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Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project.
Beltrá, Marta; Tomás, Héctor; López, Juan C; Borrás, Fernando; Ropero, Ana B.
Afiliación
  • Beltrá M; Institute of Bioengineering, Miguel Hernández University, 03202 Elche, Spain.
  • Tomás H; Institute of Bioengineering, Miguel Hernández University, 03202 Elche, Spain.
  • López JC; Institute of Bioengineering, Miguel Hernández University, 03202 Elche, Spain.
  • Borrás F; Department of Statistics, Mathematics and Informatics, Miguel Hernández University, 03202 Elche, Spain.
  • Ropero AB; Institute of Bioengineering, Miguel Hernández University, 03202 Elche, Spain.
Nutrients ; 14(13)2022 Jun 28.
Article en En | MEDLINE | ID: mdl-35807866
The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Edulcorantes / Edulcorantes no Nutritivos Tipo de estudio: Risk_factors_studies País/Región como asunto: Europa Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Edulcorantes / Edulcorantes no Nutritivos Tipo de estudio: Risk_factors_studies País/Región como asunto: Europa Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza