Review Article

Sugar, Yes Please?

When sugar runs out
ABSTRACT
Sweeteners are food additives that are used
to improve the taste of everyday foods.
Natural sweeteners are sweet-tasting
compounds with some nutritional value;
the major ingredient of natural sweeteners
is either mono- or disaccharides. Artificial
sweeteners, on the other hand, are
compounds that have very little or no
nutritional value. This is possible because
artificial sweeteners are synthesized
compounds that have high-intensities of
sweetness, meaning less of the compound
is necessary to achieve the same amount of
sweetness. Artificial sweeteners are used in
products used to limit caloric intake or
prevent dental cavities. Sugar alcohols are
natural compounds with varying degrees
of sweetness which are often added to
boost or fine tune flavors of products while
increasing their sweetness. They are often
used in conjuncture with natural or
artificial sweeteners in order to achieve a
desired degree of sweetness, taste or
texture. Sugar alcohols typically provide
some amount of nutrition but have other
benefits such as not affecting insulin
response or promoting tooth decay which
makes them a popular sweetening choice.

Madelaine B. Ramos

INTRODUCTION
In A Vice you Love, Rob Carmack writes,
Sugary drinks and decadent sweet desserts
indulgent chocolate and crumbling cookies
lavish ice cream - refreshing on summer days
entice my senses - craving more and more
nectarous delights of luscious nirvana
tantalize my taste buds calming my soul.
Who would not love to crave for these sweet
indulgences? As it is written in the poem, the
confectionary treats bring one to a different level of
pleasure. But, what made these sweets delight in
everyones taste? And how essential it is to know
the constituents and importance of this oddly
satisfying vice.
Sugar

The word "sugar" comes from the Arabic

word sukkar, which came from the Sanskrit
word sharkara. The translations of sugar in several
languages have the same etymology,for
example, azucar in Spanish, sucre in
French, Zucker in German, and seker in Turkish.
Sugar is a simple, edible, crystalline carbohydrate.
It is the generic name for a class of easily
metabolized carbohydrates. Sugar comes in many
different forms, however, all variations have a
sweet flavor. There are different types of sugars.
The most commonly known are:

Sucrose (also called saccharose), the

common household 'sugar', obtained from sugar
cane or sugar beet.
Lactose (milk sugar), contained in milk
Maltose (malt sugar), contained in malted
starch

Fructose (fruit sugar), contained in fruits

Glucose (also called dextrose), contained

in grapes

Sugar cane is one of the oldest cultivated crops

known to man. As far back as prehistoric times it
was refined in eastern Asia. Cane sugar was
unknown in Europe until the Middle Ages. Then
for a long time it was a luxury available only to the
upper classes.
It was only when the more affordable beet sugar
was discovered in the 18th century that sugar
featured in the diet of a large section of the
population. With the ever increasing instances of
damage to health, such as caries and diabetes - plus
the problem of obesity - it became clear that the
consumption of refined sugar was associated with
various health risks. The history of sugar
substitutes is a catalog of strange scientific
accidents stretching back more than a century.
1879 The German research chemist Constantin
Fahlberg discovered the first calorie-free sweetener
and called it Saccharin. It was sold by
pharmaceutical companies as tablets and in powder
form without any brand name. It gained great
popularity as "poor man's sugar", which reached its

peak during the Second World War when sugar became

scarce and more expensive.
1937, a University of Illinois grad student discovered
another sweetener when he set his cigarette on a lab
bench during an experiment testing a would-be
antifever drug and then took a drag off the
cyclamate-coated end.
1965, a chemist named Jim Schlatter was working on a
compound to treat gastric ulcers. He licked his finger to
grab a sheet of paper and tasted aspartame for the first
time. Then there was the 1976 discovery of sucralose
by a King's College student working with chemically
altered sugars. The student not a native English
speaker mistook his professor's instruction to "test"
the material and tasted a mouthful.

TYPES OF SUGAR SUBSTITUTES

Polyalcohols/sugar
alcohols
Xylitol
Sorbitol

Cyclamate

Hydrogenated starch
hydrolysates
Lycasin
Palatinit
Coupling sugars
Sorbose
Palatinose

Saccharin

Aspartame

Neotame

Nutritive Sweetener
Nutritive sweeteners, also known as caloric sweeteners
such as sugar alcohols, provide energy in the form of
carbohydrates that contain few vitamins or minerals hence why they are often referred to as 'empty' calorie
foods.

1988 Hermes brought this blend onto the market under

the name Hermesetas Gold. In taste tests, Hermesetas
Gold repeatedly comes out top.

What is a Sugar Substitute?

A sugar substitute is a food additive that duplicates
the effect of sugar in taste, but usually has less food
energy. It is about 200 times sweeter than sugar. Sugar
substitutes are chemical or plant-based substances used
to sweeten or enhance the flavor of foods and drinks.
They are substances that are used as sweeteners in
place of sugar or sugar alcohols. They provide
sweetness to several food products, but contain lesser
calories as compared to regular sugar. Some sugar
substitutes are natural and some are synthetic.

Nonnutritive/Noncaloric

Sucralose

1967 German researchers discovered Acesulfame-K,

another calorie-free, organic compound, which is used
mainly in table-top sweeteners to enhance the flavour.
In blind trials, blends of Aspartame and Acesulfame-K
are often rated as the best sweetener.

Until to the present time, the trend towards health,

figure and fitness has increased. Energy imbalance
between calories consumed on one hand, and calories
expended on the other hand, due to urbanization,
sedentary lifestyles and excessive consumption of
sugary foods along with increased fat consumption. So
the growing health awareness today has increased the
demand for food products that support better health.
Consumers are demanding a greater variety of lowcalorie products as they strive to make healthier food
choices. Science sought a solution to this problem and
found it in the form of sugar substitute.

Nutriitive/Caloric

The Alcohol Sugars What are they?

Sugar alcohols are sometimes referred to as polyols, a
generic term that represents a family of different
products, not a unique single ingredient. They are one
type of reduced-calorie sweetener. You can find them
in ice creams, cookies, puddings, candies and chewing
gum that is labeled as "sugar-free" or "no sugar
added." Sugar alcohols provide fewer calories than
sugar and have less of an effect on blood
glucose (blood sugar) than other carbohydrates.
Examples of sugar alcohol are:

Erythritol

Glycerol (also known as glycerin or glycerine)

hydrogenated starch hydrolysates

isomalt

lactitol

maltitol

mannitol

sorbitol

xylitol

Even though they are called sugar alcohols, they do not

contain alcohol.
Xylitol
Xylitol has approximately the same sweetness as sugar.
It provides the greatest cooling effect of any of the
sugar alcohols. It has a pronounced mint flavor. These
characteristics make xylitol the polyol of choice for
sugar-free chewing gums, candies and chewable
vitamins. It is a naturally occurring carbohydrate, that
looks and tastes just like regular table sugar. It is a
natural sweetener that can be extracted from any
woody fibrous plant material. Commercially it is
extracted from renewable resources such as corn cobs,
and also from less environmentally sustainable sources
such as hardwood. Xylitol also occurs naturally in our
bodies in fact, an average size adult manufactures up
to 15 grams of xylitol daily during normal metabolism.
Pure xylitol is a white crystalline substance that looks
and tastes like sugar.
Sorbitol
Sorbitol, a polyol (sugar alcohol), is a bulk sweetener
found in numerous food products. In addition to
providing sweetness, it is an excellent humectant and
texturizing agent. Sorbitol is about 60 percent as sweet
as sucrose with one-third fewer calories. It has a
smooth mouth feel with a sweet, cool and pleasant
taste. It is non-cariogenic and may be useful to people
with diabetes. Sorbitol has been safely used in
processed foods for almost half a century. It is also
used in other products, such as pharmaceuticals and
cosmetics.
A French chemist first discovered sorbitol in the berries
of the mountain ash in 1872. It occurs naturally in a
wide variety of fruits and berries. Today it is
commercially produced by the hydrogenation of
glucose and is available in both liquid and crystalline
form.
Sorbitol has been affirmed as GRAS (Generally
Recognized As Safe) by the U.S. Food and Drug
Administration and is approved for use by the
European Union and numerous countries around the
world, including Australia, Canada and Japan.
Sorbitol is very stable and chemically unreactive. It can
withstand high temperatures and does not participate in
Maillard (browning) reactions. This is an advantage,
for example, in the production of cookies where a fresh
color with no appearance of browning is desired. It also
combines well with other food ingredients such as
sugars, gelling agents, proteins and vegetable fats. It
functions well in many food products such as chewing
gums, candies, frozen desserts, cookies, cakes, icings
and fillings as well as oral care products, including
toothpaste and mouthwash.

Sorbitol in Pears
Relaind-Slavin (2010,as cited in Nutrition Today, 2015)
Pears are rich in fructose and sorbitol as compared with
other fruits, which have been linked to issues of
diarrhea in children. Although most fruits contain
sucrose, pears and apples contain 70% fructose,
although this information is not available in
standardized nutrient databases. Pears contain 4.5%
fructose, 4.2% glucose, 2.5% sucrose, and 2.5%
sorbitol. Comparisons of apples and pears find that
pears are higher in fructose and sorbitol, whereas
apples are higher in glucose and sucrose.
Hydrogenated starch hydrolysate
The singular term hydrogenated starch hydrolysate is
applied to a family of polyol products. Hydrogenated
starch hydrolysates (HSH) are produced by the partial
hydrolysis of starch corn being the most prominent
and the subsequent hydrogenation the various starch
fragments (dextrins). In practice, hydrogenated starch
hydrolysate is used to describe products that contain
more hydrogenated dextrins than sorbitol or maltitol.
This expansive term hydrogenated starch hydrolysate
does not identify the primary polyol used in the food.
However, if a HSH contains 50% or more sorbitol, for
example, it can be labeled as sorbitol syrup. The
same would also be true for the labeling of maltitol
syrup. Hydrogenated starch hydrolysates are 20% to
50% as sweet as sugar. HSH sweetness depends on its
particular composition. For example, a HSH containing
more maltitol would be sweeter than one containing
more sorbitol.

Lycasin
Lycasin is a maltitol syrup with properties of taste and
sweetness ideal for the preparation of sugar-free
syrups, lozenges or jellies.
The composition of these maltitol syrups was
specifically developed to generate very little acid
production when in contact with the plaque bacteria;
this means that they are guaranteed not to induce
caries.
These maltitol syrups are widely used for
confectionery applications. In the pharmaceutical
industry, these maltitol syrups are is also a sucrose
replacement in preparations such as sugarless syrups,
lozenges and jellies, in particular those for pediatric
use.
Sorbose
Sorbose is a ketose belonging to the group of sugars
known as monosaccharides. It has a sweetness that is
equivalent to sucrose (table sugar). The commercial
production of vitamin C (ascorbic acid) often begins
with sorbose. -Sorbose is the configuration of the
naturally occurring sugar.

Palatinose
The only low glycemic carbohydrate providing
balanced energy
Palatinose is a naturally sourced smart sugar, that
provides full carbohydrate energy (4kcal/g) in a more
balanced way, resulting in a low glycemic effect. It
helps to improve fat oxidation during physical activity
leading to prolonged energy supply. Also, it is the first
non-cariogenic sugar, making it kind to teeth.

isomalt tend to be crispier and do not brown the same

when heated.

It (isomaltulose) is purely based on sucrose from sugar

beet. It is 100% vegan, kosher, halal and non-GMO. It
is commercially produced by enzymatic rearrangement
of the glycosidic bond between glucose and fructose
from an -1.2 linkage of sucrose to an -1.6glycosidic bond in Palatinose. The resulting new
molecular linkage of Palatinose is much more stable
compared to that of sucrose.

It is used in hard and soft candies, chocolates, ice

cream, jams and preserves, baked goods, fillings and
fondants, chewing gum and cough drops. Isomalt may
be mixed with an artificial sweetener to bring the level
of sweetness up to what it would be if sugar were used.

Palatinose has a mild, natural

sweetness (approximately 50% of sucrose), without
any aftertaste. It easily can be combined with other
sweeteners in order to achieve any kind of sweetness
profile. It replaces sucrose in a 1:1 bulking ratio.

Erythritol
Erythritol is the newest sugar alcohol to be
manufactured from cornstarch. Unlike
sorbitol, maltitol or hydrogenated starch
hydrolysates, erythritol is produced by a
fermentation process.
Erythritol is approximately 70% as sweet as sucrose,
supplies about two-tenths of a calorie per gram, and
has a mild cooling effect in the mouth. Erythritol is
used mainly confectionery and baked products,
chewing gum and some beverages.

Isomalt
Isomalt is manufactured from sugar. The
original glucose fructose bond remains
intact. The fructose portion of sugar is
converted to equal amounts of sorbitol and
mannitol. The glucose portion is
unchanged. Thus, isomalt is a mixture of
two disaccharides, glucose-sorbitol and
glucose-mannitol.
Isomalt is about half as sweet as sugar and, unlike most
polyols, produces no cooling effect in the mouth.
Isomalt is considered to have 2 calories per gram.
Because the original glucose fructose bond remains,
isomalt can be heated with no loss of sweetness or
change in texture. While isomalt can provide nearly the
bulk that sugar gives, baked products containing

While isomalt has not been approved for use in food in

the United States, U.S. food manufacturers may use
isomalt since the Food and Drug Administration has
accepted the 1990 petition seeking this approval. It has
been used in Europe since the early 1980s, and is
approved in more than 70 countries worldwide.

Lactitol
Lactitol is manufactured from whey, the
lactose (milk sugar) rich by-product of
cheese making and processed dairy foods.
Lactitol is slightly less than half as sweet as
sugar and is considered to have 2 calories
per gram, which has been accepted by the
Food and Drug Administration.
Lactitol is not approved officially for use in food in the
United States. However, U.S. food manufacturers may
use lactitol since FDA has accepted the 1993 petition
seeking this approval for chewing gum, hard and soft
candies, and frozen dairy desserts.
Lactitol is used in a wide range of reduced-sugar or
sugar-free foods, from baked goods and frozen dairy
desserts to candies, chocolate confections and
preserves. Lactitol is often mixed with artificial
sweeteners.
In laboratory studies, lactitol has been shown to
promote the growth of the two bacteria recognized to
improve the health of the large intestine. As a result,
the prebiotic potential of lactitol is sometimes
highlighted for the foods using this sugar replacer.
Advantages
Foods with low- or reduced-calorie sweeteners can
have fewer calories than foods made with sugar and
other caloric sweeteners. That can be helpful if you're
trying to lose weight or even to prevent weight gain.
These products often times also have
less carbohydrate which can be helpful in managing
blood glucose levels.
Low-calorie sweeteners are useful for adding extra
flavor or sweetness to your food, with few if any extra
calories. In addition, these sweeteners are useful for
reducing calories and carbohydrates when used instead
of sugar in coffee, tea, cereal and on fruit. You can
experiment with your own recipes to include lowcalorie sweeteners.

Disadvantages
When you're considering foods with low- or reducedcalorie sweeteners, always check the Nutrition Facts on
the label. Many of the food products containing these
types of sweeteners still have a significant amount of
carbohydrate, calories and fat, so never consider them a
"free food" without checking the label. By comparing
the calories in the sugar-free version to the regular
version, you'll see whether you're really getting fewer
calories.
You'll also want to compare the fat content of the
labels. There is often more saturated and or trans fat in
sugar free baked products.
Sugar alcohols can have a laxative effect or other
gastric symptoms in some people, especially in
children.
Some people prefer to use the regular version of a food
and cut back on the serving size instead of buying the
sugar-free version. Consider price as well. Sugar-free
versions often cost more.

Non-Nutritive Sweetener
Non-nutritive sweeteners, or artificial sweeteners as
they are also commonly referred to, are a key
ingredient of dieting products as they provide a
significant sweetening effect without
adding carbohydrates or calories.
Since the 1950s, these sweeteners have been approved
for use in a number of dietetic or lowcalorie foods andbeverages. In fact, they are now found
in so many products that many people consume them
without even knowing it.
Due to their strong sweetening effect - artificial
sweeteners are many times sweeter than sucrose (table
sugar) - only minute amounts are necessary. In terms of
potential health risks, they are deemed safe for all age
groups, although high intakes of some have been
linked to increased cancer risk in the past.

Cyclamate
Cyclamate is a calorie-free sweetener that
is 30 times sweeter than sucrose. It is
soluble in liquids and because it is stable in
heat and cold, it has a long shelf life.
Discovered in 1937, cyclamate is approved
for use in foods and drink in more than 100
countries worldwide, including all European
nations.
Although cyclamate is currently banned in the United
States due to several old studies linking its use with an
increased cancer risk, a petition for its re-approval has

been submitted to the US Food and Drug

Administration (FDA).
The petition includes new scientific evidence that
demonstrates and supports the safety of cyclamate for
human consumption.
Saccharin
Saccharin has been used since the late
1800s as a popular sweetener. It is around
300 times as sweet as sucrose, which is
why it is only used in very small quantities.
In terms of safety, previous animal-based
studies on saccharin linked high intake of
the sweetener to increased risk of bladder
cancer.
However, scientists have since refuted this association
and now say that up to 1 gram per day of saccharin
poses no health risks to adults.
Aspartame
Like Acesulfame, Aspartame is 200 times
sweeter than sucrose. It has been used as a
table top sweetener since the 1970s and is
now found in thousands of food products.
Unlike Acesulfame, it is not stable in heat or
for long periods in liquid form, and is
therefore not used in cooking.
Sucralose
Derived from sugar, sucralose is a noncaloric sweetener that has been used to
reduce the calorie content of popular foods
and drinks since the late 90s. It is some 600
times sweeter than sugar and is heatstable, meaning its ok for use in baked
goods. Research shows it has no effect on
blood sugar and is deemed safe for use in
all age populations, includingpregnant
women and children.

Acesulfame-K
Acesulfame Potassium (K) is 200 times as
sweet as sucrose. It is usually added to dry
mixes for sugar-free gelatins, desserts and
drinks, and can also be used in baked
goods. In Europe it is approved for soft
drinks, and there are no safety concerns
regarding its use.

Neotame
Neotame is a relatively new artificial
sweetener that has yet to become a
household name like aspartame

(Nutrasweet), sucralose (Splenda) and

saccharin (Sweet 'n Low).
This high-intensity sweetener was approved
by the Food and Drug Administration (FDA)
in 2002 as an artificial sweetener and flavor
enhancer. It's called high-intensity because
it's considerably sweeter than other sugar
substitutes out there: depending on its use,
the FDA says it's 7,000 to 13,000 times
sweeter than sugar. For comparison,
sucralose (Splenda) is 600 times sweeter
than sugar.
Neotame looks like white powder and has
been approved for use as a tabletop
sweetener as well as for use in products like
baked goods, soft drinks and other
beverages, chewing gum, confections and
frostings, frozen desserts, gelatins and
puddings, jams and jellies, processed fruits
and fruit juices, yogurt-type products,
candies, toppings and syrups.

Cyclamate
Dulcin
Glucin

Natural sugar substitute

Natural sweeteners are sweeteners that are
extracted from natural products without any
chemical modifications during the production or
extraction process. Some of these sweeteners have
been in use for decades while other for centuries.
Natural sweeteners are well known and their
production process has been perfected over time
making their cost low and leaving their demand
high.

Artificial sugar substitute.

Artificial sweeteners are low-calorie or caloriefree chemical substances that are used instead of
sugar to sweeten foods and drinks.
They are found in thousands of products, from
drinks, desserts and ready meals, to cakes,
chewing gum and toothpaste.

Future Sweetener
Five possible non nutritive sweeteners are seeking
approval by the US FDA
( Food and Drug Administration). Alitame and
cyclamate sought approval in 1986 and 1982,
respectively. Because of drawbacks, work is continuing
to make them ready for FDA approval.
Neohesperidine, stevia and thaumatin are newer
products and require more scientific evidence before
they will be ready for FDA approval.
The chart lists sugar substitutes and how they're
commonly categorized based on their origin:

Possible health benefits of artificial

sweeteners
One benefit of artificial sweeteners is that they don't
contribute to tooth decay and cavities. They may also
help with the following:

Weight control. One of the most appealing

aspects of artificial sweeteners is that they are nonnutritive they have virtually no calories. In
contrast, each gram of regular table sugar contains
4 calories. A teaspoon of sugar is about 4 grams.
For perspective, consider that one 12-ounce can of
a sweetened cola contains 10 teaspoons of added
sugar, or about 150 calories. If you're trying to lose
weight or prevent weight gain, products sweetened
with artificial sweeteners, rather than with higher
calorie table sugar, may be an attractive option. On
the other hand, some research has suggested that
consuming artificial sweeteners may be associated
with increased weight, but the cause is not yet
known.

Diabetes. Artificial sweeteners may be a good

alternative to sugar if you have diabetes. Unlike
sugar, artificial sweeteners generally don't raise
blood sugar levels because they are not
carbohydrates. But because of concerns about how
sugar substitutes are labeled and categorized,

Natural sugar substitutes (plant origin)

Brazzein
Mannitol
Miraculin
Monatin
Monellin
Pentadin
Sorbitol
Stevia
Tagatose
Xylitol

Glycyrrhizin
Glycerol
Hydrogenated starch
Hydrolysates
Inulin
Isomalt
Lactitol
Mabinlin
Maltitol
Maltoligosaccharide

Artificial sugar substitute

Acesulfame potassium
Alitame
Aspartame

Neohesperidin
Dihydrochalcone
Neotame

Saccharin
Sucralose

always check with your doctor or dietitian about

using any sugar substitutes if you have diabetes.

Possible health concerns with

artificial sweeteners
Artificial sweeteners have been scrutinized intensely
for decades. Critics of artificial sweeteners say that
they cause a variety of health problems, including
cancer. That's largely because of studies dating to the
1970s that linked saccharin to bladder cancer in
laboratory rats. Because of those studies, saccharin
once carried a warning label that it may be hazardous
to your health.
But according to the National Cancer Institute and
other health agencies, there's no sound scientific
evidence that any of the artificial sweeteners approved
for use in the U.S. cause cancer or other serious health
problems. And numerous research studies confirm that
artificial sweeteners are generally safe in limited
quantities, even for pregnant women. As a result of the
newer studies, the warning label for saccharin was
dropped.

Why are sugar substitutes added to foods

and drinks?
Cate (2014, as cited in Nutrition Today, 2015) states
that sugar contains no fat, but is a higly concentrated
form of kilocalories, yet only has a minimal effect on
fullness. For example, a 370ml glass/can of fruit juice,
soft drink provides between 400-650 kilocalories, but
is no more filling than a glass of water. Whats more,
excess sugar triggers the production of the fat storage
hormone insulin. This makes it very difficult to prevent
weight gain, let alone lose weight, even if you exercise.
Sugar is also hidden in many processed foods.
Sugar substitutes provide sweetness and enhance the
flavor of food without adding the calories of sugar.
Most of them do not raise blood sugar levels. This may
be helpful if you have diabetes and have to be careful
about how much sugar you consume.
Sugar substitutes may also be helpful if you are trying
to control the amount of calories you consume. They
are found in most of the light, reduced calorie, and
sugar-free foods and drinks available today.
Although sugar substitutes have fewer calories than
sugar, its best to limit them and focus on healthy food
choices. Fruits, vegetables, lean meats, and whole
grains are the best sources of nutrition for your body.

Take on Sugar Subs!

No artificial sweetener should play a major role in a
healthful diet. Even if all of these sweeteners were
given the green light for safety tomorrow, they would
still fall short when it comes to good nutrition. Like
sugar, sugar substitutes, and many of the foods that
contain them contribute little or nothing in the way of
nutrients, and also take the place of more nutritious
foods in the diet.
Stevia or sucralose seem to have the fewest safety
concerns. For most people, aspartame is safe in
moderation. Limit yourself to a couple of servings a
day.
Acesulfame-K is still an unknown. It may be safest
when combined with another sweetener, so less of each
can be used. And an occasional packet or two of Sweet
n Low isnt likely to be harmful.
Questions of safety aside, can sugar substitutes help
you lose weight? Rising obesity rates would suggest
not. Though there is some evidence aspartame can be
helpful, most experts agree that sugar substitutes in
general are neither the cause nor the cure for obesity.
Consider these points when deciding about using sugar
substitutes:

Read labels; sugar substitutes are now found

in hundreds of products.

Vary your choices or use products containing

more than one sweetener. Because some
sweeteners enhance each others sweetness,
blends often use less of each, reducing your
exposure to any one sweetener.

Dont rely on no-calorie sweeteners to make

pounds disappear. If you use sugar substitutes
to help manage your weight, make them part
of a sensible plan that includes healthful
eating, exercise and lifestyle changes.

REFERENCES:
Rob Carmack, 2015
http://www.poetrysoup.com/poems/best/sugar
Familydoctor.org Editorial Staff, 2015
http://familydoctor.org/familydoctor/en/preventionwellness/food-nutrition/sugar-and-substitutes/sugarsubstitutes-what-you-need-to-know.html
Anonymous (2014 Food Insight)
http://www.foodinsight.org/articles/facts-about-lowcalorie-sweeteners-0

Anonymous , 2009
Neotame: The New Artificial Sweetener More
Dangerous than Aspartame?
http://www.sixwise.com/newsletters/05/05/25/neotame
-the-new-artificial-sweetener-more-dangerous-thanaspartame.htm
Lebedev- Park- Yaylaian (Popular Sweeteners and
Their Health Effects) https://web.wpi.edu/Pubs/Eproject/Available/E-project-030510153323/unrestricted/popular_sweeteners_and_their_he
alth_effects.pdf

http://www.mayoclinic.org/healthy-lifestyle/nutritionand-healthy-eating/in-depth/artificial-sweeteners/art20046936
The Sugar Association
https://www.sugar.org/other-sweeteners/sugar-alcohols/
Holly Relaind-Joanne Slavin (2015, Nutrition
Today)
Systematic Review of Pears and Health
Andrew Cate (Why Lowfat Diets Wont Work?)
Health and Home

Anonymous (2016,The truth about sweeteners)

http://www.nhs.uk/Livewell/Goodfood/Pages/thetruth-about-artificial-sweeteners.aspx
Sandra Bastin (2007, Food and Nutrition)
http://www2.ca.uky.edu/agcomm/pubs/fcs3/fcs3105/f
cs3105.pdf
Anonymous (1998-2016 Mayo Foundation for
Medical Education and Research)