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Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population
- Source :
- Nutrients; Volume 13; Issue 11; Pages: 4186, Nutrients, Vol 13, Iss 4186, p 4186 (2021), Nutrients
- Publication Year :
- 2021
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2021.
-
Abstract
- The use of low and no-calorie sweeteners (LNCS) in food and beverages has become increasingly common in the development and reformulation of products to reduce energy derived from added sugars. Our aim was to identify the presence and consumption of LNCS through food and beverages according to consumption patterns in a representative sample (n = 256) of the Portuguese adult population. The study had a descriptive cross-sectional observational design and was based on the application of a Food Frequency Questionnaire. Overall, it was found that 4.1% of the foods and 16.7% of the beverages consumed by the Portuguese adult population contained LNCS. Food groups mostly contributing to LNCS consumption were non-alcoholic beverages such as soft drinks and juices (34.2%); milk and dairy products (16.5%); appetizers such as chips (8.6%); sugars and sweets such as chocolates, candies, or chewing gums (6.1%); meat and derivative products (2.2%); cereals and derivatives (1.2%) and canned fruits (1.2%). Main LNCS consumed were acesulfame-K, sucralose, and aspartame, single or combined, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. In conclusion, LNCS were found across a wide variety of products available in the Portuguese market and their prevalence of inclusion in the diet of the population evidences the need to develop more studies on the evolution of LNCS intake and its impact on the full dietary model and health. Consequently, these food additives should be included in food composition databases and, periodically, updated to reflect the recurrent reformulation strategies adopted by the food industry in its efforts to reduce the energy contribution of added sugars.
- Subjects :
- Adult
Male
Sucralose
food.ingredient
Food industry
Population
processed foods
low- and no-calorie sweeteners
Biology
artificial sweeteners
Diet Surveys
Article
Beverages
Food group
Eating
Portuguese population
chemistry.chemical_compound
food
Humans
TX341-641
Food science
education
education.field_of_study
Nutrition and Dietetics
Portugal
Aspartame
Nutrition. Foods and food supply
business.industry
Food additive
digestive, oral, and skin physiology
Feeding Behavior
Artificial Sweetener
Diet
additives
food groups
Cross-Sectional Studies
chemistry
Sweetening Agents
Food processing
Female
business
Food Analysis
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 20726643
- Database :
- OpenAIRE
- Journal :
- Nutrients; Volume 13; Issue 11; Pages: 4186
- Accession number :
- edsair.doi.dedup.....9ad85054d316c879404cf4a1cf1a9b04
- Full Text :
- https://doi.org/10.3390/nu13114186