No, Low and Reduced Calorie Sweeteners: Hot Topics from A - Z 2/8/2013 1 DCE Webinar www.dce.org Diabetes Care and Education Practice Group presents: “No, Low and Reduced Calorie Sweeteners: Hot Topics From A to Z” Robyn Flipse, MS, RD Alan Rulis, PhD Thank you for joining us. Our program will begin shortly. You can download the handouts by logging in at the www.DCE.org – Member Features tab – My Media Special Thank You to DCE Leaders Andrea Dunn, RD, LD, CDE DCE Chair Lisa Brown, RD, LD, CDE Chair Elect Amy Hess Fischl,MS, RD,LDN, BC-ADM ,CDE Industry Relations Chair Susan Rizzo, RD, LD, CDE Professional Development Workgroup Members Suzanne Pecoraro, RD, MPH, CDE Paula Ackerman, MS, RD, CDE Kim Hadley, RD, CDE Andrea Hebert, RD, CDE Niharika Jaiswal, RD, CDE Michelle Nabatian Routhenstein, MS RD CDN Mary Lou Perry, RD, CDE Donna Plyler, RD, CDE Adam Reppert, RD, CDE Sarah Williams, RD, LD, CDE Contact us: [email protected]Participation Information • Handouts: www.dce.org; log in, go to Member Features tab – My Media • Attendee control panel – upper right • Polling questions – vote using keyboard • Question and Answer session • Submit at any time using Questions Pane • Speaker will answer at end of program Speakers Robyn Flipse, MS, RD Registered Dietitian specializing in food, nutrition and health communications. She has been on the professional staffs at The Estee Corporation, Raritan Bay Health Services Corporation, the College of Medicine and Dentistry and Jersey Shore University Medical Center Hospital. [email protected]Alan Rulis, PhD Retired from the federal government in 2006 after 30 years at the U.S. Food and Drug Administration, including nine as Director of the FDA’s Office of Food Additive Safety (1995– 2004). He was Senior Advisor for Special Projects in the FDA’s Center for Food Safety and Applied Nutrition from 2004 until his retirement. [email protected]www.caloriecontrol.org Presenter Disclosure Robyn Flipse, MS, RD Discloses that she is a consultant for The Coca- Cola Company and for McNeil Nutritionals, LLC, makers of Splenda. Academy of Nutrition & Dietetics DCE Practice Group -- Webinar -- February 12, 2013 Alan Rulis, Ph.D. Exponent, Inc. FDA Regulatory Approval Process for Food Ingredients Safety Decisions on Low- and Reduced- Calorie Sweeteners
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No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
1DCE Webinarwww.dce.org
Diabetes Care and EducationPractice Group presents:
“No, Low and Reduced Calorie Sweeteners:Hot Topics From A to Z”
Robyn Flipse, MS, RD
Alan Rulis, PhD
Thank you for joining us. Our program will begin shortly.
You can download the handouts by logging in at thewww.DCE.org – Member Features tab – My Media
Special Thank You toDCE Leaders Andrea Dunn, RD, LD, CDE
Participation Information• Handouts: www.dce.org; log in, go to MemberFeatures tab – My Media
• Attendee control panel – upper right
• Polling questions – vote using keyboard
• Question and Answer session
• Submit at any time using Questions Pane
• Speaker will answer at end of program
SpeakersRobyn Flipse, MS, RDRegistered Dietitian specializing in food, nutrition and healthcommunications. She has been on the professional staffs atThe Estee Corporation, Raritan Bay Health ServicesCorporation, the College of Medicine and Dentistry and JerseyShore University Medical Center Hospital. [email protected]
Alan Rulis, PhDRetired from the federal government in 2006 after 30 years atthe U.S. Food and Drug Administration, including nine asDirector of the FDA’s Office of Food Additive Safety (1995–2004). He was Senior Advisor for Special Projects in the FDA’sCenter for Food Safety and Applied Nutrition from 2004 untilhis retirement. [email protected]
www.caloriecontrol.org
Presenter Disclosure
Robyn Flipse, MS, RDDiscloses that she is a consultant for The Coca-Cola Company and for McNeil Nutritionals, LLC,makers of Splenda. Academy of Nutrition &
DieteticsD C E Practice Group
-- Webinar --February 12, 2013
Alan Rulis, Ph.D.Exponent, Inc.
FDA Regulatory Approval Process forFood Ingredients
Safety Decisions on Low- and Reduced- CalorieSweeteners
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
2DCE Webinarwww.dce.org
Resource Paper
“FDA’s Food Ingredient ApprovalProcess – Safety assurance based onscientific assessment”
Some questions about additives:(including non-nutritive sweeteners)
• How does FDA reach decisions on the safety of foodingredients ?
• What constitutes adequate safety data ?
• Who performs the studies for premarket safety review of newfood additives ? Who reviews the safety data ?
• How does FDA reach decisions in the face of uncertainty inthe scientific data and information?
• How is “precaution” built into the FDA process ?
• Should safety decisions, once made, ever be reviewed ?How, and by whom? What is the standard foroverturning a previous decision? How does FDAadapt to and consider new scientific knowledge ?
• How does the GRAS process work ? What are the criteria forGRAS status ?
To Cover:
1. Brief Historical Context 150 years of Saccharin: “Some things
never change…”
2. FDA’s Modern Context: Law, science and policy: “Regulatory
decision making”
3. A Few Examples Aspartame, Acesulfame-K, Sucralose, and
GRAS uses of stevia and SGFE
To Cover:
1. Brief Historical Context 150 years of Saccharin: “Some things
never change…”
2. FDA’s Modern Context: Law, science and policy: “Regulatory
decision making”
3. A Few Examples Aspartame, Acesulfame-K, Sucralose, and
GRAS uses of stevia and SGFE
Chemical Structure of Discoverers of Saccharin, 1879
Two photos of Professor IraRemsen (1846-1927)
Second President of JohnsHopkins University
Fahlberg, an Ira Remsenresearch fellow
Ira Remsen Constantine Fahlberg
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
3DCE Webinarwww.dce.org
Smithsonian Museum of American HistoryReconstruction of Remsen’s Lab
at Johns Hopkins University
At the turn of the 20th Century: Saccharinbegins its controversial regulatory history
• Harvey Wiley (FDA’s “founding father”) thought saccharinwas unsafe
• President Theodore Roosevelt was in favor of it (he used ithimself on the advice of his physician)
• “Disagreements” ensued at a remarkable 1908 White Housemeeting between Dr. Wiley and President Roosevelt
Harvey Wiley’s 1929 Memoir From Dr. Wiley’s 1929 Memoir
Roosevelt: “You tell me that saccharin isinjurious to health ?”
Wiley: “Yes, Mr. President, I do tell you that.”
Roosevelt: “Dr. Rixey gives it to me everyday.”
Wiley: “Mr. President, he probably thinks youmay be threatened with diabetes.”
Roosevelt: “Anybody who says saccharin isinjurious to health is an idiot.”
Saccharin – not without controversy
• Court cases from 1908 to 1925: While FDA eventually gaveup the struggle, the agency still believed it to be “harmful tohealth”
• 1958 saccharin appears on the first “GRAS*” lists
• 1977 FDA proposed to ban it again (bladder cancer in rats)
• 1977 Congress overrode the ban, asked NAS to study;warning label placed on products containing it
Use of this product may be hazardousto your health. This product contains
saccharin which has been determined tocause cancer in laboratory animals.
* More about GRAS later…
Saccharin – not without controversy
• 1977 – 1992 Congress places a moratorium on FDA’sproposed ban.
• 2000: New studies show the mechanism of action forcancer in rodent studies not to be relevant to humanexposure. The National Toxicology Program, in the 9th
edition of its Report on Carcinogens, removessaccharin from the list of substances reasonablyanticipated to be a human carcinogen.
• 2000: President Clinton signs into law a bill to removethe warning label from saccharin containing products.
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
------------since FDAMA of 1997:------------------
Defines “food contact substance” (FCS)
Establishes a premarket notificationprogram for food contact substances
For both food additives and“GRAS”* ingredients….
The standard of safety -
“…reasonable certainty of no harm…”
The standard of review -
“Fair evaluation of the data . . .”
* GRAS to be defined and discussed more later in this presentation.
The concept of safety used in this legislationinvolves the question of whether a substance ishazardous to the health of man or animal. Safetyrequires proof of a reasonable certainty that noharm will result from the proposed use of anadditive.
It does not -- and cannot -- require proofbeyond any possible doubt that no harm willresult under any conceivable circumstance.
H.R. Report No. 2284, 85th Congress 1958
“REASONABLE CERTAINTY OF NO HARM”Legislative History of the FD&C Act
The Standard of Safety:“Reasonable Certainty of No Harm”
It is not intended to ensure, nor is itpossible to ensure, safety with absolutecertainty: ….i.e., “Reasonable Certainty of No Harm”
is not :“Certainty of no conceivable (theoretical)possibility of harm.”
“No Harm to Health”
The “Reasonable Certainty of NoHarm” standard is, in fact,
a “no harm” standard, where“harm” is harm to health.
Traditional Safety Evaluation
• Estimation of probable consumer exposureto the additive
• Review of toxicological studies in animals
• Safety decision using “formal rulemaking”(i.e., publication in the Federal Register withrights of review)
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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Toxicological Testing…the FDA/CFSAN “Redbook”
Minimum Toxicity Tests
ordinarily required
“Concern Levels”
I II IIIShort-term tests for genetic toxicity X X X
Metabolism & pharmacokineticstudies
X X
Short-term tox tests with rodents X
Subchronic tox tests with rodents X X
Subchronic tox tests with non-rodents
X
Reproduction study w/ teratologyphase
X X
One-Yr tox tests with non-rodents X
Carcinogenicity study with rodents X
Chronic tox/ carcinogenicity studywith rodents
X
FDA Safety Evaluation(the “Cliff’s Notes” Version)
• Conservative estimation of probable consumerexposure to the additive (EDI based on lifetimeaverage “eaters only” estimates using serving sizes,freq. of eating, and concentration in the food)
• FDA review of toxicological studies in animals (HNELfrom chronic studies and “thresholds” for toxiceffects)
• Application of appropriate “Safety Factors” or“uncertainty factors” (10X [species extrapolation],10X [human variation] to get the ADI)
• Safety decision by comparing ADI to EDI (noanticipated adverse effects at human consumptionlevels)
EDI: Estimated daily intake mg/kg bw/d in humans;HNEL: Highest no-effect level mg/kg bw/d in animals;ADI: Acceptable daily intake mg/kg bw/d in humans
The fundamental “Safety Criterion”
• The “EDI” must not exceed the “ADI.”
EDI and ADI are “decision benchmarks”
Both are very conservative estimates.
In reality, people’s actual exposures areoften far below the EDI.
To Cover:
1. Brief Historical Context 150 years of Saccharin: “Some things
never change…”
2. FDA’s Modern Context: Law, science and policy: “Regulatory
decision making”
3. A Few Examples Aspartame, Acesulfame-K, Sucralose, and
GRAS uses of Stevia and SGFE
Examples
The food additives :
Aspartame
Acesulfame-K
Sucralose
GRAS Ingredients:
Stevia; SGFE
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
7DCE Webinarwww.dce.org
Examples
The food additives :
Aspartame
Acesulfame-K
Sucralose
GRAS Ingredients:
Stevia; SGFE
Aspartame
• Discovered in 1965 by G. D. Searle’schemist James Schlatter
• Initial FDA approval in 1974 for dry food use
• OK’d for soft drink use in 1983
• ADI in the U.S.: 50 mg/kg bw/day
Controversy from Day 1
• Objections filed upon first FDA approval in1974
• FDA convenes a Public Board of Inquiry 1980
• 1983 Aspartame OK’d by FDA for soft drinkuse
• 1985 Consumer complaints; CDC analyzes
• 1987 GAO report: “FDA followed properprocedures in approving aspartame and inmonitoring aspartame safety.”
Recent Challenges toAspartame Safety
• Studies by Dr. Morando Soffritti of theCesare Maltoni Cancer Research Center, of theEuropean Ramazzini Foundation of Oncologyand Environmental Sciences in Bologna, Italy
• Published in 2005, 2006, and 2010
• Not all the data were made available, including,at times, some histopathology slides
Nevertheless, after reviewing thenew data:
• Both FDA and the European Food SafetyAuthority concluded that there is no reason torevise the previously established ADI forAspartame.
• In response to updated Ramazzini data of2009, EFSA stated that there is no indicationof carcinogenic or genotoxic potential, and noreason to change the ADI.
• After 2010 studies of Saffritti and Halldorsson,EFSA again reaches the same conclusion.
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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8DCE Webinarwww.dce.org
Recent review paper:
• Berna Magnuson et al, Critical Reviews ofToxicology, 2007 37(8) pp 629-727:“Aspartame: a safety evaluation based oncurrent use levels, regulations, andtoxicology and epidemiology studies.”
FDA’s 2006 statement onAspartame
• “To date….the agency has not beenpresented with scientific information thatwould support a change in our conclusionsabout the safety of aspartame. Thoseconclusions are based on a detailed reviewof a large body of information, includingmore than 100 toxicological and clinicalstudies regarding the sweetener's safety.”
• ACK discovered accidentally in 1967 by KarlClauss of Hoechst.
• ACK first permitted for use as a nonnutritivesweetener in food in July 1988 for “dry fooduses.” (53 FR 28379, 28380 and 28381)
• Hoechst Celanese Corp. (currently Nutrinova, Inc.)petitioned FDA for use of ACK in nonalcoholicbeverages in 1990
Expansion of ACK use to nonalcoholicbeverages raised new issues
• A particular breakdown product of ACK inacidic beverages, i.e., acetoacetamide,presented potential toxicological safetyconcerns to FDA
• Even though this chemical is NOT theprimary additive….
• The FD&C Act Sec. 409(c)(5)(a) addresses“…any substance formed in or on foodbecause of the use of the additive”
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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FDA’s conclusions:
• These concerns were ultimately resolved,however, by FDA conducting an in depth riskassessment on the compound
• FDA approved ACK for use in non-alcoholicbeverages in 1988. Final Rule published July6, 1998, (83 FR 36344-36365)
Examples
The food additives :
Aspartame
Acesulfame-K
Sucralose
GRAS Ingredients:
Stevia; SGFE
1998 Sucralose timeline
• Original petition filed by McNeil SpecialtyProducts Co. in May 1987.
• Final rule permitting use published byFDA in April 1998.
• Almost 11 years under FDA review….
Principal Factors in theSucralose Safety Review
• Identity
• Intake estimates
• Toxicology testing
• The ADI -- EDI comparison
• Special Studies (diabetics)
• Final Safety Judgment
During the Safety Review FDArequired additional studies
• Six new studies to resolve an issue with thegrowth rate and body weight gain of the testanimals; and
• Five new studies to resolve an issueconcerning blood glucose homeostasis as apotential issue for glucose control indiabetics.
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
10DCE Webinarwww.dce.org
Sucralose Final Rules
• Regulation permitting sucralose to beused as a sweetener in a wide variety offoods, including beverages, waspublished in Fed. Reg. of April 3, 1998.
• Subsequently this was expanded toinclude general use in food, limited onlyby cGMP, in 64 FR 43909, Aug. 12, 1999.
Examples
The food additives :
Aspartame
Acesulfame-K
Sucralose
GRAS Ingredients:
Stevia; SGFE
What is the GRAS concept ?
How is it similar to, and how does it differfrom, FDA’s traditional pre-market safetyevaluation process for food and coloradditives ?
“G R A S”generally recognized as safe
“GRAS” and Fed. Food, Drug, andCosmetic Act definition of “food additive”
201(s): “…any substance, the intendeduse of which results or may reasonablybe expected to result, directly orindirectly, in its becoming a componentor otherwise affecting the characteristicsof any food…
if such substance is not generallyrecognized, among experts qualified byscientific training and experience…to besafe under the conditions of its intendeduse”
What is different about theGRAS process?
• While the safety standard is the same as forfood additives (RCNH)….
• Information must be widely publicly disseminated,and
• there also must be a basis to conclude that thereis a consensus among qualified experts that theproposed use is safe.
• As noted, this approach is permitted by the FD&CAct, and represents an exemption to the FDA pre-market review and approval procedures.
FDA’s “GRAS Notice”* Procedures
• Submitter sends a GRAS “Notice” to FDA assertingGRAS status for a use of a food ingredient
• Notice Includes all relevant safety data
• Notice shows that these data are in the publicdomain and are not only “known” by, but alsoaccepted by, a consensus among qualifiedscientists
• Notice may contain a report by an Expert Panel thathas vetted and supports the submitter’s conclusions
* GRAS notices are submitted to FDA under its proposed rule of April 17,1997, published in the Federal Register at 62 FR 18938-18964. Comment Periodre-opened on December 28, 2010; comments were due by March 28, 2011.
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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Safety Evaluation(applicable to many GRAS situations)
• Conservative estimation of probable consumerexposure to the additive (EDI based on lifetimeaverage “high eaters only” estimates using servingsizes, freq. of eating, and concentration in the food)
• FDA review of toxicological studies in animals (HNELfrom chronic studies and “thresholds” for toxiceffects)
• Application of appropriate “Safety Factors” or“uncertainty factors” (10X [species extrapolation],10X [human variation] to get the ADI)
• Safety decision by comparing ADI to EDI (noanticipated adverse effects at human consumptionlevels)
EDI: Estimated daily intake mg/kg bw/d in humans;HNEL: Highest no-effect level mg/kg bw/d in animals;ADI: Acceptable daily intake mg/kg bw/d in humans
FDA’s response to a GRAS Noticeand Expert Panel Opinion
• No final rule in the Federal Register orregulation in the Code of Federal Regulations
• FDA does not necessarily make its own agencydecision about the safety of the use of theingredient
• Rather, by letter FDA acknowledges theconclusion of the independent Panel andcommunity of experts, and may indicate that it“has no further questions at this time….”
• Ingredient is “safe and lawful in use” based onsubmitter’s assertion of GRAS
Chemical Structure of
Rebaudioside-Aa steviol glycoside from…
…leaves of the Stevia rebaudiana,plant
Stevia was the subject of a 2008“G R A S Notice” to FDA
• Initial submitters of GRAS exemption claimsfor stevia made use of FDA’s voluntaryGRAS Notice Process
• The first GRAS exemption claims for steviawere submitted to FDA in May 2008
Principal Factors in thesubmitters’ stevia safety dossiers
• Identity, manufacture, and purity specifications
• Intake estimates
• Toxicology testing
– ADME**; Animal feeding studies
– Human clinical data including BP and bloodglucose homeostasis data
• ADI -- EDI comparison
• Final Safety Judgment by GRAS notice submittersincluding Expert Panel opinions
Typical FDA response letters conclude that, “the agency has no questionsat this time.”
The time frame from submission to FDA response is months, not years.
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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Chemical Structure of
Siraitia grosvenoriiprincipal
sweetening component
Mogroside V(a.k.a. “Monk Fruit” extracts)
SGFE
Principal Elements in thesubmitters’ SGFE safety dossier
• Identity, manufacture, and purityspecifications
• Intake estimates
• Toxicology testing
• ADI -- EDI comparison
• Final Safety Judgment by GRAS noticesubmitters including Expert Panelopinions
SGFE has been the subject oftwo G R A S Notices to FDA
GRAS Notice No. Date of FDA Response Letter
GRN 301; J Heimbach, LLC (BioVittoria, Ltd.)
January 15, 2010
GRN 359; Cantox Health Sciences,Intl., (Guilin Layn Natural Ingreds.Corp.)
April 11, 2011
THANK YOU !
….looking forward to yourQUESTIONS…
No, Low and ReducedCalorie Sweeteners:
Hot Topics From A - Z
Tuesday, February 12, 2013
Presented by Robyn Flipse, MS, MA, RD
Sponsored by The Calorie Control Council
SUGAR
OR SUBSTITUTES?
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
2/8/2013
13DCE Webinarwww.dce.org
Objectives for Clinical Application● Identify distinct features of approved no, low, reduced calorie sweeteners available today and those in development
● Review intake trends for caloric sweeteners and no, low, and reduced calorie sweeteners, and the current dietary guidelinesfor them
● Recognize populations with any restrictions in their use of no, low and reduced calorie sweeteners
● Explore benefits of no, low and reduced calorie sweeteners based on available evidence
Objective #1:
Identify distinct features ofapproved no, low and reducedcalorie sweeteners availabletoday and those in development
Features of Intense Sweeteners in UseIntense Sweetener FDA
ApprovedGRAS Sweetness
X SugarADI1
mg/kg BWEDI2
mg/kg BW
Acesulfame Potassium √ 200 15 0.2-1.7
Aspartame √ 160-220 50 0.2-4.1
Monk Fruit Extract(luo han guo)
√ 150-300 NotEstablished
6.8
Neotame √ 7000-13,000
18 0.05-0.17
Saccharin √ 300 5 0.1-2.0
Stevia(steviol glycosides)
√ 250 43 1.3-3.4
Sucralose √ 600 5 0.1-2.0
3 As established by the JECFA
2 Estimated Daily Intake is derived from the amount of the additive to be added to foods, assuming 100% replacement of sugars andother nonnutritive sweeteners, and the typical consumption of those foods by people of different ages and health status.
1 Acceptable Daily Intake is a value 100 times greater than the amount found to be the highest amount with no effect andconsistent with the FDA standard “reasonable certainty of no harm.”
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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How Much Sweetener Can You Use?
Sweetener ADImg/kg BW
Tabletopmg/packet
Beveragesmg/ounce
150 lb (68 kg) person/dayTotal mg packets ounces
Acesulfame K 15 50 4 1020 20 240
Aspartame 50 34 16 3400 100 213
Neotame 18 Notavailable
Notavailable
1224 Not Notavailable available
Saccharin 5 23 3 340 15 113
Stevia (steviolglycosides)
GRAS or41
27 3 272 10 91
Sucralose 5 11 5 340 31 68
Monk FruitExtract
GRAS Notavailable
Notavailable
Not Not Notavailable available available
1 Determined by Joint Expert Committee on Food Additives of the Food and Agriculture Organization and World Health Organization
Color-coded Table-top Sweeteners
Pink =Saccharin
Green = Stevia
Blue =Aspartame
Yellow = SucraloseOrange = MonkFruit Extract
Features of Polyols in UsePolyols FDA
ApprovedGRAS Sweetness
x Sugar1
EstimatedThresholds2
Erythritol √ .60-.80 40 g
Isomalt √ .45-.65 40 g
Isomaltulose √ .50 Not available
HydrogenatedStarch Hydrolysates(HSH)
√ .25-.50 Varied dependingon mix of polyols
Lactitol √ .30-.40 30 g
Maltitol √ .90 40 g
Mannitol √ .50-.70 20g
Sorbitol √ .50-.70 30 g
Xylitol √ 1 30 g
1J Acad Nutr Diet. 2012;112(5):739-7582 Am J Clin Nutr. 1995;62(suppl):1161S-1168S
New & Novel Sweeteners in DevelopmentNameGeneric/Brand
Composition SweetnessX sugar
Status
Alitame/Aclame™ L-aspartic acid + D-alanine 2000 FDA petition declined in 1986; notcurrently under review in US
Brazzein/Cweet™ Protein from fruit of W. African Oubliplant
500-2000 Patent to genetically engineer it intomaize, then extract it
Curculin Protein from fruit of Malaysian plant 430-2070 Not legal in US; approved in Japan
D-Tagatose Naturally occurring monosaccharidefound in dairy products
.75 - .92 GRAS; ADI 15g/50 kg/d; EDI 7.5g/d
Glycyrrhizin Glycoside found in licorice root 30-50 GRAS as a flavoring agent in US, not assweetener
Mabinlin Proteins extracted from seed ofChinese plant
10 Not approved in US
Miraculin Glycoprotein from berry ofW. African plant
Not sweet, but ataste-modifier
Denied GRAS status in US, no FDAapplication
Monellin Protein from fruit of W. African shrub 800-2000 Not legal in US; approved in Japan
Neohesperidindihydrochalcone
Glycoside derived from citrus 340 Not approved in US; approved by EFSA
Pentadin Protein from fruit of W. African Oubliplant
500 Not approved in US
Thaumatin Mixture of proteins from W. Africankatemfe fruit
2000 GRAS as flavor enhancer in US; approvedby EFSA, Israel, Japan
Trehalose/Ascend™ Alpha-linked disaccharide naturallyfound in rye fungus
.45 GRAS in US; inexpensively made fromstarch in Japan
Objective #2:
Review intake trends forcaloric sweeteners and no,low, and reduced caloriesweeteners, and the currentdietary guidelines for them
Use of Caloric and Noncaloric Sweeteners in USConsumer Packaged Foods, 2005-2009
85,451 unique processedand packaged food andbeverage products wereidentified that were notraw, single ingredients, orduplicate products indifferent sizes.
17 distinct food and beveragecategories contained some type ofsweeteners.
77% of the caloriespurchased containedcaloric sweetener, 3%noncaloric sweetener, 23%had no sweeteners.
73% of the volume offoods purchasedcontained caloricsweetener, 15%contained noncaloric.
Most commonly used Caloric Sweeteners:o Corn syrupo Sorghumo Caneo High fructose Corn Syrupo Fruit Juice Concentrate
Most common Noncaloric Sweeteners inDiet Beverages:o Acesulfame potassiumo Aspartameo Sucraloseo Saccharin
J Acad Nutr Diet. 2012;112(11):1828-1834
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
Containing Any Caloric Sweeteners (CS)—▪— % Total calories purchased containing any CS
—▪— % Total volume purchased containing any CS
Containing Any Noncaloric Sweeteners (NCS)—^— % Total calories purchased containing any NCS—●— % Total volume purchased containing any NCS
Trends in the proportion of total calories and total volumeof consumer packaged goods purchased during 2005-2009that contain any caloric sweetener and any noncaloricsweetener
J Acad Nutr Diet. 2012;112(11):1828-1834
Closing the Sugar Gap withNo, Low and Reduced Calorie Sweeteners
NHANES1999-2000 2007-2008
Dietary Guidelines2005 2010
AHA/ADA2009
% total energy fromadded sugars/day 18.1 14.7 8 5 - 15 5 - 7
“A habitual energy imbalance of about 50-100kcal per day may be sufficient to cause thegradual weight gain seen in most persons.This means unintended weight gain occurseasily but also that modest, sustained changesin lifestyle could mitigate or reverse suchenergy imbalance.”
N Eng J Med 2011;364-2392-2404
Calories Saved withNo, Low and Reduced Calorie Sweeteners
Explore benefits of no, lowand reduced caloriesweeteners based onavailable evidence
Hunger, Appetite, and Weight Control:
• Available evidence indicates nonnutritive sweeteners do notaffect appetite in adults, while there are insufficient studies inchildren to draw a conclusion
• Nonnutritive sweeteners do not increase food intake in adultsor children and can create a modest energy savings if used inplace of sugar-sweetened products
• When used in place of more energy dense foods, nonnutritivesweeteners can improve diet quality and weight management
Diabetes Management andGlycemic Response• Nonnutritive sweeteners were not found to raise plasma
glucose, insulin, HbA1c or C-peptide in subjects with diabetesmellitus or non-diabetic subjects
• Most low and no calorie tabletop sweetener packets containbulking agents that are a source of carbohydrates so they mayraise plasma glucose levels if consumed in large enoughquantities
• The substitution of nonnutritive sweeteners for nutritivesweeteners in foods, beverages or recipes that contain otherglycemic ingredients does not modify the effect of thoseingredients
Diab Care. 2012;35(8):1798-1808Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners J Acad Nutr Diet2012;112(5):739-757
No, Low and Reduced Calorie Sweeteners:Hot Topics from A - Z
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Diet Quality and Dental Health• Regular users of diet soda had several markers of healthier diets,
including higher intakes of fruits, vegetables, whole grains, low fat dairyproducts and less saturated fat and sodium 1
• The biggest consumers of diet beverages were white males and femalesbetween 20-59 years of age with higher education and higher income,who were more physically active and either trying to lose weight or notgain weight2
• A meta-analysis conducted by the American Dental Association foundxylitol effective in preventing and reducing the occurrence of dentalcaries3
• A health claim that sweeteners do not promote dental caries has beenapproved for sugar alcohols, erythritol, D-tagatose, sucralose, andisomaltulose4