نتایج جستجو برای: low caloric sweeteners
تعداد نتایج: 1208544 فیلتر نتایج به سال:
With the prevalence of obesity, artificial, non-nutritive sweeteners have been widely used as dietary supplements that provide sweet taste without excessive caloric load. In order to better understand the overall actions of artificial sweeteners, especially when they are chronically used, we investigated the peripheral and central nervous system effects of protracted exposure to a widely used a...
Few data assessing non-nutritive sweetener (NNS) intake are available, especially within rural, health-disparate populations, where obesity and related co-morbidities are prevalent. The objective of this study is to characterize NNS intake for this population and examine the variance in demographics, cardio-metabolic outcomes, and dietary intake between NNS consumers and non-consumers. A cross-...
The food and beverage industry has been increasingly replacing sugar with non-nutritive sweeteners in their sweetened products to control or reduce total calories. Research comparing the effect of nutritive and non-nutritive sweeteners on emotional state of participants exposed to acute stressors is still limited. This study aimed to determine the effect of drinking tea sweetened with either a ...
The effects of pre-exposure to high- versus low-caloric foods on fruit intake were investigated. A total of 56 children participated in this study, and were randomly assigned to an exposure condition: high-caloric food, low-caloric food, or control. Children who were pre-exposed to a high-caloric food ate more fruit than did those pre-exposed to a low-caloric food. These findings suggest that p...
Low-calorie sweeteners are chemicals that offer the sweetness of sugar without the calories. Consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, the use of low-calorie sweeteners, flavorings, colorings, preservatives, and dietary supplements. In the present study, we evaluated the mutagenicity of the three low-calorie sweeteners...
backgrounds and objectives: in recent years, food industries and scientists are about to decrease the energy intake of food products according to the rising rate in obesity and the problems of consuming high-caloric products. considering all the benefits the sucrose possess as a natural sweetener, due to some health issues such as, high blood pressure, obesity, cardiovascular diseases, tooth de...
The four-tiered NOVA food classification defines foods based on their degree of processing and ranges from native unprocessed to so-called “ultra-processed” foods. Recent publications have suggested that classified as ultra-processed are unhealthy contribute the obesity epidemic. It is important distinguish between formulation a food. In most cases it more than results in not recommended part h...
Steviol glycosides (SGs), such as stevioside and rebaudioside A, are natural, non-caloric sweet-tasting organic molecules, present in extracts of the scrub plant Stevia rebaudiana, which are widely used as sweeteners in consumer foods and beverages. TRPM5 is a Ca2+-activated cation channel expressed in type II taste receptor cells and pancreatic β-cells. Here we show that stevioside, rebaudiosi...
The nutrition transition relates to broad patterns of diet, activity and body composition that have defined our nutritional status in various stages of history. The world is rapidly shifting from a dietary period in which the higher income countries were dominated by patterns of nutrition-related non-communicable diseases (NR-NCDs; while the lower and middle world were dominated by receding fam...
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