Public health efforts around the world are aimed at reducing obesity. Currently, reducing sugar intake seems to be the most widely promoted strategy for reducing energy intake (1). In many countries, policy efforts are focused on sugar, and suggestions range from imposing taxes, to having it regulated by food regulatory agencies, to limiting portion sizes of beverages containing sugar. Reducing...

The application of low-calorie sweeteners (LCS) in foods and beverages has increased over the past 35 y. At the same time, many characteristics of the American diet have changed, including variations in fat and carbohydrate content and composition, increased nutrient additions, and new dietary patterns due to changing lifestyles and attitudes toward food and the changing cost of food. During th...

Background: The past few years have witnessed an increase in the availability of food products containing one or more low- and no-calorie sweeteners (LNCS) Spanish market, mostly due to new massive reformulation plan. However, these are not included composition tables databases, and, therefore, assessment their intake among population is complex. This study aims update a database including comm...

Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food additives (including sweeteners) in use within the European Union (EU). At present, this responsibility lies with the European Food Safety Aut...

The present review explores the interactions between sweeteners and enteroendocrine cells, and consequences for glucose absorption and insulin release. A combination of in vitro, in situ, molecular biology and clinical studies has formed the basis of our knowledge about the taste receptor proteins in the glucose-sensing enteroendocrine cells and the secretion of incretins by these cells. Low-en...

The present review explores the interactions between sweeteners and enteroendocrine cells, and consequences for glucose absorption and insulin release. A combination of in vitro, in situ, molecular biology and clinical studies has formed the basis of our knowledge about the taste receptor proteins in the glucose-sensing enteroendocrine cells and the secretion of incretins by these cells. Low-en...

Sugar is one of the main ingredients baked products, so reduction sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, possible to create desserts a low glycemic index calorie content. The aim this study was investigate physico-chemical nutritional properties, sensory characteristics sugar replaced curd cake made usin...