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The skinny on artificial sweeteners
and weight gain
Presented by Ann Cohenand Jessica Kovarik
Taste: how Groups of taste cells on papillae (bumps) Chemical binds with taste cell
Depolarization of nerve fibers action potential to brain
Adaptation of nerve transmittion
Taste: what and why 5 tastes: salty, sour, bitter, umami, and
sweet No longer taste ‘zones’
Taste and survival Avoid bitter Seek out sweet
Sweetness abounds Sugar = Carbohydrates
Simple and complex Main source of energy (4 calories per gram) Occur naturally in foods and added to foods
Simple sugars: Sucrose = glucose + fructose
Table sugar Lactose = glucose + galactose
Dairy Maltose = glucose + glucose
Germinating grains
Sweetness abounds Other natural sweeteners:
Honey, molasses, maple syrup, corn syrup, high fructose corn syrup
Sugar alcohols or polyols, such as mannitol, sorbitol, isomalt
Sweet energy Nutritive sweeteners
Contain calories Honey, HFCS, table sugar, maple syrup, etc.
Nonnutritive sweeteners Reduced or no calories Sugar alcohols and artificial sweeteners
Getting 1+1=1: artificial sweeteners Low-calorie sweeteners
Sweet taste with fewer or no calories Food and Drug Administration approval
Six intense, low-calorie sweeteners: Saccharin – Sweet’N Low/Sugar Twin Acesulfame potassium (Ace-K) Aspartame Neotame Sucralose - Splenda Tagatose
Getting 1+1=1: artificial sweeteners Sucralose aka Splenda
Heat stable = use for baking 3 chlorine atoms instead of hydroxyl groups 600 times sweeter than sugar Created from sugar, so tastes similar to sugar
Body not able to break it down
Getting 1+1=1: artificial sweeteners Stevia
Natural sweetener extracted from plants Not FDA approved, so sold as a supplement Body cannot metabolize, so no calories Studies inconclusive about safety: some show
no adverse reactions, others suggest smaller offspring
Rumor has it sugar causes… Cavities
Contact time of bacteria, not type of food leads to decay
i.e.: bread can be worse than caramel Hyperactivity
No scientific research to support Is it the sugar or the environment? May have a calming affect
Rumor has it sugar causes… Diabetes
Important to monitor to control diabetes Obesity
Energy imbalance leads to weight gain
High fructose corn syrup What is it?
Corn starch converted to glucose Glucose isomerized by enzymes to 42% or 55%
fructose Named ‘high fructose’ to distinguish from
glucose corn syrup Sweet taste, low cost, easy to use resulting in
wide use Soft drinks, fruit drinks, baked goods, processed foods, dairy products
High fructose corn syrup Media claims HFCS causes obesity
Increase in obesity coincides with increased HFCS use
i.e.: added to soft drinks in early 1980s But obesity also problematic in countries where HFCS
use is not as prevalent
High fructose corn syrup Media claims HFCS causes obesity
Fructose converts to fat easier than glucose Absorbed at different site by different mechanism Any fructose metabolized same
HFCS vs. sucrose Fructose metabolized differently than glucose once in
the cell
Fructose verses glucose Insulin
Glucose causes insulin to be released Fructose does not stimulate insulin release
Satiety Glucose used by the brain and helps sense
satiety
Fructose verses glucose Leptin
Increased by insulin release Increased leptin decreased food intake
Controls appetite Glucose insulin release increased leptin
decreased food intake
High fructose corn syrup verdict No evidence to support HFCS contributes
significantly to obesity Energy imbalance leads to obesity
Sweeteners and obesity Artificial sweeteners may cause disruption
in body’s ability to gauge caloric density Body appears to gauge calories based on
thickness Semi-solid and liquid foods/beverages inhibit
body’s ability to accurately compensate
Sweeteners and obesity Obesity has continued to rise as use of
artificial sweeteners has risen Multi-factorial problem
Energy balance: energy in and energy out Sugar = calories
Excess calories (and inactivity) = weight gain Weight balance = energy out vs. energy in
Laboratory ideas Tooth Decay
Explores the effect of various liquids on decaying teeth
Sugar composition of beverages Determine the sugar content of various
beverages All the same type: such as juice or soft drinks Compare different types: such as milk, juice, soft
drinks, water, etc.
Experiments with soft drinks http://www.eepybird.com/science1.html
Resources for teachers http://science.nsta.org/enewsletter/2006-0
6/member_high.htm http://www.free-science-fair-projects.net/
http://www.free-science-fair-projects.net/science-fair-projects-on-tooth-decay.html
http://www.splenda.com/ http://www.eepybird.com/science1.html
References Physiology of taste. Accessed June 12, 2006 from
http://biology.about.com/library/organs/blpathodigest2.htm Schorin MD. (2005). High fructose corn syrups, part 1. Nutrition Today, 40(6), 248-252. Hein GL, Lineback DR, Storey ML, & White JS. (2005). Highs and lows of high fructose
corn syrup. Nutrition Today, 40(6), 253-256. Science fair projects on tooth decay. Accessed June 12, 2006 from http://www.free-
science-fair-projects.net/science-fair-projects-on-tooth-deecary.html Juices. Accessed May 31, 2006, from
http://www.selah.k12.wa.us/MS/SciProj98/8TH/tarrahw/JUICES.HTML Which beverage contains the most sugar? Accessed May 31, 2006, from
http://www.selah.k12.wa.us/MS/SciProj98/6TH/Sugar/COURTNEYA.HTML Duyff RL. (2002). Complete food and nutrition guide. 2nd ed. Hoboken, New Jersey:
Wiley. Physiology of taste. Accessed June 13, 2006, from
http://biology.about.com/library/organs/blpathodigest2.htm Study: artificial sweeteners may disrupt body’s ability to count calories. (2004). Purdue
News. Accessed June 13, 2006, from http://www.purdue.edu/UNS/html4ever/2004/040629.Swithers.research.html