Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 107, Issue -, Pages 302-317Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2017.06.046
Keywords
Food additives; Sweeteners; Natural sweeteners; Intense; Nutritive
Categories
Funding
- Foundation for Science and Technology (FCT, Portugal) [UID/AGR/00690/2013]
- FEDER [UID/AGR/00690/2013]
- FCT [SFRH/BPD/114650/2016]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/114650/2016] Funding Source: FCT
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Sweet has always been a very important basic taste for mankind, although sweetness is always related to either weight gain or teeth decay. Sweeteners entered the food industry back in the 1800's and are now staple in foodstuffs. Despite their long relationship with food, sweeteners have been in the spotlights for many reasons. Since being the perfect choice for diabetics, to the dangers concerning toxicity, cancer and other health issues associated with their consumption, sweeteners have come a long way. The conflicting results for the same sweeteners and the divergent regulations are fuel for a wide debate on the impact of sweeteners in the industry, health and lifestyle of mankind. In this review, the history, main concerns, benefits, disadvantages, classification and future trends are revisited for nutritive, intense and natural food additives, while future perspectives are hypothesized. (C) 2017 Elsevier Ltd. All rights reserved.
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