Affiliation:
1. Department of Pharmacology, Amity Institute of Pharmacy, Amity University Noida, Noida, U.P., India
Abstract
Abstract:
Artificial sweeteners (AS) were first introduced as food additives or sugar substitutes
more than a century ago with the intention of supplying sweet taste without the high caloric content
of sugar. AS are employed in place of sucrose (table sugar) with the view of providing sweetness
to foodstuffs and bottled drinks. The end-users, along with producers of canned food and drinks,
have long been captivated by the idea of replacing sugar in food items with AS. Foods that use AS
in place of sugar have become increasingly common during the past decade. Artificial sugars are
normally many folds sweeter than normal sugar possessing low or zero calories, which confers to
their public appeal for the management of overweight issues. Due to this, they are, at present, employed
by many individuals all over the world, without knowing the potential hazards associated
with them. The use of AS in obese, diabetic, and/or heart patients or patients with metabolic syndrome
has been approved with caution by The American Heart Association and American Diabetes
Association (ADA) as a low-calorie option for normal sugar. Judicious use of sugar substitutes can
help in maintaining blood glucose, calories and body weight, thus automatically minimizing the
risk factors of diabetes and heart disease. Since the day of their discovery and approval, their safety
issue has been quite controversial and debated extensively. The article follows an exhaustive review
discussing the history, uses, and chemical features of a wide variety of sweeteners with a focus
on their association with diabetes and potential adverse effects on the body.
Publisher
Bentham Science Publishers Ltd.
Subject
Endocrinology,Endocrinology, Diabetes and Metabolism
Cited by
1 articles.
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