The Sweet Taste Signalling Pathways

Posted by & filed under Sweet Taste.

Int J Food Sci Nutr. 2018 Jul 30:1-11. doi: 10.1080/09637486.2018.1492522.
Han P, Bagenna B, Fu M.

Objective

  • To review the current evidence regarding physiological responses relevant to sweet taste mechanisms and the impact on appetite control.
  • Specifically, the review focuses on the type 1 member 2 (T1R2)/ type 1 member 3 (T1R3) subunits of taste receptors in the oral cavity and the gastrointestinal tract (GIT), which are activated by sugars, D-amino acids, sweet proteins and non-nutritive sweeteners (NNS).
  • The relationship among sweet agonists, appetite and food intake was also summarized.

Background

  • Sweet taste has been associated with food reward and carbohydrate energy sources. However, excessive sugar consumption is blamed for the prevalence of overweight and obesity.
  • To expand the understanding of sweet agonists in appetite, satiety and food intake, it is important to understand the physiological and neural responses to sweet taste agonists-receptor bindings at various sites during food consumption, mainly the oral cavity and GIT. In addition, it is important to understand the similarity and differences between the effect of caloric sugar and NNSs.
  • Currently, it is known that not all sweeteners bind to the same sites on the taste receptors. Common caloric sweeteners, including sucrose, fructose and sucralose, certain NNSs like saccharin and Acesulfame-K, and dipeptide sweeteners such as aspartame and neotame, preferentially bind to sites on T1R2. Cyclamate, however, binds to T1R3.

Methods

  • Peer-reviewed publications written in English were searched in PubMed, Google Scholar and Web of Science. Those covering either caloric sugar or NNS on the following topics were screened and reviewed:
    • Hormonal and/or brain responses to sweet taste agonists presented in oral cavity or GIT;
    • Sweet taste perception, satiety and food intake.
  • The main findings of included articles were synthesized and compared between caloric sugars and NNSs. The majority of reviewed studies included human participants, except for those investigating GIT administration of sweet agonists and hormonal responses and brain activation. This was due to the lack of data for human participants.
  • The investigators reviewed hormonal response to oral and GIT perception of sweetness (cephalic phase responses), as well as brain responses to sweetness via oral or GIT administration. Lastly, the relationship between sweet perception, satiety and food intake in humans was discussed, highlighting the importance of individual sweetness perceptual variations.

Findings

  • The studies reviewed showed mixed findings on the cephalic phase hormone response to sugar and NNSs in human subjects.   
  • To date there are no human neuroimaging studies that explore the direct effects of gut stimulation by sugar or NNSs on the brain.  Animal studies indicated that brain response induced by sweet sensing in the GIT is similar to that in the oral cavity.
  • Study findings consistently showed no impact of NNS on gastric emptying, appetite sensations, or hormone secretions in humans.
  • The results of investigations of the association between sweet sensitivity and food intake were mixed. Discrepancies between studies were likely due to differences in study participants and sweet taste sensitivity and dietary intake assessment methods.

Conclusions

  • Compared to NNSs, caloric sugars have a stronger potency in regulating hormone secretion and brain activation of the reward circuitry relevant for appetite control.
  • The evidence summarized in this report suggest that NNSs may serve as a good substitute for sugar to provide sweet taste with little energy.
  • The long term effect of caloric sugars and NNS on the regulation of appetite and food intake in humans remains unclear and will require further investigation.
  • Future studies need to better control the condition of both subjects and stimulus and account for individual differences regarding CPIR. Mixed or missing information regarding the stimuli, including the concentration and duration of the sweet stimulus, make direct comparisons between studies difficult.

Points to Consider

  • The failure of NNS to elicit the release of peptides associated with gastric emptying, appetite sensations and hormone secretions could theoretically result in lower satiety and augmented energy intake.
  • While sweet taste seems to not have an impact on satiety, inter-individual variations of sweet perceptions were related to food choice and consumption.

New Insight Into Human Sweet Taste

Posted by & filed under Health Professionals, Sweet Taste.


STUDY: New insight into human sweet taste: a genome-wide association study of the perception and intake of sweet substances

AUTHOR: Liang-Dar Huang, et al (13)

QUESTION: Which genes are associated with the perception, liking, and consumption of sweet substances?

SUMMARY BY: Robyn Flipse, MS, MA, RDN


Objective

Verify previous reported associations within genes involved in the peripheral receptors systems and reveal novel loci.

Method

Genome-wide association scans (GWAS) of the perceived intensity of 2 sugars (glucose and fructose) and 2 high-potency sweeteners (neohesperidin dihydrochalcone and aspartame) were performed in an Australian adolescent twin sample (n = 1757), in the perceived intensity, sweetness and the liking of sucrose in a US adult twin sample (n = 686), and in the intake of total sugars and sweets in a UK Biobank sample (n = ≤174,424). All participants were of European ancestry, there were more female than male participants, and the Australian sample was younger than the US and UK samples.

Results

Strong association was found between the FTO gene located on chromosome 16 and total sugar intake, suggestive associations were seen in the phenotypes for the perception and intake of sweet substances, no support was found for the previously reported associations within TAS1R2, TAS1R3, GNAT3, and GLUT and sugar intake, and genetic evidence was seen for the involvement of the brain in both sweet taste perception and sugar intake.

Conclusions

Genes additional to those involved in the peripheral receptor system are also associated with sweet taste perception and intake of sweet-tasting foods. The functional potency of the genetic variants within TAS1R2, TAS1R3, and GNAT3 may be different between ethnic groups and warrants further investigation.

Of Interest

Dietary data may not accurately capture individual differences in taste perception since genetic profiles of intake of sweets can be different from those of sweet perception.

Molecules involved in stomach inflammation could modify or regulate human sweet taste receptors expressed along the gastrointestinal tract.

The single nucleotide polymorphism (SNP) associated with sugar intake is highly correlated with the BMI-associated SNP within the FTO gene, however, in this study it was associated with a lower intake of reported total sugars.

The same genetic variants might affect sweet perception and intake differently in different populations of the same genetic ancestry due to cultural differences, especially those populations with traditional compared to obesogenic foodways.

Robyn Flipse, MS, MA, RDN is a registered dietitian, cultural anthropologist and scientific advisor to the Calorie Control Council, whose 30+ year career includes maintaining a busy nutrition counseling practice, teaching food and nutrition courses at the university level, and authoring 2 popular diet books and numerous articles and blogs on health and fitness. Her ability to make sense out of confusing and sometimes controversial nutrition news has made her a frequent guest on major media outlets, including CNBC, FOX News and USA Today. Her passion is communicating practical nutrition information that empowers people to make the best food decisions they can in their everyday diets.Reach her on Twitter @EverydayRD and check out her blog The Everyday RD.

Halloween, Diabetes & Sweet Indulgences

Posted by & filed under Aspartame, Halloween.

How to Make the Right Choices

By: Robyn Flipse, MS. MA, RDN–

It’s that time of year when our homes and offices become filled with an assortment of chocolatey, chewy and crunchy candies as we approach Halloween and its aftermath. I know I can’t resist grabbing a few fun-sized bags of my favorite M&Ms from the trick-or-treat bowl when I see them. But what does this sugar-laden holiday mean for the 30 million American children and adults who have diabetes? And how much added sugar can the rest of us enjoy without putting our health at risk?

According to a new survey from the National Confectioner’s Association (NCA), Halloween is the top candy-giving holiday of the year with retail sales expected to reach $2.6 billion in 2015! Fortunately, most people understand candy is a treat to be enjoyed in moderation and nearly 80 percent of parents report they have a plan in place to help children make smart choices after bringing home their Halloween haul. Some parents limit the number of pieces their child is allowed per day while others limit the stash to a certain amount and then get rid of the rest. I like to swap out some candy for sugar-free gum since chewing it can help prevent cavities at the same time it eliminates a food that can cause them.

Limiting the Added Sugar in the Diet

Since Halloween isn’t the only time of year when we eat candy it helps to know how much added sugar we can include in our diets to make room for it when we do. The World Health Organization (WHO) recommends we limit added sugar to less than 10 percent of our total calories.  This is equivalent to around 50 grams of sugar (12 teaspoons) a day for someone consuming 2000 calories. The WHO suggests further reductions in added sugar to less than five percent of total calories for additional health benefits.

The NCA reported candy contributes about 50 calories a day to the average American diet, which can mean 4-12 grams of sugar (1-3 teaspoons) depending on the type of candy. That would get you approximately 2 chocolate kisses or 2 hard candies, so if your habit is greater than that you may want to satisfy your sweet tooth with the sugar-free varieties.

Carbohydrates, Candy and Diabetes

The good news for people with diabetes is that the day after Halloween is the start of American Diabetes Month. November 1st is a perfect time to refocus on the goals for good diabetes management, including eating a healthy and balanced diet. Added sugars can be a part of it, but the amount is based on individual carbohydrate allowances at each meal and snack. Since many foods that provide essential nutrients are also a source of carbohydrate, such as fruit, grains and vegetables, it is important for people with diabetes to use their available carbohydrate count for those choices first.

Artificial sweeteners, such as aspartame, provide a way to sweeten foods and beverages without unwanted sugar, carbohydrates and calories. For example, a packet of Equal® can replace 2 teaspoons of sugar in a cup of coffee, bowl of oatmeal or dish of yogurt. Another option is to make your own sweet treats like these Double Chocolate Brownies and Fruit Kabobs with Coconut Cream Dipping Sauce. They do have calories and carbohydrates from other ingredients, but less than the original versions and still taste great.

Robyn Flipse, MS, MA, RDN is a registered dietitian, cultural anthropologist and scientific advisor to the Calorie Control Council, whose 30+ year career includes maintaining a busy nutrition counseling practice, teaching food and nutrition courses at the university level, and authoring 2 popular diet books and numerous articles and blogs on health and fitness.  Her ability to make sense out of confusing and sometimes controversial nutrition news has made her a frequent guest on major media outlets, including CNBC, FOX News and USA Today. Her passion is communicating practical nutrition information that empowers people to make the best food decisions they can in their everyday diets. Reach her on Twitter @EverydayRD and check out her blog The Everyday RD.

The post Halloween, Diabetes & Sweet Indulgences appeared first on Aspartame.

Healthy Halloween

Posted by & filed under Halloween, Stevia.

By Carolyn Reynaud, MS, RD, LD —
The scariest part of Halloween can be dodging all those sweet treats and candies if you are trying to watch your diet. Halloween festivities do no need to haunt your waistline.  Here are some Halloween season survival tips for a tricky situation.

 

Don’t go hungry. Have healthy and balanced meals throughout the day can help you control your sweet tooth while still enjoying the festivities.

Set limits. Only allow yourself one piece of candy of that left over candy per day to keep the calories down.

Avoid post-holiday sales. It can be tough to pass up that 50% off price tag, but your waistline will thank you.

Stay active. Stick to your workouts, get active with your kiddos, and take all opportunities to move to help burn off excess calories.

Track your calories. Being surrounded by temptations can make it easy to go overboard. Tracking your calories can help you stay aware of your limits and help stop holiday weight gain.

Ditch the left overs. Try to limit the amount of candy that lingering after the holidays to reduce temptations.


And if you are hosting the holiday festivities this year? Throw a party stocked with these spookily healthy treats that adults and kids alike will love.

Jackson Pollock Candied Apples – Apples do not have to be doused in caramel to be delicious. These apples are drizzled with chocolate for a light and tasty treat.

Healthy Candy Corn Snacks – These quick and easy fruit cups are a snap to make and will be the hit of the party.

Skeleton Dip – A DIY veggie tray is a fun way to include nutrient-rich veggies into the festivities.

Deviled Spider Eggs – Devilish delicious eggs are fun source of protein to help you feel full

Sugar-free red velvet cupcakes – You don’t need to skip sweet treats on Halloween when you can use stevia to help cut the sugar. Let your creativity run wild decorating your cupcakes.

 

Carolyn Reynaud, MS, RD, LD is a licensed registered dietitian. She received her BS in nutrition from Michigan State University and her Masters and Certificate in Public Health from Georgia State University. She has experience working in several avenues of health care including corporate wellness, clinical disease management, research, and health promotion. She has been working as a health coach specialist for close to 6 years, where she counsels patients on preventative healthcare and helps them meet their health goals. Follow her on Twitter @ReynaudCari.

The post Healthy Halloween appeared first on Steviabenefits.org.

Statement from the Calorie Control Council on the American Academy of Pediatrics Policy Statement “The Use of Nonnutritive Sweeteners in Children”

Posted by & filed under Children, Health Professionals, Media Room, Pregnancy.

A policy statement by the American Academy of Pediatrics posted online October 28, 2019 on Pediatrics entitled “The Use of Nonnutritive Sweeteners in Children” unnecessarily raises questions that have been consistently and repeatedly addressed by scientific and health authorities around the world. The new policy statement questions the safety and effectiveness of nonnutritive sweeteners – also called low and no calorie sweeteners (LNCS) – when consumed by children, going so far as to imply that LNCS contribute to weight gain, diabetes and other health ailments and recommends that the amount of sweetener be listed on product labels. “The Calorie Control Council takes issue with these claims and maintains its longstanding position that, when consumed as part of a healthy and balanced diet, the consumption of LNCS may serve as a tool for managing overall caloric and sugar intake,” said Robert Rankin, president of the Calorie Control Council.

LOW AND NO CALORIE SWEETENERS ARE PROVEN SAFE

No major scientific or regulatory agency prohibits the use of sweeteners in foods for children. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed the safety of LNCS intake at the approved acceptable daily intake (ADI) levels for adults, children and infants, which far exceeds the amount an average person would consume daily. The European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), the Food Safety Authority of Australia & New Zealand (FSANZ) have also determined them as safe for consumption by children.

“I’m troubled by the AAP statement calling for even more research on LNCS, which have already gone through years of rigorous testing and research and been established as safe by health authorities the world over.  LNCS are a tool for managing both calorie intake and helping to reduce sugar intake.  They are not a cure for obesity, and were never intended to solve obesity, but can be used by anyone of any age to help manage dietary intakes of added sugar.   Moreover, judicious use of LNCS can  help people feel less deprived as they reduce added sugar and thus help them reach dietary goals and improve compliance with a more balanced diet, ”  said Keith-Thomas Ayoob, EdD, RD, FAND, Associate Clinical Professor Emeritus, Department of Pediatrics, Albert Einstein College of Medicine

“Low calorie sweeteners remain an important tool in reducing sugar consumption in children. While available data reinforces the safety of these products in children, future research should be embraced to further enhance our understanding.  I am an advocate for product labeling of nonnutritive sweetener content, as transparency in what children are ingesting is important for parents.  Current estimates show that intake is well below the ADI,” said Dr. Keri Peterson, Internal Medicine, medical advisor to the Calorie Control Council.

CLAIMS OF LNCS CAUSING OBESITY ARE UNFOUNDED

An international group of obesity experts issued a consensus statement that, “low calorie sweeteners do not increase appetite and have no discernible effect on satiety, help to reduce energy when used in place of higher energy ingredients, can enhance weight loss under real-life conditions when used as part of a behavioral weight loss program”.

LNCS HELPFUL FOR THOSE WITH DIABETES

In a scientific review from researchers at the USDA/ARS Children’s Nutrition Research Center and the Department of Pediatrics-Nutrition at the Baylor College of Medicine in Houston, research found LNCS play an important role in diabetes prevention and management, as a safe and easy way to reduce carbohydrate consumption for those with type 2 diabetes so they can better manage blood glucose levels and lose weight.

LNCS LEVELS CONSUMED AT TOO SMALL AMOUNTS TO NEGATIVELY IMPACT MICROBIOME

Early safety assessments of sucralose, saccharin and acesulfame K prior to FDA approval of their use suggest no adverse effect on gut health or function, as evidenced by regulatory approvals worldwide (JECFA, 1984; JECFA, 1991; JECFA, 2005). Both the chemical structures and in vivo metabolism of approved LNCS support that they have no effect on the gut microbiota, either as individual sweeteners or as a class.

When consumed as part of a healthy and balanced diet, the consumption of LNCS at any age may serve as a tool for managing overall caloric and sugar intake.

The Bountiful Benefits of Fiber

Posted by & filed under Fiber, Health Professionals.

 By Rosanne Rust, MS, RDN, LDN —

Fiber is an important dietary component. It serves both the food industry as a functional additive, and also provides benefits to human health. When you think of fiber, you may think of naturally occurring fibers that add “bulk” to the diet (foods like whole grains, cereals, fruits, and vegetables). In reality, fruits and vegetables provide small amounts of fiber, and to meet the recommendation for daily fiber (about 25 grams per day), you must include whole grains as well as other foods that contain fiber.

There are also a wide variety of naturally-derived fibers, as well as synthetic ones, that can have a positive impact on health. Natural fibers are those from whole fruits, vegetables and grains, or derived from them. In addition to natural fibers, food processors use isolated or synthetic non-digestible soluble and insoluble carbohydrates which have similar physiological effects, and therefore are classified as fiber.

FDA’s Fiber Definition

The FDA established a definition for dietary fiber in 2016, and it is continually updated as new ingredients come into the market that have the functional benefits of fiber. Natural fibers are considered “intact fibers” because they haven’t been removed from the food. Isolated or synthetic non-digestible fibers are sometimes added to foods to reap the same health benefits as natural fibers. All of these types of fiber are included on the Nutrition Facts label.

According to FDA regulation,

“Dietary fiber that can be declared on the Nutrition and Supplement Facts labels       includes certain naturally occurring fibers that are “intrinsic and intact” in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health.”

If any of these non-digestible fibers has at least one of the following health impacts, it can be considered a dietary fiber on the Nutrition Facts Label:

  • Lowering blood glucose
  • Lowering cholesterol levels
  • Lowering blood pressure
  • Increase in frequency of bowel movements
  • Increased mineral absorption in the intestinal tract
  • Promoting a reduced energy intake (due to feeling of fullness)

Benefits to Human Health

There are many physiological effects of fiber that benefit health.  They help maintain gut health by offering “food” for the gut’s microbes (these are prebiotic fibers), as well as bulk for proper bowel movements. Prebiotic fibers include the non digestible part of foods like bananas, onions and garlic, Jerusalem artichoke, the skin of apples, chicory root, or beans. They move through the small intestine undigested and are fermented in the colon. It’s the fermentation process that feeds beneficial “good” bacteria (including probiotic bacteria), helping our digestive systems.

Fiber can also aid weight management, as a diet high in fiber slows motility and helps maintain feeling of fullness. Many soluble fibers also plays a role in lowering LDL and cholesterol and can help people with diabetes manage blood sugar.

Fiber in Food Processing

In addition to the health benefits, some fibers play a functional role in food processing, providing several benefits as a sugar replacer and bulking agent, as well as a humectant (keeping products moist and fresh). Fiber can be broken into two categories: Soluble and Insoluble.

Soluble Fibers

Chicory Root Inulin. Inulin is a naturally occurring fermentable fiber from chicory root. It can also be manufactured from sucrose and fructose using an enzymatic process. Including it in the diet may help enhance calcium absorption, improve bone mineral density, serve as a probiotic, help with laxation and normal bowel function, stabilize blood glucose, and support the immune system.

Galacto-oligosaccharide. This is a synthetic polymer synthesized from enzymatic treatment of lactose. It also helps increase calcium absorption and acts as a prebiotic.

Dextrin. Also called resistant maltodextrin, this synthetic polymer corn fiber has several benefits including enhanced calcium absorption, bone formation, helps maintain healthy blood glucose levels, helps maintain bowel function and helps maintain healthy triglyceride levels.

Polydextrose. A synthetic polymer that can help with satiety, acts as a prebiotic, maintain healthy bowel function, acts as a prebiotic, and can stabilize blood sugars after a carbohydrate rich meal.

Beta Glucan. It’s naturally occurring in oats and barley and can help stabilize blood cholesterol levels, reducing the risk of heat disease, and also can stabilize blood glucose levels.

Guar Gum. This fiber originates from the seed of the guar plant. It can help stablize cholesterol and glucose levels, modify gastrointestinal conditions, and acts as a prebiotic, helping to maintain a healthy gut.

Locust Bean Gum. From the seed of the locust bean tree, this fiber also helps maintain healthy blood cholesterol levels.

Hydroxypropylmethylcellulose (HPMC). This is a cellulose derived from vegetables. It can help normalize blood cholesterol and glucose levels.

Psyllium (Psyllium husk, psyllium seed husk). This fiber promotes laxation, reduces cholesterol levels, helps maintain healthy bowel function, and acts as a prebiotic.

Insoluble Fibers

Pectin. Is naturally found in the cell walls and tissues of fruits and vegetables (apples, pears, plums, oranges, guava. Cherries, grapes and berries have smaller amounts). It helps lower cholesterol and helps maintain normal glucose levels. It may also help with diarrhea as it slows the passage of food through the intestine.

Cellulose. This naturally occurring plant fiber that helps lower cholesterol and glucose levels.

High Amylose Starch. This resistant starch is extracted from potatoes, corn, and bananas. It promotes increased sensitivity to insulin, helping stabilize post-prandial insulin and glucose levels. It also can help maintain healthy bowel function.

Variable Fibers

Arabinoxylan. This is a naturally occurring fiber found in the walls of cereal grains, and can help stabilize insulin and blood glucose levels.

Alginate. Extracted from brown seaweed, this fiber can help maintain digestive health, stabilize blood glucose and cholesterol, and acts as a prebiotic fiber.

As you educate patients to include more fiber in the diet, advise them to read the Nutrition Facts Panel for fiber. Including a variety of both fresh and packaged high fiber foods can help meet dietary fiber goals. While some of these ingredients may have “names you can’t pronounce” on the ingredient label, or are synthetically derived, keep in mind that they have important properties that can support gut health, heart health, or help manage diabetes.

References:

Questions and answers for industry on dietary fiber. US Food and
Drug Administration website. https://www.fda.gov/food/food-labeling-nutrition/questions-and-answers-dietary-fiber

Petition for review https://www.fda.gov/food/cfsan-constituent-updates/fda-grants-citizen-petition-dietary-fiber

The post The Bountiful Benefits of Fiber appeared first on Fiber Facts.

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