201
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Russell WR, Baka A, Björck I, Delzenne N, Gao D, Griffiths HR, Hadjilucas E, Juvonen K, Lahtinen S, Lansink M, Loon LV, Mykkänen H, östman E, Riccardi G, Vinoy S, Weickert MO. Impact of Diet Composition on Blood Glucose Regulation. Crit Rev Food Sci Nutr 2013; 56:541-90. [DOI: 10.1080/10408398.2013.792772] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Wendy R. Russell
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, UK
| | | | - Inger Björck
- Centre for Chemistry and Chemical Engineering, University of Lund, Lund, Sweden
| | - Nathalie Delzenne
- Louvain Drug Research Institute, Université Catholique de Louvain, Brussels, Belgium
| | - Dan Gao
- Department of Diabetes and Metabolic Diseases, Beckman Research Institute of City of Hope, Duarte, California, USA
| | | | - Ellie Hadjilucas
- Coca-Cola Europe, Scientific and Regulatory Affairs Department, Brussels, Belgium
| | - Kristiina Juvonen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | | | - Mirian Lansink
- Danone Research, Centre for Specialised Nutrition, Wageningen, The Netherlands
| | - Luc Van Loon
- Department of Movement Sciences, Maastricht University, Maastricht, The Netherlands
| | - Hannu Mykkänen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Elin östman
- Centre for Chemistry and Chemical Engineering, University of Lund, Lund, Sweden
| | - Gabriele Riccardi
- Department of Clinical and Experimental Medicine, University Federico II, Naples, Italy
| | - Sophie Vinoy
- Kraft Foods, R&D Centre, Nutrition Department, Saclay, France
| | - Martin O. Weickert
- University Hospitals Coventry and Warwickshire and Division of Metabolic and Vascular Health, University of Warwick, Coventry, UK
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202
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de Ruyter JC, Katan MB, Kuijper LDJ, Liem DG, Olthof MR. The effect of sugar-free versus sugar-sweetened beverages on satiety, liking and wanting: an 18 month randomized double-blind trial in children. PLoS One 2013; 8:e78039. [PMID: 24167595 PMCID: PMC3805601 DOI: 10.1371/journal.pone.0078039] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Accepted: 09/05/2013] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Substituting sugar-free for sugar-sweetened beverages reduces weight gain. A possible explanation is that sugar-containing and sugar-free beverages cause the same degree of satiety. However, this has not been tested in long-term trials. METHODS We randomized 203 children aged 7-11 years to receive 250 mL per day of an artificially sweetened sugar-free beverage or a similarly looking and tasting sugar-sweetened beverage. We measured satiety on a 5-point scale by questionnaire at 0, 6, 12 and 18 months. We calculated the change in satiety from before intake to 1 minute after intake and 15 minutes after intake. We then calculated the odds ratio that satiety increased by 1 point in the sugar-group versus the sugar-free group. We also investigated how much the children liked and wanted the beverages. RESULTS 146 children or 72% completed the study. We found no statistically significant difference in satiety between the sugar-free and sugar-sweetened group; the adjusted odds ratio for a 1 point increase in satiety in the sugar group versus the sugar-free group was 0.77 at 1 minute (95% confidence interval, 0.46 to 1.29), and 1.44 at 15 minutes after intake (95% CI, 0.86 to 2.40). The sugar-group liked and wanted their beverage slightly more than the sugar-free group, adjusted odds ratio 1.63 (95% CI 1.05 to 2.54) and 1.65 (95% CI 1.07 to 2.55), respectively. CONCLUSIONS Sugar-sweetened and sugar-free beverages produced similar satiety. Therefore when children are given sugar-free instead of sugar-containing drinks they might not make up the missing calories from other sources. This may explain our previous observation that children in the sugar-free group accumulated less body fat than those in the sugar group. TRIAL REGISTRATION ClinicalTrials.gov NCT00893529 http://clinicaltrials.gov/show/NCT00893529.
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Affiliation(s)
- Janne C. de Ruyter
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Martijn B. Katan
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Lothar D. J. Kuijper
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Djin G. Liem
- School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia
| | - Margreet R. Olthof
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
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203
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Swithers SE. Artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements. Trends Endocrinol Metab 2013; 24:431-41. [PMID: 23850261 PMCID: PMC3772345 DOI: 10.1016/j.tem.2013.05.005] [Citation(s) in RCA: 246] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 04/29/2013] [Accepted: 05/21/2013] [Indexed: 02/06/2023]
Abstract
The negative impact of consuming sugar-sweetened beverages on weight and other health outcomes has been increasingly recognized; therefore, many people have turned to high-intensity sweeteners like aspartame, sucralose, and saccharin as a way to reduce the risk of these consequences. However, accumulating evidence suggests that frequent consumers of these sugar substitutes may also be at increased risk of excessive weight gain, metabolic syndrome, type 2 diabetes, and cardiovascular disease. This paper discusses these findings and considers the hypothesis that consuming sweet-tasting but noncaloric or reduced-calorie food and beverages interferes with learned responses that normally contribute to glucose and energy homeostasis. Because of this interference, frequent consumption of high-intensity sweeteners may have the counterintuitive effect of inducing metabolic derangements.
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Affiliation(s)
- Susan E Swithers
- Department of Psychological Sciences and Ingestive Behavior Research Center, Purdue University, 703 Third Street, West Lafayette, IN 47907, USA.
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204
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Johnston CA, Stevens B, Foreyt JP. The Role of Low-calorie Sweeteners in Diabetes. EUROPEAN ENDOCRINOLOGY 2013; 9:96-98. [PMID: 29922361 DOI: 10.17925/ee.2013.09.02.96] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Accepted: 05/05/2013] [Indexed: 11/24/2022]
Abstract
As the incidence and prevalence of type 2 diabetes continue to rise, the identification of components that contribute to or are associated with this disease has become a priority. One of the main factors that has been linked to type 2 diabetes is excessive weight gain, and reduction in weight has been recommended for both diabetes prevention and management. Low-calorie sweeteners (LCS) provide an alternative to added sugars and may facilitate weight loss or maintenance by limiting caloric intake. Considerable attention has been given to the role of LCS and their relationship to type 2 diabetes. Research suggests that LCS can serve an important role in diabetes prevention and management. Substituting sugars with LCS provides patients with type 2 diabetes considerable flexibility in their health goals and personal dietary preferences.
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Affiliation(s)
- Craig A Johnston
- Department of Medicine, Baylor College of Medicine, Houston, Texas, US.,United States Department of Agriculture/Agricultural Research Service (USDA/ARS) Children's Nutrition Research Center, Department of Pediatrics-Nutrition, Baylor College of Medicine, Houston, Texas, US
| | - Brian Stevens
- United States Department of Agriculture/Agricultural Research Service (USDA/ARS) Children's Nutrition Research Center, Department of Pediatrics-Nutrition, Baylor College of Medicine, Houston, Texas, US
| | - John P Foreyt
- Department of Medicine, Baylor College of Medicine, Houston, Texas, US
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205
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Shankar P, Ahuja S, Sriram K. Non-nutritive sweeteners: review and update. Nutrition 2013; 29:1293-9. [PMID: 23845273 DOI: 10.1016/j.nut.2013.03.024] [Citation(s) in RCA: 144] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2012] [Revised: 03/02/2013] [Accepted: 03/31/2013] [Indexed: 11/27/2022]
Abstract
Obesity has become an epidemic, not just in the United States, but also across the globe. Obesity is a result of many factors including poor dietary habits, inadequate physical activity, hormonal issues, and sedentary lifestyle, as well as many psychological issues. Direct and indirect costs associated with obesity-related morbidity and mortality have been estimated to be in the billions of dollars. Of the many avenues for treatment, dietary interventions are the most common. Numerous diets have been popularized in the media, with most being fads having little to no scientific evidence to validate their effectiveness. Amidst this rise of weight loss diets, there has been a surge of individual products advertised as assuring quick weight loss; one such product group is non-nutritive sweeteners (NNS). Sugar, a common component of our diet, is also a major contributing factor to a number of health problems, including obesity and increased dental diseases both in adults and children. Most foods marketed towards children are sugar-laden. Obesity-related health issues, such as type 2 diabetes mellitus, cardiovascular diseases, and hypertension, once only commonly seen in older adults, are increasing in youth. Manufacturers of NNS are using this as an opportunity to promote their products, and are marketing them as safe for all ages. A systematic review of several databases and reliable websites on the internet was conducted to identify literature related to NNS. Keywords that were used individually or in combination included, but were not limited to, artificial sweeteners, non-nutritive sweeteners, non-caloric sweeteners, obesity, sugar substitutes, diabetes, and cardiometabolic indicators. The clinical and epidemiologic data available at present are insufficient to make definitive conclusions regarding the benefits of NNS in displacing caloric sweeteners as related to energy balance, maintenance or decrease in body weight, and other cardiometabolic risk factors. Although the FDA and most published (especially industry-funded) studies endorse the safety of these additives, there is a lack of conclusive evidence-based research to discourage or to encourage their use on a regular basis. While moderate use of NNS may be useful as a dietary aid for someone with diabetes or on a weight loss regimen, for optimal health it is recommended that only minimal amounts of both sugar and NNS be consumed.
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Affiliation(s)
- Padmini Shankar
- Department of Health and Kinesiology, Georgia Southern University, Statesboro, GA, USA.
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206
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Fantino M. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes: methodologic concern about a recent epidemiological study. Am J Clin Nutr 2013; 98:251-2. [PMID: 23788566 DOI: 10.3945/ajcn.113.064386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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207
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Piernas C, Tate DF, Wang X, Popkin BM. Does diet-beverage intake affect dietary consumption patterns? Results from the Choose Healthy Options Consciously Everyday (CHOICE) randomized clinical trial. Am J Clin Nutr 2013; 97:604-11. [PMID: 23364015 PMCID: PMC3578403 DOI: 10.3945/ajcn.112.048405] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Little is understood about the effect of increased consumption of low-calorie sweeteners in diet beverages on dietary patterns and energy intake. OBJECTIVE We investigated whether energy intakes and dietary patterns were different in subjects who were randomly assigned to substitute caloric beverages with either water or diet beverages (DBs). DESIGN Participants from the Choose Healthy Options Consciously Everyday randomized clinical trial (a 6-mo, 3-arm study) were included in the analysis [water groups: n = 106 (94% women); DB group: n = 104 (82% women)]. For energy, macronutrient, and food and beverage intakes, we investigated the main effects of time, treatment, and the treatment-by-time interaction by using mixed models. RESULTS Overall, the macronutrient composition changed in both groups without significant differences between groups over time. Both groups reduced absolute intakes of total daily energy, carbohydrates, fat, protein, saturated fat, total sugar, added sugar, and other carbohydrates. The DB group decreased energy from all beverages more than the water group did only at month 3 (P-group-by-time < 0.05). Although the water group had a greater reduction in grain intake at month 3 and a greater increase in fruit and vegetable intake at month 6 (P-group-by-time < 0.05), the DB group had a greater reduction in dessert intake than the water group did at month 6 (P-group-by-time < 0.05). CONCLUSIONS Participants in both intervention groups showed positive changes in energy intakes and dietary patterns. The DB group showed decreases in most caloric beverages and specifically reduced more desserts than the water group did. Our study does not provide evidence to suggest that a short-term consumption of DBs, compared with water, increases preferences for sweet foods and beverages. This trial was registered at clinicaltrials.gov as NCT01017783.
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Affiliation(s)
- Carmen Piernas
- Department of Nutrition, The University of North Carolina, Chapel Hill, NC, USA
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208
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Fagherazzi G, Vilier A, Saes Sartorelli D, Lajous M, Balkau B, Clavel-Chapelon F. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidemiologique aupres des femmes de la Mutuelle Generale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort. Am J Clin Nutr 2013; 97:517-23. [PMID: 23364017 DOI: 10.3945/ajcn.112.050997] [Citation(s) in RCA: 164] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND It has been extensively shown, mainly in US populations, that sugar-sweetened beverages (SSBs) are associated with increased risk of type 2 diabetes (T2D), but less is known about the effects of artificially sweetened beverages (ASBs). OBJECTIVE We evaluated the association between self-reported SSB, ASB, and 100% fruit juice consumption and T2D risk over 14 y of follow-up in the French prospective Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort. DESIGN A total of 66,118 women were followed from 1993, and 1369 incident cases of T2D were diagnosed during the follow-up. Cox regression models were used to estimate HRs and 95% CIs for T2D risk. RESULTS The average consumption of sweetened beverages in consumers was 328 and 568 mL/wk for SSBs and ASBs, respectively. Compared with nonconsumers, women in the highest quartiles of SSB and ASB consumers were at increased risk of T2D with HRs (95% CIs) of 1.34 (1.05, 1.71) and 2.21 (1.56, 3.14) for women who consumed >359 and >603 mL/wk of SSBs and ASBs, respectively. Strong positive trends in T2D risk were also observed across quartiles of consumption for both types of beverage (P = 0.0088 and P < 0.0001, respectively). In sensitivity analyses, associations were partly mediated by BMI, although there was still a strong significant independent effect. No association was observed for 100% fruit juice consumption. CONCLUSIONS Both SSB consumption and ASB consumption were associated with increased T2D risk. We cannot rule out that factors other than ASB consumption that we did not control for are responsible for the association with diabetes, and randomized trials are required to prove a causal link between ASB consumption and T2D.
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Affiliation(s)
- Guy Fagherazzi
- Center for Research in Epidemiology and Population Health, Villejuif, France
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209
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Saccharin and aspartame, compared with sucrose, induce greater weight gain in adult Wistar rats, at similar total caloric intake levels. Appetite 2013; 60:203-207. [DOI: 10.1016/j.appet.2012.10.009] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2012] [Revised: 10/03/2012] [Accepted: 10/10/2012] [Indexed: 11/23/2022]
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210
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Raben A, Richelsen B. Artificial sweeteners: a place in the field of functional foods? Focus on obesity and related metabolic disorders. Curr Opin Clin Nutr Metab Care 2012; 15:597-604. [PMID: 23037901 DOI: 10.1097/mco.0b013e328359678a] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
PURPOSE OF REVIEW Artificial sweeteners can be a helpful tool to reduce energy intake and body weight and thereby risk for diabetes and cardiovascular diseases (CVD). Considering the prevailing diabesity (obesity and diabetes) epidemic, this can, therefore, be an important alternative to natural, calorie-containing sweeteners. The purpose of this review is to summarize the current evidence on the effect of artificial sweeteners on body weight, appetite, and risk markers for diabetes and CVD in humans. RECENT FINDINGS Short-term intervention studies have shown divergent results wrt appetite regulation, but overall artificial sweeteners cannot be claimed to affect hunger. Data from longer term intervention studies are scarce, but together they point toward a beneficial effect of artificial sweeteners on energy intake, body weight, liver fat, fasting and postprandial glycemia, insulinemia, and/or lipidemia compared with sugar. Epidemiological studies are not equivocal, but large cohort studies from the USA point toward decreased body weight and lower risk of type-2 diabetes and coronory heart diseases with increased intake of artificial sweeteners compared with sugar. SUMMARY Artificial sweeteners, especially in beverages, can be a useful aid to maintain reduced energy intake and body weight and decrease risk of type-2 diabetes and CVD compared with sugars. However, confirmative long-term intervention trials are still needed.
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Affiliation(s)
- Anne Raben
- Department of Human Nutrition, University of Copenhagen, Frederiksberg, Denmark.
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211
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Ng SW, Slining MM, Popkin BM. Use of caloric and noncaloric sweeteners in US consumer packaged foods, 2005-2009. J Acad Nutr Diet 2012; 112:1828-34.e1-6. [PMID: 23102182 PMCID: PMC3490437 DOI: 10.1016/j.jand.2012.07.009] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 06/25/2012] [Indexed: 10/27/2022]
Abstract
Our understanding of the use of caloric and noncaloric sweeteners in the US food supply is limited. This study uses full ingredient list and Nutrition Facts label data from Gladson Nutrition Database and nationally representative purchases of consumer packaged foods from Nielsen Homescan in 2005 through 2009 to understand the use of caloric sweeteners (including fruit juice concentrate) and noncaloric sweeteners in consumer packaged foods. Of the 85,451 uniquely formulated foods purchased during 2005 through 2009, 75% contain sweeteners (68% with caloric sweetener only, 1% with noncaloric sweetener only, 6% with both caloric and noncaloric sweeteners). Caloric sweetener are in >95% of cakes/cookies/pies, granola/protein/energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages. Noncaloric sweetener are in >33% of yogurts and sport/energy drinks, 42% of waters (plain or flavored), and most dietetic sweetened beverages. Across unique products, corn syrup is the most commonly listed sweetener, followed by sorghum, cane sugar, high-fructose corn syrup, and fruit juice concentrate. Also, 77% of all calories purchased in the United States in 2005-2009 contained caloric sweeteners and 3% contained noncaloric sweeteners, and 73% of the volume of foods purchased contained caloric sweetener and 15% contained noncaloric sweetener. Trends during this period suggest a shift toward the purchase of noncaloric sweetener-containing products. Our study poses a challenge toward monitoring sweetener consumption in the United States by discussing the need and options available to improve measures of caloric sweetener and noncaloric sweetener and additional requirements on Nutrition Facts labels on consumer packaged foods.
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Affiliation(s)
- Shu Wen Ng
- Department of Nutrition, Carolina Population Center, University of North Carolina, 123 W. Franklin St, Chapel Hill, NC 27516
| | - Meghan M. Slining
- Department of Nutrition, Carolina Population Center, University of North Carolina, 123 W. Franklin St, Chapel Hill, NC 27516
| | - Barry M. Popkin
- Department of Nutrition, Carolina Population Center, University of North Carolina, 123 W. Franklin St, Chapel Hill, NC 27516
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212
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Abd Elfatah AAM, Ghaly IS, Hanafy SM. Cytotoxic effect of aspartame (diet sweet) on the histological and genetic structures of female albino rats and their offspring. Pak J Biol Sci 2012; 15:904-918. [PMID: 24159687 DOI: 10.3923/pjbs.2012.904.918] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The present study evaluated the effect of aspartame intake on the histological and genetic structures of mother albino rats and their offspring. Sixty adult female albino rats and 180 of their offspring were equally divided into two groups (control and treated), each group divided into three subgroups. Each subgroup consisted of 10 pregnant rats and 30 of their offspring. The experimental design divided into three periods: (1) the gestation period (subgroup one), (2) the gestation period and three weeks after delivery (subgroup two) and (3) animals in the third subgroup treated as subgroup two then left till the end of the ninth week after delivery. Each pregnant rat in the treated subgroups was given a single daily dose of 1 mL aspartame solution (50.4 mg) by gastric gavage throughout the time intervals of experimental design. At the end of each experimental period for control and treated subgroups, the liver of half of both control and treated groups were subjected for histological study while the liver and bone marrow of the other halves were subjected for cytogenetic studies. Body weight of both groups were recorded individually twice weekly in the morning before offering the diet. The results revealed that the rats and their offspring in the subgroups of control animals showed increases in body weight, normal histological sections, low chromosomal aberration and low DNA fragmentation. The treated animals in the three subgroups rats and their offspring revealed decreases in body weight, high histological lesions, increases in the chromosomal aberration and DNA fragmentation compared with control groups. In conclusion, the consumption of aspartame leads to histopathological lesions in the liver and alterations of the genetic system in the liver and bone marrow of mother albino rats and their offspring. These toxicological changes were directly proportional to the duration of its administration and improved after its withdrawal.
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Affiliation(s)
- Azza A M Abd Elfatah
- Department of Anatomy and Embryology, Faculty of Medicine for Girls, Al-Azhar University, Cairo, Egypt
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213
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Sultan S, Hynes N. Cardiovascular disease: primary prevention, disease modulation and regenerative therapy. Vascular 2012; 20:243-50. [PMID: 23019607 DOI: 10.1258/vasc.2012.ra0062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Cardiovascular primary prevention and regeneration programs are the contemporary frontiers in functional metabolic vascular medicine. This novel science perspective harnesses our inherent ability to modulate the interface between specialized gene receptors and bioavailable nutrients in what is labeled as the nutrient-gene interaction. By mimicking a natural process through the conveyance of highly absorbable receptor specific nutrients, it is feasible to accelerate cell repair and optimize mitochondrial function, thereby achieving cardiovascular cure. We performed a comprehensive review of PubMed, EMBASE and Cochrane Review databases for articles relating to cardiovascular regenerative medicine, nutrigenomics and primary prevention, with the aim of harmonizing their roles within contemporary clinical practice. We searched in particular for large-scale randomized controlled trials on contemporary cardiovascular pharmacotherapies and their specific adverse effects on metabolic pathways which feature prominently in cardiovascular regenerative programs, such as nitric oxide and glucose metabolism. Scientific research on 'cardiovascular-free' centenarians delineated that low sugar and low insulin are consistent findings. As we age, our insulin level increases. Those who can decelerate the rapidity of this process are prompting their cardiovascular rejuvenation. It is beginning to dawn on some clinicians that contemporary treatments are not only failing to impact on our most prevalent diseases, but they may be causing more damage than good. Primary prevention programs are crucial elements for a better outcome. Cardiovascular primary prevention and regeneration programs have enhanced clinical efficacy and quality of life and complement our conventional endovascular practice.
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Affiliation(s)
- Sherif Sultan
- Department of Vascular and Endovascular Surgery, Western Vascular Institute, University College Hospital Galway, Ireland.
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214
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Payne AN, Chassard C, Lacroix C. Gut microbial adaptation to dietary consumption of fructose, artificial sweeteners and sugar alcohols: implications for host-microbe interactions contributing to obesity. Obes Rev 2012; 13:799-809. [PMID: 22686435 DOI: 10.1111/j.1467-789x.2012.01009.x] [Citation(s) in RCA: 142] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The Western diet, comprised of highly refined carbohydrates and fat but reduced complex plant polysaccharides, has been attributed to the prevalence of obesity. A concomitant rise in the consumption of fructose and sugar substitutes such as sugar alcohols, artificial sweeteners, even rare sugars, has mirrored this trend, as both probable contributor and solution to the epidemic. Acknowledgement of the gut microbiota as a factor involved in obesity has sparked much controversy as to the cause and consequence of this relationship. Dietary intakes are a known modulator of gut microbial phylogeny and metabolic activity, frequently exploited to stimulate beneficial bacteria, promoting health benefits. Comparably little research exists on the impact of 'unconscious' dietary modulation on the resident commensal community mediated by increased fructose and sugar substitute consumption. This review highlights mechanisms of potential host and gut microbial fructose and sugar substitute metabolism. Evidence is presented suggesting these sugar compounds, particularly fructose, condition the microbiota, resulting in acquisition of a westernized microbiome with altered metabolic capacity. Disturbances in host-microbe interactions resulting from fructose consumption are also explored.
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Affiliation(s)
- A N Payne
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, Zurich, Switzerland
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215
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Rao AB, Reddy GR, Ernala P, Sridhar S, Ravikumar YVL. An improvised process of isolation, purification of steviosides fromStevia rebaudianaBertoni leaves and its biological activity. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03134.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adari B. Rao
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Goka R. Reddy
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Prasad Ernala
- Organic Chemistry Division; Indian Institute of Chemical Technology; Hyderabad-7; India
| | - Sundergopal Sridhar
- Chemical Engineering Division; Indian Institute of Chemical Technology; Hyderabad-7; India
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216
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Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH. Nonnutritive sweeteners: current use and health perspectives: a scientific statement from the American Heart Association and the American Diabetes Association. Diabetes Care 2012; 35:1798-808. [PMID: 22778165 PMCID: PMC3402256 DOI: 10.2337/dc12-9002] [Citation(s) in RCA: 139] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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217
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Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH. Nonnutritive Sweeteners: Current Use and Health Perspectives. Circulation 2012; 126:509-19. [PMID: 22777177 DOI: 10.1161/cir.0b013e31825c42ee] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gwak MJ, Chung SJ, Kim YJ, Lim CS. Relative sweetness and sensory characteristics of bulk and intense sweeteners. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0115-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Bellisle F, Drewnowski A, Anderson GH, Westerterp-Plantenga M, Martin CK. Sweetness, satiation, and satiety. J Nutr 2012; 142:1149S-54S. [PMID: 22573779 DOI: 10.3945/jn.111.149583] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Satiation and satiety are central concepts in the understanding of appetite control and both have to do with the inhibition of eating. Satiation occurs during an eating episode and brings it to an end. Satiety starts after the end of eating and prevents further eating before the return of hunger. Enhancing satiation and satiety derived from foodstuffs was perceived as a means to facilitate weight control. Many studies have examined the various sensory, cognitive, postingestive, and postabsorptive factors that can potentially contribute to the inhibition of eating. In such studies, careful attention to study design is crucial for correct interpretation of the results. Although sweetness is a potent sensory stimulus of intake, sweet-tasting products produce satiation and satiety as a result of their volume as well as their nutrient and energy content. The particular case of energy intake from fluids has generated much research and it is still debated whether energy from fluids is as satiating as energy ingested from solid foods. This review discusses the satiating power of foods and drinks containing nutritive and nonnutritive sweeteners. The brain mechanisms of food reward (in terms of "liking" and "wanting") are also addressed. Finally, we highlight the importance of reward homeostasis, which can help prevent eating in the absence of hunger, for the control of intake.
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Affiliation(s)
- France Bellisle
- Centre de Recherche en Nutrition Humaine d'Ile de France, Université Paris, Bobigny, France.
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220
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Geraedts MCP, Troost FJ, Saris WHM. Addition of sucralose enhances the release of satiety hormones in combination with pea protein. Mol Nutr Food Res 2012; 56:417-24. [PMID: 22378494 DOI: 10.1002/mnfr.201100297] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2011] [Revised: 10/24/2011] [Accepted: 11/06/2011] [Indexed: 12/21/2022]
Abstract
SCOPE Exposing the intestine to proteins or tastants, particularly sweet, affects satiety hormone release. There are indications that each sweetener has different effects on this release, and that combining sweeteners with other nutrients might exert synergistic effects on hormone release. METHODS AND RESULTS STC-1 cells were incubated with acesulfame-K, aspartame, saccharine, sucralose, sucrose, pea, and pea with each sweetener. After a 2-h incubation period, cholecystokinin(CCK) and glucagon-like peptide 1 (GLP-1) concentrations were measured. Using Ussing chamber technology, the mucosal side of human duodenal biopsies was exposed to sucrose, sucralose, pea, and pea with each sweetener. CCK and GLP-1 levels were measured in basolateral secretions. In STC-1 cells, exposure to aspartame, sucralose, sucrose, pea, and pea with sucralose increased CCK levels, whereas GLP-1 levels increased after addition of all test products. Addition of sucrose and sucralose to human duodenal biopsies did not affect CCK and GLP-1 release; addition of pea stimulated CCK and GLP-1 secretion. CONCLUSION Combining pea with sucrose and sucralose induced even higher levels of CCK and GLP-1. Synchronous addition of pea and sucralose to enteroendocrine cells induced higher levels of CCK and GLP-1 than addition of each compound alone. This study shows that combinations of dietary compounds synergize to enhance satiety hormone release.
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Affiliation(s)
- Maartje C P Geraedts
- Department of Human Biology, Maastricht University Medical Center +, Maastricht, The Netherlands.
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221
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Sweet taste receptor signaling in beta cells mediates fructose-induced potentiation of glucose-stimulated insulin secretion. Proc Natl Acad Sci U S A 2012; 109:E524-32. [PMID: 22315413 DOI: 10.1073/pnas.1115183109] [Citation(s) in RCA: 164] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Postprandial insulin release is regulated by glucose, but other circulating nutrients may target beta cells and potentiate glucose-stimulated insulin secretion via distinct signaling pathways. We demonstrate that fructose activates sweet taste receptors (TRs) on beta cells and synergizes with glucose to amplify insulin release in human and mouse islets. Genetic ablation of the sweet TR protein T1R2 obliterates fructose-induced insulin release and its potentiating effects on glucose-stimulated insulin secretion in vitro and in vivo. TR signaling in beta cells is triggered, at least in part, in parallel with the glucose metabolic pathway and leads to increases in intracellular calcium that are dependent on the activation of phospholipase C (PLC) and transient receptor potential cation channel, subfamily M, member 5 (TRPM5). Our results unveil a pathway for the regulation of insulin release by postprandial nutrients that involves beta cell sweet TR signaling.
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222
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Lemus-Mondaca R, Vega-Gálvez A, Zura-Bravo L, Ah-Hen K. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chem 2011; 132:1121-1132. [PMID: 29243591 DOI: 10.1016/j.foodchem.2011.11.140] [Citation(s) in RCA: 292] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Revised: 10/26/2011] [Accepted: 11/16/2011] [Indexed: 01/18/2023]
Abstract
Stevia rebaudiana Bertoni, an ancient perennial shrub of South America, produces diterpene glycosides that are low calorie sweeteners, about 300 times sweeter than saccharose. Stevia extracts, besides having therapeutic properties, contain a high level of sweetening compounds, known as steviol glycosides, which are thought to possess antioxidant, antimicrobial and antifungal activity. Stevioside and rebaudioside A are the main sweetening compounds of interest. They are thermostable even at temperatures of up to 200°C, making them suitable for use in cooked foods. S. rebaudiana has a great potential as a new agricultural crop since consumer demand for herbal foods is increasing and proximate analysis has shown that Stevia also contains folic acid, vitamin C and all of the indispensable amino acids with the exception of tryptophan. Stevia cultivation and production would further help those who have to restrict carbohydrate intake in their diet; to enjoy the sweet taste with minimal calories.
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Affiliation(s)
- Roberto Lemus-Mondaca
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile; Department of Mechanical Engineering, Universidad de Santiago de Chile, Av. Bdo. O'Higgins 3363, Santiago, Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile; CEAZA, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile.
| | - Liliana Zura-Bravo
- Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile
| | - Kong Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Julio Sarrazín s/n, Valdivia, Chile
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223
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Nehir El S, Simsek S. Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00167.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Puri M, Sharma D, Barrow CJ, Tiwary AK. Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves. Food Chem 2011; 132:1113-1120. [PMID: 29243590 DOI: 10.1016/j.foodchem.2011.11.063] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 10/20/2011] [Accepted: 11/14/2011] [Indexed: 10/15/2022]
Abstract
Stevioside, a diterpene glycoside, is well known for its intense sweetness and is used as a non-caloric sweetener. Its potential widespread use requires an easy and effective extraction method. Enzymatic extraction of stevioside from Stevia rebaudiana leaves with cellulase, pectinase and hemicellulase, using various parameters, such as concentration of enzyme, incubation time and temperature, was optimised. Hemicellulase was observed to give the highest stevioside yield (369.23±0.11μg) in 1h in comparison to cellulase (359±0.30μg) and pectinases (333±0.55μg). Extraction from leaves under optimised conditions showed a remarkable increase in the yield (35 times) compared with a control experiment. The extraction conditions were further optimised using response surface methodology (RSM). A central composite design (CCD) was used for experimental design and analysis of the results to obtain optimal extraction conditions. Based on RSM analysis, temperature of 51-54°C, time of 36-45min and the cocktail of pectinase, cellulase and hemicellulase, set at 2% each, gave the best results. Under the optimised conditions, the experimental values were in close agreement with the prediction model and resulted in a three times yield enhancement of stevioside. The isolated stevioside was characterised through 1H-NMR spectroscopy, by comparison with a stevioside standard.
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Affiliation(s)
- Munish Puri
- Centre for Biotechnology, Chemistry and System Biology (BioDeakin), Institute of Technology Research and Innovation (ITRI), Deakin University, Victoria 3217, Australia; Fermentation and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Punjab 147002, India.
| | - Deepika Sharma
- Fermentation and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Punjab 147002, India
| | - Colin J Barrow
- Centre for Biotechnology, Chemistry and System Biology (BioDeakin), Institute of Technology Research and Innovation (ITRI), Deakin University, Victoria 3217, Australia
| | - A K Tiwary
- Department of Pharmaceutical and Drug Research, Punjabi University, Punjab 147002, India
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Abstract
PURPOSE OF REVIEW To examine the satiety effect of carbohydrates with a focus on the comparison of liquid and solid food and their implications for energy balance and weight management. RECENT FINDINGS A number of studies have examined the role of dietary fiber, whole grains, and glycemic index or glycemic load on satiety and subsequent energy intake, but results remain inconclusive. Intake of liquid carbohydrates, particularly sugar-sweetened beverages, has increased considerably across the globe in recent decades in both adolescents and adults. In general, liquid carbohydrates produce less satiety compared with solid carbohydrates. Some energy from liquids may be compensated for at subsequent meals but because the compensation is incomplete, it leads to an increase in total long-term energy intake. Recent studies also suggest some potential differential responses of satiety by characteristics of the patients (e.g., race, sex, and body weight status). These differences warrant further research. SUMMARY Satiety is a complex process influenced by a number of properties in food. The physical form (solid vs. liquid) of carbohydrates is an important component that may affect the satiety process and energy intake. Accumulating evidence suggests that liquid carbohydrates generally produce less satiety than solid forms.
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Affiliation(s)
- An Pan
- Department of Nutrition, Harvard School of Public Health, and Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Boston, Massachusetts 02115, USA
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226
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Abstract
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-energy (intense) sweeteners have been used as tools to define the role of intestinal sweet-taste receptors in glucose absorption. Recent studies using animal and human cell lines and knockout mice have shown that low-energy sweeteners can stimulate intestinal enteroendocrine cells to release glucagon-like peptide-1 and glucose-dependent insulinotropic peptide. These studies have given rise to major speculations that the ingestion of food and beverages containing low-energy sweeteners may act via these intestinal mechanisms to increase obesity and the metabolic syndrome due to a loss of equilibrium between taste receptor activation, nutrient assimilation and appetite. However, data from numerous publications on the effects of low-energy sweeteners on appetite, insulin and glucose levels, food intake and body weight have shown that there is no consistent evidence that low-energy sweeteners increase appetite or subsequent food intake, cause insulin release or affect blood pressure in normal subjects. Thus, the data from extensive in vivo studies in human subjects show that low-energy sweeteners do not have any of the adverse effects predicted by in vitro, in situ or knockout studies in animals.
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