Download Relevance of Sweeteners to Health and Diet

Relevance of Sweeteners to
Health and Diet
Fiastuti Witjaksono
Department of Nutrition
Faculty of Medicine
Universitas Indonesia
Sweetener




A sugar substitute
Food additive that duplicates the effect of
sugar in taste
Usually with less food energy
Some are natural and some are synthetic
Recommended Intakes of sugar
WHO 2003:
 Added sugar be limited to 10% of total calori
intake
AHA 2009:
 Women: 100 cal/ 6 teaspoon
 Men: 150 cal/ 9 teaspoon
Pedoman Umum Gizi Seimbang (PUGS):
 sugar – not more than 5% of total energy
Sugar Consumption

USDA Report (2004) : sugar consumption of
Indonesian people is 3,45 mil ton/year or
15,6 kg percap/year or 43 g percap/d (8,6 %
energi of 2000 kkal)
The Effect Of Added Sugar:
The Risk of Metabolic Syndrome
Mucci L et al. Cardiovascular risk and dietary sugar intake: is the link so sweet?
Intern Emerg Med 2011. doi: 10.1007/s11739-011-0606-7.
Categorized of Sweetener



Nutritive and nonnutritive
Nutritive sweeteners provide calories or
energy to the diet
Non nutritive sweeteners, also called sugar
substitutes or artificial sweeteners, do not
provide calories and will not influence blood
sugar
Nutritive Sweeteners





Glucose
Sucrose
Fructose
Lactose
Maltose




Honey
Corn syrup
High fructose corn syrup
Brown sugar
• All are equivalent in calories: about 4 calories
per gram or about 16 calories per teaspoon
Nutritive Sweeteners
Sugar alcohols or polyols






Sorbitol
Mannitol
Maltitol
Erythritol
Xylitol
Lactitol


Isomalt
Hydrogenated starch
hydrolysates
(combination of polyols)
Nonnutritive Sweeteners
(high-intensity)
Approved by Food and Drug Administration (FDA)
Low / no calorie sweeteners :





Acesulfame potassium
Aspartame
Neotame
Saccharin
Sucralose
ADA Position: Nutritive and
Nonnutritive Sweeteners (1998)
“It is the position of the American Dietetic
Association that consumers can safely
enjoy a range of nutritive and nonnutritive
sweeteners when consumed in moderation
and within the context of a diet consistent
with the Dietary Guidelines for Americans.”
FDA approved for non nutritive sweetener
BPOM
Pemanis (sweetener)
adalah bahan tambahan pangan berupa pemanis
alami dan pemanis buatan yang memberikan rasa
manis pada produk pangan.
BPOM


Pemanis Alami (Natural Sweetener)
Adalah pemanis yang dapat ditemukan dalam bahan alami
meskipun prosesnya secara sintetik ataupun fermentasi
Misalnya: Sorbitol, manitol, isomalt, glikosida steviol,
maltitol, laktitol, silitol, eritritol
Pemanis Buatan (Artifisial sweetener)
Adalah pemanis yang diproses secara kimiawi dan senyawa
tersebut tidak terdapat dialam
Misalnya: Asesulfam-K, Aspartam, Na/K siklamat, Sakarin,
Sukralosa, Neotam
BPOM approved for sweetener













Alitame
Acesulfame potassium
Aspartame
Isomalt –GRAS
Lactytol-GRAS
Maltitol-GRAS
Mannitol-GRAS
Xylitol-GRAS
Sorbitol-GRAS
Neotame
Saccharin
Cyclamates
Sucralose
Acceptable Daily Intake (ADI)



Weight of sweetener per kilogram body weight that
a person can safely consume every day over a
lifetime without risk (ADA 2004)
The ADI is usually set at 1/100 of the maximum
level at which no adverse effect was observed in
animal experiments
Levels of use of food ingredients are set in such a
way as to ensure that actual daily intakes do not
exceed the ADI.
High-Intensity Sweeteners
Advantages


Little or no calories
No effect on blood
sugar in diabetes
Disadvantages


Some have unpleasant
aftertaste
Can not replace sugar
entirely in baked
products
Acesulfame-K





200 times sweeter than sugar
Not metabolized in the human body; thus, it
provides no calories and does not influence
potassium intake despite its potassium content
(ADA 2004).
It does not promote tooth decay.
It is most often used in combination with other
sweeteners.
May have a bitter aftertaste when used alone to
sweeten a food or beverage
Aspartame

160 -200 times sweeter than sugar

Aspartic acid + phenylalanine

PKU alert required

Metabolized as protein (asp + phe);
technically some calories (4kcal/g)
Aspartame



Approved by FDA as safe for
general use; Can be used in all foods
Approved for heating applications
(cooking and baking)
ADI of 50 mg/kg body weight/day
Neotame





The newest sweetener
Approved by FDA in 2002
About 8,000 times sweeter than sugar
Approved for heating applications (cooking and
baking)
ADI of 18 mg/person/day (mg/p/d)

About 3 times higher than estimates of what people
will consume daily
Saccharin

300 – 500 times sweeter than sugar

In use for many years

Not metabolized

Provides no calories
Sucralose
•
•
•
•
Carbohydrate-based sweetener
Made from sugar
600 times sweeter than sugar
Heat-stable during cooking and baking
OH
HO
HO
Cl
OH
O
O
HO
OH
OH
O
O
O
OH
OH
Sucrose
Cl
OH
OH
O
OH
OH
Sucralose
Cl
Sugar alcohols/Polyols

Used in many “sugar-free,” “low-carb,” and
reduced calorie products

gum, candy, desserts, ice-cream, cough drops
and syrup
Polyols (Sugar alcohol)



Do not promote the development of dental
caries (The bacteria in dental plaque produce
little or no acid from these substances)
Produce a lower glycemic response than
most sugars and starches (ADA 2000). Thus,
their use may be advantageous for people
with diabetes
Lower in calories than sugar
Sugar Alcohols/Polyols
Advantages



Do not promote tooth
decay
May have less effect
on blood sugar in
people with diabetes
Most have fewer
calories than sugar
(about 2 calories per
gram compared to 4)
Disadvantages


May have laxative
effect (gas, bloating,
diarrhea)
May be in foods that
are not that low in
calories or fat
Sorbitol




Sorbitol, is a sugar alcohol that the human body
metabolizes slowly
Sorbitol is approximately 60 % as sweet as sucrose
(6).
Sorbitol behaves much like sucrose in food systems,
with respect to providing bulk and interacting with
other components to produce suitable texture
Sorbitol and the other polyols generally do not
participate in browning reactions that provide
characteristic color to baked goods (1).
Xylitol



Xylitol (1,2,3,4,5-pentanol) is an organic
compound with the chemical formula Xylitol is
a sugar alcohol (or polyol)
Xylitol is about equal in sweetness to
sucrose. This sugar alcohol is used as a
naturally occurring sugar substitute found in
the fibers of many fruits and vegetables
It is also heat-stable. It is highly soluble in
water
Low-Calorie Sweeteners in
obesity


Are safe for persons with obesity
Are appropriate for management of total
calories
Low-Calorie Sweeteners in
Diabetes Management




Are safe for persons with diabetes
Are appropriate for management of
carbohydrate and sugar intake
Are appropriate for management of total
calories
Provide persons with diabetes an expanded
set of food choices
Sweeteners and Diabetes

Nonnutritive sweeteners and sugar
alcohols are safe when consumed
within the daily intake levels established
by the Food and Drug Administration
(FDA) (A)
Nutrition recommendations and interventions for
diabetes. Diabetes Care 30; S48-65, 2007
Summary

Low-Calorie Sweeteners:

Are Safe

Provide Consumers with Choice

Can Be Part of a Healthful Diet


Can Help in Weight Loss through Calorie
Management
Can Help with Diabetes Management