• Archives of Obesity and Metabolism
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• v.2 no.2
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• pp.45-53
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• 2023

Despite the emergence of obesity as a significant public health concern, artificial sweeteners have made their way into various food products due to the perception, that they serve as substitutes for sugar. Artificial sweeteners are used to supposedly achieve weight management and health improvement. However, their efficacy and safety remain debatable. Commonly used artificial sweeteners include aspartame, acesulfame potassium, saccharin, and sucralose. This article discusses the effects of artificial sweetener consumption on weight loss, appetite regulation, blood glucose control, and gut microbiota. Research findings, concerning the consumption of artificial sweeteners and their association with body weight, have shown inconsistencies between randomized controlled trials and cohort studies. Studies, comparing artificial sweeteners to sugar, have reported no significant differences in satiety. Although artificial sweeteners have no calories, they can affect blood sugar levels through the cephalic phase insulin response. A recent study suggested that artificial sweeteners influenced the occurrence of diabetes. Due to limitations in the study design, excluding diabetes-influencing factors was not feasible. The evidence showed that artificial sweeteners harbored potential health risks, necessitating further investigation. According to recent studies, the consumption of artificial sweeteners was associated with gut microbiota changes and individual blood sugar responses. It is important to note that artificial sweeteners cannot be considered safe alternatives to sugar, and further research is required.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.559-567
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• 2012

The purpose of this study was to investigate the perceptions of the foodservice industry workers in regard to the use of seasonings and sweeteners in the restaurants. Questionnaires were distributed to 902 foodservice workers of various restaurants. Participants were questioned on their perceptions of both natural and artificial seasonings & sweeteners. Furthermore, they were asked to respond to questions regarding the need of public education and information about the use of seasonings and sweeteners, along with the demographic information. The results showed that 65.7% of respondents used both the artificial seasoning and artificial sweeteners, while 9.9% of respondents used only natural seasonings and sweeteners. The restaurant employees answered that they have tried to reduce the use of artificial seasonings and sweeteners(3.69/5 point). Some of the respondents reported that they have tried to increase the used of natural seasonings and sweeteners(3.54/5 point). There were significant differences in the respondents' perceptions and attitudes on the seasonings and sweeteners by the restaurant type(p<0.05). The respondents perceived the need for education on the safety of artificial seasonings and sweeteners(3.71/5point) and the production process of natural seasonings(3.75/5 point). There was no significant difference in the respondents' perceptions on the need for education of the seasonings and sweeteners by the restaurant type. The findings suggest that education regarding the use of artificial seasoning and artificial sweeteners, as well as cooking methods that use natural seasonings, is needed to reduce the use of artificial seasonings and sweeteners in restaurants.

• Analytical Science and Technology
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• v.33 no.5
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• pp.209-214
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• 2020

This study has been carried out to develop a standard method for quantifying of 3 permitted artificial sweeteners (including sodium saccharine, aspartame, acesulfame potassium) contained in foods by HPLC-DAD. A simple and rapid sample pretreatment method was used to remove fat and protein from the test solution with Carrez clearing regent precipitant know to be effective for protein and fat removal. The artificial sweeteners in the test solution purified through sample pretreatment were detected by high performance liquid chromatograph using a Reverse phase C18 column (5 ㎛, 4.6 × 250 mm). The simultaneous quantitative test of 3 kinds of artificial sweeteners can be effectively performed on the high fat emulsified foods containing a large amount of fat. Using the established simultaneous quantitative test method, artificial sweeteners were tested in foods such as dairy products, snacks and chocolate. The results calibration curve showed good linearity with high regression coefficients and the result of recovery test showed satisfactory recoveries within 80~110 %.

• Journal of Environmental Health Sciences
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• v.49 no.6
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• pp.289-294
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• 2023

Background: Artificial sweeteners are chemically synthesized substances used to add sweetness to foods. Representative substances include aspartame and acesulfame-K, which are 200 times sweeter than sugar. Recently, the IARC classified aspartame as class 2B, but Ministry of Food and Drug Safety of South Korea announced that it would maintain the current usage standards. Acesulfame-K, which has the potential to cause cancer, was excluded from the list of possible carcinogens, raising questions about its safety. According to a survey by the Consumers Union of Korea, 85% of makgeolli includes artificial sweeteners, but the content labelling is not indicated. It is necessary to accurately determine the intake of artificial sweeteners through makgeolli. Objectives: This study aims to evaluate the safety of makgeolli consumption by identifying the content of artificial sweeteners (aspartame, acesulfam-K) and preservatives (sorbic acid). Methods: Twenty makgeolli samples were purchased from large supermarkets and convenience stores by referring to the sales ranking of makgeolli products distributed in South Korea and the purchase ranking from online sites. The sample was sonicated to remove alcohol and carbon dioxide. Nine mL of acetonitrile was mixed with 1 mL of the prepared sample, centrifuged, and the supernatant was filtered and analyzed using HPLC. Results: As a result of the analysis, aspartame was detected in 17 products and acesulfame-K was detected in ten. The ADI of aspartame (40 mg/kg·bw/day) is higher than the EDI based on the maximum concentration 126.5 ㎍/mL. The ADI of acesulfame-K (15 mg/kg·bw/day) is higher than the EDI based on the highest concentration of 82.96 ㎍/mL. Although the health risk is low, IARC has raised the possibility of aspartame causing carcinogenesis, so there is a need to reevaluate the standards and regulations for artificial sweeteners. Conclusions: Through this study, we aimed to determine the content of aspartame and acesulfame-K contained in makgeolli currently distributed in South Korea and the safety of exposure to the human body when consumed.

• Journal of the Korean Professional Engineers Association
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• v.43 no.1
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Korean Journal of Community Nutrition
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• v.28 no.3
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• Korean Journal of Veterinary Service
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• v.35 no.3
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• pp.231-237
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• 2012

In this study, monitoring of food additives as an artificial sweeteners on favorite dairy products of children, which are deal at supermarket, was performed. We analyzed aspartame, acesulfame-K, sodium saccharin, and sucralose from total 206 dairy products which are fermented milk, ice-creams and others. Aspartame was detected from 3 cases of fermented milk. Sucralose was detected from 10 cases of processed milk and 2 cases of fermented milk. The detected concentration was followed [average (minimum~maximum)]: aspartame 34.6 mg/kg (2.9~97.9 mg/kg), sucralose 29.8 mg/kg (5.5~67.7 mg/kg). The level of intakes of detected sweeteners were evaluated by comparisons with the acceptable daily intake (ADI) data established by the joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of aspartame and sucralose per day were 0.37 mg/day, 0.20~0.32 mg/day. The intake levels were 0.05~0.8%, which were all within safe levels.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.314-320
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• 2017

This study was carried out to investigate and evaluate total sugar and artificial sweetener contents in health functional foods. In this study, HPLC with evaporative light scattering detector (ELSD) and HPLC-UV were used to determine the contents of total sugar and artificial sweetener in health functional foods. Sixty-six chewable products and sixty red ginseng products were collected from markets in Seoul. The average content of 126 samples per daily intake portion was 1.96 g ranging from not-detected (N.D.) to 12.61 g. The mean total sugar content per serving of chewable product was 1.26 g and N.D. to 10.39 g. The average amount of total sugar per daily intake of ginseng and red ginseng was 2.70 g and N.D. to 12.61 g. The average amount of sugar per daily intake of chewable products was 2.10 g for children, 1.43 g for nutrients, and 0.35 g for functional raw material. For children's products, the content of sugar per serving was ranged from 1.03 g to 5.33 g, from N.D. to 10.39 g for nutrients and from N.D. to 2.61 g for functional raw materials. The average content of sugar per daily intake of ginseng and red ginseng product was 4.25 g in liquid product, 1.51 g in concentrate product and 1.49 g in powder product. The contents of sugar per the daily intake of the liquid product ranged from N.D. to 10.80 g, from 0.01 g to 12.61 g for the concentrated product, and from 0.06 g to 5.64 g for the powdered product. Analysis of artificial sweeteners showed that artificial sweeteners were detected in three cases. No artificial sweeteners were detected in ginseng and red ginseng products. Two of the chewable products and one of the functional raw materials were detected. The detected artificial sweeteners were aspartame, 3.09 g/kg in nutrients and 1.09 g/kg in functional raw material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1304-1316
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• 2014

The aims of this study were to estimate daily intakes of artificial sweeteners from beverages and liquid teas as well as evaluate their potential health risks in Korean children and adolescents (1 to 19 years old). Dietary intake assessment was conducted using actual levels of aspartame, acesulfame-K, and sucralose in non-alcoholic beverages (651 beverages and 87 liquid teas), and food consumption amounts were drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007~2009)". To estimate dietary intake of non-alcoholic beverages, a total of 6,082 children and adolescents (Scenario I) were compared to 1,704 non-alcoholic beverage consumption subjects (Scenario II). The estimated daily intake of artificial sweeteners was calculated based on point estimates and probabilistic estimates. The values of probabilistic artificial sweeteners intakes were presented by a Monte Carlo approach considering probabilistic density functions of variables. The level of safety for artificial sweeteners was evaluated by comparisons with acceptable daily intakes (ADI) of aspartame (0~40 mg/kg bw/day), acesulfame-K (0~15 mg/kg bw/day), and sucralose (0~15 mg/kg bw/day) set by the World Health Organization. For total children and adolescents (Scenario I), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.09, 0.01, and 0.04 mg/kg bw/day, respectively, and 95th percentile daily intakes were 0.30, 0.02, and 0.13 mg/kg bw/day, respectively. For consumers-only (Scenario II), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.52, 0.03, and 0.22 mg/kg bw/day, respectively, and 95th percentile daily intakes were 1.80, 0.12, and 0.75 mg/kg bw/day, respectively. For scenarios I and II, neither aspartame, acesulfame-K, nor sucralose had a mean and 95th percentile intake that exceeded 5.06% of ADI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.690-697
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• 2006

This study has been carried out to estimate mean concentration and the daily intake of 2 artificial sweeteners (aspartame and sucralose) by analyzing food samples. Total number of samples was 755 and the number of samples detected for sweeteners was 33 (detection rate was 4.4%). Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories was high in candy for aspartame and sucralose. Total Estimated Daily Intakes $({\Sigma}EDI)$ for different age groups were high in $13{\sim}19$ years old for aspartame and $7{\sim}12$ years old for sucralose. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.10 mg/person/day and 4.88 mg/person/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ of artificial sweeteners were shown as follows; 3.75 mg/person/day for aspartame and 1.27 mg/person/day for sucralose, respectively and assuming a body weight of 55 kg. These values were ranged from $0.15{\sim}0.17%$ of acceptable daily intake (ADI) evaluated by FAO/WHO and $1.0{\sim}21.4%$ of theoretical maximum daily intake (TMDI), and therefore, judged to be safe.