Abstract
Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain no calories, are used to replace added sugars in food and drinks. Knowledge about different LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was to identify and compare their presence across main food groups consumed. Food and beverage products (n = 434) were obtained from the ANIBES Study (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles), a cross-sectional study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in 2013. Food records were obtained from a three-day dietary record using a tablet device. Label data from 1,164 products of different brands were collected and reviewed for content of added sugars and LNCS. LNCS were present in diet soft drinks (100%), “other sweets” (89%), soya drinks (45%), and yogurt and fermented milks (18%). Added sugars were present mainly in sugar soft drinks (100%), energy drinks (96%), sports drinks (96%), bakery and pastry (100%), chocolates (100%), ice cream (100%), breakfast cereals/bars (96%) and jams (89%). Main LNCS were acesulfame K, aspartame, cyclamate and sucralose. Sucrose, dextrose, glucose-fructose syrup, caramel and honey were the main added sugars. Our results show the diversity of foods groups including these ingredients. These data are not compiled in food composition databases, which should be periodically updated to include LNCS and added sugars to facilitate their assessment and monitoring in nutritional surveys.
Highlights
Over the past decades, it has become evident that an excessive intake of added sugars has many detrimental effects on health, being a contributing factor for increased overweight and obesity rates, higher risk of diabetes and cardiometabolic effects, among others [1]
The results show the presence of Low- and no-calorie sweeteners (LNCS) or added sugars into different food groups, independent of their LNCS or added sugar content, and the mathematical calculations were done with Excel® 2007 software (Microsoft Co., Redmond, Washington, DC, United States of America (USA))
This is the first work conducted in our country to identify, examine and describe the presence of added sugars and LNCS in main food groups consumed by a representative sample of Spanish population
Summary
It has become evident that an excessive intake of added sugars has many detrimental effects on health, being a contributing factor for increased overweight and obesity rates, higher risk of diabetes and cardiometabolic effects, among others [1]. The World Health Organization (WHO) defines “free sugars” as monosaccharides and disaccharides added to foods and drinks by the manufacturer, cook, or consumer, and sugars naturally present in honey, syrups, fruit juices, and nectar juices [2]. According to the first definition, “free sugars” are similar to added sugars, as the term includes all sugars and syrups added to foods; “free sugars” refers sugars naturally present in fruits. In 2003, the WHO issued the population nutrient intake goals, which comprised the limitation of free sugar intakes to less than 10% of total energy (TE) [4]. In 2015, WHO published the updated guidelines on free sugar intakes for adults and children in relation to body weight and oral health recommending further reductions [2]
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