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Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population

Authors :
Ana Montero-Bravo
Ana M. Puga
María de Lourdes Samaniego-Vaesken
Teresa Partearroyo
Marina Redruello-Requejo
Gregorio Varela-Moreiras
María González-Rodríguez
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.

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