Nutrition Science and Everyday Application - beta v 0.1

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SUGAR SUBSTITUTES 243 ARE NATURAL SWEETENERS BETTER THAN ARTIFICIAL ONES? Sweeteners made from the stevia plant and from monk fruit extracts are both derived from plants and so are considered more natural than the other choices. However, it’s important to not confuse natural with safe. Remember that many things in nature are dangerous, even deadly. (Consider cyanide, poisonous mushrooms, and botulinum toxin, for example.) Stevia sweeteners, which are growing in popularity and are often marketed as a more natural alternative, are made through a highly industrial extraction process, and some are produced by genetically-modified yeast. None of that makes them inherently less safe, but it does highlight that they aren’t exactly natural. Figure 4.42. A box of Sweetleaf sweetener, marketed as “Natural Stevia Sweetener.” What’s important is how well these products are tested and studied for their safety. The Center for Science in the Public Interest, a consumer advocacy nonprofit organization, has criticized the FDA for not requiring more testing of stevia and monk fruit extracts, although they recommend stevia as one of the safer options for sugar substitutes based on existing data. However, recent research has shown that, like artificial sweeteners, stevia also affects the growth of gut bacteria. WHAT’S THE BOTTOM LINE? Sugar substitutes can add sweetness to a food without the calories, and they aren’t associated with tooth decay. Despite concerns over the years, they probably don’t cause cancer. However, they may not help with weight loss or maintenance in the long-term, and recent research shows that they may alter the gut microbiota and metabolic health. Self-Check:
244 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=141#h5p-7 References: • 1 Center for Science in the Public Interest. (2015). Sweet Nothings: Safe… Or scary? The inside scoop on sugar substitutes. • 2 Food and Drug Administration. (2019b). High-Intensity Sweeteners. FDA. Retrieved from http://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners • 3 Food and Drug Administration. (2019a). Additional Information about High- Intensity Sweeteners Permitted for Use in Food in the United States. FDA. Retrieved from http://www.fda.gov/food/food-additives-petitions/additional-informationabout-high-intensity-sweeteners-permitted-use-food-united-states • 4 American Academy of Pediatric Dentistry. (2015). Policy on the Use of Xylitol. Retrieved from https://www.aapd.org/research/oral-healthpolicies–recommendations/use-of-xylitol/#section-policy-statement • 5 de Ruyter, J. C., Olthof, M. R., Seidell, J. C., & Katan, M. B. (2012). A Trial of Sugarfree or Sugar-Sweetened Beverages and Body Weight in Children. New England Journal of Medicine, 367(15), 1397–1406. https://doi.org/10.1056/NEJMoa1203034 • 6 Azad, M. B., Abou-Setta, A. M., Chauhan, B. F., Rabbani, R., Lys, J., Copstein, L., … Zarychanski, R. (2017). Nonnutritive sweeteners and cardiometabolic health: A systematic review and meta-analysis of randomized controlled trials and prospective cohort studies. CMAJ, 189(28), E929–E939. https://doi.org/10.1503/ cmaj.161390 • 7 Pearlman, M., Obert, J., & Casey, L. (2017). The Association Between Artificial Sweeteners and Obesity. Current Gastroenterology Reports, 19(12), 64. https://doi.org/10.1007/s11894-017-0602-9 • 8 National Cancer Institute. (2005, August 18). Artificial Sweeteners and Cancer. Retrieved September 20, 2018, from https://www.cancer.gov/about-cancer/causesprevention/risk/diet/artificial-sweeteners-fact-sheet • 9 Shell, E. R. (n.d.). Artificial Sweeteners May Change Our Gut Bacteria in Dangerous Ways. https://doi.org/10.1038/scientificamerican0415-32
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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