Article
Chemistry, Applied
Tailane Scapin, Ana Carolina Fernandes, Daisy H. Coyle, Simone Pettigrew, Luiza dos Santos Figueiredo, Ana Paula Gines Geraldo, Rossana Pacheco da Costa Proenca
Summary: This study investigated the use of added sugars and non-nutritive sweeteners (NNS) in packaged foods sold in a major supermarket in Brazil. Most of the products analyzed contained at least one type of sweetener, and a significant proportion of products containing both added sugars and NNS were classified as high in added sugar.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Kristian Daly, Andrew W. Moran, Miran Al-Rammahi, Darren Weatherburn, Soraya P. Shirazi-Beechey
Summary: This study demonstrates notable differences among species in the ability to detect certain non-nutritive sweeteners, attributed to amino acid substitutions and pseudogenization of taste receptor genes. Using pig models, it was shown that commonly used non-nutritive sweeteners such as sucralose, saccharin, and acesulfame K activate the T1R2-T1R3 receptor, while aspartame and cyclamate do not.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2021)
Article
Nutrition & Dietetics
Yiyuan Zhang, Lu Chen, Jiefang Gao, Yahong Cheng, Fei Luo, Xinying Bai, Hong Ding
Summary: Long-term consumption of either nutritive or non-nutritive sweeteners combined with high fat diet contributes to dysregulation of sweet taste receptor expression in oral, intestinal and central nervous tissues.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Review
Nutrition & Dietetics
Eunjin Cheon, Evan J. Reister, Stephanie R. Hunter, Richard D. Mattes
Summary: Sweetness is a major factor contributing to the appeal of foods, and understanding how to measure and modify the appeal of sweetness is crucial for promoting healthy eating habits. The appeal of sweetness is multifaceted, including elements such as liking, preference, and consumption intent. Research shows that the appeal of sweet foods is influenced by both innate and learned factors, and intake can be modified accordingly.
ADVANCES IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Camila Zancheta Ricardo, Camila Corvalan, Lindsey Smith Taillie, Vilma Quitral, Marcela Reyes
Summary: Our study evaluated changes in the use of non-caloric sweeteners (NNS) in food and beverages in Chile after the implementation of a labeling law. Results showed that the use of NNS increased after the law's implementation, particularly in beverages, dairy-based beverages, yogurts, and desserts and ice creams, driven by increases in sucralose and stevia use. Additionally, products that reduced sugars below the law's cutoff were more likely to start using NNS in the post-implementation period.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Sandra Lopez-Arana, Rebeca Peralta, Veronica Sambra, Karen Abrigo, Gabriel Prado, Paola Caceres, Bielka Carvajal, Martin Gotteland
Summary: Studies on NNSs' effects on pregnant women are scarce and produce mixed results. Accurately assessing NNS intake is a major challenge, especially in countries with obesity prevention policies and reformulated foods. This study developed and evaluated the validity of an FFQ for pregnant women's NNS intake. The FFQ showed reasonable validity, with correlations ranging from 0.50 to 0.83 and slight overestimation or underestimation of certain NNSs compared to 3-DR.
Article
Nutrition & Dietetics
Anisha Mahajan, Jess Haines, Alex Carriero, Jaimie L. Hogan, Jessica Yu, Andrea C. Buchholz, Alison M. Duncan, Gerarda Darlington, David W. L. Ma
Summary: There is limited research on the intake of non-nutritive sweeteners (NNS) among preschool-aged children. This study aimed to investigate the frequency and type of NNS intake in preschool-aged children and found that a portion of the children consumed NNS through foods and beverages, with sources including freezies and oral nutritional supplements.
Review
Biochemistry & Molecular Biology
Sunil Kumar Sukumaran, Salin Raj Palayyan
Summary: Sweet taste is a crucial factor in food intake, but excessive consumption of sugar-derived calories can lead to obesity and other metabolic diseases. Understanding the mechanisms of sweet taste signaling is essential for developing better noncaloric sweeteners. Sweet taste receptor cells have multiple signaling pathways, but the regulation of sweet taste signaling is not fully understood.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Nutrition & Dietetics
Klara Wilk, Wiktoria Korytek, Marta Pelczynska, Malgorzata Moszak, Pawel Bogdanski
Summary: Excessive consumption of sugar-rich foods is a major factor contributing to the global obesity pandemic, and obesity in turn can lead to reduced sensitivity to sweet taste and changes in appetite. Non-nutritive sweeteners (NNS) offer a potential method for reducing caloric intake while maintaining sweetness, although their effects on appetite regulation and sweet taste perception are not yet fully understood.
Article
Nutrition & Dietetics
Fabienne Teysseire, Emilie Flad, Valentine Bordier, Aleksandra Budzinska, Nathalie Weltens, Jens F. Rehfeld, Christoph Beglinger, Lukas Van Oudenhove, Bettina K. Wolnerhanssen, Anne Christin Meyer-Gerspach
Summary: Oral erythritol reduces energy intake in subsequent ad libitum test meal and induces the release of cholecystokinin (CCK) before the meal. This makes erythritol a useful sugar alternative.
Article
Nutrition & Dietetics
Mette S. Nielsen, Christian Ritz, Anne Chenchar, Wender L. P. Bredie, Matthew P. Gillum, Anders Sjodin
Summary: The study investigated the impact of bariatric surgery on FGF21 levels and sweet food intake, concluding that there was no significant change in FGF21 levels post-surgery and individual changes in FGF21 did not mediate the effect of surgery on sweet food intake and preference.
Article
Nutrition & Dietetics
Grace Farhat, Fleur Dewison, Leo Stevenson
Summary: Most UK adults have a high-risk perception of NNS and lack knowledge of related regulations. Risk perception is influenced by multiple factors, and information dissemination can significantly reduce it.
Article
Behavioral Sciences
Angelica M. Monge, Danielle Ferriday, Simon Heckenmueller, Jeffrey M. Brunstrom, Peter J. Rogers
Summary: This study examined the impact of low-calorie sweeteners on compensatory responses. The results were inconsistent with the predicted effect, as there was no significant difference in snack intake between low-calorie sweetener and sugar soft drink consumers. Additionally, the sweetness of the beverage had an effect on snack intake, but there was minimal compensation for the energy content difference between low-calorie sweetener and sugar cola.
Article
Agriculture, Multidisciplinary
Rafael Sousa Lima, Alessandra Cazelatto de Medeiros, Helena Maria Andre Bolini
Summary: The study found that there were no significant differences in sensory attributes between samples sweetened with sucralose and samples sweetened with sucrose. Samples with natural sweeteners had lower overall product impression and purchase intention, potentially due to bitter taste and bitter aftertaste perception.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Cell Biology
Sharmili Edwin Thanarajah, Alexandra G. DiFeliceantonio, Kerstin Albus, Bojana Kuzmanovic, Lionel Rigoux, Sandra Iglesias, Ruth Hanssen, Marc Schlamann, Oliver A. Comely, Jens C. Bruening, Marc Tittgemeyer, Dana M. Small
Summary: Western diets rich in fat and sugar can lead to excessive calorie intake and weight gain. However, the exact mechanisms behind these effects are not yet fully understood. To address this, a controlled study was conducted, exposing normal-weight participants to either a high-fat/high-sugar or a low-fat/low-sugar snack for 8 weeks in addition to their regular diet. The high-fat/high-sugar intervention resulted in a decrease in preference for low-fat food, increased brain response to food, and enhanced associative learning, independent of food cues or reward. These neurobehavioral adaptations, unrelated to changes in body weight or metabolic parameters, suggest a direct effect of high-fat, high-sugar foods on the risk of overeating and weight gain.
Article
Medicine, Research & Experimental
Janine Gellrich, Pengfei Han, Cedric Manesse, Amelie Betz, Anne Junghanns, Claudia Raue, Valentin A. Schriever, Thomas Hummel
Article
Neurosciences
Pengfei Han, Stephanie Mann, Claudia Raue, Jonathan Warr, Thomas Hummel
Article
Neurosciences
Fabian Rottstaedt, Pengfei Han, Kerstin Weidner, Julia Schellong, Sylvia Wolff-Stephan, Timmy Strauss, Hagen Kitzler, Thomas Hummel, Ilona Croy
HUMAN BRAIN MAPPING
(2018)
Article
Critical Care Medicine
Pengfei Han, Nicole Winkler, Cornelia Hummel, Antje Haehner, Johannes Gerber, Thomas Hummel
JOURNAL OF NEUROTRAUMA
(2018)
Article
Clinical Neurology
Pengfei Han, Nicole Winkler, Cornelia Hummel, Antje Haehner, Johannes Gerber, Thomas Hummel
JOURNAL OF NEUROLOGY
(2018)
Article
Otorhinolaryngology
Annachiara Cavazzana, Antti Knaapila, Florian Rosskopf, Pengfei Han, Thomas Hummel
EUROPEAN ARCHIVES OF OTO-RHINO-LARYNGOLOGY
(2019)
Article
Neuroimaging
Pengfei Han, Ilona Croy, Claudia Raue, Moustafa Bensafi, Maria Larsson, Annachiara Cavazzana, Thomas Hummel
BRAIN IMAGING AND BEHAVIOR
(2020)
Article
Medicine, Research & Experimental
Robert Pellegrino, Pengfei Han, Nicole Reither, Thomas Hummel
Article
Neurosciences
Pengfei Han, Thomas Hummel, Claudia Raue, Ilona Croy
Article
Food Science & Technology
Pengfei Han, Therese Fark, Rene A. de Wijk, Natacha Roudnitzky, Emilia Iannilli, Han-Seok Seo, Thomas Hummel
FOOD QUALITY AND PREFERENCE
(2019)
Article
Nutrition & Dietetics
Muyesaier Tuluhong, Pengfei Han
Summary: This study investigated the association between chronic stress, food reward, and perception of food and non-food odors. The results showed that chronic stress was associated with emotional eating and reward-related eating, and was negatively correlated with liking for low-calorie sweet foods.
FRONTIERS IN NUTRITION
(2023)
Article
Psychology, Multidisciplinary
Judith K. Daniels, Anna Schulz, Julia Schellong, Pengfei Han, Fabian Rottstaedt, Kersten Diers, Kerstin Weidner, Ilona Croy
FRONTIERS IN PSYCHOLOGY
(2019)
Article
Food Science & Technology
Pengfei Han, Cornelia Hummel, Hannah Hitzler, Johannes Gerber, Valentin Schriever, Thomas Hummel
CHEMOSENSORY PERCEPTION
(2018)
Article
Behavioral Sciences
Pengfei Han, Valentin A. Schriever, Per Peters, Heidi Olze, Florian C. Uecker, Thomas Hummel