Sugary solutions

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.

BackgroundFood companies shape Canada’s food supply through voluntary actions and commitments concerning product (re)formulation; however, the extent that these initiatives translate into actual improvements in nutritional quality is unclear. This study examined changes in the nutritional quality of products offered by the top 22 packaged food and beverage companies in Canada from 2013 to 2017, in relation to the strength of their product (re) formulation actions and commitments.MethodsThe Food Company Reformulation (FCR) scoring tool was used to quantify the strength of companies’ reported recent actions and commitments to reduce energy and nutrients of concern in their products, with higher scores signifying stronger voluntary actions/commitments. Nutritional information for products was sourced from the University of Toronto FLIP 2013 (n = 6490) and 2017 (n = 8277) databases (n = 4074 matched products). Changes in product healthfulness were assessed using the Health Star Rating (HSR) system (with higher HSRs denoting healthier products) and calories, sodium, saturated fat, trans fat, and total and free sugar levels per 100 g/mL. Generalized estimating equations examined changes in nutritional quality in relation to FCR scores.ResultsOverall, mean HSRs increased significantly for 5 companies’ product portfolios and were reduced in 1 company’s product portfolio. There were significant reductions in calories, sodium, saturated fat in 2 companies’ portfolios and increases in 4, 3, and 8 companies’ portfolios, respectively. Trans fats increased significantly in 2 companies’ portfolios. Total and free sugars decreased significantly in 4 and 5 companies’ portfolios, respectively, and increased in 1 company’s portfolio. There was little change in the healthfulness of matched products. Higher FCR scores were not associated with greater increases in HSRs, or reductions in calories or nutrient amounts. FCR scores were negatively associated with HSRs and positively associated with total and free sugars. No relationship was observed between FCR scores and calories, sodium, saturated fat or trans fat.ConclusionsReporting stronger voluntary product (re) formulation actions and commitments was not associated with greater improvements in the healthfulness of products offered by Canada’s leading packaged food and beverage companies from 2013 to 2017, suggesting a need for stronger industry initiatives or mandatory government interventions to improve the healthfulness of the food supply.

In order to evaluate major food sources of added, free and total sugars in Brazil according to sex, age and income, day‐1 food records from 34,003 participants (≥10yrs) in the 2008–2009 Brazilian National Dietary Survey were analyzed. Foods were classified into 40 groups according to nutrient profile. The mean percentage of energy intake from total, added and free sugar intake was 19.6%, 13.5% and 18.5%, respectively. Women had higher intake of sugar than men; sugar consumption decreased with age and increased with income quartile. Juices, coffee and soft drinks were the major sources of total, added and free sugar in the Brazilian diet. These three food groups together contributed to 58%, 65% and 73 % of the percent of calories from total, added and free sugar, respectively. For all age‐sex groups those reporting consumption of soft drinks and cookies had higher mean energy intake, indicating these food groups as markers of excessive intake of sugar and energy in the Brazilian population. Our results emphasize the importance of public health efforts to limit sugar sweetened beverage and cookie consumption, particularly among adolescents, as an effort to curb obesity.

To report dietary free sugars consumption and their different types and food sources in European children. The present study is based on the IDEFICS study, a European multicenter cohort study in children (2-9years old) from eight countries, comprising 8308 children (51.4% males). Dietary intake of the previous 24h was assessed using a computer-assisted 24-h dietary recalls (24-HDR) and the different types of sugars were assessed using the German food composition database. Mean total energy intake was 1720 (SD 477) kcal/d for boys and 1631 (SD 451) kcal/d for girls. Total sugars intake was 98 (SD 52) g/day for boys and 93 (SD 49) g/day for girls. Free sugars intake was 81 (SD 49) g/day for boys and 77 (SD 47) g/day for girls. Girls had significantly lower intakes of energy, total and free sugars compared with than boys but did not differ in terms of percent of energy from total (23%) or free sugars (18%). There were large variations between countries in average % energy from free sugars (ranging from 13% in Italy to 27% in Germany). Less than 20% of children were within the recommended intake of 10% of energy from free sugars. The food groups that contributed substantially to free sugars intakes were "Fruit juices", "Soft drinks", "Dairy" and "Sweets and candies". The contribution of free sugars to total energy intake in European children is higher than recommendations. The main food contributors to free sugars intake are sweetened beverages ("Fruit juices" and "Soft drinks"). It is especially important to reduce children's intake of free sugars, focusing in target population on certain foods and food groups.

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener. Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants’ EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge. Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite. Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.

How to Evaluate the Free Sugars’ Content of a Food Product in Europe? Developing and Testing the Reproducibility of a New Method (FS02-08-19)

Background: Non-Nutritive sweeteners (NNS) can help in reducing calorie intake if substituted for sugar. Studies on the effect of replacing sugar with NNS in adults with type 2 diabetes (T2D) from India are sparse. The present study was carried out to evaluate, the effect of replacing added sugar with sucralose-based NNS in daily beverages like coffee, tea and fruit juices on cardiometabolic risk factors. Method: This randomized parallel arm trial was done among adults (30-50 yrs) with T2D. Participants were randomized into Intervention arm (replacement of added sugar with NNS) and Control arm (no sugar replacement) group for a period of 12 weeks. Change in anthropometric and biochemical markers from baseline were analyzed using standard protocols. Results: Data of 115 participants who completed the study (Control group, n=42 and intervention group, n=73) was analyzed. Significant reduction in waist circumference (p=0.02), lipid accumulation product (p=0.02), and visceral adiposity index (p= 0.02) was seen in the intervention group, when compared to control group. Plasma sucralose was analyzed in a subset of participants and was undetectable, indicating that sucralose is not absorbed, systematically. Conclusion: The study shows that replacement of added sugar with NNS, leads to favourable changes in adiposity indices among adults with T2D. Disclosure V.Mohan: None. K.Kamala: None. A.Kuzhanthaivelu: None. G.Rajagopal: None. G.Gunasekeran: None. P.Soundararajan: None. R.Marimuthu: None. R.Unnikrishnan: None. R.Anjana: None. S.Vasudevan: None.

Background: The aim of this free living, randomized parallel arm study was to evaluate the effect of replacing added sugar in beverages with non-nutritive sweetener (NNS)- Sucralose on body weight and metabolic factors in overweight and obese adults. Method: Adults aged 25-50 years with BMI ≥23 kg/m2, were randomized into Intervention arm (replacement of sugar with NNS) and Control arm (no replacement) for a period of 12 weeks. Change in anthropometric and biochemical measurements were analysed using standard methods. Results: Data of 154 subjects, was analyzed; significant reduction in waist circumference (p=0.01), fasting blood glucose (p&amp;lt;0.001), HbA1C (p =0.02), total Cholesterol/HDL cholesterol ratio (p=0.03), visceral adiposity index (p=0.04), HOMA IR (p=0.03), Triglyceride/glucose Index (p=0.04) &amp; increase in HDL cholesterol (p=0.004) were seen at the end of trial in the Intervention arm. There was non-significant reduction in body fat, BMI, lipid accumulation product and high sensitivity CRP. Plasma sucralose analyzed in a subset of participants was undetectable indicating sucralose is not systematically absorbed. Conclusion: In overweight and obese participants, replacement with NNS, helps in reducing adiposity indices, along with improvement in cardio metabolic parameters. Disclosure V.Mohan: None. K.Kamala: None. A.Kuzhanthaivelu: None. G.Rajagopal: None. K.Vasudevan: None. G.Nagamuthu: None. D.Shekinah: None. R.Unnikrishnan: None. R.Anjana: None. S.Vasudevan: None.

The consumption of free sugars is directly associated with adiposity and dental caries in early childhood; however, intake data in the first 2years of life are limited. This cross-sectional analysis aims to identify major food sources of free sugars for Australian children aged 12-14months and investigate factors associated with meeting the World Health Organisation (WHO) Guideline for sugars intake. Three days of nonconsecutive dietary data were collected via a 24-hr recall and 2-day food record for 828 participants. Usual intake of energy, total sugars, and free sugars were estimated, along with food group contributions to free sugars. Multiple logistic regression analysis was used to investigate factors associated with exceeding the WHO conservative recommendation that <5% of energy should come from free sugars. Mean free sugars intake was 8.8 (SD 7.7, IQR 3.7-11.6)g/day, contributing 3.6% (SD 2.8, IQR 1.6-4.8) of energy. Only 2.4% of participants exceeded the WHO recommendation that <10% of energy should come from free sugars, with 22.8% of participants exceeding the <5% recommendation. Children from households with greater socio-economic disadvantage (IRSAD <5, OR=1.94) and in the lowest income bracket (OR=2.10) were more likely to have intakes ≥5% of energy. Major food sources of free sugars were commercial infant foods (26.6%), cereal-based products (19.7%), namely, sweet biscuits (8.3%) and cakes (7.6%), followed by yoghurt (9.6%), and fruit and vegetable beverages (7.4%). These findings highlight the substantial contribution of infant foods to free sugars intakes and provide further evidence that dietary intakes are influenced by social determinants.

Peanuts, Arachis hypogaea L., Florigiant cv., were grown in North Carolina counties, Northampton, Bertie, Chowan, Halifax, Hertford and Nash in order to determine the influence of locations and harvest dates on the individual free amino acids, free sugars, total sugars, arginine maturity index, and calcium. The peanuts were harvested at weekly intervals up to eight times, starting 125–130 days after planting. Location effects were significant for many precursors of typical roasted peanut flavor (aspartic acid, glutamic acid, peptide, and phenylalanine) and sugars (fructose, glucose, and sucrose). Locations did not significantly influence the atypicl roasted flavor precursors (tyrosine, lysine, and arginine). Changes in free amino acid and free sugar contents during the peanut harvesting period gave both linear and quadratic trends. Both free amino acid and sugar contents decreased after the early harvest times, followed by a flattening out near optimum harvesting period, and eventually increased during the late harvests. At optimum harvesting time, roasted flavor precursors were predominant among free amino acids comprising 64% of the total. Sucrose, a source of sugar reactants, constituted 86% of the total sugars.

Non-nutritive sweeteners (NNS) are popular sugar replacements used in foods, beverages, and medications. Although NNS are considered safe by regulatory organizations, their effects on physiological processes such as detoxification are incompletely understood. Previous studies revealed that the NNS sucralose (Sucr) altered P-glycoprotein (PGP) expression in rat colon. We also demonstrated that early-life exposure to NNS Sucr and acesulfame potassium (AceK) compromises mouse liver detoxification. Building upon these initial discoveries, we investigated the impact of AceK and Sucr on the PGP transporter in human cells to assess whether NNS influence its key role in cellular detoxification and drug metabolism. We showed that AceK and Sucr acted as PGP inhibitors, competing for the natural substrate-binding pocket of PGP. Most importantly, this was observed after exposure to concentrations of NNS within expected levels from common foods and beverage consumption. This may suggest risks for NNS consumers, either when taking medications that require PGP as the primary detoxification transporter or during exposure to toxic compounds.

Objectives. To evaluate the impact of a national law banning sales of competitive food and beverages (CF&B) in schools on the availability of CF&B sold at school kiosks.Methods. This study was uncontrolled before and after study. We evaluated public schools in Santiago de Chile (n = 21; 78% response rate) in 2014 and 2016 (6 months after the law came into force). Trained personnel collected data on calories, total sugars, saturated fat, and sodium from food labels. The outcome was the percentage of foods exceeding the cutoff levels defined in the law and the mean difference between 2014 and 2016.Results. Foods exceeding any cutoffs decreased from 90.4% in 2014 to 15.0% in 2016. Solid products had a substantial reduction in calories, sugar, saturated fat, and sodium. Liquid products had a reduction in calories, total sugar, and saturated fat, whereas sodium increased. This was a result of changes in product mix.Conclusions. A ban on sales of CF&B reduced the availability of CF&B at Santiago's school kiosks. Further research should examine the impact of this ban on food intake and health outcomes.

Despite health advice and campaigns, discretionary beverages remain a source of added sweeteners (sugar and intense sweeteners) and fat in the dietary intakes of many young adults. This study aimed to determine discretionary beverage consumption amongst 18 to 30-year-olds residing in New South Wales, Australia. Data were collected in 2017/2018 during the MYMeals study in which 1044 participants recorded their food and beverage consumption over a three-day period, using the purpose-designed Eat and Track (EaT) app. Discretionary beverages included all water-based and milk-based drinks with added sugar, intense sweeteners or fats and excluded alcoholic beverages. Descriptive statistics were used to analyse the proportion of consumers for different types of beverages, and contribution to overall energy and nutrient intakes. ANCOVA analyses compared the energy and nutrient intakes of consumers and non-consumers, adjusted for gender and age group. Sixty-two percent of participants with complete data (n = 1001) were classified as consumers of discretionary beverages. The most consumed beverages were soft drinks (39.0%) and flavoured tea/coffee (23.1%). The greatest proportion of nutrients contributed by discretionary beverages was total sugars (27.2% of total per consumers). In comparison to non-consumers, consumers of discretionary beverages had higher mean daily intakes of energy (kJ) (8736 versus 7294), and higher percentage energy (%E) from total sugars (16.5 versus 13.3) (p &lt; 0.001) and saturated fat (12.5 versus 12.0) (p &lt; 0.05) but lower protein (18.5 versus 20.5) (p &lt; 0.001). The consumption of non-alcoholic discretionary beverages continues to be a source of significant energy and total sugars among young adults.

A Comparison of Concentrations of Sodium and Related Nutrients (Potassium, Total Dietary Fiber, Total and Saturated Fat, and Total Sugar) in Private-Label and National Brands of Popular, Sodium-Contributing, Commercially Packaged Foods in the United States