Nutritive and Non-Nutritive Sweeteners (NNNS) (2010-2011)

Nutritive and Non-Nutritive Sweeteners (NNNS) (2010-2011)

Welcome to the Nutritive and Non-Nutritive Sweeteners project site.  This project was published between 2010-2011. Highlights of this project include:
  • Target audience adults
  • Nine (9) sub-topic areas. Use the links on the left to access the evidence analysis questions and results.
  • Expand the section titled Project Resources to learn about products developed from this project.
There is no schedule date for an update at this time.
 
  • Project Team
    The following individuals contributed their valuable time and expertise to this project:

    Workgroup Members
    • Marion Franz, MS, RD, CDE, Chair
    • Kristine Clark, PhD, RD, FACSM
    • Molly Gee, MEd, RD, LD
    • Janelle Marshall Walter, PhD, RD, CFCS
    • Hope Warshaw, MMSc, RD, CDE
    • Eva Almiron-Roig, PhD, RD (resigned)
    • Katherine Beals, Phd, RD (resigned)
    • Christina Campbell, PhD, RD (resigned)
    Project Manager
    • Tami A. Piemonte, MS, RD
    Lead Analyst
    • Kyle Thompson, MS, RD, CD, CNSD
    Analysts
    • ?Elizabeth Droke, PhD, RD
    • Lenore Hodges, PhD, RD
    • Stacy Briscoe, MS, RD
    • Josh Brown, MS, RD
    • Mary Cluskey, PhD, RD
    • Abigail Larson, PhD, MS, RD
    Association Positions Committee Workgroup
    • Alana Cline, PhD, RD
    • Dian Sowa, MBA, RD
    • Connie B. Diekman, MEd, RD, LD, FADA
    Academy Staff
    • Deborah Cummins, PhD, RD
    • Anna Murphy, MPH, RD
    • Esther Myers, PhD, RD
    Financial Contributors
    • Academy of Nutrition and Dietetics


    Disclosures of Potential Conflicts of Interest: In the interest of full disclosure, the Academy has adopted the policy of revealing relationships workgroup members have with companies that sell products or services that are relevant to this topic. Workgroup members are required to disclose potential conflicts of interest by completing the Academy Conflict of Interest Form. It should not be assumed that these financial interests will have an adverse impact on the content, but they are noted here to fully inform readers.
    • None of the workgroup members listed above disclosed potential conflicts.
  • Project Resources
    The following resources were developed from this project:
    • Academy Position Paper: Use of Nutritive and Nonnutritive Sweeteners
      Abstract:  It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive sweeteners and nonnutritive sweeteners (NNS) when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference. A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in foods or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. Foods containing polyols and/or no added sugars can, within food labeling guidelines, be labeled as sugar-free. NNS are those that sweeten with minimal or no carbohydrate or energy. They are regulated by the Food and Drug Administration as food additives or generally recognized as safe. The Food and Drug Administration approval process includes determination of probable intake, cumulative effect from all uses, and toxicology studies in animals. Seven NNS are approved for use in the United States: acesulfame K, aspartame, luo han guo fruit extract, neotame, saccharin, stevia, and sucralose. They have different functional properties that may affect perceived taste or use in different food applications. All NNS approved for use in the United States are determined to be safe.  J Acad Nutr Diet 2012;112:739-758  (PDF)  
       
    • The Truth about Artificial Sweeteners or Sugar Substitutes - Recognizing our desire for sweet flavors, the food industry developed and supplied sugar free alternatives. Do these really help with weight loss or managing blood sugar levels in conditions such as diabetes? Or do they actually increase appetite and weight? This brochure, designed for the general public, takes a look at the different types of sugar substitutes and their potential effectiveness in helping manage weight and other medical conditions.  Click to order.