determined. During testing, saccharin represented the highest toxicity.

<div> <div> <div> <p>Recent studies using data from the National Health and Nutrition Examination Survey (NHANES) have used inconsistent approaches to identify and categorize beverages, especially those containing low-calorie sweeteners (LCS), also referred to as low-calorie sweetened beverages (LCSB). Herein, we investigate the approaches used to identify and categorize LCSB in recent analyses of NHANES data. We reviewed published studies examining LCS consumption in relation to dietary and health outcomes and extracted the methods used to categorize LCS as reported by the authors of each study. We then examined the extent to which these approaches reliability identified LCSBs using the Internet Archive Wayback Machine to examine beverage ingredients lists across 3 NHANES cycles (2011-2016). None of the four general strategies appeared to include all LCSB while also excluding all beverages that did not contain LCS. In some cases, the type of sweetener in the beverage consumed could not be clearly determined; we found 9, 16, and 18 of such “mixed” beverage identifiers in 2011-12, 2013-14, and 2015-15, respectively. Then, to illustrate how heterogeneity in beverage categorization may impact the outcomes of published analyses, we compared results of a previously published analysis with outcomes when “mixed” beverages were grouped either all as LCSB or all as sugary beverages. Our results suggest that caution is warranted in design and interpretation of studies using NHANES data to examine dietary and health correlates of sweetened beverage intake. </p> </div> </div> </div>

Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-thirds of sugar supplies are bought for use in food and drink manufacture. Continued pressures on sugar consumption and negative consumer attitudes to sugar may be reflected in lost sales of sugar-containing foods. The available information on U. K. sugar consumption is critically assessed. Although the main sources of sugar supply are identified, individual sugar consumption is shown to vary by considerable amounts. The place of sucrose is examined in relation to other sweeteners and why and where sugars and sweeteners are used in food systems. The promotion of "no added sugar" and "sugar free" products is examined since the publication of the NACNE report to the end of 1987. To further test the impact of changing patterns of sugar consumption on food and drink manufacturers a national survey of manufacturers who use sugar was carried out in early 1988. This was an attitudinal postal questionnaire and responses to the issue of sugar, diet and health were analysed. Respondents bought an estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial market. While the survey aggregate were fully supportive of sucrose, respondents reported that the majority of consumers were worried about sugar being bad for health and were actively cutting down on individual intakes. There were significant differences to the issue of sugar, diet and health dependent on company size, whether a company manufactured for a retailer's own label and if products had already been marketed at a "healthy eating" segment. However, in general, while manufacturers considered consumer attitudes to sugar to be important they had to be put in the context of other factors. So far the impact of changing patterns of sugar consumption is not reflected in the total average industrial purchases of sugar, although substantial "sugar-free" and "sugar-reduced" product niches have been established.

Non-nutritive sweeteners (NNS) are frequently used as substitutes for added sugars. NNS are difficult to study due to the inability to accurately measure the amounts individuals consume, as well as limitations in study design and methods, including reliance on observational study designs, the use of diet soda as a proxy of total NNS intake, and the grouping of NNS into a single category rather than studying NNS as individual products. New dietary assessment methods and improved study design and methods are needed to advance researchers' abilities to study NNS and their impact on consumers' health. The objectives of this dissertation were to 1) determine validity and reproducibility of a novel NNS food frequency questionnaire (NNS-FFQ), 2) develop methodology for an objective NNS urinary biomarker, 3) identify an appropriate carrier for NNS intake in studies, and 4) examine the literature on the relationship between NNS and weight-related outcomes based on study design and methods. Objectives 1 and 2: participants (n=125) completed three 24-hr dietary recalls, the NNS-FFQ, and 2 24-hr urine samples. NNS intake via NNS-FFQ and recalls were compared using Bland-Altman analyses, with agreement levels ranging from 92.7-99.2% for individual NNS types and total intake. The NNS biomarker methodology was developed using ultra performance liquid chromatography (UPLC-MS/MS), which analyzes each sample for the presence of NNS and related metabolites. This method observed a range from very strong presence of NNS to not detectable, indicating that this biomarker could identify specific NNS consumption (n=9). Objective 3: a sensory evaluation (n=67) was conducted to identify if applesauce or water was a more appropriate carrier for NNS for future interventions. Applesauce was preferred (sucralose=83.6%; aspartame=79.1%; stevia=74.6%) significantly more than water (p≤0.001), indicating that applesauce could be used as an acceptable carrier of NNS in research studies. Objective 4: a systematic literature review focusing on study design and methods used in investigations on NNS and weight-related outcomes found that 81% of RCT had improved weight outcomes, while 76% of observational studies had higher weight outcomes. Improving NNS study design and methods will increase the quality of research conducted on NNS and related health outcomes. / Ph. D. / Artificial sweeteners [non-nutritive sweeteners (NNS)] are often used to replace added sugars. NNS are difficult to study due to the inability to accurately measure the amounts individuals consume, as well as limitations in study design and methods, including reliance on observational study designs, the use of diet soda to represent total NNS intake, and the grouping of NNS into a single category rather than studying NNS as individual products. New dietary assessment tools and improved study design and methods are needed to allow researchers better to study NNS and their impact on health. The objectives of this dissertation were to 1) to determine the ability of a NNS food frequency questionnaire (NNS-FFQ) to measure typical NNS intake, 2) develop methodology for an objective NNS urinary biomarker, 3) identify an appropriate carrier for NNS intake in studies, and 4) to review the currently available research on the relationship between NNS and weight status. Objectives 1 and 2: 125 participants completed three 24-hr dietary recalls, the NNS-FFQ to measure usual NNS intake, and 24-hour urine samples for a NNS biomarker. Amounts of NNS that consumers reported in recalls were compared to amounts reported in the NNS-FFQ, with the tools finding similar NNS amounts in participants’ diets. The NNS biomarker methodology was developed using ultra performance liquid chromatography (UPLC-MS/MS). This rapid method measures the presence of NNS and related products (saccharin, acesulfame potassium, sucralose, steviol glucuronide, and erythritol) in urine. Among 9 participants, this method identified wide differences, ranging from strong presence of NNS to not measureable. Objective 3: participants (n=67) completed a sensory evaluation (taste testing) study to identify a more appropriate food or beverage (applesauce or water) for NNS (sucralose, aspartame, and stevia) to be mixed with in research studies. Applesauce was preferred over water for all sweeteners (>74%), indicating that applesauce would be an acceptable NNS carrier. Objective 4: a systematic review on study design and research methods used in studies on NNS and weight-related outcomes. Improving NNS measurement tools and study design methods will improve the quality of research that can be conducted on NNS and related health outcomes.

Introdução. O consumo de açúcares aumentou consideravelmente nas últimas décadas, bem como a incidência e a prevalência da obesidade, gerando a elaboração de recomendações para moderá-lo. Os açúcares contribuem para a palatabilidade dos alimentos, podendo também aumentar sua densidade energética (DE), outro fator de risco para obesidade. Uma alternativa seria a substituição por adoçantes não calóricos, que também aumentam a palatabilidade dos alimentos, porém são isentos calorias. No entanto, ainda não existe consenso a respeito das implicações desta substituição principalmente na redução da ingestão energética e do peso corporal. Objetivo. Identificar a DE da dieta, a ingestão energética total e de macronutrientes, segundo consumo de adoçantes e/ou alimentos processados com adoçantes por adultos e idosos. Métodos. Estudo transversal, no qual foram coletados dados de sexo; idade; peso e estatura, para cálculo do IMC; consumo de adoçantes, por questionário adaptado e pelo recordatório de 24 horas, foram calculadas as médias de DE, de ingestão energética total e de macronutrientes. Para verificar associação entre variáveis independentes (idade, sexo, IMC, uso de adoçantes não calóricos) com a dependente \"classificação da DE foi realizada regressão logística, considerando dietas com alta DE aquelas com 1,5 Kcal/g ou mais. Para comparação das médias de ingestão energética e de macronutrientes, entre usuários de adoçantes e não usuários, foi utilizado o Teste t de Student (p 0,05) pelo Stata 10.0. Resultados. Participaram do estudo 168 indivíduos, com idade média de 54,8 anos (DP = 14,9 anos), sendo 84,5 por cento do sexo feminino, 67,9 por cento com sobrepeso ou obesidade e 44,1 por cento usuários de adoçantes. A média da DE das dietas de usuários de adoçantes foi 1,15 Kcal/g (IC 95 por cento [1,11; 1,19]), e de não usuários 1,28 Kcal/g (IC 95 por cento [1,23; 1,33]). Para regressão logística, as variáveis contínuas, idade e IMC, foram categorizadas, porém esta última não permaneceu no modelo final (p > 0,10). Apesar de não significativo, a variável sexo permaneceu no modelo como ajuste. A classificação da idade (p = 0,042) e o uso de adoçantes (p = 0,002) apresentaram associação com os menores valores de DE. Não foi encontrada diferença nas médias de ingestão energética e de macronutrientes entre os grupos. Conclusão. Uso de adoçantes se associou com menores valores de DE, mas não houve diferença no consumo energético total e de macronutrientes entre grupos / The consumption of sugar has increased considerably in recent decades, as well as the incidence and prevalence of obesity, leading the development of recommendations to moderate this consumption. Sugars contribute to the palatability of food, but may also increase their energy density (ED), which is an important obesitys risk factor. An alternative would be replacing sugar by non-caloric sweeteners, which increase the palatability of foods, but with free calories. However, the implications of this substitution in reducing energy intake and body weight are controversial. Objective. Identify the ED of diets, the total energy intake and macronutrient consumption according to the consumption of sweeteners and/or processed foods with sweeteners by adults and elderly. Methods. A cross sectional study, that collected data on gender, age, weight and height, to calculate BMI, consumption of non-caloric sweeteners, by questionnaire and with data from 24-hour recall, were calculated the average of ED, total energy intake and total macronutrient intake. Logistic regression was performed to assess the association between independent variables (age, gender, BMI, use of non-caloric sweeteners) and the dependent classification of ED, considering diets with high ED those with 1.5 kcal/g or more. To compare the means of total energy intake and total macronutrient intake, among noncaloric sweeteners users and nonusers, was used the Students t test (p 0.05) by Stata 10.0. Results. Were collected data form 168 individuals, with an average age of 54.8 years (SD = 14.9 years), 84.5 per cent female, 67.9 per cent overweight or obese and 44.1 per cent users of sweeteners. The mean of ED diets of non-caloric sweeteners users was 1.15 kcal/g (CI 95 per cent [1.11; 1.19]), and 1.28 Kcal/g (CI 95 per cent [1.23; 1.33]) for non-users. For logistic regression the continuous variables, BMI and age, were categorized, but the former did not remained in the final model. Although the variable gender was not significant it remained in the model for adjustment. The classification of age (p = 0.042) and the use of sweeteners (p = 0.002) were associated with lower values of ED. No difference was found in the means of total energy intake and total macronutrient intake between the groups. Conclusion. The use of sweeteners was associated with lower values of ED, but there was no difference in the means of total energy intake and total macronutrient intake between the groups