教育干预提高了营养师对低热量和无热量甜味剂安全性及获批情况的了解。
Educational Intervention Boosts Dietitians' Knowledge of the Safety and Approval of Low- and No-Calorie Sweeteners.
作者信息
Nolden Alissa A, Makame James
机构信息
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
出版信息
Nutrients. 2024 Dec 26;17(1):32. doi: 10.3390/nu17010032.
BACKGROUND/OBJECTIVES: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers' reduced consumption of caloric sweeteners and added sugar intake. Consumers seek guidance and advice on using LNCSs from healthcare providers, including dietitians and nutritionists. However, prior research suggests there may be inconsistent guidance on the use of LNCSs. The main goal is to assess dietitians' and nutritionists' perceptions and knowledge of LNCSs. We also evaluate the impact of educational intervention on the perceptions and knowledge of low- and no-calorie sweeteners (LNCSs) among healthcare professionals.
METHODS
Participants completed an online questionnaire on their perceptions of LNCSs before and after viewing a webinar given by a member of the FDA on the safety and approval process of LNCSs. A total of 187 participants completed the pre-questionnaire, and 58 participants completed the post-questionnaire.
RESULTS
The LNCSs most familiar to participants was aspartame, followed by stevia, with thaumatin, advantame, and neotame being the least familiar sweeteners. While all sweeteners were FDA-approved, there were differences in perceived safety and suitability for dietary use. Following the intervention, there was a significant improvement in the participant's knowledge, understanding, and confidence in the safety and approval process of LNCSs and reduced negative perceptions of LNCSs on health.
CONCLUSIONS
With nutritionists and dietitians being the primary sources of nutritional guidance, consumers may seek their recommendations regarding using LNCSs. However, this study revealed differences in suitability across FDA-approved LNCSs and a lack of confidence regarding the safety and approval process. Education programs regarding the safety and approval process of LNCSs increase confidence in advising patients and clients on the use of LNCSs.
背景/目的：低热量和无热量甜味剂（LNCSs）在食品应用中提供甜味，旨在支持消费者减少热量甜味剂的消费和添加糖的摄入量。消费者向包括营养师和营养学家在内的医疗保健提供者寻求有关使用LNCSs的指导和建议。然而，先前的研究表明，关于LNCSs的使用可能存在不一致的指导。主要目标是评估营养师和营养学家对LNCSs的看法和知识。我们还评估了教育干预对医疗保健专业人员对低热量和无热量甜味剂（LNCSs）的看法和知识的影响。
方法
参与者在观看美国食品药品监督管理局（FDA）一名成员关于LNCSs安全和审批过程的网络研讨会之前和之后，完成了一份关于他们对LNCSs看法的在线问卷。共有187名参与者完成了预调查问卷，58名参与者完成了后调查问卷。
结果
参与者最熟悉的LNCSs是阿斯巴甜，其次是甜菊糖，而奇异果甜蛋白、阿力甜和纽甜是最不熟悉的甜味剂。虽然所有甜味剂都获得了FDA的批准，但在感知安全性和饮食适用性方面存在差异。干预后，参与者对LNCSs安全和审批过程的知识、理解和信心有了显著提高，对LNCSs对健康的负面看法也有所减少。
结论
由于营养学家和营养师是营养指导的主要来源，消费者可能会寻求他们关于使用LNCSs的建议。然而，这项研究揭示了FDA批准的LNCSs在适用性方面存在差异，并且对安全和审批过程缺乏信心。关于LNCSs安全和审批过程的教育项目增加了就LNCSs的使用向患者和客户提供建议的信心。
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