Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages
Autor
Serra-Majem, Lluis
Raposo, Antonio
Aranceta-Bartrina, Javier
Varela-Moreiras, Gregorio
Logue, Caomhan
Laviada, Hugo
Socolovsky, Susana
Pérez-Rodrigo, Carmen
Aldrete-Velasco, Jorge Antonio
Meneses Sierra, Eduardo
López-García, Rebeca
Ortiz-Andrelluchi, Adriana
Gómez-Candela, Carmen
Abreu, Rodrigo
Alexanderson, Erick
Álvarez-Álvarez, Rolando Joel
Álvarez Falcón, Ana Luisa
Anadón, Arturo
Bellisle, France
Beristain-Navarrete, Ina Alejandra
Blasco Redondo, Raquel
Bochicchio, Tommaso
Camolas, José
Cardina, Fernando G.
Carocho, Márcio
Costa, Maria do Céu
Drewnowski, Adam
Durán, Samuel
Faundes, Víctor
Fernández-Condori, Roxana
García-Luna, Pedro P.
Garnica, Juan Carlos
González-Gross, Marcela
La Vecchia, Carlo
Leis, Rosaura
López-Sobaler, Ana María
Madero, Miguel Agustín
Marcos, Ascensión
Mariscal Ramírez, Luis Alfonso
Martyn, Danika M.
Mistura, Lorenza
Moreno Rojas, Rafael
Moreno Villares, José Manuel
Niño-Cruz, José Antonio
Oliveira, María Beatriz P.P.
Palacios Gil-Antuñano, Nieves
Pérez-Castells, Lucía
Ribas-Barba, Lourdes
Rincón Pedrero, Rodolfo
Riobó, Pilar
Rivera Medina, Juan
Tinoco de Faria, Catalina
Valdés-Ramos, Roxana
Vasco, Elsa
Wac, Sandra N.
Wakida, Guillermo
Wanden-Berghe, Carmina
Xóchihua Díaz, Luis
Zúñiga-Guajardo, Sergio
Pyrogianni, Vasiliki
Velho de Souza, Sérgio Cunha
Editor
MDPIFecha
2018Materia
Non-nutritive sweetenersLow-calorie sweeteners
Sweeteners
Ibero-American
Safety
Obesity
Diabetes
Cancer
Added sugars
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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