Liu Qiang, Wang Min, Hou Yuting, Chen Rui, Liu Haixia, Han Tianlong, Liu Dengyong
College of Food Science and Engineering, Bohai University, Jinzhou, China.
Meat Innovation Center of Liaoning Province, Jinzhou, China.
Crit Rev Food Sci Nutr. 2024 Oct 5:1-23. doi: 10.1080/10408398.2024.2411410.
As the rates of chronic diseases such as obesity and diabetes rise worldwide, there is a growing demand for low-calorie or no-calorie sweeteners to reduce sugar intake without sacrificing the sweetness of foods and beverages. Artificial sweeteners have become indispensable as substitutes for sugar due to their high sweetening power and low impact on blood sugar levels and are used in a variety of low-calorie foods and beverages. Although artificial sweeteners offer an alternative for reducing sugar intake while maintaining sweetness, research into their long-term health effects, particularly at high doses, is ongoing, further scientific research and regulatory review are needed to clarify these potential health risks. This article reviews the latest research on the health effects of artificial sweeteners, based on recent studies, introduces the classification, performance, and safety standards for artificial sweeteners, analyses their potential harms to the nervous, immune, and circulatory systems, reproductive system, as well as their effects on gut microbiota, liver function, cancer, diabetes, and obesity. In addition, consumer perceptions of artificial sweeteners and future research directions are discussed, providing insights into current research controversies and knowledge gaps, as well as the health research and market application of artificial sweeteners.
随着全球肥胖和糖尿病等慢性疾病发病率的上升，人们对低热量或无热量甜味剂的需求日益增长，希望在不影响食品和饮料甜度的情况下减少糖分摄入。人工甜味剂因其高甜度和对血糖水平的低影响，已成为糖的不可或缺的替代品，并被用于各种低热量食品和饮料中。尽管人工甜味剂为减少糖分摄入同时保持甜度提供了一种选择，但对其长期健康影响的研究，尤其是高剂量下的影响，仍在进行中，需要进一步的科学研究和监管审查来阐明这些潜在的健康风险。本文基于近期研究综述了人工甜味剂健康影响的最新研究，介绍了人工甜味剂的分类、性能和安全标准，分析了它们对神经、免疫和循环系统、生殖系统的潜在危害，以及对肠道微生物群、肝功能、癌症、糖尿病和肥胖的影响。此外，还讨论了消费者对人工甜味剂的看法和未来的研究方向，为当前的研究争议和知识空白以及人工甜味剂的健康研究和市场应用提供了见解。
