West Virginia University, Morgantown, WV, USA.
J Acad Nutr Diet. 2012 May;112(5):739-58. doi: 10.1016/j.jand.2012.03.009. Epub 2012 Apr 25.
It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive sweeteners and nonnutritive sweeteners (NNS) when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference. A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in foods or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. Foods containing polyols and/or no added sugars can, within food labeling guidelines, be labeled as sugar-free. NNS are those that sweeten with minimal or no carbohydrate or energy. They are regulated by the Food and Drug Administration as food additives or generally recognized as safe. The Food and Drug Administration approval process includes determination of probable intake, cumulative effect from all uses, and toxicology studies in animals. Seven NNS are approved for use in the United States: acesulfame K, aspartame, luo han guo fruit extract, neotame, saccharin, stevia, and sucralose. They have different functional properties that may affect perceived taste or use in different food applications. All NNS approved for use in the United States are determined to be safe.
营养与饮食学会的立场是，消费者可以在遵循当前联邦营养建议的饮食计划（如《美国人膳食指南》和《膳食参考摄入量》以及个人健康目标和个人喜好）的情况下，安全地享用各种营养性甜味剂和非营养性甜味剂（NNS）。对甜味的偏好是天生的，甜味剂可以增加进食的乐趣。营养性甜味剂含有碳水化合物并提供能量。它们天然存在于食物中，也可能在食品加工过程中或在消费前由消费者添加。添加糖的摄入量较高与能量摄入较高和饮食质量较低有关，这会增加肥胖、糖尿病前期、2 型糖尿病和心血管疾病的风险。平均而言，美国成年人从添加糖中摄取的能量占 14.6%。多元醇（也称为糖醇）甜度较低，热量较少，可能降低龋齿风险。含有多元醇和/或无添加糖的食物可以在食品标签指南内标记为无糖。NNS 是指用最小量或无碳水化合物或能量就能增甜的物质。它们由食品和药物管理局作为食品添加剂进行监管，或被普遍认为是安全的。食品和药物管理局的批准程序包括确定可能的摄入量、所有用途的累积效应以及动物毒理学研究。七种 NNS 在美国获准使用：乙酰磺胺酸钾、阿斯巴甜、罗汉果提取物、纽甜、糖精、甜菊糖和三氯蔗糖。它们具有不同的功能特性，可能会影响感知的味道或在不同的食品应用中使用。在美国获准使用的所有 NNS 都被认为是安全的。
