Review of present and future use of nonnutritive sweeteners

Caracterização do consumo de adoçantes alternativos e produtos dietéticos por indivíduos diabéticos

O consumo de adoçantes alternativos e produtos dietéticos aumentou muito nos últimos anos. Estes produtos desempenham um fator importante no plano alimentar de pacientes com diabetes (DM), uma vez que eles podem proporcionar o sabor doce sem acréscimo de calorias. Contribuem também no aspecto psicológico e social destes indivíduos. Foi realizada uma pesquisa em um Centro de Referência em Diabetes do Município de São Paulo, através da aplicação de um questionário específico, no período de janeiro de 1998 a abril de 1999. Selecionou-se uma amostra aleatória composta por 389 pacientes, de ambos os sexos, com idade igual ou superior a 18 anos. A análise estatística foi feita por meio do software Epi-Info 6.02. A maioria dos entrevistados (90,5%) consome adoçante, pois julga que se trata de uma necessidade no tratamento do DM. Geralmente escolhe seu produto de acordo com sua preferência (46,3%) e tem o diagnóstico do DM como o principal fator determinante para seu uso (38%). O refrigerante é o produto dietético mais consumido.

Investigation of synergism in binary mixtures of sweeteners

The purpose of the present study was to determine the presence and degree of synergism among all binary mixtures of 14 sweeteners varying in chemical structure. A trained panel evaluated binary combinations of the following sweeteners: three sugars (fructose, glucose, sucrose), two polyhydric alcohols (mannitol, sorbitol), two diterpenoid glycosides (rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), one sulfamate (sodium cyclamate), one protein (thaumatin), two N-sulfonyl amides (acesulfame-K, sodium saccharin), and one dihydrochalcone (neohesperidin dihydrochalcone). Each sweetener was tested at three concentrations that were isosweet with 3%, 5%, and 7% sucrose. Two methods of analysis were performed to determine synergistic effects. In Method I, an ANOVA was performed for each intensity level to determine if the mean sweetness intensity ratings of each binary mixture were equal to nominal sweetness (i.e., additivity) or not equal to nominal sweetness (i.e., synergism or suppression). In Method II, an additional ANOVA was performed to determine if the sweetness intensity ratings of any given mixture were equal to or greater than the average of the sweetness ratings of the two pure components in that blend.

Sweeteners: state of knowledge review

Sweeteners are widely used in the food and pharmaceutical industry. The purpose of this paper is to review our current knowledge of sweet taste from chemical, biochemical, electrophysiological, psychophysical, and psychological points of view. The most common sweetners likely to be used in food and pharmaceuticals will be examined in detail. First, the chemical structures of sweet compounds including saccharides, diterpene glycosides, polyols, amino acids, dipeptides, and other nonsugars will be discussed. Second, biochemical approaches to understanding sweetner receptors will be reviewed. Third, electrophysiological and behavioral approaches to understanding sweetner receptors will be discussed. Fourth, psychophysical studies in humans will be shown to be consistent with biochemical and neurophysiological data. In addition, the basic mechanisms of sweet taste revealed by psychophysical studies will be given, including the role of multiple receptor sites, hydrogen bonding, and sodium transport. Finally, the factors that affect preference for sweet taste including the psychological and physiological variables associated with sweet preference will be explored.

Nutrition management of insulin-dependent diabetes mellitus in adults: review by the diabetes care and education dietetic practice group

Insulin-dependent diabetes mellitus (IDDM) is a chronic disease in which insulin production from the pancreas is diminished or absent. Insulin-dependent diabetes mellitus is most often diagnosed in childhood, but it also occurs in adults. Treatment requires the use of exogenous insulin coordinated with food intake and physical activity. Management goals for IDDM are to attain metabolic control of glucose and lipid levels and to prevent or delay the onset of medical complications associated with diabetes. Because the type and amount of food consumed directly affect blood glucose levels, meal and snack planning, along with an appropriate insulin regimen and physical activity program, is necessary to achieve management goals. Nutrition assessment, initial education, implementation of a meal plan, and ongoing nutrition education and counseling are part of the process of nutrition management of diabetes. The registered dietitian who has a working knowledge of nutrition and diabetes management serves as an integral part of the diabetes health care team.