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Article
Publication date: 11 September 2017

Arbind Kumar Choudhary and Yeong Lee

This paper aims to summarize the available literatures, specifically in the following areas: metabolic and other side effects of aspartame; microbiota changes/dysbiosis and its…

Abstract

Purpose

This paper aims to summarize the available literatures, specifically in the following areas: metabolic and other side effects of aspartame; microbiota changes/dysbiosis and its effect on the gut-brain axis; changes on gut microbiota as a result of aspartame usage; metabolic effects (weight gain and glucose intolerance) of aspartame due to gut dysbiosis; and postulated effects of dysregulated microbiota-gut-brain axis on other aspartame side-effects (neurophysiological symptoms and immune dysfunction).

Design/methodology/approach

Aspartame is rapidly becoming a public health concern because of its purported side-effects especially neurophysiological symptom and immune dysregulation. It is also paradoxical that metabolic consequences including weight gain and impaired blood glucose levels have been observed in consumers. Exact mechanisms of above side-effects are unclear, and data are scarce but aspartame, and its metabolites may have caused disturbance in the microbiota-gut-brain axis.

Findings

Additional studies investigating the impact of aspartame on gut microbiota and metabolic health are needed.

Originality/value

Exact mechanism by which aspartame-induced gut dysbiosis and metabolic dysfunction requires further investigation.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2001

John Caseley and Wendy Dixon

Following recent reports in the press and similar ones appearing on the Internet speculating about the safety of aspartame, the Food Standards Agency (FSA) whose remit includes…

1283

Abstract

Following recent reports in the press and similar ones appearing on the Internet speculating about the safety of aspartame, the Food Standards Agency (FSA) whose remit includes food safety and standards issues in the UK have received a number of enquiries from the general public. This article provides background to the issue and includes the current regulatory position in the UK and Europe, information about previous evaluations and research into aspartame and reassuring advice about its safety.

Details

Nutrition & Food Science, vol. 31 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 January 1984

This new sweetener has an excellent flavour but some newspaper stories have questioned its safety

Abstract

This new sweetener has an excellent flavour but some newspaper stories have questioned its safety

Details

Nutrition & Food Science, vol. 84 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 June 1998

Marie Reid and Richard Hammersley

It has been suggested that habitual consumers of sugar experience “cravings” when deprived. Subjects (n = 27) who habitually consumed sugar‐sweetened drinks were placed on a…

2172

Abstract

It has been suggested that habitual consumers of sugar experience “cravings” when deprived. Subjects (n = 27) who habitually consumed sugar‐sweetened drinks were placed on a seven‐day regime receiving either sugar‐sweetened drinks, or aspartame‐sweetened alternatives. A between‐subjects design was used to prevent subjects comparing the drinks, which were given blind with the cover story that the study was testing a new drink. In fact commercial carbonated beverages were given. At the end, subjects were unable to guess which they had received. Subjects completed a prospective food diary and rated mood daily using the Profile of Mood States, as well as before and after each test drink, using simple visual analogue scales. Compared to subsequent days, on the first day of the study subjects receiving aspartame‐sweetened drinks ate fewer grams of carbohydrate and had fewer sugar episodes (where sugars, or sugar‐fat, or sugar‐alcohol mixtures were consumed). Overall energy intake for the day was unaffected. By day two, there were no differences between the groups in diet or mood. Body weight at seven days was unaltered from baseline. Blind substitution of aspartame‐sweetened for sugar‐sweetened soft drinks did not increase other sugar consumption and did not adversely affect mood. Any effects of this dietary change appear transient.

Details

British Food Journal, vol. 100 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 August 2018

Stephen Jollands, Chris Akroyd and Norio Sawabe

Organisations produce effects that go beyond the economic framing within which they operate, referred to as overflows in this paper. When an organisation comes under pressure to…

1982

Abstract

Purpose

Organisations produce effects that go beyond the economic framing within which they operate, referred to as overflows in this paper. When an organisation comes under pressure to address these overflows they must decide how to respond. Previous research has placed social and environmental reporting as an important tool organisations mobilise in their attempts to mediate these pressures and the groups that give rise to them. However, these reports are typically only released once a year while the pressures that organisations face can arise at any time and are ongoing and constant. The purpose of this paper is to explore situated organisational practices and examine if and how management controls are mobilised in relation to the actions of pressure groups.

Design/methodology/approach

This paper takes a case study approach to understand how an organisation attempts to mediate the pressures from a number of overflows: carbon emissions, changing lifestyles, aspartame and obesity. To undertake this research a performative understanding of management control is utilised. This focusses the research on if and how management controls are mobilised to assist with attempts to mediate pressures.

Findings

Analysis of the data shows that many different management controls, beyond just reports, were mobilised during the attempts to mediate the pressure arising from the actions of groups affected by the overflows. The management controls were utilised to: identify pressures, demonstrate how the pressure had been addressed, alleviate the pressure or to dispute the legitimacy of the pressure.

Originality/value

This paper shows the potential for new connections to be made between the management control and social and environmental accounting literatures. It demonstrates that future research may gain much from examining the management controls mobilised within the situated practices that constitute an organisations response to the pressures it faces.

Details

Accounting, Auditing & Accountability Journal, vol. 31 no. 6
Type: Research Article
ISSN: 0951-3574

Keywords

Article
Publication date: 1 June 1993

Peter J. Rogers

Argues that although intense sweeteners (IS) such as saccharin andaspartame are perceived by consumers as important aids to dietary andweight control, there is little evidence to…

Abstract

Argues that although intense sweeteners (IS) such as saccharin and aspartame are perceived by consumers as important aids to dietary and weight control, there is little evidence to support this optimism. The result of dietary surveys comparing food intake or weight change in users and non‐users of IS are difficult to interpret because they are likely to be confounded by other differences between these groups. Results from laboratory studies show that reduced‐calorie foods and drinks have a reduced capacity to inhibit appetite (reduced satiating power). Therefore the incorporation of IS into the diet cannot be expected to lead “automatically” to a reduction in energy intake. Indeed, if users were to assume that such an effect exists, this might well prove counterproductive. If used wisely, however, IS might facilitate dietary compliance by increasing the range of foods that can be included in weight loss or weight maintenance diets.

Details

Nutrition & Food Science, vol. 93 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 17 September 2019

Dhamawatee Harnarun Etwaroo, Viswen Armoogum, Dayawatee Goburdhun, Arvind Ruggoo, Pooja Dookheea, Henna Thorul and Fahilah Zainab Noormahomed

The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with…

322

Abstract

Purpose

The purpose of this paper is to determine the level of food additives, caffeine and total sugars in locally manufactured beverages in Mauritius and ascertain their compliance with national and international norms.

Design/methodology/approach

In total, 48 beverages: 21 soft drinks, 14 ice teas, 5 fruit drinks, 5 nonalcoholic sparkling drinks and 3 tonic waters were analysed for the level of sweeteners (aspartame, acesulfame K and saccharin), preservatives (benzoic and sorbic acid), colours (tartrazine, sunset yellow, quinoline yellow, allura red, amaranth, ponceau 4R, carmoisine, erythrosine, brilliant blue, green S and patent blue), citric acid, caffeine and total sugars. High-performance liquid chromatography methods used to quantify the levels of total sugars, caffeine and additives were validated against parameters such as linearity, recovery, accuracy, precision and limit of quantification.

Findings

Out of 48 beverages, 13 contained at least one sweetener. The most frequently used sweeteners were acesulfame K and aspartame. Benzoic acid was present in 27 samples (42.32–168.03 mg/L). Sorbic acid was present in 14 beverages (13.01–180.38 mg/L). Citric acid (0.7–4 g/L) was present in all the 48 beverages, while caffeine was present in 20 samples in the range of 14.01–129.42 mg/L. Nine samples contained at least one artificial colour and the most frequently used colours were tartrazine, sunset yellow, brilliant blue and carmoisine. The average level of total sugars present in the beverages was 10 g/100 ml. The validation parameters obtained showed evidence for method suitability.

Research limitations/implications

Beverages sold by individuals on the street, small restaurants and markets were not analysed.

Originality/value

This study provides an overview of the chemical composition of soft drinks and their compliance with Food Regulations. It also paves the way to investigate weaknesses, knowledge, attitudes and practices of local manufacturers, which leads to non-adherence to Regulations regarding food additives.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 August 1990

Michael Heasman

One of the major technological changes in food products over thelast decade has been the development of “lite” food anddrinks. These products have become regular items of purchase…

Abstract

One of the major technological changes in food products over the last decade has been the development of “lite” food and drinks. These products have become regular items of purchase and acceptance in UK diet. The principal areas of growth in the “lite” market have been in sugar‐free drinks and low fat foods. Whilst market growth has been stimulated by increased consumer awareness of diet and nutrition, consumers are being influenced by the image message associated with such products rather than a strict health message. Harmonisation of European food law after 1992, especially in respect of sweeteners, offers potential opportunities for further growth in “lite” markets. Fat replacers are likely to provide an area of future interest as long as concerns about the mass marketing of synthetic foods do not dampen the market.

Details

British Food Journal, vol. 92 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 1990

David Atkins

Intense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they…

Abstract

Intense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they are hundreds or even thousands of times more sweet than these sugars, only very small amounts are needed to achieve the same level of sweetness. Although some intense sweeteners are metabolised and provide calories to the consumer, the fact that they are used in such small amounts means that they make a negligible contribution to the total energy value of the food itself. They can therefore provide substantial calorie savings compared with conventional foods sweetened with sugars. This property has resulted in the development of important markets for ‘diet’ (‘low calorie’) and ‘reduced calorie’ foods and drinks.

Details

Nutrition & Food Science, vol. 90 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 March 1995

M. McQuillan, E. Heller and M. Corver

Summarizes the recent changes that have taken place in both theindividual intense and bulk sweeteners markets and considers theirlikely influence on the pattern of intake observed…

1149

Abstract

Summarizes the recent changes that have taken place in both the individual intense and bulk sweeteners markets and considers their likely influence on the pattern of intake observed in the 1987/88 diary record surveys carried out by MAFF. The intense sweetener market continues to develop steadily, largely driven by the diet, low‐calorie and reduced calorie soft drinks market. The bulk sweeteners market has not been subject to the same rapid development experienced for intense sweeteners, but the signs are there that the market for this class of sweetener is starting to develop and a variety of new applications are beginning to emerge. Provides a brief overview for each of the currently approved individual intense and bulk sweeteners and describes their contribution to the UK sweeteners market. Discusses the implications of the EC Sweeteners Directive, which has recently been adopted by member states and will be implemented in the UK within the next year or so, in relation to acceptable levels of sweetener intake.

Details

British Food Journal, vol. 97 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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