Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

Lluis Serra-Majem; António Raposo; Javier Aranceta-Bartrina; Gregorio Varela-Moreiras; Caomhan Logue; Hugo Laviada; Susana Socolovsky; Carmen Pérez-Rodrigo; Jorge Antonio Aldrete-Velasco; Eduardo Meneses Sierra; Rebeca López-García; Adriana Ortiz-Andrellucchi; Carmen Gómez-Candela; Rodrigo Abreu; Erick Alexanderson; Rolando Joel Álvarez-Álvarez; Ana Luisa Álvarez Falcón; Arturo Anadón; France Bellisle; Ina Alejandra Beristain-Navarrete; Raquel Blasco Redondo; Tommaso Bochicchio; José Camolas; Fernando G. Cardini; Márcio Carocho; Maria do Céu Costa; Adam Drewnowski; Samuel Durán; Víctor Faundes; Roxana Fernández-Condori; Pedro P. García-Luna; Juan Carlos Garnica; Marcela González-Gross; Carlo La Vecchia; Rosaura Leis; Ana María López-Sobaler; Miguel Agustín Madero; Ascensión Marcos; Luis Alfonso Mariscal Ramírez; Danika M. Martyn; Lorenza Mistura; Rafael Moreno Rojas; José Manuel Moreno Villares; José Antonio Niño-Cruz; María Beatriz P.P. Oliveira; Nieves Palacios Gil-Antuñano; Lucía Pérez-Castells; Lourdes Ribas-Barba; Rodolfo Rincón Pedrero; Pilar Riobó; Juan Rivera Medina; Catarina Tinoco De Faria; Roxana Valdés-Ramos; Elsa Vasco; Sandra N. Wac; Guillermo Wakida; Carmina Wanden-Berghe; Luis Xóchihua Díaz; Sergio Zúñiga-Guajardo; Vasiliki Pyrogianni; Sérgio Cunha Velho de Sousa

doi:10.3390/nu10070818

Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

Lluis Serra-Majem, António Raposo, Javier Aranceta-Bartrina, Gregorio Varela-Moreiras, Caomhan Logue, Hugo Laviada, Susana Socolovsky, Carmen Pérez-Rodrigo, Jorge Antonio Aldrete-Velasco, Eduardo Meneses Sierra, Rebeca López-García, Adriana Ortiz-Andrellucchi, Carmen Gómez-Candela, Rodrigo Abreu, Erick Alexanderson, Rolando Joel Álvarez-Álvarez, Ana Luisa Álvarez Falcón, Arturo Anadón, France Bellisle, Ina Alejandra Beristain-NavarreteRaquel Blasco Redondo, Tommaso Bochicchio, José Camolas, Fernando G. Cardini, Márcio Carocho, Maria do Céu Costa, Adam Drewnowski, Samuel Durán, Víctor Faundes, Roxana Fernández-Condori, Pedro P. García-Luna, Juan Carlos Garnica, Marcela González-Gross, Carlo La Vecchia, Rosaura Leis, Ana María López-Sobaler, Miguel Agustín Madero, Ascensión Marcos, Luis Alfonso Mariscal Ramírez, Danika M. Martyn, Lorenza Mistura, Rafael Moreno Rojas, José Manuel Moreno Villares, José Antonio Niño-Cruz, María Beatriz P.P. Oliveira, Nieves Palacios Gil-Antuñano, Lucía Pérez-Castells, Lourdes Ribas-Barba, Rodolfo Rincón Pedrero, Pilar Riobó, Juan Rivera Medina, Catarina Tinoco De Faria, Roxana Valdés-Ramos, Elsa Vasco, Sandra N. Wac, Guillermo Wakida, Carmina Wanden-Berghe, Luis Xóchihua Díaz, Sergio Zúñiga-Guajardo, Vasiliki Pyrogianni, Sérgio Cunha Velho de Sousa

Research output: Contribution to journal › Review article › peer-review

42 Scopus citations

Abstract

International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2-4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.

Original language	English
Article number	818
Journal	Nutrients
Volume	10
Issue number	7
DOIs	https://doi.org/10.3390/nu10070818
State	Published - Jul 2018

Bibliographical note

Funding Information:
Funding: This Consensus is the results of the Ibero–American Consensus Meeting on Low-and No-Calorie Sweeteners held in Lisbon, Portugal, 2–4 July 2017, that was supported with funding from the Nutrition Research Foundation (FIN).

Funding Information:
The different organizations and institutions that participated and supported this Consensus are greatly acknowledged. The institutions are: Institutions participating or/and endorsing the Ibero American Consensus on LNCS: Food, Nutrition and Dietetic Societies and Foundations: Academia Española de Nutrición y Ciencias de la Alimentación (AEN), Agencia Española de Protección de la Salud en el Deporte (AEPSAD), Colegio de Nutricionistas Universitarios de Chile A G, Fundación Dieta Atlántica, Federación Española de Sociedades de Nutrición,Alimentación yDietética (FESNAD), Fundación para la InvestigaciónNutricional (FIN), Fundación Española de la Nutrición (FEN), Fundación Iberoamericana de Nutrición (FINUT), International Sweeteners Association (ISA), International Society for Immunonutrition (ISIN), Grupo Latinoamericano de Nutrición Comunitaria (GLANC), Sociedad Andaluza de Endocrinología, Diabetes y Nutrición (SAEDYN), Sociedad Española de Nutrición Comunitaria (SENC), Sociedad Española de Nutrición Parenteral y Enteral (SEMPE), Sociedad Latinoamérica de Gastroenterología, Hepatología y Nutrición Pediátrica (SLAGHNP), Sociedad Peruana de Nutrición (SOPENUT). Medical Societies: Ciencia y Humanismo (ADIPER), Colegio de Medicina Interna de Mexico, Sociedad Mexicana de Cardiología, SociedadMexicana de Nutrición y Endocrinología (SMNE), SociedadMexicana de Pediatría, Sociedad Española de Gastroenterología Hepatología y Nutrición Pediátrica (SEGHNP). Universities: Universidad Autónoma de Madrid (UAM), Universidad Complutense de Madrid, Universidad de León, Universidade Lusófona de Humanidades e Tecnologias, Instituto Universitario de Investigaciones Biomédicas y Sanitarias (IUIBS), Universidad de las Palmas de Gran Canaria (ULPGC), Hospital Universitario La Paz, Universidad Politécnica de Madrid, Universidade de Santiago de Compostela, Ulster University, University ofWashington, Center for Public Health Nutrition (UWCPHN). Research Centers Associação Lusófona para o Desenvolvimiento do Ensino e Investigação em Ciências da Saúde (ALIES). Research Center for Biosciences and Health Technologies (CBIOS). Centro de Investigación Biomédica en Red, Fisiopatología de la Obesidad y Nutrición (CIBER OBN). Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA). Escola de Ciências e Tecnologias da Saúde (ECTS). Instituto de Investigación hospital Universitario La Paz (IdiPAZ). Instituto de Investigación Sanitaria, Santiago de Compostela (IDIS). Grupo de Investigación en Nutrición, Ejercicio y Estilo de Vida Saludable (imFINE), UPM. Instituto Mexicano de Investigaciones Nefrológicas (IMIN). Scientific consultancy (Intertek). Grupo de investigación en Nutrición y Alimentos Funcionales (Nutrinvest) - Idi-PAZ.

Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

Added sugars
Cancer
Diabetes
Ibero-American
Low-calorie sweeteners
Non-nutritive sweeteners
Obesity
Regulation
Safety
Sweeteners

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10.3390/nu10070818

Cite this

Serra-Majem, L., Raposo, A., Aranceta-Bartrina, J., Varela-Moreiras, G., Logue, C., Laviada, H., Socolovsky, S., Pérez-Rodrigo, C., Aldrete-Velasco, J. A., Sierra, E. M., López-García, R., Ortiz-Andrellucchi, A., Gómez-Candela, C., Abreu, R., Alexanderson, E., Álvarez-Álvarez, R. J., Falcón, A. L. Á., Anadón, A., Bellisle, F., ... de Sousa, S. C. V. (2018). Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages. Nutrients, 10(7), [818]. https://doi.org/10.3390/nu10070818

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title = "Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages",

abstract = "International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2-4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.",

keywords = "Added sugars, Cancer, Diabetes, Ibero-American, Low-calorie sweeteners, Non-nutritive sweeteners, Obesity, Regulation, Safety, Sweeteners",

author = "Lluis Serra-Majem and Ant{\'o}nio Raposo and Javier Aranceta-Bartrina and Gregorio Varela-Moreiras and Caomhan Logue and Hugo Laviada and Susana Socolovsky and Carmen P{\'e}rez-Rodrigo and Aldrete-Velasco, {Jorge Antonio} and Sierra, {Eduardo Meneses} and Rebeca L{\'o}pez-Garc{\'i}a and Adriana Ortiz-Andrellucchi and Carmen G{\'o}mez-Candela and Rodrigo Abreu and Erick Alexanderson and {\'A}lvarez-{\'A}lvarez, {Rolando Joel} and Falc{\'o}n, {Ana Luisa {\'A}lvarez} and Arturo Anad{\'o}n and France Bellisle and Beristain-Navarrete, {Ina Alejandra} and Redondo, {Raquel Blasco} and Tommaso Bochicchio and Jos{\'e} Camolas and Cardini, {Fernando G.} and M{\'a}rcio Carocho and {do C{\'e}u Costa}, Maria and Adam Drewnowski and Samuel Dur{\'a}n and V{\'i}ctor Faundes and Roxana Fern{\'a}ndez-Condori and Garc{\'i}a-Luna, {Pedro P.} and Garnica, {Juan Carlos} and Marcela Gonz{\'a}lez-Gross and {La Vecchia}, Carlo and Rosaura Leis and L{\'o}pez-Sobaler, {Ana Mar{\'i}a} and Madero, {Miguel Agust{\'i}n} and Ascensi{\'o}n Marcos and Ram{\'i}rez, {Luis Alfonso Mariscal} and Martyn, {Danika M.} and Lorenza Mistura and Rojas, {Rafael Moreno} and Villares, {Jos{\'e} Manuel Moreno} and Ni{\~n}o-Cruz, {Jos{\'e} Antonio} and Oliveira, {Mar{\'i}a Beatriz P.P.} and Gil-Antu{\~n}ano, {Nieves Palacios} and Luc{\'i}a P{\'e}rez-Castells and Lourdes Ribas-Barba and Pedrero, {Rodolfo Rinc{\'o}n} and Pilar Riob{\'o} and Medina, {Juan Rivera} and {De Faria}, {Catarina Tinoco} and Roxana Vald{\'e}s-Ramos and Elsa Vasco and Wac, {Sandra N.} and Guillermo Wakida and Carmina Wanden-Berghe and D{\'i}az, {Luis X{\'o}chihua} and Sergio Z{\'u}{\~n}iga-Guajardo and Vasiliki Pyrogianni and {de Sousa}, {S{\'e}rgio Cunha Velho}",

note = "Publisher Copyright: {\textcopyright} 2018 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2018",

month = jul,

doi = "10.3390/nu10070818",

language = "Ingl{\'e}s",

volume = "10",

journal = "Nutrients",

issn = "2072-6643",

publisher = "Multidisciplinary Digital Publishing Institute",

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Serra-Majem, L, Raposo, A, Aranceta-Bartrina, J, Varela-Moreiras, G, Logue, C, Laviada, H, Socolovsky, S, Pérez-Rodrigo, C, Aldrete-Velasco, JA, Sierra, EM, López-García, R, Ortiz-Andrellucchi, A, Gómez-Candela, C, Abreu, R, Alexanderson, E, Álvarez-Álvarez, RJ, Falcón, ALÁ, Anadón, A, Bellisle, F, Beristain-Navarrete, IA, Redondo, RB, Bochicchio, T, Camolas, J, Cardini, FG, Carocho, M, do Céu Costa, M, Drewnowski, A, Durán, S, Faundes, V, Fernández-Condori, R, García-Luna, PP, Garnica, JC, González-Gross, M, La Vecchia, C, Leis, R, López-Sobaler, AM, Madero, MA, Marcos, A, Ramírez, LAM, Martyn, DM, Mistura, L, Rojas, RM, Villares, JMM, Niño-Cruz, JA, Oliveira, MBPP, Gil-Antuñano, NP, Pérez-Castells, L, Ribas-Barba, L, Pedrero, RR, Riobó, P, Medina, JR, De Faria, CT, Valdés-Ramos, R, Vasco, E, Wac, SN, Wakida, G, Wanden-Berghe, C, Díaz, LX, Zúñiga-Guajardo, S, Pyrogianni, V & de Sousa, SCV 2018, 'Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages', Nutrients, vol. 10, no. 7, 818. https://doi.org/10.3390/nu10070818

TY - JOUR

T1 - Ibero-American consensus on low- and no-calorie sweeteners

T2 - Safety, nutritional aspects and benefits in food and beverages

AU - Serra-Majem, Lluis

AU - Raposo, António

AU - Aranceta-Bartrina, Javier

AU - Varela-Moreiras, Gregorio

AU - Logue, Caomhan

AU - Laviada, Hugo

AU - Socolovsky, Susana

AU - Pérez-Rodrigo, Carmen

AU - Aldrete-Velasco, Jorge Antonio

AU - Sierra, Eduardo Meneses

AU - López-García, Rebeca

AU - Ortiz-Andrellucchi, Adriana

AU - Gómez-Candela, Carmen

AU - Abreu, Rodrigo

AU - Alexanderson, Erick

AU - Álvarez-Álvarez, Rolando Joel

AU - Falcón, Ana Luisa Álvarez

AU - Anadón, Arturo

AU - Bellisle, France

AU - Beristain-Navarrete, Ina Alejandra

AU - Redondo, Raquel Blasco

AU - Bochicchio, Tommaso

AU - Camolas, José

AU - Cardini, Fernando G.

AU - Carocho, Márcio

AU - do Céu Costa, Maria

AU - Drewnowski, Adam

AU - Durán, Samuel

AU - Faundes, Víctor

AU - Fernández-Condori, Roxana

AU - García-Luna, Pedro P.

AU - Garnica, Juan Carlos

AU - González-Gross, Marcela

AU - La Vecchia, Carlo

AU - Leis, Rosaura

AU - López-Sobaler, Ana María

AU - Madero, Miguel Agustín

AU - Marcos, Ascensión

AU - Ramírez, Luis Alfonso Mariscal

AU - Martyn, Danika M.

AU - Mistura, Lorenza

AU - Rojas, Rafael Moreno

AU - Villares, José Manuel Moreno

AU - Niño-Cruz, José Antonio

AU - Oliveira, María Beatriz P.P.

AU - Gil-Antuñano, Nieves Palacios

AU - Pérez-Castells, Lucía

AU - Ribas-Barba, Lourdes

AU - Pedrero, Rodolfo Rincón

AU - Riobó, Pilar

AU - Medina, Juan Rivera

AU - De Faria, Catarina Tinoco

AU - Valdés-Ramos, Roxana

AU - Vasco, Elsa

AU - Wac, Sandra N.

AU - Wakida, Guillermo

AU - Wanden-Berghe, Carmina

AU - Díaz, Luis Xóchihua

AU - Zúñiga-Guajardo, Sergio

AU - Pyrogianni, Vasiliki

AU - de Sousa, Sérgio Cunha Velho

PY - 2018/7

Y1 - 2018/7

N2 - International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2-4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.

AB - International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2-4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable.

KW - Added sugars

KW - Cancer

KW - Diabetes

KW - Ibero-American

KW - Low-calorie sweeteners

KW - Non-nutritive sweeteners

KW - Obesity

KW - Regulation

KW - Safety

KW - Sweeteners

UR - http://www.scopus.com/inward/record.url?scp=85049326974&partnerID=8YFLogxK

U2 - 10.3390/nu10070818

DO - 10.3390/nu10070818

M3 - Artículo de revisión

C2 - 29941818

AN - SCOPUS:85049326974

VL - 10

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 7

M1 - 818

ER -

Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

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Bibliographical note

Keywords

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