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Personal Weight Loss Strategies in Obesity
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
Medical Nutrition Therapy for Patients with Type-2 Diabetes
Published in Jeffrey I. Mechanick, Elise M. Brett, Nutritional Strategies for the Diabetic & Prediabetic Patient, 2006
Bantwal Suresh Baliga, Zachary Bloomgarden, Cathy Nonas
Fructose is associated with a lower postprandial rise in blood sugar than sucrose, but may affect lipids adversely [101–103]. Sugar alcohols produce lower glycemic responses compared to sucrose, fructose, and glucose, but can cause diarrhea [27]. Saccharin, aspartame, acesulfame potassium, and sucralose are the four Food and Drug Administration (FDA)-approved nonnutritive artificial sweeteners [104]. Aspartame (NutraSweet®) consists of two amino acids (aspartic acid and phenylalanine) and is 180 times as sweet as sucrose. It cannot be used in baking or cooking as it is heat-labile. Saccharin is a nonnutritive sweetener which is still being used despite an FDA warning about its potential for bladder carcinogenicity with long-term use [103]. Sucralose (Splenda®) is 600 times sweeter than sucrose and is heat-stable for cooking and baking. The FDA approved its use in 1998 and concluded that this sweetener did not pose carcinogenic, reproductive, or neurological risk to humans [104].
The impact of blackcurrant juice on attention, mood and brain wave spectral activity in young healthy volunteers
Published in Nutritional Neuroscience, 2019
A. W. Watson, E. J. Okello, H. J. Brooker, S. Lester, G. J. McDougall, K. A. Wesnes
Active treatment drinks were standardized to contain 500 mg of polyphenols in the form of blackcurrant juice. It was, therefore, calculated that 96.96 ml of Ben Hope blackcurrant juice was needed to ensure 500 mg of polyphenols were present in the blackcurrant treatment drink. Active and control drinks contained 152.90 mg of Vitamin C, 2.47 g of Glucose, 3.91 g of Fructose and 0.60 g of Sucrose. 150 ml of Blackcurrant Cordial (Schweppes blackcurrant cordial) and 10 g of a sucralose-based sweetener (Splenda) was added to each treatment drink to improve palatability. To make up for the differences in volume, 96.96 ml of water was also added to the placebo drink. The breakdown of the drink constituents is shown in Table 3.
Consumption patterns of nonnutritive sweeteners among university students at a Caribbean institution
Published in Journal of American College Health, 2021
Marquitta C. Webb, Dana Chong, Sa’eed Bawa
NNS originate from several different classes of chemicals, which imitate the taste of sugar by interacting with the taste receptors in the mouth.3,5 These NNS provide the sweet taste that people desire without adding calories with their sweetness exceeding the sweetness factor of sucrose by 30 to 13,000 times.3,5 The United States Food and Drug Administration (FederalDrugAdministration (FDA)) has approved six (6) NNS, which are added to food and beverage products to increase the palatability of nutrient dense foods and beverages leading to a better diet quality.6 These NNS are saccharin, sold under the brand names Sweet Twin®, Sweet'N Low®, and Necta Sweet®; aspartame, sold under the brand names Nutrasweet®; Equal®, and Sugar Twin®; acesulfame-K, with the brand names Sunett® and Sweet One®, sucralose, sold under the brand name Splenda®; neotame, with the brand name Newtame®; and advantame.7 Additionally, the FDA has approved and established acceptable daily intake for several NNS, namely, saccharin [5 mg/kg body weight (wt.)], aspartame [50 mg/kg body wt.], acesulfame-K [15 mg/kg body wt.], sucralose [5 mg/kg body wt.], neotame [0.3 mg/kg body wt.], and advantame [32.8 mg/kg body wt.].7 However, standard recommendations on the use of these NNS have not yet been established. Other NNS have been approved and used in some parts of the world, including alitame and cyclamates but have not been approved for use in the US by the FDA.8 Plant extracts, such as stevioside, luo han guo (monk) fruit extract, and rebaudioside A are also used in place of sugar.9
The pharmacodynamic profile of “Blackadder” blackcurrant juice effects upon the monoamine axis in humans: A randomised controlled trial
Published in Nutritional Neuroscience, 2020
Anthony W. Watson, Arjan Scheepens, David O. Kennedy, Janine M. Cooney, Tania M. Trower, Crystal F. Haskell-Ramsay
Drinks were matched for sugars and taste. In each case, drinks comprised of 3.44 g of glucose, 4.63 g of fructose, 0.8 g of sucrose, 6 g of SplendaTM and 50 ml of blackcurrant flavouring (Schweppes blackcurrant cordial). The total volume of the drink was made up to 200 ml with water and served chilled in an opaque brown bottle by an independent third party. All quantities discussed are based on a 60 kg person, drink quantities were calculated per kilo of body weight. A breakdown of anthocyanins and other phenolics in the study drinks can be seen in Tables 2 and 3.