Sugar Content Of Foods Research Articles

Energy and Sugar Content of Ready-To-Drink Tea and Coffee Marketed in South Tangerang, Indonesia

Excessive sugar consumption, primarily through sugar-sweetened beverages, has been linked to the occurrence of type 2 diabetes mellitus (T2DM). The Ministry of Health of Indonesia recommends that the maximum sugar consumption for the general population not exceed 50 g per day. One type of sugar-sweetened beverage that has been massively distributed in Indonesia is ready-to-drink (RTD) tea and coffee. This study examined the energy and sugar content of the RTD coffee and tea marketed in the modern retail market and their contribution to the Indonesian recommended dietary allowance. This study was conducted in June 2022. Ready-to-drink (RTD) coffee and tea were purchased from five supermarkets and three minimarkets in South Tangerang City, Banten, Indonesia. Data obtained from the product label was recorded and then analysed descriptively. 47 coffee (17 brands) and 58 tea (20 brands) products were obtained during the survey. Most coffee (55.3%) and tea (86.2%) products are distributed in plastic bottles. The median serving size of coffee (240 mL) is slightly smaller than that of tea (250 mL). On average, one serving size of coffee and tea products contributes to 35.7% and 34.8% of the recommended dietary allowance of sugar, respectively. Consumers are advised to take caution while consuming RTD coffee and tea products as they might contribute to excessive sugar consumption. The government must impose regulations to limit sugar content in food and beverage products and increase consumer education to reduce sugar consumption, especially sugar-sweetened products.

Cookie cravings – Examining the impact of sugar content information on Christmas treat preferences via mobile eye-tracking

BackgroundDiets high in added sugar can promote the development of overweight. Especially during the Holiday season, when high-sugar food is abundant, people overeat and gain more weight than during other times of the year. The present study with mobile eye-tracking glasses (Pupil Labs Invisible) investigated how sugar content information affects food preference (liking/wanting) and visual attention (where and how long one is looking) in a buffet-like situation. MethodsFifty-eight participants who were well acquainted with the local Christmas traditions and foods (38 female, 19 male, one diverse; mean age = 25 years, SD = 6.3 years; mean body mass index = 22.2 kg/m2, SD = 3.2 kg/m2) were presented with four cookies and two non-food items (wrapped presents) in a free viewing task. Two of the displayed cookies were ‘Christmas cookies’ (cookies that are traditionally eaten only during the Holiday season) and two cookies had no Christmas association. The cookies were either labeled as cookies made with or without sugar, resulting in a 3 (Category: cookies with sugar, cookies without sugar, non-food) by 2 (Christmas association: yes, no) repeated-measures design. ResultsAnalyses of variance indicated that participants reported higher wanting and liking for cookies with sugar, particularly Christmas cookies (interaction effect for wanting: p = .047, ηp2 = .059; interaction effect for liking: p = .017, ηp2 = .084). Sugar-free cookies were fixated more often (p = .028; d = 0.35) and shorter (p < .001; d = 0.64) than sugar cookies. ConclusionAssuming that cookies are sugar-free reduced the reported preference for this product, which was associated with a more detail-oriented (critical) viewing pattern. The study's findings have potential implications for public health and can aid in developing targeted interventions to promote healthier food choices during festive periods. The new strategies should not focus on the sugar content of foods.

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.

The effect of visual deprivation on basic taste modalities

AbstractIn this pilot study, the effects of temporary visual deprivation on sensitivity to the basic tastes in normal sighted subjects were assessed. The sip‐and‐spit method to assess taste recognition thresholds was applied. The recognition thresholds of five basic tastes were assessed in two conditions: when the participants were blindfolded and when their blindfolds were removed and their eyes were open. In the blindfolded condition, the recognition threshold for sweet taste (saccharose) was lower than in the eyes open condition (means: 2.49 g/L vs. 3.80 g/L, p = .046). For bitter taste, a similar tendency was observed, but the difference did not reach statistical significance (means: 0.11 g/L vs. 0.13 g/L, p = .078). No difference in taste recognition thresholds between these two conditions were noted for salty, sour, and umami. Thus, the impact of temporary visual deprivation on taste experience seems stronger for sweet than for other taste modalities.Practical ApplicationsOur pilot study suggests potential applications, for example, re‐evaluating sugar content in foods served in dim/dark environments, like cinemas or blind cafés where food is consumed in total darkness. The sweet taste recognition threshold for saccharose being lower by 1.3 g/L in dark surroundings than in lit environments may become an incentive for beverages/snacks/desserts producers to lower sugar content. Coco‐Cola Original Taste has 10.6 g of sugar/100 mL, and a 1‐L Coca‐Cola serving (one of the cinema‐sized beverages) contains 106 g of sugar (22 teaspoons). An appropriate reduction of sugar in such beverages should not change their taste/palatability, and may benefit consumers and producers (Valicente et al., 2023, Journal of Sensory Studies, 38(1), e12803). For instance, Coca‐Cola/Coke is produced by mixing a relevant syrup with water and adding CO2 (Coca‐Cola Original Taste/Zero Sugar/Cherry, etc.); producing an additional syrup with lower than original sugar content seems feasible for a company regularly introducing new products to the market.

Detection of sugar content in food based on the electrochemical method with the assistance of partial least square method and deep learning

Detection of sugar content in food based on the electrochemical method with the assistance of partial least square method and deep learning

Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany.

Reducing the sugar content in food is an important goal in many countries in order to counteract obesity and unhealthy eating. Currently, many consumers eat a number of foods with too much sugar content. However, mankind has an innate preference for sweet foods, and thus one strategy is to have food products which taste sweet but consist of a reduced calorie and sugar content. Allulose is a rare monosaccharide and is considered a safe ingredient in foods, for example in the US, Japan, Singapore, and Mexico, while in Europe, it is in the approval process as a novel food. Thus, it is relevant to find out how consumers perceive the different attributes of allulose in comparison to other sweeteners. Therefore, an online survey consisting of a choice experiment was conducted in Germany to find out consumer preferences of sweeteners. The survey data were analyzed using a mixed logit model. The results reveal that taste is the most important attribute for sweeteners, which explains about 40% of the choice. In the attribute level, a typical sugar taste is preferred. As allulose has a typical sugar taste, the likelihood that it appeals to consumers is high. The second most important attribute is the base product.

Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review.

Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.

Low- and no-calorie sweetener intakes in the Brazilian population estimated using added sugar substitution modelling

ABSTRACT This research examined the intakes of six low- and no-calorie sweeteners (LNCS) (acesulfame-K, aspartame, cyclamate, saccharin, steviol glycosides, and sucralose) by the Brazilian population using an added sugar substitution approach. Detailed exposure modelling requires the use of proprietary concentration data, which can be difficult to obtain. Two exposure models were conducted using nationally representative food consumption data. The first model (‘per person’) estimated added sugar intakes on an individual person basis, replacing 50% of added sugar intakes >10% total energy with each LNCS considering sucrose sweetness equivalence. The second model (‘per food’) replaced 50% of the added sugar content in foods and beverages with each LNCS, incorporating sucrose sweetness equivalence and Brazilian tonnage data. Both models predicted that intakes would be below the JECFA ADI for five of the six LNCS in all population groups examined (≥10 years) for average and heavy consumers. For cyclamate, exceedance of the ADI was determined for all age groups amongst heavy consumers in the ‘per person’ model, while estimated intakes in the ‘per food’ model were below or reached the ADI for the cohort. Additional research is needed for younger age groups to confirm whether these findings are applicable to the entire Brazilian population.

The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018.

Consumption of free sugars in the UK greatly exceeds dietary recommendations. Public Health England (PHE) has set voluntary targets for industry to reduce the sales-weighted mean sugar content of key food categories contributing to sugar intake by 5% by 2018 and 20% by 2020. The aim of this study was to assess changes in the sales-weighted mean sugar content and total volume sales of sugar in selected food categories among UK companies between 2015 and 2018. We used sales data from Euromonitor, which estimates total annual retail sales of packaged foods, for 5 categories-biscuits and cereal bars, breakfast cereals, chocolate confectionery, sugar confectionery, and yoghurts-for 4 consecutive years (2015-2018). This analysis includes 353 brands (groups of products with the same name) sold by 99 different companies. These data were linked with nutrient composition data collected online from supermarket websites over 2015-2018 by Edge by Ascential. The main outcome measures were sales volume, sales-weighted mean sugar content, and total volume of sugar sold by category and company. Our results show that between 2015 and 2018 the sales-weighted mean sugar content of all included foods fell by 5.2% (95% CI -9.4%, -1.4%), from 28.7 g/100 g (95% CI 27.2, 30.4) to 27.2 g/100 g (95% CI 25.8, 28.4). The greatest change seen was in yoghurts (-17.0% [95% CI -26.8%, -7.1%]) and breakfast cereals (-13.3% [95% CI -19.2%, -7.4%]), with only small reductions in sugar confectionery (-2.4% [95% CI -4.2%, -0.6%]) and chocolate confectionery (-1.0% [95% CI -3.1, 1.2]). Our results show that total volume of sugars sold per capita fell from 21.4 g/d (95% CI 20.3, 22.7) to 19.7 g/d (95% CI 18.8, 20.7), a reduction of 7.5% (95% CI -13.1%, -2.8%). Of the 50 companies representing the top 10 companies in each category, 24 met the 5% reduction target set by PHE for 2018. The key limitations of this study are that it does not encompass the whole food market and is limited by its use of brand-level sales data, rather than individual product sales data. Our findings show there has been a small reduction in total volume sales of sugar in the included categories, primarily due to reductions in the sugar content of yoghurts and breakfast cereals. Additional policy measures may be needed to accelerate progress in categories such as sugar confectionery and chocolate confectionery if the 2020 PHE voluntary sugar reduction targets are to be met.

Diet and cancer of the esophagus and stomach.

Dietary factors have been linked to cancers. This review focuses on several nutrients, which have strong evidence showing increase in cancer risks in the esophagus and stomach. Obesity is an important risk factor in upper gastrointestinal cancers. High sugar content in food and sugary drinks are the main drivers of obesity. Proinflammatory diet is another dietary factor, which is increasingly recognized as being associated with esophageal and gastric cancer. Cancer has been predicted to be the leading cause of death in this century. Cancers of the esophagus and stomach are the six and third most common cause of death worldwide. Although Helicobacter pylori infection is a known cause of gastric cancer, obesity is a leading contributor to esophageal adenocarcinoma. Epidemiological data have shown that dietary factors are associated with the two cancers. Observational, case control, animal and recent large cohort studies have identified associations between dietary factors and upper gastrointestinal cancer. Data are also emerging from studies, which look at dietary patterns, such as reduction in the Dietary Inflammatory Index, as well as adherence to a modified Mediterranean diet, and its association with the incidence of esophageal and gastric cancer.

The drivers, trends and dietary impacts of non-nutritive sweeteners in the food supply: a narrative review.

Poor diets, including excess added sugar consumption, contribute to the global burden of disease. Subsequently, many nutrition policies have been implemented to reduce added sugar intake and improve population health, including taxes, education, labelling and environmental interventions. A potential consequence of these policy actions is the substitution of added sugars with non-nutritive sweeteners (NNS) in a variety of foods and beverages. NNS are used to reduce the energy and sugar content of foods and beverages while maintaining their palatability. Evidence of the toxicological risks of NNS is inconsistent, though concerns have been raised over the potential substitution effects of ultra-processed foods containing NNS for whole foods. This review aimed to provide an overview of current NNS food supply and consumption patterns, assess added sugar-reduction policies and their impact on NNS, and determine the impact of NNS on food choice, energy intake and diet quality. NNS are widely available in a variety of products, though most commonly in carbonated beverages, dairy products, confectionery, table-top sweeteners and fruit drinks. However, the longitudinal trends of different product categories, and differences between geographies and economy-income levels, require further study. Few studies have examined NNS consumption trends globally, though an increase in NNS consumption in beverages has been observed in some regions. Research examining how the increased availability of low-sugar, NNS-containing products affects global dietary patterns is limited, particularly in terms of their potential substitution effects.

Ultracompact Chip-Scale Refractometer Based on an InGaN-Based Monolithic Photonic Chip.

Optical refractometer constitutes the core element for many applications, from determining the purity and concentration of pharmaceutical ingredients to measuring the sugar content in food and beverages, and the analysis of petroleum. Here, we demonstrated the monolithic integration of light-emitting diodes (LEDs) and photodetectors (PDs) to fabricate ultracompact refractometers with a chip size of 475 × 320 μm2. The light emission and photodetection properties of the devices containing the same InGaN/GaN multi-quantum wells have been characterized, confirming that the PD can respond to the emission of the LED. The flip-chip assembly of the chip enables the exposed sapphire substrate to be in direct contact with the solution, and the refractive index sensing capability governed by the change of critical angle and Fresnel reflection at the sapphire/solution interface has been investigated. The processing of the optically smooth surface of sapphire and the integration of high-reflectance distributed Bragg reflector beneath the devices facilitate the amount of light received by the PD. The monolithic chip is capable of detecting solutions with a refractive index ranging from 1.3325 to 1.5148 RIU and exhibits a sensitivity of 7.77 μA/RIU and a resolution of 6.4 × 10-6 RIU at the LED current of 10 mA. Rapid real-time responses of 33.9 ms for rise time and 34.7 ms for fall time are obtained in the detected photocurrent, thereby verifying the feasibility of the chip-scale refractometer.

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

Non-nutritive sweeteners often contain off-flavors, and the use of aroma to increase sweetness intensity only allows for a small reduction of the sugar content in products. Therefore, it has been suggested to combine different strategies in order to successfully reduce sugar content in foods and beverages. Additionally, the use of aroma to increase sweetness might dependent on culture. The effect of sweetener and nationality on the cross-modal effect of vanilla aroma on sweet taste intensity was therefore investigated. Three sets of sweeteners: sucrose, sucrose + tagatose, and tagatose + rebaudioside A (all iso-sweet with 2.5% sucrose) were investigated with and without vanilla aroma. Cross-modal effects were investigated with both a descriptive sensory analysis as well as consumer studies in China (n = 159) and Denmark (n = 161). Results indicated the greatest cross-modal effect of vanilla aroma on sweetness intensity of the sweeteners most perceptually similar to sucrose. In both countries, consumers rated samples with added vanilla aroma higher in sweet taste intensity than samples without added aroma. Danish consumers noted a greater increase than Chinese consumers did. Furthermore, individual differences in consumers’ sweetness ratings were observed, which could not be completely explained by the consumer characteristics recorded. Results from the present study suggest that the use of vanilla aroma in combination with non- or low-calorie sweeteners for sugar reduction can be used for at least some consumers and some sweeteners.

P57 Development and Evaluation of the Card Game for Children's Sugar Intake Reduction

Objective To develop and evaluate a card game (Sugar50) that was designed to increase knowledge and attitude regarding sugar intake reduction among Korean children. Use of Theory or Research Sugar50 was designed based on the Information, Motivation, and Behavioral Skills model. Target Audience Korean children aged 11-13 years. Program Description Sugar50 contains 50 flashcards and each flashcard has a number (i.e., sugar content) and an image of a food item. Between two to four children can play the card game together. It was designed to motivate health behaviors reducing sugar intake by increasing knowledge of sugar content in the processed food and the recommended daily amount through playing card game. The player puts down the card, calling out the sum of the numbers on his/her card in comparison to the numbers the former player calls. If a player puts out a card and calls a number over '50′, he/she will get a tooth decay chip. The player with fewest tooth decay chips wins. Evaluation Methods Eighty three children participated in Sugar50 and completed the evaluation. Additional 56 children were assigned in the control group. Teachers were trained about game rules and taught it during the class. Then students play the game in free time for two weeks at school. Primary outcomes were score on knowledge of sugar content in foods and awareness of recommended amount of daily sugar intake. Results Playing Sugar50 significantly improved children's knowledge of sugar content of foods (5.4 vs 6.4 out of 10, P Conclusions Sugar50 was well received by children and improved attitude and knowledge to reduce sugar intake. Our findings suggest Sugar50 may be an effective tool to reduce sugar intake among children. Funding Ministry of Food and Drug Safety in Korea.

Macronutrients and Sugar Content in Foods and Beverages from Three Selected Zones in Peninsular Malaysia

This study was conducted to determine the content of macronutrients and sugar in 30 types of food selected from three zones in Peninsular Malaysia. The food samples consisted of 14 types of processed foods and beverages, 8 types of fruits and 10 types ready to eat food. Each type of food and drink were purchased from selected restaurants, stores and supermarkets from three different zones which were North zone (Perak), Central zone (Selangor) and South Zone (Johor). Methods used for proximate analysis were based on the standard methods of AOAC (1997) while the total carbohydrate was calculated by difference method. Total calories were calculated using Atwater method. Total sugar content were analysed using high performace liquid chromatography (HPLC). Dietary fibre contents were determined by using a combination of enzyme-gravimetric methods (AOAC 985.29 and AACC 32-05). The results showed that peanut butter has the highest value of fat (44.75 ± 7.59 g/100 g), total calorie (611 ± 38 kcal /100 g) and dietary fibre contents (8.07 ± 0.98 g/100 g). Highest protein content (21.98 ± 2.57 g/100 g) was found in low-fat milk powder. The highest carbohydrate (97.48 ± 1.47 g/100 g) and total sugar (86.7 ± 2.9 g/100 g) contents were found in palm sugar. The results of this study will update and add up to the data for the Malaysian Food Composition Table and can provide useful information in choosing healthy foods based on the nutrient contents of the food.

Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors

The ageing population, together with unhealthy diets, physical inactivity and obesity are the main drivers of the increased prevalence of Type 2 diabetes mellitus (T2DM). Apart from pharmacological treatments, the food industries can play a significant role in the management of T2DM. One of the main strategies is to reduce the sugar content in food. Moreover, another promising strategy is to design food products with natural ingredients that are capable of inhibiting α-glucosidase during digestion, thereby reducing the rate of glucose release from ingested carbohydrate. Studies report that food-derived phenolic compounds, peptides, terpenoids and non-starch polysaccharides inhibit α-glucosidase activity. This review discusses the structure-function relationship of α-glucosidase inhibitors from food sources, and their potential application in modulating glucose metabolism.

Strategies to reduce sugars in food

The most notable function of sugar in food is its sweet taste, but it also contributes to the flavor and texture profiles; it is involved in Maillard reaction, it affects also several food quality properties, from the other hand, the sugar should not represent more than 10% of the daily caloric intake. This review aims to critically illustrate the strategies which could be applied to reduce sugars and their application in specific food categories. Product reformulation by partially or totally sugar replacement is the most studied strategy in the most part of investigated food categories, such as bakery, chocolate, ice-cream and dessert, jams and jellies. However, a gradually reduction of sugar content could be an interesting approach to use in some specific cases. An innovative strategy to reduce sugar content in food is also illustrated and it involves the use of multisensory integration principles.

Optimization of miracle fruit (Synsepalum dulcificum) seed germination and mutagenesis

Interest in miracle fruit for reducing sugar content in food and beverages is increasing, but miracle fruit genetic improvement is hindered by delayed seed germination, slow seedling growth, and a lack of readily available genetic diversity. Preliminary studies were conducted to optimize the effects of seed surface sterilization, drying time, incubation temperature, and the presence or absence of the seed coat on miracle fruit germination. Optimal 10 days germination rates and seedling growth were realized by omitting surface sterilization, decreasing postharvest drying time, incubating at 30°C, and removal of the seed coat. Removal of the seed coat alone increased germination by 53% after ten days under optimal conditions. Root and shoot lengths were maximized at 8.73 mm and 2.87 mm, respectively, after 10 days incubations under optimal conditions. Experiments using γ-ray mutagenesis were conducted as a means to create genetic diversity in this species. Irradiation levels from 0 to 600 Gy resulted in a calculated LD50 at ~70 Gy with total seed mortality at 400 Gy. Finally, the frequency of seeds with three cotyledons and double seeds (3.8% and 0.43%, respectively) were observed in multiple harvests. These findings describe conditions that increase germination percentage, maximize seedling growth rate, and establish a range of radiation levels to create miracle fruit mutation populations for the genetic improvement of this valuable species.

Stevia rebaudiana: a look into the future

Overweightness and diabetes are global epidemics and the worldwide increase of diabetes has the potential to destroy any healthcare system. One cause is the excessively high sugar content in foods, especially in soft drinks. Meanwhile, 43 % of consumers have a preference for sugar-free beverages and another 26 % for low sugar beverages. Finding alternatives to sugar is not just a trend it is an economic necessity. The new WHO guidelines on sugar intake recommend a daily maximum of six teaspoons of sugar (ca. 25 g) from processed foodstuffs such as cola, ketchup, frozen pizza, etc. The recommendation only refers to added sugars (‘‘free sugars’’) and not to naturally occurring ones in fresh fruits, vegetables, and milk. ‘‘The risk of overweightness, obesity, and cavities will be reduced, if sugar intake is less than 10 %’’. Percentages of sugar in various food groups indicate how much our foods contain sugar or alternative substances. Just to name a few: candies 97 %, gummy bears 77 %, chocolate drink powder 75 %, chocolate-coated marshmallow treats 65 %, nougat cream 60 %, jams 60 %, whole milk chocolate 56 %, fruit preserves 15–55 %, breakfast cereals and muesli (granola) bars 40 %, ketchup 30 %, fruit yoghurt 13 %, lemonade 12 %, colas 11 %, fruit juice 10 %, salad dressing 10 %, sausage 1 %. However, the only way to reduce sugar content (and thus calories) in many foods is to use zero calorie sweeteners (Poppitt 1995). But artificial sweeteners are often viewed critically by consumers, especially in terms of presumed health risks, even though these have been ruled out by the rigorous testing process of the European Food Safety Authority (EFSA). Consumers would prefer a natural sweetener (Breitenstein 2010), but are not satisfied with steviol

Use of sugars and sweeteners in children's diets. Recommendations of the Nutrition Committee of the Spanish Association of Paediatrics

Abstract The term “sweetener” refers to a food additive that imparts a sweet flavour and usually provides no or very low energy. It is used to sweeten foods, medicines and food supplements with no nutritional purposes. For years, no-calorie sweeteners have been used as substitutes for all or part of the sugar content in foods and beverages. In recent decades its consumption has risen to prevent tooth decay, or as an aid in weight control, obesity and diabetes and, in general, to achieve an optimal energy balance. However, consumption of sugary or sweetened food and soft drinks is high, making this situation of special interest in calorie intake and in the poor behavioural pattern of eating habits in children. In addition, questions remain among consumers about the risks to health associated with their use, whether they are artificial or natural. The “artificial sweeteners” are the group of greatest interest in research in order to demonstrate their safety and to provide firm data on their possible therapeutic effects. The aim of the present document is to increase information for paediatricians on the characteristics of different sweeteners, and to advise on the choice of sweeteners, based on their properties.