title: Review of the nutritional benefits and risks related to intense sweeteners.
abstract: BACKGROUND
  The intense sweeteners currently authorised in Europe comprise ten compounds of various chemical natures. Their overall use has sharply risen in the last 20 years. These compounds are mainly used to formulate reduced-calorie products while maintaining sweetness.
  
  
  METHODS
  This extensive analysis of the literature reviews the data currently available on the potential nutritional benefits and risks related to the consumption of products containing intense sweeteners.
  
  
  CONCLUSIONS
  Regarding nutritional benefits, the available studies, while numerous, do not provide proof that the consumption of artificial sweeteners as sugar substitutes is beneficial in terms of weight management, blood glucose regulation in diabetic subjects or the incidence of type 2 diabetes. Regarding nutritional risks (incidence of type 2 diabetes, habituation to sweetness in adults, cancers, etc.), it is not possible based on the available data to establish a link between the occurrence of these risks and the consumption of artificial sweeteners. However, some studies underline the need to improve knowledge of the links between intense sweeteners consumption and certain risks.
authors.affiliation: Department of Public Health, Epidemiology and Health Economics, University of Liege, CHU Sart Tilman, Bât B23, 4000, Liège, Belgium.
authors.forename: Bruyère
authors.initials: B
authors.lastname: Olivier
authors.affiliation: CNRS UMR 5293/Université de Bordeaux, Bordeaux, France.
authors.forename: Ahmed H
authors.initials: AH
authors.lastname: Serge
authors.affiliation: Centre Hospitalier de Luxembourg, Luxembourg, Luxembourg.
authors.forename: Atlan
authors.initials: A
authors.lastname: Catherine
authors.affiliation: Université de Picardie, Amiens, France.
authors.forename: Belegaud
authors.initials: B
authors.lastname: Jacques
authors.affiliation: Centre Hospitalier Universitaire Vaudois, Lausanne, Suisse Switzerland.
authors.forename: Bortolotti
authors.initials: B
authors.lastname: Murielle
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation - INRA Dijon, Dijon, France.
authors.forename: Canivenc-Lavier
authors.initials: CL
authors.lastname: Marie-Chantal
authors.affiliation: Université Claude Bernard Lyon 1, Hospices Civils de Lyon, Inserm U1060, Lyon, France.
authors.forename: Charrière
authors.initials: C
authors.lastname: Sybil
authors.affiliation: Sorbonne Universités, UPMC Univ Paris 06, Paris, France.
authors.forename: Girardet
authors.initials: G
authors.lastname: Jean-Philippe
authors.affiliation: French Agency for Food, Environmental and Occupational Health & Safety (Anses), Maisons-Alfort, France.
authors.forename: Houdart
authors.initials: H
authors.lastname: Sabine
authors.affiliation: French Agency for Food, Environmental and Occupational Health & Safety (Anses), Maisons-Alfort, France.
authors.forename: Kalonji
authors.initials: K
authors.lastname: Esther
authors.affiliation: French Agency for Food, Environmental and Occupational Health & Safety (Anses), Maisons-Alfort, France.
authors.forename: Nadaud
authors.initials: N
authors.lastname: Perrine
authors.affiliation: INSERM 855/Université Claude Bernard Lyon 1, Lyon, France.
authors.forename: Rajas
authors.initials: R
authors.lastname: Fabienne
authors.affiliation: Hôtel-Dieu Hospital, René Descartes University-Paris V, Paris, France.
authors.forename: Slama
authors.initials: S
authors.lastname: Gérard
authors.affiliation: French Agency for Food, Environmental and Occupational Health & Safety (Anses), Maisons-Alfort, France.
authors.forename: Margaritis
authors.initials: M
authors.lastname: Irène
keywords: Acesulfame K; Aspartame; Compensation; Diabetes; Eating behaviour; Energy intakes; Intense sweetener; Obesity; Satiety; Stevia; Sucralose; Weight