When allowed to choose between different macronutrients, most animals display a strong attraction toward carbohydrates compared with proteins . Moreover it can be assumed that every citizen of Western countries uses artificial sweeteners, knowingly or not.
Brown RJ, de Banate MA, Rother KI. Artificial Sweeteners: A systematic review of metabolic effects in youth. Int J Pediatr Obes. 2010 ,
J Neurosci. 2010 Jun 9;30(23):8012-23.Nutrient selection in the absence of taste receptor signaling. Ren X, Ferreira JG, Zhou L, Shammah-Lagnado SJ, Yeckel CW, de Araujo IE
J Neurosci. 2010 Jun 9;30(23):8012-23.Nutrient selection in the absence of taste receptor signaling. Ren X, Ferreira JG, Zhou L, Shammah-Lagnado SJ, Yeckel CW, de Araujo IE
CARBOHYDRATES AND BIO-SWEETENERS
Carbohydrates are important dietary nutrienet and they are used directly to supply energy to living organisms., as well as, a carbon source for synthesis of other needed chemicals. In addition mono- and disaccharides are craved because of their sweetness and because they enhance taste and enjoyment of a wide variety of nutritious foods. All carbohydrate sweeteners contain primarily sugars and do not provide significant amounts of vitamins and minerals.
WHO/FAO (1998) Carbohydrates in human nutrition. FAO food and nutrition paper no. 66. FAO, Rome.
Foster-Powell, K., Brand Miller, J. (1995), International tables of glycaemic index. American Journal of Clinical Nutrition. 62: 871S-93S.
Foster-Powell, K., Brand Miller, J. (1995), International tables of glycaemic index. American Journal of Clinical Nutrition. 62: 871S-93S.
WHAT IS GLYCAEMIC INDEX (GI)
The GI concept was originally developed in the 1980s when it was realised that different foods containing the same amount of carbohydrate did not have the same effect on blood sugar levels. For example 30g of carbohydrate as bread may not have the same effect as 30g of carbohydrate as fruit or as pasta. They are ranked on a scale 0 to 100, 100, eg foods with a low-GI foods produce lower rises in blood sugar levels.
USEFUL NOTE
1) The G.I. factor should not be used in isolation as total amount of carbohydrate, the amount and type of fat, the amount and quality of protein, dietary fibre and the vitamin, mineral and salt content of a food are also important considerations when choosing healthful diets.
2) Mix up your GI foods and aim for an overall low GL.The GI is a useful tool for classifying the impact of carbohydrates on the body, however it is not useful to get hooked on the GI values of individual foods, as the overall impact of a meal on GI is difficult to predict. The best choice seems to be the inclusion of an appropriate mix of nutritious high and low GI foods within the context of a healthy diet.
Flint A, Moller BK, Raben A, et al (2004) The use of glycaemic index tables to predict the glycaemic index of composite breakfast meals. British Journal of Nutrition 2004 91:979-89 .
USEFUL NOTE
1) The G.I. factor should not be used in isolation as total amount of carbohydrate, the amount and type of fat, the amount and quality of protein, dietary fibre and the vitamin, mineral and salt content of a food are also important considerations when choosing healthful diets.
2) Mix up your GI foods and aim for an overall low GL.The GI is a useful tool for classifying the impact of carbohydrates on the body, however it is not useful to get hooked on the GI values of individual foods, as the overall impact of a meal on GI is difficult to predict. The best choice seems to be the inclusion of an appropriate mix of nutritious high and low GI foods within the context of a healthy diet.
Flint A, Moller BK, Raben A, et al (2004) The use of glycaemic index tables to predict the glycaemic index of composite breakfast meals. British Journal of Nutrition 2004 91:979-89 .
(WHO/FAO (1998) Carbohydrates in Human Nutrition. Food and nutrition paper no.66 Rome Italy
GLYCAEMIC INDEX FOR SOME FOODS USING GLUCOSE AS STANDARD.
Foods with a low G.I. Factor (G.I. less than 55)
Noodles and pasta
Lentils
Apples/apple juice
Pears
Oranges/orange juice
Grapes
Low fat yoghurt
Fruit bread
Baked beans
Chocolate
Foods with an Intermediate G.I. factor (G.I. 55-70)
Basmati rice
Banana
Rolled oats
Soft drinks
Sweet corn
Pineapple
White sugar
Foods with a High G.I. factor (G.I. > 70)
Bread (white or wholemeal)
Baked potato
Cornflakes
French Fries
Honey
Mashed potatoes
White rice (low amylose or “sticky rice”)
Foods with a low G.I. Factor (G.I. less than 55)
Noodles and pasta
Lentils
Apples/apple juice
Pears
Oranges/orange juice
Grapes
Low fat yoghurt
Fruit bread
Baked beans
Chocolate
Foods with an Intermediate G.I. factor (G.I. 55-70)
Basmati rice
Banana
Rolled oats
Soft drinks
Sweet corn
Pineapple
White sugar
Foods with a High G.I. factor (G.I. > 70)
Bread (white or wholemeal)
Baked potato
Cornflakes
French Fries
Honey
Mashed potatoes
White rice (low amylose or “sticky rice”)
Foster-Powell, K., Holt, S.H.A., Brand-Miller, J.C. 2002. International tables of glycemic index and glycemic load values. Am J Clin Nutr, 76:5-56. Foster-Powell, K and Brand-Miller, 1995. International tables of glycaemic index. Amer. J. Clinical Nutrition, 62 (supp) 871-93.
ATKINS DIET
The Atkins Diet or ketogenic diet (KD) advocates free consumption of fats like butter and as much meat, fish, eggs and dairy products as you like but the consumption of carbohydrates both sweet (sugars) and savoury (starch), is severely restricted. The diet also allows only limited amounts of vegetables and especially fruits that can contain significant amounts of starch or sugars. The result of Atkins diet is that little carbohydrate is arriving from the diet the body starts to rely on its carbohydrate stores known as glycogen. Glycogen is bound to water in the body and this water is eliminated as the glycogen is used up. This means that the initial dramatic weight loss when starting a low carbohydrate diet is largely due to water loss not fat loss. Once glycogen stores have been depleted the body starts to use fat and muscle for energy. When fat is used in the absence of carbohydrate, the body produces substances called ketones, which are normally released into the urine. If ketone levels are very high, ketones may begin to build up in the blood and can be smelt on the breath - similar to nail varnish. This ketotic state can lead to nausea and fatigue but people tend to put up with it as it is an indicator of compliance with the low carbohydrates intake. Ketones contribute to suppress the appetite, as does the high protein nature of the diet, reducing spontaneous food intake. So although people are allowed to eat as much as they like, they are in fact eating fewer calories because they do not feel hungry.
The Atkins Diet is not in line with recommendations for a healthy diet and allows only foods that are low in carbohydrates. First of all Atkins diet is usually high in fat, particularly saturated fat and it is not yet known what the long-term risk of this diet to heart health may be. In addition the very high protein content of the diet places a greater demand on the kidney to process and eliminate all the protein waste. It is also nutritionally unbalanced - the exclusion of carbohydrate foods including grains, fruits and vegetables means that plant-derived vitamins, minerals and fibre as well as substances like flavonoids, carotenoids and other antioxidants, are also lacking in the diet.
Nevertheless in 2003, a case series was published describing the benefits of a less restrictive ketogenic diet (KD) started as an outpatient without a fast and without any restrictions on calories, fluids, or protein. This "Modified Atkins Diet" (MAD) restricts carbohydrates to 10 g/day (15 g/day in adults) while encouraging high fat foods. Lastly, the possible future benefits of this treatment for new-onset seizures, adults, neurologic conditions other than epilepsy, and developing countries of the world will be discussed.
Astrup A, Larson T and Harper A (2004) Atkins and other low-carbohydrate diets: hoax or an effective tool for weight loss? The Lancet 364:897-899.
Dansinger ML et al (2005) Comparison of the Atkins, Ornish, Weight Watchers, and Zone Diets for Weight Loss and Heart Disease Risk Reduction. A Randomized Trial. Journal of the
Kossoff EH, Dorward JL.The modified Atkins diet. Epilepsia. 2008
Jenkins DJ, Wong JM, Kendall CW, Esfahani A, Ng VW, Leong TC, Faulkner DA, Vidgen E, Greaves KA, Paul G, Singer W. The effect of a plant-based low-carbohydrate ("Eco-Atkins") diet on body weight and blood lipid concentrations in hyperlipidemic subjects. Arch Intern Med. 2009.
TABLE SUGAR – BROWN SUGAR
Table sugar (Granulated sugar or white sugar) which is used in our desserts is also called saccharose and consists of two interconnected components. These are quickly separated from each other in the human digestive tract and after only a few minutes are transported into the blood stream through the stomach wall.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses which is a viscous byproduct of the processing of sugar cane. The choice between light and dark is a matter of taste preference, but darker color will have a heavier molasses note. According to the United States Department of Agriculture, brown sugar contains about 17 kilocalories per teaspoon, compared with 16 kilocalories per teaspoon for white sugar.
Because of its molasses content, brown sugar does contain certain minerals, as calcium, potassium, iron and magnesium (white sugar contains none of these) but in minimal amounts. Finally the real differences between the two are taste and the effects on baked goods.
TYPES OF SUGARS
The building blocks of all carbohydrates are sugars and they can be classified according to how many sugar units are combined in one molecule.
CLASSIFICATION OF DIETARY CARBOHYDRATES
Monosaccharides Glucose, fructose, galactose, ribose
Disaccharides Sucrose, lactose, maltose
Polyols Isomalt, sorbitol, maltitol
Oligosaccharides Maltodextrins, fructo-oligo-saccharides
Polysaccharides Starch: Amylose, amylopectin
Polysaccharides Non-starch: Cellulose, pectins, hyd
rocolloids
Glucose is the main energy of cellular function, metabolized by most every cell in the body. The body works very hard to keep blood glucose in a narrow range, through careful administration of insulin. Too high and all kinds of damage can be done, too low and all kinds of death can occur.
Fructose is one of the most abundant monosaccharide in nature. It is also the sweetest naturally occurring carbohydrate. Since decades, fructose used for food preparations is not provided by fruit or vegetable but by a chemical process of starch or inulin conversion although . Fructoze by chemical process seems to have different GI than this one from various fruits. At the present time, there is insufficient evidence to ban or otherwise restrict use of fructoze or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS. Nevertheless, dietary advice to limit consumption of a high fructose syrup is warranted.
TABLE SUGAR – BROWN SUGAR
Table sugar (Granulated sugar or white sugar) which is used in our desserts is also called saccharose and consists of two interconnected components. These are quickly separated from each other in the human digestive tract and after only a few minutes are transported into the blood stream through the stomach wall.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses which is a viscous byproduct of the processing of sugar cane. The choice between light and dark is a matter of taste preference, but darker color will have a heavier molasses note. According to the United States Department of Agriculture, brown sugar contains about 17 kilocalories per teaspoon, compared with 16 kilocalories per teaspoon for white sugar.
Because of its molasses content, brown sugar does contain certain minerals, as calcium, potassium, iron and magnesium (white sugar contains none of these) but in minimal amounts. Finally the real differences between the two are taste and the effects on baked goods.
TYPES OF SUGARS
The building blocks of all carbohydrates are sugars and they can be classified according to how many sugar units are combined in one molecule.
CLASSIFICATION OF DIETARY CARBOHYDRATES
Monosaccharides Glucose, fructose, galactose, ribose
Disaccharides Sucrose, lactose, maltose
Polyols Isomalt, sorbitol, maltitol
Oligosaccharides Maltodextrins, fructo-oligo-saccharides
Polysaccharides Starch: Amylose, amylopectin
Polysaccharides Non-starch: Cellulose, pectins, hyd
rocolloidsGlucose is the main energy of cellular function, metabolized by most every cell in the body. The body works very hard to keep blood glucose in a narrow range, through careful administration of insulin. Too high and all kinds of damage can be done, too low and all kinds of death can occur.
Fructose is one of the most abundant monosaccharide in nature. It is also the sweetest naturally occurring carbohydrate. Since decades, fructose used for food preparations is not provided by fruit or vegetable but by a chemical process of starch or inulin conversion although . Fructoze by chemical process seems to have different GI than this one from various fruits. At the present time, there is insufficient evidence to ban or otherwise restrict use of fructoze or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS. Nevertheless, dietary advice to limit consumption of a high fructose syrup is warranted.
Moeller SM, Fryhofer SA, Osbahr AJ 3rd, Robinowitz CB; The effects of high fructose syrup. J Am Coll Nutr. 2009 .
Nagata R, Nishio Y, Sekine O, Nagai Y, Maeno Y, Ugi S, Maegawa H, Kashiwagi A. Single nucleotide polymorphism (-468 Gly to A) at the promoter region of SREBP-1c associates with genetic defect of fructose-induced hepatic lipogenesis J Biol Chem. 2004;279:29031–29042.
SUGARS AND OTHER CARBOHYDRATES CONSUMPTION IN HEALTH AND DISEASE
The Food and Agriculture Organisation of the United Nations and the World Health Organisation (FAO/WHO) recently published a report on Carbohydrates in Human Nutrition regarding health and disease. Research suggests that people who eat a high carbohydrate diet are less likely to accumulate body fat compared to those on a low-carbohydrate/high-fat diet due mainly to
1) less calories weight for weight than fat.
2) fibre-rich foods also tend to be bulky and therefore physically filling
3) very little dietary carbohydrate is converted to body fat because it tends to be preferentially used by the body for energy.
With regards to dental health, research from recent years allows a more rational approach to the role of sugars and other carbohydrates in dental caries. It is now recommended that programmes to prevent dental caries focus on fluoridation, adequate oral hygiene and a varied diet, and not on sugar intake alone.
For those who want to stay active and fit, a well-balanced, high carbohydrate diet is recommended.
On the other hand excessive consumption of sucrose has been associated with increased incidences of type 2 diabetes, obesity and tooth decay. The association between consumption of sugar-sweetened beverages and risk of type 2 diabetes was assessed in an eight-year prospective study of 51 603 women participating in the Nurses’ Health Study II. After adjustment for potential confounders, women consuming one or more sugar-sweetened soft drink daily had a relative risk of type 2 diabetes higher compared with those who consumed > 1 of these beverages per month. Addionally, consumption of fruit punch was associated with a similar increase in diabetes risk.
In view of physiology, the pancreas reacts to this rapid blood sugar increase by releasing a large volume of insulin. Insulin is a hormone which acts like a key and opens the body cells to the sugar and diverts the sugar out of the bloodstream. The quicker and higher the blood sugar increase is the more insulin is released and the appetite for sweet foods rises: the sweet dessert is eaten until it is finished. Due to the large quantity of insulin released the blood sugar level drops rapidly. When the blood sugar value drops too low the body again signals that it is hungry and the need to consume the second snack is pre-programmed. If the second snack is eaten the vicious circle is completed: sweet foods do not satisfy, they lead to frequent eating and constantly create new hunger pangs.
1) less calories weight for weight than fat.
2) fibre-rich foods also tend to be bulky and therefore physically filling
3) very little dietary carbohydrate is converted to body fat because it tends to be preferentially used by the body for energy.
With regards to dental health, research from recent years allows a more rational approach to the role of sugars and other carbohydrates in dental caries. It is now recommended that programmes to prevent dental caries focus on fluoridation, adequate oral hygiene and a varied diet, and not on sugar intake alone.
For those who want to stay active and fit, a well-balanced, high carbohydrate diet is recommended.
On the other hand excessive consumption of sucrose has been associated with increased incidences of type 2 diabetes, obesity and tooth decay. The association between consumption of sugar-sweetened beverages and risk of type 2 diabetes was assessed in an eight-year prospective study of 51 603 women participating in the Nurses’ Health Study II. After adjustment for potential confounders, women consuming one or more sugar-sweetened soft drink daily had a relative risk of type 2 diabetes higher compared with those who consumed > 1 of these beverages per month. Addionally, consumption of fruit punch was associated with a similar increase in diabetes risk.
In view of physiology, the pancreas reacts to this rapid blood sugar increase by releasing a large volume of insulin. Insulin is a hormone which acts like a key and opens the body cells to the sugar and diverts the sugar out of the bloodstream. The quicker and higher the blood sugar increase is the more insulin is released and the appetite for sweet foods rises: the sweet dessert is eaten until it is finished. Due to the large quantity of insulin released the blood sugar level drops rapidly. When the blood sugar value drops too low the body again signals that it is hungry and the need to consume the second snack is pre-programmed. If the second snack is eaten the vicious circle is completed: sweet foods do not satisfy, they lead to frequent eating and constantly create new hunger pangs.
WHO/FAO (1998) Carbohydrates in human nutrition. FAO food and nutrition paper no. 66. FAO, Rome.
Azize J. Sugar, ethics and legislation. J Law Med. 2010 May;17(5):784-99.
Cohen DA, Sturm R, Scott M, Farley TA, Bluthenthal R.Not enough fruit and vegetables or too many cookies, candies, salty snacks, and soft drinks? Public Health Rep. 2010 Jan-Feb;125(1):88-95.
Fung TT, Malik V, Rexrode KM, Manson JE, Willett WC, Hu FB. Sweetened beverage consumption and risk of coronary heart disease in women.Am J Clin Nutr. 2009 Apr;89(4):1037-42. Epub 2009 Feb 11.PMID: 19211821 .
Schulze MB, Hoffmann K, Manson JE, Willett WC, Meigs JB, Weikert C, Heidemann C, Colditz GA, Hu FB.Dietary pattern, inflammation, and incidence of type 2 diabetes in women.Am J Clin Nutr. 2005 Sep;82(3):675-84;
USEFUL NOTE
Many paediatric medicines showed high sugar concentration, pH values below the critical value and high titratable acidity values, all of which increase the medicines' cariogenic and erosive potentials.
Neves BG, Farah A, Lucas E, de Sousa VP, Maia LC. Are paediatric medicines risk factors for dental caries and dental erosion? Community Dent Health. 2010.
SUGAR AND CANCER
German Otto Warburg, Ph.D., the 1931 Nobel laureate in medicine, first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells and this the accelerated glucose uptake for anaerobic glycolysis. . The large amount of lactic acid produced by this fermentation of glucose from the cancer cells is then transported to the liver. This conversion of glucose to lactate creates a lower, more acidic PH in cancerous tissues as well as overall physical fatigue from lactic acid build-up. Therefore, larger tumors tend to exhibit a more acidic PH. Experimental conditions of glucose deprivation have been demonstrated to cause cell death in many transformed cell lines
Zhang F, Aft RL. Chemosensitizing and cytotoxic effects of 2-deoxy-D-glucose on breast cancer cells.J Cancer Res Ther. 2009 Sep;5 Suppl 1:S41-3
Kellenberger LD, Bruin JE, Greenaway J, Campbell NE, Moorehead RA, Holloway AC, Petrik J.The role of dysregulated glucose metabolism in epithelial ovarian cancer. J Oncol. 2010;2010:514310. Epub 2010 Feb 17.
CARAMEL
Caramel is made by the carefully controlled heat treatment of carbohydrates, generally in the presence of acids and alkalis, in a process called caramelization. Soft drinks contain caramel coloring, which is rich in advanced glycation end products which increase insulin resistance and inflammation. The FDA has established 200 mg of caramel per kg body weight as an acceptable daily intake .
German Otto Warburg, Ph.D., the 1931 Nobel laureate in medicine, first discovered that cancer cells have a fundamentally different energy metabolism compared to healthy cells and this the accelerated glucose uptake for anaerobic glycolysis. . The large amount of lactic acid produced by this fermentation of glucose from the cancer cells is then transported to the liver. This conversion of glucose to lactate creates a lower, more acidic PH in cancerous tissues as well as overall physical fatigue from lactic acid build-up. Therefore, larger tumors tend to exhibit a more acidic PH. Experimental conditions of glucose deprivation have been demonstrated to cause cell death in many transformed cell lines
Zhang F, Aft RL. Chemosensitizing and cytotoxic effects of 2-deoxy-D-glucose on breast cancer cells.J Cancer Res Ther. 2009 Sep;5 Suppl 1:S41-3
Kellenberger LD, Bruin JE, Greenaway J, Campbell NE, Moorehead RA, Holloway AC, Petrik J.The role of dysregulated glucose metabolism in epithelial ovarian cancer. J Oncol. 2010;2010:514310. Epub 2010 Feb 17.
CARAMEL
Caramel is made by the carefully controlled heat treatment of carbohydrates, generally in the presence of acids and alkalis, in a process called caramelization. Soft drinks contain caramel coloring, which is rich in advanced glycation end products which increase insulin resistance and inflammation. The FDA has established 200 mg of caramel per kg body weight as an acceptable daily intake .
Vlassara H, Cai W, Crandall J, Goldberg T, Oberstein R, Dardaine V, Peppa M, Rayfield EJ. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci USA. 2002;99:15596–15601.
HONEY
Honey is a sweet food made by honey bees using nectar from flowers. Honey gets its sweetness from the monosaccharides fructose and glucose (Fructose: 38.2%, Glucose: 31.3%) and has approximately the same relative sweetness as that of granulated sugar (74% of the sweet
ness of sucrose, a disaccharide). Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols.
Most micro-organisms do not grow in honey because of its low water activity of 0.6. The pH of honey is commonly between 3.2 and 4.5.[54] This relatively acidic pH level prevents the growth of many bacteria. The viscosity and the hygroscopic qualities of honey permits its even spread on the wound bed, creating a favourable environment for wound healing. With these properties, honey when adequately prepared, is an efficient treatment of chronic wounds of the lower leg and also of abdominal wounds. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death. Infant botulism is the most common form of human botulism. Some of the most recognized potential sources of Clostridium botulinum spores are except honey the soil, dust, honey and medicinal herbs. . However the more developed digestive systems of older children and adults generally destroy the spores.
Honey is a sweet food made by honey bees using nectar from flowers. Honey gets its sweetness from the monosaccharides fructose and glucose (Fructose: 38.2%, Glucose: 31.3%) and has approximately the same relative sweetness as that of granulated sugar (74% of the sweet
ness of sucrose, a disaccharide). Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols.Most micro-organisms do not grow in honey because of its low water activity of 0.6. The pH of honey is commonly between 3.2 and 4.5.[54] This relatively acidic pH level prevents the growth of many bacteria. The viscosity and the hygroscopic qualities of honey permits its even spread on the wound bed, creating a favourable environment for wound healing. With these properties, honey when adequately prepared, is an efficient treatment of chronic wounds of the lower leg and also of abdominal wounds. However, honey sometimes contains dormant endospores of the bacterium Clostridium botulinum, which can be dangerous to infants as the endospores can transform into toxin-producing bacteria in the infant's immature intestinal tract, leading to illness and even death. Infant botulism is the most common form of human botulism. Some of the most recognized potential sources of Clostridium botulinum spores are except honey the soil, dust, honey and medicinal herbs. . However the more developed digestive systems of older children and adults generally destroy the spores.
Forsch Komplementmed. 2010;17(2):74-80. Epub 2010 Apr 13.Honey use in burn management: potentials and limitations. Boukraâ L, Sulaiman SA.
Bogdanov S, Jurendic T, Sieber R, Gallmann P. Honey for nutrition and health: a review. J Am Coll Nutr. 2008
Salomon D, Barouti N, Rosset C, Whyndham-White C.Honey: from Noe to wound care. Rev Med Suisse. 2010 Apr 28;6(246):871-4.
Sagua MD, Lúquez C, Barzola CP, Bianco MI, Fernández RA.
Phenotypic characterization of Clostridium botulinum strains isolated from infant botulism cases in Argentina. Rev Argent Microbiol. 2009 Jun-Sep;41(3):141-7.
USEFUL NOTE
1. Honey generally should not be preserved in metal containers because the acids in the honey may promote oxidation of the vessel.
2. Table sugar contain glucose and fructose which are hooked together, whereas in honey, fructose and glucose remain in individual units. One teaspoon of table sugar contains 16 calories. One teaspoon of honey contains 22 calories. Although honey has more calories, you may use less of it because it is sweeter.
Bogdanov S, Jurendic T, Sieber R, Gallmann P. Honey for nutrition and health: a review. J Am Coll Nutr. 2008
Salomon D, Barouti N, Rosset C, Whyndham-White C.Honey: from Noe to wound care. Rev Med Suisse. 2010 Apr 28;6(246):871-4.
Sagua MD, Lúquez C, Barzola CP, Bianco MI, Fernández RA.
Phenotypic characterization of Clostridium botulinum strains isolated from infant botulism cases in Argentina. Rev Argent Microbiol. 2009 Jun-Sep;41(3):141-7.
USEFUL NOTE
1. Honey generally should not be preserved in metal containers because the acids in the honey may promote oxidation of the vessel.
2. Table sugar contain glucose and fructose which are hooked together, whereas in honey, fructose and glucose remain in individual units. One teaspoon of table sugar contains 16 calories. One teaspoon of honey contains 22 calories. Although honey has more calories, you may use less of it because it is sweeter.
ROYAL JELLY
Royal jelly is a honey bee secretion that is used in the nutrition of larvae, as well as adult queens. It is secreted from the hypopharyngeal glands in the heads of worker bees, and fed to all larvae in the colony. Royal jelly is composed of 60 to 70 percent water, 12 to 15 percent protein, 10 to 16 percent sugars, and 3 to 6 percent fats, with vitamins (B-complex such as B5) salts, and free amino acids making up the rest. The fat-soluble vitamins, A, D, E and K, are completely absent from royal jelly.
Royal jelly is a honey bee secretion that is used in the nutrition of larvae, as well as adult queens. It is secreted from the hypopharyngeal glands in the heads of worker bees, and fed to all larvae in the colony. Royal jelly is composed of 60 to 70 percent water, 12 to 15 percent protein, 10 to 16 percent sugars, and 3 to 6 percent fats, with vitamins (B-complex such as B5) salts, and free amino acids making up the rest. The fat-soluble vitamins, A, D, E and K, are completely absent from royal jelly.
Münstedt K, Bargello M, Hauenschild A. Münstedt K, Henschel M, Hauenschild A, von Georgi R.Royal jelly reduces the serum glucose levels in healthy subjects. J Med Food. 2009 Oct;12(5):1170-2.
Münstedt K, Henschel M, Hauenschild A, von Georgi R.Royal jelly increases high density lipoprotein levels but in older patients only. J Altern Complement Med. 2009 Apr;15(4):329-30
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Functional properties of honey, propolis, and royal jelly.J Food Sci. 2008 Nov;73(9):R117-24. Review.
STEVIA
Studies revealed that Stevia has been used throughout the world since ancient times for various purposes; for example, as a
sweetener and a medicine Stevioside, is championed by natural-foods advocates in the United States and is used in several countries, most notably Japan in a wide range of foods: pickled vegetables, dried seafood, soy sauce and miso, beverages, candy, gums, baked goods and cereals, yogurt, ice cream, and as a tabletop sweetener. Stevioside comes from the leaves of the stevia plant (Stevia rebaudiana Bertoni), a perennial shrub of the Asteraceae (Compositae) family native to Brazil and Paraguay. Stevia contains sweet-tasting glycosides, mainly stevioside; but also rebaudiosides A, B, C, D, and E; dulcoside A. Stevioside has a slight bitter aftertaste and provides 250 to 300 ti
mes the sweetness of sugar. It is stable to 200C but it is not fermentable and does not act in browning reactions. A pair of small studies also report positive results with respect to glucose tolerance and response Moreopver Stevia rebaudiana may be useful as a potential source of natural antioxidants.
Ghanta S, Banerjee A, Poddar A, Chattopadhyay S.Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. J Agric Food Chem. 2007 Dec 26;55(26):10962-7. Epub 2007 Nov 27.
Ulbricht C, Isaac R, Milkin T, Poole EA, Rusie E, Grimes Serrano JM, Weissner W, Windsor RC, Woods J. An evidence-based systematic review of stevia by the natural standard research collaboration. Cardiovasc Hematol Agents Med Chem. 2010 Apr;8(2):113-27.
Goyal SK, Samsher, Goyal RK.Stevia (Stevia rebaudiana) a bio-sweetener: a review. Int J Food Sci Nutr. 2010 Feb;61(1):1-10.
Park JE, Cha YS.Stevia rebaudiana Bertoni extract supplementation improves lipid and carnitine profiles in C57BL/6J mice fed a high-fat diet. J Sci Food Agric. 2010 May;90(7):1099-105
Münstedt K, Henschel M, Hauenschild A, von Georgi R.Royal jelly increases high density lipoprotein levels but in older patients only. J Altern Complement Med. 2009 Apr;15(4):329-30
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA. Functional properties of honey, propolis, and royal jelly.J Food Sci. 2008 Nov;73(9):R117-24. Review.
STEVIA
Studies revealed that Stevia has been used throughout the world since ancient times for various purposes; for example, as a
sweetener and a medicine Stevioside, is championed by natural-foods advocates in the United States and is used in several countries, most notably Japan in a wide range of foods: pickled vegetables, dried seafood, soy sauce and miso, beverages, candy, gums, baked goods and cereals, yogurt, ice cream, and as a tabletop sweetener. Stevioside comes from the leaves of the stevia plant (Stevia rebaudiana Bertoni), a perennial shrub of the Asteraceae (Compositae) family native to Brazil and Paraguay. Stevia contains sweet-tasting glycosides, mainly stevioside; but also rebaudiosides A, B, C, D, and E; dulcoside A. Stevioside has a slight bitter aftertaste and provides 250 to 300 ti
mes the sweetness of sugar. It is stable to 200C but it is not fermentable and does not act in browning reactions. A pair of small studies also report positive results with respect to glucose tolerance and response Moreopver Stevia rebaudiana may be useful as a potential source of natural antioxidants.Ghanta S, Banerjee A, Poddar A, Chattopadhyay S.Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. J Agric Food Chem. 2007 Dec 26;55(26):10962-7. Epub 2007 Nov 27.
Ulbricht C, Isaac R, Milkin T, Poole EA, Rusie E, Grimes Serrano JM, Weissner W, Windsor RC, Woods J. An evidence-based systematic review of stevia by the natural standard research collaboration. Cardiovasc Hematol Agents Med Chem. 2010 Apr;8(2):113-27.
Goyal SK, Samsher, Goyal RK.Stevia (Stevia rebaudiana) a bio-sweetener: a review. Int J Food Sci Nutr. 2010 Feb;61(1):1-10.
Park JE, Cha YS.Stevia rebaudiana Bertoni extract supplementation improves lipid and carnitine profiles in C57BL/6J mice fed a high-fat diet. J Sci Food Agric. 2010 May;90(7):1099-105
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TAGATOSE
Scientifically known as D-tagatose, Tagatose occurs naturally in some dairy products and other foods. Tagatose is a naturally occurring simple sugar that is a more palatable bulk low-calorie (1.5 kcal/g) sweetener. It was approved as a food additive by the FDA in 2003. Tagatose has been studied as a potential antidiabetic and antiobesity medication. Tagatose is present in only small amounts in dairy products.In preliminary studies in humans, tagatose has shown a low postprandial blood glucose and insulin response. It is a naturally occurring monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose (table sugar) and is 92% as sweet, but with only 38% of the calories. PHERIX has discovered and patented a way to make it available for use as a food additive as well . It can be produced commercially from lactose, which is first hydrolyzed to glucose and galactose. The galactose is isomerized under alkaline conditions to D-tagatose by calcium hydroxide. The resulting mixture can then be purified and solid tagatose produced by crystallization.
Tagatose has been approved in Europe as a novel food since December 14, 2005. Ongoing Phase III clinical trials will provide more definitive answers.
Espinosa I, Fogelfeld L.Tagatose: from a sweetener to a new diabetic medication? Expert Opin Investig Drugs. 2010 Feb;19(2):285-94
TAGATOSE
Scientifically known as D-tagatose, Tagatose occurs naturally in some dairy products and other foods. Tagatose is a naturally occurring simple sugar that is a more palatable bulk low-calorie (1.5 kcal/g) sweetener. It was approved as a food additive by the FDA in 2003. Tagatose has been studied as a potential antidiabetic and antiobesity medication. Tagatose is present in only small amounts in dairy products.In preliminary studies in humans, tagatose has shown a low postprandial blood glucose and insulin response. It is a naturally occurring monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose (table sugar) and is 92% as sweet, but with only 38% of the calories. PHERIX has discovered and patented a way to make it available for use as a food additive as well . It can be produced commercially from lactose, which is first hydrolyzed to glucose and galactose. The galactose is isomerized under alkaline conditions to D-tagatose by calcium hydroxide. The resulting mixture can then be purified and solid tagatose produced by crystallization.
Tagatose has been approved in Europe as a novel food since December 14, 2005. Ongoing Phase III clinical trials will provide more definitive answers.
Espinosa I, Fogelfeld L.Tagatose: from a sweetener to a new diabetic medication? Expert Opin Investig Drugs. 2010 Feb;19(2):285-94
MANNITOL
Mannitol is a sugar alcohol which is found in abundance in nature, particularly in exudates from trees, and in marine algae and fresh mushrooms. It is an isomer of sorbitol and is typically produced today by the hydrogenation of specialty glucose syrups.. Mannitol is also used as a sweetener for people with diabetes, and in chewing gums. Since mannitol has a positive heat of solution, it is used as a sweetener in "breath-freshening" candies, the cooling effect contributing to the fresh feel.
Mannitol is used clinically to reduce acutely raised intracranial pressure until more definitive treatment can be applied because mannitol is an osmotic diuretic. It works by increasing the amount of fluid excreted by the kidneys and helps the body to decrease pressure in the brain and eyes. In oral doses, mannitol acts as an osmotic laxative, and is sometimes sold as a laxative for children.
Side effects
Mannitol which is used also as drug widely in order to decrease intracranial pressure, can cause also renal failure.
Dziedzic T, Szczudlik A, Klimkowicz A, Rog TM, Slowik A. Is mannitol safe for patients with intracerebral hemorrhages? Renal considerations. Clin Neurol Neurosurg. 2003 Apr;105(2):87-9.
Galensa R, Ruhl I. HPLC determination of sugar, mannitol and p-hydroxybenzoic acid esters in a syrup laxative for babies. Pharmazie. 1985 Nov;40(11):805-6
USEFUL NOTE
Polyols, such as mannitol, are resistant to metabolism by oral bacteria and do not increase the acidity of the mouth after ingestion. This means that they will not lead to cavities or erode tooth enamel.
XYLITOL
Xylitol, a white crystalline substance, is a naturally occurring sugar alcohol found in many fruits and vegetables and produced in small amounts by the human body. For commercial use, it is manufactured from xylan hemicellulose sources such as birch trees, cane bagasse and corn cobs/stalks. Possessing approximately 40% less food energy xylitol is a low-calorie alternative to table sugar.One teaspoon (5 gm) of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories.. Xylitol differs from other sweeteners such as sorbitol, fructose and glucose because the xylitol molecule has five, instead of six, carbon atoms. Most bacterias in mouth are unable to make use of such sugars and this helps to prevent caries. Furthermore, dietary xylitol seems to protect against the imbalance of bone metabolism during the early phase of collagen type II-induced arthritis in rats.
Side effects
Xylitol consumption is considered harmless to people but is known to cause life-threatening toxicoses in dogs. Dogs that ingest doses of >0.1 g/kg of xylitol are at risk for developing hypoglycemia,
Piscitelli C, Dunayer E, Aumann M. Xylitol toxicity in dogs. pend Contin Educ Vet. 2010;32(2).
Kaivosoja SM, Mattila PT, Knuuttila ML. Dietary xylitol protects against the imbalance in bone metabolism during the early phase of collagen type II-induced arthritis in dark agouti rats. Metabolism. 2008 Aug;57(8):1052-5.
TYPES OF ARTIFICIAL SWEETENERS
These articles included ‘first generation’ sweeteners such as saccharin, cyclamate and aspartame, as well as ‘new generation’ sw
eeteners such as acesulfame-K, sucralose, alitame and neotame. For new generation sweeteners, it is too early to establish any epidemiological evidence about possible carcinogenic risks. There are two types of artificial sweeteners that are used instead of sugars in foods. They are 1) noncaloric sweeteners and 2) sugar alcohols.1) The noncaloric sweeteners do not cause as much tooth decay as sugar. Examples of this type of sweeteners are aspartame
2) Sugar alcohols contain about the same number of calories as sugar. They are used in chewing gums and hard candies. Examples of sugar alcohols are sorbitol and mannitol. These sweeteners are naturally detected molecules but for commercial use they are produced technically.
SACCHARIN
Saccharin (Ε 954), (i.e. sold as Sweet n’ Low TM and Sweet Twin TM and as a brown sugar substitute) is the first artificial sweetener which was synthesized in 1879 by Constantin Fahlberg and Ira Ramsen, two scientists from Johns Hopkins University. The synthesis follwed an Fahlberg lab accident , when while working in the lab, he spilled a chemical on his hand.
A breakthrough in the artificial sweetener industry was achieved with cyclamate in the 1950s, which provided a better taste than saccharin.
Side effects
Sodium saccharin (NaSac) produces bladder tumors consistently in male rats only after lifetime exposure that begins at birth. NaSac is not metabolized and is negative in most genotoxicity tests. On the other hand ,extensive research on human populations has established no association between saccharin and cancer.
Whysner J, Williams GM Saccharin mechanistic data and risk assessment: urine composition, enhanced cell proliferation, and tumor promotion. . Pharmacol Ther. 1996;71(1-2):225-52.
Saccharin is unstable when heated but it does not react chemically with other food ingredients. As such, it stores well.
USEFUL NOTES
1. Saccharin acesulfame-K and sucralose Sucralose (i.e. sold as Splenda TM) has the same volume and sweetness of sugar and is heat stable for baking and cooking.
2. Saccharin may be present in drugs in substantial amounts
Saccharin is unstable when heated but it does not react chemically with other food ingredients. As such, it stores well.
USEFUL NOTES
1. Saccharin acesulfame-K and sucralose Sucralose (i.e. sold as Splenda TM) has the same volume and sweetness of sugar and is heat stable for baking and cooking.
2. Saccharin may be present in drugs in substantial amounts
ASPARTAME
Aspartame (Ε951),( sold as NutraSweet TM and Equal TM) was discovered in 1965, by a chemist Jim Schlatter. Aspartame is an amino-acid compound that is about 160 times sweeter than sugar. Aspartame is absorbed from the intestine and metabolized by the liver to form phenylalanine, aspartic acid and methanol.
The major consideration in the use of aspartame in children is in patients with autosomal recessive phenylketonuria (incidence 1:10000). Although heterozygotes do not appear to have clinically significant increases in phenylalanine after ingestion of even large amounts (equivalent to 24 12-oz cans of diet beverages), homozygotes with strict dietary restrictions should avoid aspartame.
Side effects
The role of sweeteners on cancer risk has been widely debated over the last few decades. In their article on lifetime exposure to aspartame in rats, Soffritti et al. (2007) purported that their study demonstrated increased carcinogenic effects in female rats as a result of exposure beginning during prenatal life. In humans, an Italian population study supports the absence of an adverse effect of low-calorie sweetener (including aspartame) consumption on the risk of common neoplams.
Aspartame consists of the amino acids phenylalanine (50%), aspartic acid (40%), and a methyl ester (10%) that promptly becomes free methanol after entering the stomach. Recent studies adds evidence that the breakdown of phenylalanine to highly vasoactive substances—such as dopamine, norepinephrine, and epinephrine—is clearly relevant to pulmonary hypertension, systemic hypertension, and the frequent cardiac arrhythmias experienced by persons with aspartame disease. In a recent issue of the Texas Heart Institute Journal, Virani and co-authors reported the cases of 2 women, ages 38 and 40, with concomitant Graves' disease (hyperthyroidism and thyrotoxicosis) which is an autoimmune disease where the thyroid is overactive, producing an excessive amount of thyroid hormones.. They also cited 5 reports in the literature since 1999 concerning this combination of conditions.
The major consideration in the use of aspartame in children is in patients with autosomal recessive phenylketonuria (incidence 1:10000). Although heterozygotes do not appear to have clinically significant increases in phenylalanine after ingestion of even large amounts (equivalent to 24 12-oz cans of diet beverages), homozygotes with strict dietary restrictions should avoid aspartame.
Side effects
The role of sweeteners on cancer risk has been widely debated over the last few decades. In their article on lifetime exposure to aspartame in rats, Soffritti et al. (2007) purported that their study demonstrated increased carcinogenic effects in female rats as a result of exposure beginning during prenatal life. In humans, an Italian population study supports the absence of an adverse effect of low-calorie sweetener (including aspartame) consumption on the risk of common neoplams.
Aspartame consists of the amino acids phenylalanine (50%), aspartic acid (40%), and a methyl ester (10%) that promptly becomes free methanol after entering the stomach. Recent studies adds evidence that the breakdown of phenylalanine to highly vasoactive substances—such as dopamine, norepinephrine, and epinephrine—is clearly relevant to pulmonary hypertension, systemic hypertension, and the frequent cardiac arrhythmias experienced by persons with aspartame disease. In a recent issue of the Texas Heart Institute Journal, Virani and co-authors reported the cases of 2 women, ages 38 and 40, with concomitant Graves' disease (hyperthyroidism and thyrotoxicosis) which is an autoimmune disease where the thyroid is overactive, producing an excessive amount of thyroid hormones.. They also cited 5 reports in the literature since 1999 concerning this combination of conditions.
Tex Heart Inst J. 2004; 31(1): 105.
Ferland A, Brassard P, Poirier P. Is aspartame really safer in reducing the risk of hypoglycemia during exercise in patients with type 2 diabetes? Diabetes Care. 2007;30:e59.
Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect. 2006;114:379–385. [PMC free article] [PubMed]
Magnuson B, Williams GM. Carcinogenicity of aspartame in rats not proven. Cancer Epidemiol Biomarkers Prev. 2009 Aug;18(8):2235-8.
Bosetti C, Gallus S, Talamini R, Montella M, Franceschi S, Negri E, La Vecchia CArtificial sweeteners and the risk of gastric, pancreatic, and endometrial cancers in Italy. Environ Health Perspect. 2008 Jun;116(6)
Jacob SE, Stechschulte S. Formaldehyde, aspartame, and migraines: a possible connection. Dermatitis. 2008 May-Jun;19(3):E10-1.
Roberts HJ.Aspartame disease: a possible cause for concomitant Graves' disease and pulmonary hypertension. Tex Heart Inst J. 2004;31(1):105
Humphries P, Pretorius E, Naudé H.Direct and indirect cellular effects of aspartame on the brain. Eur J Clin Nutr. 2008 Apr;62(4):451-62. Epub 2007 Aug 8.
USEFUL NOTES
Aspartame has very little aftertaste, but it loses its sweet taste when heated. Therefore it’s difficult to use for baked or cooked products.
Ferland A, Brassard P, Poirier P. Is aspartame really safer in reducing the risk of hypoglycemia during exercise in patients with type 2 diabetes? Diabetes Care. 2007;30:e59.
Soffriti M, Belpoggi F, Degli Esposti D, Lambertini L, Tibaldi E, Rigano A. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect. 2006;114:379–385. [PMC free article] [PubMed]
Magnuson B, Williams GM. Carcinogenicity of aspartame in rats not proven. Cancer Epidemiol Biomarkers Prev. 2009 Aug;18(8):2235-8.
Bosetti C, Gallus S, Talamini R, Montella M, Franceschi S, Negri E, La Vecchia CArtificial sweeteners and the risk of gastric, pancreatic, and endometrial cancers in Italy. Environ Health Perspect. 2008 Jun;116(6)
Jacob SE, Stechschulte S. Formaldehyde, aspartame, and migraines: a possible connection. Dermatitis. 2008 May-Jun;19(3):E10-1.
Roberts HJ.Aspartame disease: a possible cause for concomitant Graves' disease and pulmonary hypertension. Tex Heart Inst J. 2004;31(1):105
Humphries P, Pretorius E, Naudé H.Direct and indirect cellular effects of aspartame on the brain. Eur J Clin Nutr. 2008 Apr;62(4):451-62. Epub 2007 Aug 8.
USEFUL NOTES
Aspartame has very little aftertaste, but it loses its sweet taste when heated. Therefore it’s difficult to use for baked or cooked products.
CYCLAMATE
Sweeteners produced by Sweet'N Low and Sugar Twin for Canada contain cyclamate, though not for those deployed in the United States. Sodium cyclamate entered the US market after its FDA approval in 1951. Owing to a study by Wagner in 1970, which found an increased incidence of bladder carcinomas in rats, the use of cyclamate was prohibited in several countries, including the USA and UK. Further evaluations by the Cancer Assessment Committee of the Center for Food Safety and Applied Nutrition of the FDA, by the Scientific Committee for Foods of the European Union and by the WHO concluded that cyclamate is not a carcinogen, and readmitted it to the food market.
Sodium cyclamate is 30–50 times sweeter than sugar (depending on concentration as it is not a linear relationship), making it the least potent of the commercially used artificial sweeteners. Some people find it to have an unpleasant aftertaste, but generally less so than saccharin or acesulfame potassium. It is often used synergistically with other artificial sweeteners, especially saccharin. It is less expensive than most sweeteners, including sucralose, and is stable under heating.
Sodium cyclamate is 30–50 times sweeter than sugar (depending on concentration as it is not a linear relationship), making it the least potent of the commercially used artificial sweeteners. Some people find it to have an unpleasant aftertaste, but generally less so than saccharin or acesulfame potassium. It is often used synergistically with other artificial sweeteners, especially saccharin. It is less expensive than most sweeteners, including sucralose, and is stable under heating.
SUCRALOSE
Sucralose ((trichlorogalactosucrose, marketed in the United States as Splenda), is derived from sugar through a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule. Michael Sveda, while a graduate student at the University of Illinois, discovered cyclamate by smoking a cigarette. While working on the synthesis of anti-pyretic (anti-fever) drugs in the laboratory in 1937, he put his cigarette down on the lab bench and when he put it back in his mouth, he discovered the sweet taste of cyclamate.
Sucralose, is actually made from sugar but is not metabolized by the body. The tightly bound chlorine atoms create a molecular structure that is exceptionally stableThe FDA approved the use of sucralose as a general-purpose sweetener in August 1999.
Side effects
The collective evidence supports the conclusion that the ingredient, sucralose, is safe for use in food although there are case reports of patients with attacks of migraine consistently triggered by sucralose. This observation of a potential causal relationship between sucralose and migraines may be important for physicians to remember this can be a possible trigger during dietary history taking
Viberg H, Fredriksson A. Neonatal exposure to sucralose does not alter biochemical markers of neuronal development or adult behavior. Nutrition. 2010
Grotz VL, Munro IC. An overview of the safety of sucralose.. Regul Toxicol Pharmacol. 2009 .
Headache. 2006 Mar;46(3):515-7.Migraine triggered by sucralose--a case report. Bigal ME, Krymchantowski AV.
Patel RM, Sarma R, Grimsley E. Popular sweetner sucralose as a migraine trigger. .Headache. 2006
ACESULFAME
Sucralose, is actually made from sugar but is not metabolized by the body. The tightly bound chlorine atoms create a molecular structure that is exceptionally stableThe FDA approved the use of sucralose as a general-purpose sweetener in August 1999.
Side effects
The collective evidence supports the conclusion that the ingredient, sucralose, is safe for use in food although there are case reports of patients with attacks of migraine consistently triggered by sucralose. This observation of a potential causal relationship between sucralose and migraines may be important for physicians to remember this can be a possible trigger during dietary history taking
Viberg H, Fredriksson A. Neonatal exposure to sucralose does not alter biochemical markers of neuronal development or adult behavior. Nutrition. 2010
Grotz VL, Munro IC. An overview of the safety of sucralose.. Regul Toxicol Pharmacol. 2009 .
Headache. 2006 Mar;46(3):515-7.Migraine triggered by sucralose--a case report. Bigal ME, Krymchantowski AV.
Patel RM, Sarma R, Grimsley E. Popular sweetner sucralose as a migraine trigger. .Headache. 2006
ACESULFAME
Acesulfame (E950) was discovered by another chemist, Karl Clauss, in 1967. He noticed a sweet taste when he licked his finger to pick up a piece of paper .
Side effects
Despite poor-quality toxicity tests, acesulfame potassium was approved by the US Food and Drug Administration (FDA) for use as an artificial sweetener. At present, acesulfame is very widely used, most frequently in blends with the most popular artificial sweetener in the US, sucralose . Acesulfame was nominated twice (in 1996 and again in 2006) for testing in the National Toxicology Program (NTP) bioassay program. Both nominations were rejected by NTP. Acesulfame should be tested in the bioassay program as soon as possible, and steps should be taken to ensure the objectivity of the bioassay nomination process.
Side effects
Despite poor-quality toxicity tests, acesulfame potassium was approved by the US Food and Drug Administration (FDA) for use as an artificial sweetener. At present, acesulfame is very widely used, most frequently in blends with the most popular artificial sweetener in the US, sucralose . Acesulfame was nominated twice (in 1996 and again in 2006) for testing in the National Toxicology Program (NTP) bioassay program. Both nominations were rejected by NTP. Acesulfame should be tested in the bioassay program as soon as possible, and steps should be taken to ensure the objectivity of the bioassay nomination process.
Karstadt M .Inadequate toxicity tests of food additive acesulfame. Int J Occup Environ Health. 2010 Apr-Jun;16(2):112.
SORBITOL
Sorbitol, , is a sugar alcohol and sugar substitute with the advantage that that the human body metabolises slowly. Sorbitol is present in diet drinks, chewing gum, artificial sweeteners and in some fruits such as apples.
Side effects
Overdose of sorbitol can lead to abdominal pain, gas, and mild to severe diarrhea and affect people with eating disorders.
Noel Friesen, Ross D Hansen, Suzanne F Abraham, and John E Kellow ructose-sorbitol ingestion provokes gastrointestinal symptoms in patients with eating disorders World J Gastroenterol. 2009
ARTIFICIAL SWEETENERS AND LOSS OF WEIGHT
SORBITOL
Sorbitol, , is a sugar alcohol and sugar substitute with the advantage that that the human body metabolises slowly. Sorbitol is present in diet drinks, chewing gum, artificial sweeteners and in some fruits such as apples.
Side effects
Overdose of sorbitol can lead to abdominal pain, gas, and mild to severe diarrhea and affect people with eating disorders.
Noel Friesen, Ross D Hansen, Suzanne F Abraham, and John E Kellow ructose-sorbitol ingestion provokes gastrointestinal symptoms in patients with eating disorders World J Gastroenterol. 2009
ARTIFICIAL SWEETENERS AND LOSS OF WEIGHT
Epidemiological data have demonstrated an association between artificial sweetener use and weight gain. Presently, there is no strong clinical evidence for causality regarding artificial sweetener use and metabolic health effects, but it is important to examine possible contributions of these common food additives to the global rise in pediatric obesity and diabetes.
Many people use artificial sweeteners because they think they are cutting calories and will lose weight. Often, these people will eat artificially sweetened foods or drinks and then eat even more of other foods.
Moreover under consideration is the combination of many, synergic artificial sweeteners has led to an improvement of the quality of sweetened products with unkowing weight gain results . Eg diet SD contain aspartame sweetener and caramel coloring.
Studies in rats that provided with a fixed amount of a yogurt diet mixed with saccharin or an alternative high-intensity sweetener (acesulfame potassium; AceK) gained more weight and showed impaired caloric compensation relative to rats given the same amount of yogurt mixed with glucose. The results of these experiments add support to the hypothesis that exposure to weak or nonpredictive relationships
Swithers SE, Baker CR, Davidson TL.General and persistent effects of high-intensity sweeteners on body weight gain and caloric compensation in rats. between sweet tastes and caloric consequences may lead to positive energy balance. Behav Neurosci. 2009
Brown RJ, de Banate MA, Rother KI. Artificial Sweeteners: A systematic review of metabolic effects in youth. Int J Pediatr Obes. 2010
Nseir W, Nassar F, Assy N Soft drinks consumption and nonalcoholic fatty liver disease.. World J Gastroenterol. 2010
Gaby AR. Adverse effects of dietary fructose. Altern Med Rev. 2005;10:294–306.
Vlassara H, Cai W, Crandall J, Goldberg T, Oberstein R, Dardaine V, Peppa M, Rayfield EJ. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci USA. 2002;99:
Many people use artificial sweeteners because they think they are cutting calories and will lose weight. Often, these people will eat artificially sweetened foods or drinks and then eat even more of other foods.
Moreover under consideration is the combination of many, synergic artificial sweeteners has led to an improvement of the quality of sweetened products with unkowing weight gain results . Eg diet SD contain aspartame sweetener and caramel coloring.
Studies in rats that provided with a fixed amount of a yogurt diet mixed with saccharin or an alternative high-intensity sweetener (acesulfame potassium; AceK) gained more weight and showed impaired caloric compensation relative to rats given the same amount of yogurt mixed with glucose. The results of these experiments add support to the hypothesis that exposure to weak or nonpredictive relationships
Swithers SE, Baker CR, Davidson TL.General and persistent effects of high-intensity sweeteners on body weight gain and caloric compensation in rats. between sweet tastes and caloric consequences may lead to positive energy balance. Behav Neurosci. 2009
Brown RJ, de Banate MA, Rother KI. Artificial Sweeteners: A systematic review of metabolic effects in youth. Int J Pediatr Obes. 2010
Nseir W, Nassar F, Assy N Soft drinks consumption and nonalcoholic fatty liver disease.. World J Gastroenterol. 2010
Gaby AR. Adverse effects of dietary fructose. Altern Med Rev. 2005;10:294–306.
Vlassara H, Cai W, Crandall J, Goldberg T, Oberstein R, Dardaine V, Peppa M, Rayfield EJ. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci USA. 2002;99:
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