Changes in the Presence of Nonnutritive Sweeteners, Sugar Alcohols, and Free Sugars in Australian Foods.

Australia Diet Humans Non-Nutritive Sweeteners / analysis Sugar Alcohols Sugars Sweetening Agents
Food supply Free sugars Nonnutritive sweetener Processed foods

Journal

Journal of the Academy of Nutrition and Dietetics
ISSN: 2212-2672
Titre abrégé: J Acad Nutr Diet
Pays: United States
ID NLM: 101573920

Informations de publication

Date de publication:
05 2022
Historique:
received: 03 05 2021
revised: 25 10 2021
accepted: 30 11 2021
pubmed: 6 12 2021
medline: 27 4 2022
entrez: 5 12 2021
Statut: ppublish

Résumé

In parallel with growing consumer interest in reducing sugar intake, manufacturers have increased availability of food and beverage products containing nonnutritive sweeteners (NNSs). However, emerging evidence indicates that specific NNS types have differential effects on cardiometabolic health. This study examined overall changes in the presence of NNSs, sugar alcohols, and free sugars in the Australian food supply and the use of specific NNS types. Data for 21,051 products in 2015 and 21,366 products in 2019 were extracted from The George Institute's FoodSwitch database. The proportion of products containing NNSs, sugar alcohols, free sugars, and a combination of these, as well as proportion of products containing specific NNS types. Changes between 2015 and 2019 were examined using Pearson χ Between 2015 and 2019, there was a significant increase in the proportion of food and beverage products containing NNSs (from 3.8% to 4.3%; P < .001) and a significant decrease in products containing free sugars (from 62.7% to 59.9%; P < .001),) driven primarily by nondairy beverages. There were changes in the use of specific NNS types between 2015 and 2019, with a large increase in the use of steviol glycosides (from 33.7% to 50.2%) and a large decrease in the use of sucralose (from 42.4% to 30.5%), aspartame (from 21.0% to 14.4%), and acesulfame K (from 57.4% to 27.7%) (P < .05 for all). These findings on the use of different NNS, sugar alcohol, and free sugar ingredients and combinations provide important research insights and will be useful in informing government policies that address sugars and other sweeteners in Australian foods.

Sections du résumé

BACKGROUND
In parallel with growing consumer interest in reducing sugar intake, manufacturers have increased availability of food and beverage products containing nonnutritive sweeteners (NNSs). However, emerging evidence indicates that specific NNS types have differential effects on cardiometabolic health.
OBJECTIVE
This study examined overall changes in the presence of NNSs, sugar alcohols, and free sugars in the Australian food supply and the use of specific NNS types.
PARTICIPANTS/SETTING
Data for 21,051 products in 2015 and 21,366 products in 2019 were extracted from The George Institute's FoodSwitch database.
MAIN OUTCOME MEASURES
The proportion of products containing NNSs, sugar alcohols, free sugars, and a combination of these, as well as proportion of products containing specific NNS types.
STATISTICAL ANALYSES PERFORMED
Changes between 2015 and 2019 were examined using Pearson χ
RESULTS
Between 2015 and 2019, there was a significant increase in the proportion of food and beverage products containing NNSs (from 3.8% to 4.3%; P < .001) and a significant decrease in products containing free sugars (from 62.7% to 59.9%; P < .001),) driven primarily by nondairy beverages. There were changes in the use of specific NNS types between 2015 and 2019, with a large increase in the use of steviol glycosides (from 33.7% to 50.2%) and a large decrease in the use of sucralose (from 42.4% to 30.5%), aspartame (from 21.0% to 14.4%), and acesulfame K (from 57.4% to 27.7%) (P < .05 for all).
CONCLUSIONS
These findings on the use of different NNS, sugar alcohol, and free sugar ingredients and combinations provide important research insights and will be useful in informing government policies that address sugars and other sweeteners in Australian foods.

Identifiants

DOI: 10.1016/j.jand.2021.11.018 PMID: 34864247
pubmed: 34864247
pii: S2212-2672(21)01511-2
doi: 10.1016/j.jand.2021.11.018
pii:
doi:

Substances chimiques

Non-Nutritive Sweeteners 0
Sugar Alcohols 0
Sugars 0
Sweetening Agents 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

991-999.e7

Informations de copyright

Copyright © 2022 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Auteurs

Elizabeth K Dunford (EK)

Department of Nutrition, Gillings Global School of Public Health, The University of North Carolina at Chapel Hill, Chapel Hill, USA; Food Policy Division, The George Institute for Global Health, University of New South Wales, Newtown, Australia. Electronic address: edunford@georgeinstitute.org.au.

Daisy H Coyle (DH)

Food Policy Division, The George Institute for Global Health, University of New South Wales, Newtown, Australia.

Jimmy Chun Yu Louie (JCY)

Food Policy Division, The George Institute for Global Health, University of New South Wales, Newtown, Australia; Discipline of Food and Nutritional Science, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Hong Kong.

Kieron Rooney (K)

Discipline of Exercise and Sport Science, School of Health Sciences, Faculty of Medicine and Health, University of Sydney, Sydney, Australia.

Anneliese Blaxland (A)

Discipline of Exercise and Sport Science, School of Health Sciences, Faculty of Medicine and Health, University of Sydney, Sydney, Australia.

Simone Pettigrew (S)

Food Policy Division, The George Institute for Global Health, University of New South Wales, Newtown, Australia.

Alexandra Jones (A)

Food Policy Division, The George Institute for Global Health, University of New South Wales, Newtown, Australia.

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Classifications MeSH

questionsmedicales.fr › Régions géographiques › Océanie › Australasie › Australie › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Phénomènes physiologiques › Alimentation et nutrition › Phénomènes physiologiques nutritionnels › Régime alimentaire › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Aromatisants › Édulcorants › Édulcorants non nutritifs › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Glucides › Polyols › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Glucides › Sucres › Changes in the Presence of Nonnutritive...
questionsmedicales.fr › Aliments et boissons › Aliments › Ingrédients alimentaires › Additifs alimentaires › Aromatisants › Édulcorants › Changes in the Presence of Nonnutritive...