Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population
Metadata
Show full item recordAuthor
Samaniego-Vaesken, María de Lourdes; Ruiz, Emma; Partearroyo, Teresa; Aranceta-Bartrina, Javier; Gil Hernández, Ángel; González Gross, Marcela; Ortega, Rosa M.; Serra-Majem, Lluis; Varela-Moreiras, GregorioEditorial
MDPI
Materia
Added sugars Low- and no-calorie sweeteners Additives Food groups Processed foods Spanish population
Date
2018-09-07Referencia bibliográfica
Samaniego-Vaesken, Mª.L. [et al.]. Added Sugars and Low- and No-Calorie Sweeteners in a Representative Sample of Food Products Consumed by the Spanish ANIBES Study Population. Nutrients 2018, 10, 1265.
Sponsorship
This research was funded by a grant from Coca-Cola Iberia through an agreement with the Spanish Nutrition Foundation (Fundación Española de la Nutrición (FEN).Abstract
Low- and no-calorie sweeteners (LNCS), intensely sweet compounds that virtually contain
no calories, are used to replace added sugars in food and drinks. Knowledge about different
LNCS data in Spanish foods and added sugar sources in Spain is limited, therefore our aim was
to identify and compare their presence across main food groups consumed. Food and beverage
products (n = 434) were obtained from the ANIBES Study (anthropometric data, macronutrients and
micronutrients intake, practice of physical activity, socioeconomic data and lifestyles), a cross-sectional
study of a representative sample of the Spanish population (9–75 years old; n = 2009) carried out in
2013. Food records were obtained from a three-day dietary record using a tablet device. Label data
from 1,164 products of different brands were collected and reviewed for content of added sugars
and LNCS. LNCS were present in diet soft drinks (100%), “other sweets” (89%), soya drinks (45%),
and yogurt and fermented milks (18%). Added sugars were present mainly in sugar soft drinks (100%),
energy drinks (96%), sports drinks (96%), bakery and pastry (100%), chocolates (100%), ice cream
(100%), breakfast cereals/bars (96%) and jams (89%). Main LNCS were acesulfame K, aspartame,
cyclamate and sucralose. Sucrose, dextrose, glucose-fructose syrup, caramel and honey were the main
added sugars. Our results show the diversity of foods groups including these ingredients. These data
are not compiled in food composition databases, which should be periodically updated to include
LNCS and added sugars to facilitate their assessment and monitoring in nutritional surveys.