1.
Non-nutritive Sweeteners and Their Associations with Obesity and Type 2 Diabetes.
Walbolt, J, Koh, Y
Journal of obesity & metabolic syndrome. 2020;29(2):114-123
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Plain language summary
Nutritive sweeteners (NS) contribute to overall caloric intake, and their adverse effects on metabolic health are well known. Non-nutritive sweeteners (NNS) on the other hand, have negligible or no calorific value and are therefore used as replacement of NS to negate their associated health risks. Whilst the consumption of NNS has steadily increased over the recent years, so has the evidence questioning their benefits. Some research suggesting that NNS could be an indirect contributor to the development of metabolic diseases. This review presents a brief compilation of current knowledge relating to NNS and metabolic syndrome, obesity, type 2 diabetes, and cardiovascular disease. Summarised are findings from randomised controlled trials (RCT), prospective cohort studies, observations from animal studies and recent microbiome research. The authors noted that NNS frequently exerted negative influences on health in prospective cohort studies, which observed selected population groups over time. Whilst in controlled trials, NNS often showed neutral or positive health benefits. Following a discussion of possible causes leading to such variations and conflicting outcomes, the authors called for more carefully designed studies to evaluate NNS and their metabolic influences. For clinicians, it may be worth considering further evidence relating to the individual types of sweeteners when evaluating NNS and their risks and benefits on cardiometabolic health.
Abstract
Evidence linking the excessive consumption of nutritive sweeteners (NS) to adverse metabolic health outcomes has led to an increase in consumption of non-nutritive sweeteners (NNS), particularly among the obese and individuals with diabetes. NNS are characterized by having zero-to-negligible caloric load, while also having a sweet taste. They are utilized as a replacement for traditional NS to reduce energy intake and to limit carbohydrate-related negative health outcomes. However, recent studies have suggested that NNS may actually contribute to the development or worsening of metabolic diseases, including metabolic syndrome, obesity, type 2 diabetes, and cardiovascular disease. Thus, it is imperative to understand the NNS efficacy and the relationship between NNS and metabolic diseases.
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Inflammatory Bowel Diseases and Food Additives: To Add Fuel on the Flames!
Marion-Letellier, R, Amamou, A, Savoye, G, Ghosh, S
Nutrients. 2019;11(5)
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Inflammatory Bowel Diseases (IBDs), such as Crohn’s disease (CD) and Ulcerative Colitis (UC) are becoming increasingly common. Diet is thought to play a role in the development of IBDs. The consumption of Ultra Processed Food (UPF) is increasing and has been associated with a higher risk of some chronic diseases. Food additives may be an aspect of UPF responsible for its harmful effects. This literature review examined the role of food additives in the development and severity of IBDs. The authors discuss how common food additives such as salt, emulsifiers, stabilisers, bulking agents, sweeteners, and food colouring may promote inflammation and disrupt gut bacteria. Metals and compounds found in food packaging such as aluminium and bisphenol A (BPA) may trigger intestinal permeability and increase inflammatory markers. Much of the evidence available is based on clinical trials on animals, whilst epidemiological studies on food additives and IBD risk are still limited. The authors concluded that the majority of food consumed by IBD patients should be home-cooked in order to reduce exposure to additives in the diet.
Abstract
Inflammatory bowel diseases (IBDs) develop in genetically predisposed individuals in response to environmental factors. IBDs are concomitant conditions of industrialized societies, and diet is a potential culprit. Consumption of ultra-processed food has increased over the last decade in industrialized countries, and epidemiological studies have found associations between ultra-processed food consumption and chronic diseases. Further studies are now required to identify the potential culprit in ultra-processed food, such as a poor nutritional composition or the presence of food additives. In our review, we will focus on food additives, i.e., substances from packaging in contact with food, and compounds formed during production, processing, and storage. A literature search using PubMed from inception to January 2019 was performed to identify relevant studies on diet and/or food additive and their role in IBDs. Manuscripts published in English from basic science, epidemiological studies, or clinical trials were selected and reviewed. We found numerous experimental studies highlighting the key role of food additives in IBD exacerbation but epidemiological studies on food additives on IBD risk are still limited. As diet is a modifiable environmental risk factor, this may offer a scientific rationale for providing dietary advice for IBD patients.