Artificial sweeteners are approved sugar substitutes that provide sweetness without calories. While they are beneficial for managing blood sugar levels in diabetic patients, studies show artificial sweeteners may increase obesity risk and type 2 diabetes incidence in non-diabetic individuals by not curbing sweet cravings as effectively as sugars. The document discusses various artificial sweeteners approved by the FDA like aspartame, acesulfame potassium, and saccharin, and their properties, effects on blood sugar levels, and implications for diabetes and weight management.
this paper was presented in the ONE DAY NATIONAL CONFERENCE ON "RECENT ADVANCES AND CURRENT TRENDS IN BIO-SCIENCE" held on 8th February 2013 at ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE, Chennai-100.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
An overview of the most commonly used sweeteners. Their use, characteristics and interesting facts. Przegląd najczęsciej używanych słodzików. Ich zastosowanie, charakterystyka oraz ciekawe fakty.
A presentation on Non-Nutritive Sweetners.It will explain you a tyoes of Non-nutritive sweetners,Its Cl;assification, Benefits and draw Backs of Non-Nutritive Sweetners
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Artificial Sweeteners
As we already know about cane sugar and natural sugar, sucrose. Here we will see about artificial sweeteners. “A sugar substituent is a food additive that duplicates the effect of sugar in taste with less food energy. They are usually refer to as non-nutritive or non-caloric substances”. There are presently five artificial or synthetic sweeteners approved by U.S Food and Drug Administration (FDA) named as saccharin, aspartame, neotame, sucralose and acesulfame K.
History
The first artificial sweetener was discovered by accidently in 1879 by a German Scientist Fahlberg while searching on the coal tar derivatives. During his work he raised a piece of bread to eat without washing hands and found the bread unbelievably sweet. Thus, he created the world first artificial sweetener named as Saccharin.
Explanation of artificial sweeteners are given in slides
this paper was presented in the ONE DAY NATIONAL CONFERENCE ON "RECENT ADVANCES AND CURRENT TRENDS IN BIO-SCIENCE" held on 8th February 2013 at ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE, Chennai-100.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
An overview of the most commonly used sweeteners. Their use, characteristics and interesting facts. Przegląd najczęsciej używanych słodzików. Ich zastosowanie, charakterystyka oraz ciekawe fakty.
A presentation on Non-Nutritive Sweetners.It will explain you a tyoes of Non-nutritive sweetners,Its Cl;assification, Benefits and draw Backs of Non-Nutritive Sweetners
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Artificial Sweeteners
As we already know about cane sugar and natural sugar, sucrose. Here we will see about artificial sweeteners. “A sugar substituent is a food additive that duplicates the effect of sugar in taste with less food energy. They are usually refer to as non-nutritive or non-caloric substances”. There are presently five artificial or synthetic sweeteners approved by U.S Food and Drug Administration (FDA) named as saccharin, aspartame, neotame, sucralose and acesulfame K.
History
The first artificial sweetener was discovered by accidently in 1879 by a German Scientist Fahlberg while searching on the coal tar derivatives. During his work he raised a piece of bread to eat without washing hands and found the bread unbelievably sweet. Thus, he created the world first artificial sweetener named as Saccharin.
Explanation of artificial sweeteners are given in slides
Setitis is the one-drop sweetener for every meal. It tastes likes sugar, but it does not have the negative effects of sugar. Setitis contains zero calories, carbohydrate and glycemic index. It is water soluble and almost 600 times sweeter than sugar. Therefore, only one drop is needed to sweet up. Setitis is made from sugar cane and tastes the same as sugar. But the body does not recognize or metabolize it as sugar. This makes the product fantastic for both diabetes patients and health conscious people.
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This Slide share includes Carbohydrate and its Nutrition. It includes introduction, classification, digestion and absorption, sources, RDA and effects of excess and limited use of carbs and fibre and its health effects.
Poisoning with Sugar By Ms. Prema Kodical.
The harmful effects of sugar and how it has become an integral part of our lives and dangers of hidden sugars in everyday food
For info log on to www.healthlibrary.com
The topic is about carbohydreates.
This lecture will cover an introduction to carbohydrates, its classification and exmaples. it will also cover the difference between glycemic index, difference between complex vs simple carb and also what are the fuctions of carbohydrates. this content will be helpful for all categories of students. 2014 study published in JAMA and youtube sources helps me in preparing lecture.
Chemistry of carbohydrates polysaccharides part 3 B heteroglycansRavi Kiran
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans. To teach Ist year medical students.
Chemistry of carbohydrates Part-1 Monosaccharides
Part-2 Disaccharides
Part -3A Homoglycans
Part-3B Heteroglycans
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This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
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The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
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Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
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Light House Retreats: Plant Medicine Retreat Europe
Artificial sweeteners
1. • Role of Artificial Sweeteners in
Diabetes
Dr. M. Uwais Ashraf
JN Medical College, AMU Aligarh
2. An introduction to sugars
Going back to 327 BC, the
people of India used raw sugar.
Since then,
humans have an
acquired taste for
sugar.
Sugar can be a GOOD thing or a BAD
thing. It has it’s pros and cons.
+ poor judgment =
3. What is sugar?
Sugar is
derived from
sucrose.
Sucrose is complex
carbohydrate that is
made up two
sometimes more
simple sugars that
are attached
together.
Carbs in sugar = Disaccharides
The
carbohydrates in
sugar are called
disaccharides.
Disaccharides
are groups or
compounds that
have a link
together between
carbon in one
sugar and a
hydroxyl group
from any
position on the
other sugars
4. TYPES OF SUGAR
Refined Sugar
Refined sugar is sugar that has been
purified through a process. We call that
pure cane sugar.
Raw Sugar
Raw sugar is the pre stage of final refined sugar.
Raw sugar is cane sugar in its middle form
before being refined. The raw sugar is made in a
sugar cane milling area, and is tan colored in
appearance due to the evaporation of disinfected
sugar cane juice.
Brown Sugar
Brown sugar crystals are sugar crystals that have a
molasses coating with its natural flavor and color.
Another way is when the molasses is spun with the
white sugar crystals until it has become dry. The
excess molasses syrup is what gives the sugar the
brown color.
Turbinado Sugar
Turbinado sugar is the raw sugar crystal that have gone through the refinery stage to
give it the light tan color by having it placed in a centrifuge machine to take out the
molasses contained on the surface.
5. Sweeteners
• Definition : food additive which adds the basic taste of
sweetness to a food, provides texture, bulking properties,
aroma and color.
• Sugar is a major sweeteners in food industry.
• Sugar is used to prolong or extend food shelf life
ex : fruits and vegetables, cooking spices.
• Sugar is also used in bakery, confectionery, jelly, soft
drinks and fermented beverages.
• Sweeteners that aren't purely sugar are sugar substitutes.
6. Types of Sweeteners
• "Nutritive" and “Non-nutritive" :
• Nutritive: The amount of energy provided is
around 4 kcal/g.
• Sugar alcohols or polyols: Less energy per
gram (2 kcal/g); not fully absorbed from the
gut
• Non-nutritive sweeteners offer no energy (or
insignificant energy): high-intensity
sweeteners
9. Nutritive Sweeteners
• Occupy large portion of the space on grocery
store shelves worldwide.
• Satisfy consumer’s desire for sweetness
• Play other important role in food ex : provide
texture, stability, and color.
• Increasing concern about tooth decay,
obesity and diabetes.
10. • Foods and drinks that use artificial sweeteners are
another option that may help curb cravings for
sweet.
• Sometimes artificial sweeteners are also called
low-calorie sweeteners, sugar substitutes, or non-
nutritive sweeteners.
• Their sweetening power is at least 100 times more
intense than regular sugar, so only a small amount
is needed.
11. • Also, with the exception of aspartame, all of the
sweeteners known so far cannot be broken down by
the body.
• They pass through our systems without being digested
so they provide no extra calories
• There are five artificial sweeteners that have been
tested and approved by the U.S. Food and Drug
Administration (FDA):
– Acesulfame potassium (also called acesulfame K)
– Aspartame
– Saccharin
– Sucralose
– Neotame
12. • These sweeteners are used by food
companies to make diet drinks, baked
goods, frozen desserts, candy, light
yogurt, and chewing gum.
• Many people feel that using artificial
sweeteners instead of sugar is the
healthier choice.
• But, researchers are now saying the
opposite may be true.
13. • The American Heart Association suggests
that people should avoid added sugars,
which are sugars and syrups put in foods
during preparation, processing etc.
• They been linked to obesity, type 2
diabetes and metabolic syndrome, which
includes risk factors for heart disease and
stroke.
14. • An opinion article published on July 2010
in Trends in Endocrinology and Metabolism
reveals that artificial sweeteners like
aspartame, sucralose and saccharin may not
be as good as one may have thought.
• About 30 percent of adults and 15 percent of
children in the U.S. currently use artificial
sweeteners
15. Overconsumption of sucrose:
• The most common problem is dental caries or tooth decay.
• Oral bacteria convert sugars (sucrose) into acids attack
tooth enamel.
• Obesity
16. • Sucrose, is a pure carbohydrate, high food
energy content 4 kcals per gram or 17
kilojoules per gram) hypercaloric
• Raises blood glucose
• Can cause problems for people suffering from
defects in glucose metabolism, such as
persons with hypoglycemia or diabetes
mellitus.
17. Sugar-sweetened beverages are associated with
increased weight gain and increased risk for
development of type 2 diabetes in women. The
authors suggest that the association may be the
result of excessive calorie intake from sugar-
sweetened beverages and increased availability of
large amounts of rapidly absorbable sugars.
Schulze MB, Manson JE, Ludwig DS, Colditz GA, Stampfer MJ, Willett WC, Hu
FB: Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in
young and middle-aged women. JAMA292 : 927-934,2004
19. GLYCEMIC INDEX
• The Glycemic Index is an indication of how
quickly a specified amount of food will
cause a rise in blood sugar level.
• The glycemic index for sweeteners is a
function of three things:
1. The amount of carbohydrate present.
2. The type of carbohydrate present.
3. The presence of other substances (soluble fiber for
example) that slow metabolism of carbohydrates.
20. • Glucose has a glycemic index (GI) of 100
and fructose is 25.
• Sucrose (Ordinary sugar) which is made
up of a combination of these two has a GI
of 65.
– Rating System for Glycemic Index:
Below 55 - low GI.
56 to 69 - medium GI.
Above 70 -high GI.
26. • Some studies have indicated that zero calorie
sweeteners do not help reduce weight, and
this may explain the reason. However this does
not take into account several useful aspects of
zero calorie sweeteners:
1. They do not cause a blood sugar spike and this alone is
beneficial to health.
2. They are suitable for diabetics who would otherwise have a
limited choice of sweet things.
3. They are harmless to teeth.
4. All things being equal they contain no calories and should be of
assistance in a diet plan.
27. Saccharin
• In 1977, FDA proposed a ban on use of saccharin because it was
reported to be a carcinogen in rats
• In 2001, products with saccharin no longer need to carry a
warning of its use associated with causing cancer in laboratory
animals
• ADI for saccharin to 5 mg/kg bw/day
28. • Despite the decline in usage since a peak in
1982, saccharin is the largest volume, lowest
cost, high-intensity sweetener used in the
world
• It is approved for use in over 100 countries and
has shown increased popularity in India
• Ammonium saccharin, Ca-saccharin, and Na-
saccharin forms are available
29. Aspartame
• A dipeptide (L-α-aspartyl-L-phenylalanine methyl ester)
• Intestinal esterases hydrolyze aspartame to aspartic acid, methanol,
and phenylalanine.
• Metabolized to provide 4 kcal/g,
30. • Only minute amounts need to be added, the
amount of energy derived is egligible.
• In 1981, approved by FDA
• FDA requires that foods that contain aspartame
have the prominent display of the following
label:
"PHENYLKETONURICS: CONTAINS
PHENYLALANINE"
31. Acesulfame-K (ACE-K )
• 5,6-dimethyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide
• Pharmacokinetic studies: 95% excreted unchanged in
urine and does not provide any energy
• Consumption of acesulfame-K does not influence
intake of potassium
32. • Acesulfame-K can withstand high
temperatures.
• FDA first approved acesulfame-K in 1988, and
it is currently approved as a general-purpose
sweetener.
• ADI of up to 15 mg/kg bw/day
35. Obesity
• There is no current evidence supporting a "direct link"
between increasing obesity and increasing sweetener
intakes (energy)
• High intakes of fructose increase energy intake and
obesity risk through the blunting of circulating insulin and
leptin levels.
• Nonnutritive sweeteners have the potential to save the
consumer up to 16 kcal/tsp of sweetening.
• Replacing intake of added sugars with nonnutritive
sweeteners could result in a deficit of 380 cal/day or 1
pound of weight loss in 9 to 10 days, if intake was at 95 g
(24 tsp) daily
36. Diabetes and glycemic response
• Current evidence does not indicate that, in isocaloric amounts,
glycemic response to nutritive sweeteners differs from dietary
starch
• Intakes as high as 60 g fructose or sucrose per day may not
adversely affect glycemic or lipid response in persons with
type 2 diabetes However, because there exists concern for
increased blood lipid levels with high intakes of fructose,
addition of fructose as a sweetening agent is not recommended
for people with diabetes
37. • Polyols produce a lower glycemic response
than fructose, glucose, or sucrose, most likely
because of their incomplete absorption.
• Nutritive sweeteners need not necessarily be
restricted, but, if consumed, they should be
substituted for other carbohydrate sources
• Nonnutritive sweeteners do not affect
glycemic response and can be safely used by
those with diabetes
38. Effects of Artificial Sweeteners in Diabetic Patients
• Whereas, sweeteners have been found to be
detrimental for non-diabetic patients, they have
been found to be useful in diabetic patients:
– They act as substitutes for sugars which impair glycemic
control in diabetic patients.
– Have been shown to improve metabolic and
anthropometric variables in well controlled Type 2 Diabetic
patients*
* Nadia Y Reyna, Climaco Cano et al. Sweeteners and Beta Glucans Improve Metabolic
and Anthropometric Variables in Well Controlled Type 2 Diabetic Patients. American
Journal of Therapeutics 10, 438-443 (2003)
39. • Effects of Artificial Sweeteners in Non-Diabetic Patients
• Artificial sweeteners are present in a variety of beverages
known as SSBs Sugar-Sweetened Beverages.
• It includes soft drinks, fruit drinks etc.
• They have been shown to increase the risk of obesity in
healthy subjects*
• They have also been shown to increase the incidence of type
2 diabetes mellitus in hitherto non-diabetic patients*
*Vasanti S Malik, Frank B Hu. Sweeteners and Risk of Obesity and Type 2 Diabetes: The Role of Sugar Sweetened Beverages.
Curr Diab Rep, 2012. 12:195-203
40. CONCLUSION:
• Artificial sweeteners are a good substitute to
sugars in diabetic patients
• They reduce the calorie intake and reduce
craving for sugars in diabetic patients
• They have also been shown to improve
glycemic control in diagnosed cases of type 2
diabetes
• However, they have been shown to increase
the incidence of obesity and type 2 diabetes
in non-diabetic patients