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OBJECTIVE: To analyze the consumption of critical nutrients and other sweeteners, according to the degree of food processing in the population of Antioquia. METHODS: Cross-Sectional Study. The dietary intake of 4,382 participants of the Perfil Alimentario y Nutricional de Antioquia 2019 (Antioquia Food and Nutrition Profile 2019) was evaluated. Processed foods (PF) and ultra-processed products (UPP) reported by 24-hour recall were classified according to the Nova system. The Nutrient Profile Model (NPM) of the Pan American Health Organization (PAHO) was used. The amount of PF and UPP consumed with excess of critical nutrients related to chronic diseases (CD) was measured. The difference in average intake, the prevalence of excess intake, and the likelihood of inadequacy between groups with and without excess dietary content were assessed. RESULTS: Nearly 50% of the PF and UPP consumed had excess in at least one critical nutrient. The population consumed daily one or more products with excess in free sugar (73.3%), total fat (75.2%), saturated fat (77.0%), sodium (83.9%), and/or sweeteners (36.8%). Those who consumed products with excessive amounts had a higher intake of total fat (> 5.8%); saturated fat (> 3.8%); and sodium (> 698.7 mg) in adults and adolescents, in children 5-10 years (> 659.2 mg), and in children under 5 years (> 498 mg). Those who consumed products with excessive amounts presented the greatest possibilities of dietary inadequacy. CONCLUSION: The population of Antioquia that consumes PF and UPP with excessive amounts of free sugars, total fat, saturated fat, sodium, and/or sweeteners presents an unbalanced diet. Reducing the consumption of these products and returning to a natural and/or minimally processed diet may be an effective strategy to achieve the nutrient intake recommendations prioritized by PAHO in the population of Antioquia.

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The use of aspartame (ASP) and potassium acesulfame (ACK) to reduce weight gain is growing; however, contradictory effects in body mass index control and neurobiological alterations resulting from artificial sweeteners consumption have been reported. This study aimed to evaluate the impact of the chronic consumption of ASP and ACK on mood-related behavior and the brain expression of serotonin genes in male Wistar rats. Mood-related behaviors were evaluated using the swim-forced test and defensive burying at two time points: 45 days (juvenile) and 95 days (adult) postweaning. Additionally, the mRNA expression of three serotoninergic genes (Slc6a4, Htr1a, and Htr2c) was measured in the brain areas (prefrontal cortex, hippocampus, and hypothalamus) involved in controlling mood-related behaviors. In terms of mood-related behaviors, rats consuming ACK exhibited anxiety-like behavior only during the juvenile stage. In contrast, rats consuming ASP showed a reduction in depressive-like behavior during the juvenile stage but an increase in the adult stage. The expression of Slc6a4 mRNA increased in the hippocampus of rats consuming artificial sweeteners during the juvenile stage. In the adult stage, there was an upregulation in the relative expression of Slc6a4 and Htr1a in the hypothalamus, while Htr2c expression decreased in the hippocampus of rats consuming ASP. Chronic consumption of ASP and ACK appears to have differential effects during neurodevelopmental stages in mood-related behavior, potentially mediated by alterations in serotoninergic gene expression.

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Este trabalho teve como objetivo o estudo dos possíveis substitutos da sacarose em chocolates. O trabalho foi dividido em três capítulos a fim de se realizar um estudo abrangente sobre o tema. No Capítulo 1, concluiu-se, através de uma revisão bibliográfica, que a qualidade da textura e a estabilidade do chocolate são significativamente influenciadas pela existência de cristais específicos, especialmente os provenientes do açúcar. Por essa razão, é crucial examinar cuidadosamente a substituição desse componente. A literatura estudada menciona diversos edulcorantes e espessantes empregados para substituir a sacarose em chocolates, como os edulcorantes nutritivos e não-nutritivos, assim como os espessantes mais aplicados. O melhor edulcorante e fibra, considerando-se as literaturas estudadas, em termos de custo, propriedades reológicas e mouthfeel, para a substituição da sacarose em chocolates, seria o maltitol e a polidextrose. No Capítulo 2, foram comparados alguns chocolates amargos e ao leite, com e sem sacarose presentes no mercado. Estes chocolates apresentaram comportamento calorimétrico indicando pico de fusão, pico de caramelização e pico de carbonização variáveis de acordo com a formulação. Os chocolates apresentaram forças de ruptura semelhantes, entretanto, o dimensional das amostras influenciou na textura dos produtos. O tipo de edulcorante e os ingredientes utilizados, influenciaram no fluxo de escoamento e nas características físicas, como a cor dos chocolates. No Capítulo 3, foram formulados dois chocolates amargos, um com adição de açúcar e um com a adição de uma mistura comercial (contendo fibra de mandioca/tapioca e edulcorantes), disponível comercialmente, porém sem estudos anteriores de aplicação em chocolates, em substituição à sacarose. As amostras foram comparadas, entre si e em relação aos valores encontrados na literatura, quanto as suas propriedades nutricionais, físico-químicas e reológicas. A substituição da sacarose, pela mistura comercial, demonstrou comportamento próximo das amostras de mercado estudadas no Capítulo 2. Concluiu-se que a mistura comercial cumpre as funções da sacarose em formulação de chocolate amargo diet, mesmo que alterando algumas das propriedades físico-químicas e reológicas. Entretanto, esta mistura não é indicada para uso em formulações de chocolates forneáveis, pois apresenta pico de carbonização em temperatura precoce

This work aimed to study possible sucrose substitutes in chocolates. The study was divided into three chapters to conduct a comprehensive examination of the topic. In Chapter 1, it was concluded, through a literature review, that the texture quality and stability of chocolate are significantly influenced by the presence of specific crystals, especially those derived from sugar. For this reason, it is crucial to carefully examine the replacement of this component. The literature studied mentions various sweeteners and thickeners used to replace sucrose in chocolates, including both nutritive and non-nutritive sweeteners, as well as commonly applied thickeners. According to the literature reviewed, the best sweetener and fiber for the replacement of sucrose in chocolates, considering cost, rheological properties, and mouthfeel, would be maltitol and polydextrose. In Chapter 2, some dark and milk chocolates without sucrose available in the market were compared. These chocolates exhibited calorimetric behavior indicating variable melting peaks, caramelization peaks, and carbonization peaks according to the formulation. The chocolates exhibited similar breaking strengths, however, the dimensional characteristics of the samples influenced the texture of the products. The type of sweetener and ingredients used influenced the flow behavior and physical characteristics, such as the color of the chocolates. In the Chapter 3, two dark chocolates were formulated, one with sugar added and one with the addition of a commercial blend (containing cassava/tapioca fiber and sweeteners), commercially available, but without previous studies of application in chocolates, as a substitute for sucrose. The samples were compared, both between themselves and in relation to the values found in the literature, regarding its nutritional, physicochemical, and rheological properties. The replacement of sucrose with the commercial blend demonstrated behavior similar to the market samples studied in Chapter 2. It is concluded that the commercial blend fulfills the functions of sucrose in diet dark chocolate formulation, even changing some of the physicochemical and rheological properties of the chocolate. However, this blend is not recommended for the use in bakeable chocolate formulations, as it exhibits an early peak of carbonization

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In the modern diet, excessive fructose intake (>50 g/day) had been driven by the increase, in recent decades, of the consumption of sugar-sweetened beverages. This phenomenon has dramatically increased within the Caribbean and Latin American regions. Epidemiological studies show that chronic high intake of fructose related to sugar-sweetened beverages increases the risk of developing several non-communicable diseases, such as chronic obstructive pulmonary disease and asthma, and may also contribute to the exacerbation of lung diseases, such as COVID-19. Evidence supports several mechanisms­such as dysregulation of the renin−angiotensin system, increased uric acid production, induction of aldose reductase activity, production of advanced glycation end-products, and activation of the mTORC1 pathway­that can be implicated in lung damage. This review addresses how these pathophysiologic and molecular mechanisms may explain the lung damage resulting from high intake of fructose.

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BACKGROUND: The consumption of artificially sweetened beverages (ASBs) has been linked to metabolic alterations. The effect of reducing the regular consumption of these beverages on the metabolism is currently unknown. OBJECTIVE: To evaluate the effect of reducing consumption of ASBs on the metabolism in overweight young adults. DESIGN: A randomised, single-blind, controlled, 12-week, clinical trial was performed in overweight young adults who regularly consume ASBs. The 45 subjects who participated in the study were randomly divided into two groups: (1) control group (n=21) and (2) intervention group (no intake of ASBs, n=24). Body weight and composition, fasting plasma concentrations of glucose, triglycerides, insulin, cholesterol, low-density lipoproteins and high-density lipoproteins were measured at the beginning and end of the study. and the HOMA-IR was calculated. RESULTS: At the end of 12 weeks, the intervention group showed a significant decrease (as opposed to an increase in the control group) in the percentage of change in body weight (-1.22% vs 1.31%, p<0.004), body fat (-6.28% vs 6.15%, p<0.001) and insulin resistance index (-12.06 vs 38.21%, p<0.00002), as well as in levels of glucose (-4.26% vs 0.51%, p<0.05), triglycerides (-14.74% vs 19.90%, p<0.006), insulin (-8.02% vs 39.23%, p<0.00005), cholesterol (-8.71% vs 0.77%, p<0.01) and LDL (-9.46% vs 9.92%, p<0.004). CONCLUSION: A reduction in habitual consumption of ASBs in overweight young adults decreases biochemical measurements, body weight and composition, suggesting a participation in the metabolic processes.

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The consumption of non-nutritive sweeteners has increased in the last decades. However, there are doubts about its consumption and its impact on body mass and metabolic alterations. For this reason, this study investigates the effects of the consumption of nutritive and non-nutritive sweeteners on body mass in different life stages of male and female Wistar rats: Childhood, adolescence, young adult, adulthood, and aged. For this purpose, 8 groups of male and female rats were used (10 per group/gender): sucrose 10%, glucose 14%, fructose 7%, acesulfame K 0.05%, aspartame:acesulfame mixture 1.55%, sucralose 0.017%, saccharin 0.033%, and a control group. Only in aged male rats (504 days) there were significant differences in body mass. In both genders, there were differences in food, drink, and energy intake along all life stage. It is concluded that non-nutritive sweeteners when consumed together with a balanced diet did not cause a greater body mass gain.

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It is known that dietary habits have a strong influence on body metabolism. In the last decades, the dietary habits have changed worldwide, and the consumption of fructose, especially in sugar-sweetened beverages, increased significantly. In this perspective, the present review aimed to summarize the effects of fructose on different cardiometabolic conditions. Clinical, experimental, and epidemiological studies evidenced that fructose can exert several deleterious effects when its consumption is above the recommended amounts. The increased fructose consumption decreases satiety, favoring a positive energy balance, increases adipogenesis, leading to visceral fat accumulation, induces ectopic fat accumulation, especially in the skeletal muscle and liver, leading to insulin resistance, inflammation, and lipid metabolism impairment, increases arterial blood pressure and causes vascular damage. Therefore, increased fructose consumption is linked to the development of alarming cardiometabolic conditions, such as obesity, insulin resistance, type 2 diabetes, non-alcoholic fatty liver disease, and cardiovascular diseases, through several different mechanisms. Further clinical and experimental studies are still necessary to elucidate additional signaling pathways and mechanisms by which fructose is involved in all the mentioned cardiometabolic disorders. Also, the reported findings raise the need for the creation of public health policies aimed to prevent diet-associated cardiometabolic disorders, thus improving the population quality of life.

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