Novel database of declared low- and no-calorie sweetners from foods and beverages available in Spain
Mª de Lourdes Samaniego-Vaesken, Teresa Partearroyo, Andrea Cano, Rafael Urrialde, Gregorio Varela-Moreiras
Added sugars encompass a number of ingredients used to improve flavour, texture and many characteristics from food products. Their increased intake from foods and beverages has been described by several studies and public health authorities recommend reducing their consumption. The use of low and no-calorie sweeteners (LNCS) has acquired a central role as partial or total substitutes for these controversial ingredients. Our objective was to identify and update the availability and types of LNCS declared on product information accessible through on-line retailer shopping platforms from Spain and to compile a database. A total of 357 packaged products were evaluated and a variety of foods and beverages include LNCS in their composition: overall, soft drinks (20%, N = 70), fruit juices and nectars (14%, N = 49), yoghurts and fermented milks (13%, N = 47) and chewing gum and candies (12%, N = 44). The most frequent combination of LNCS found were acesulfame K with sucralose (22%, N = 81), followed by individual addition of sucralose (13%, N = 49) and sorbitol (9%, N = 34) whereas mannitol, xylitol, neohesperidine DC and lactitol were minor (≤1%). Data on LNCS distribution amongst food and beverage groups and their consumption amongst the Spanish population is still limited and due to the continuous evolution resulting from reformulation practices.
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