Sugar and Fat Substitutes

Sugar and fat substitutes are used in foods to mimic the taste and organoleptic properties of sugar and fat, yet provide fewer calories and/or lipid. The development of sugar and fat substitutes has enabled the creation of a wide array of dietetic foods, but the efficacy of these food products in weight-loss programs remains unproven. Research indicates that sugar and fat substitutes, when used to reduce overall calorie intake, produce weight loss in feeding studies. However, in public use, there is limited evidence whether these products actually aid consumers' weight-control efforts. Sugar and fat substitutes are widely accepted by the public and are used by millions of people every day in popular foods, but some consumers question the safety of these artificial ingredients and choose to avoid them.

As with other novel food ingredients, sugar and fat substitutes must be preceded by extensive safety testing prior to approval for use in the food supply, and the U.S. Food and Drug Administration (FDA) maintains that they are safe. There is currently no consensus on whether sugar and fat substitutes should be recommended by nutrition and healthcare professionals as dietary modifications to prevent or treat obesity, and whether to consume sugar and fat-modified food products remains an individual's decision.

Sugar substitutes are accepted by the public but some consumers question the safety of artificial ingredients and choose to avoid them.

Sugar and fat substitutes exist in the modern food supply in a variety of forms. The number of available FDA-approved fat and sugar substitutes continues to grow in number, each possessing unique attributes for food and beverage application. These ingredients have enabled the development of highly palatable food, beverage, and confectionary products with reduced or eliminated fat, sugar, and total calories.

While research shows that use of sugar- and fat-modified foods results in decreased energy intake during short-term blinded studies, the widespread use of these compounds in food has been insufficient to slow the climbing obesity rate on an epidemiological scale. One proposed theory maintains that with time, dissociation of perceived sweet taste with energy intake may interfere with appetite regulation. Psychological and behavioral issues also influence the success of sugar and fat substitutes in producing weight loss. Clearly, sugar and fat substitutes can only elicit weight reduction if their consumption leads to a cumulative energy deficit. Use of diet foods as an excuse to eat unlimited quantities is a common problem for unsuccessful dieters. However, the ability to consume highly palatable foods in a less calorically dense form can favorably affect dieter adherence to reduced-calorie regimens, improve quality of life, and avoid weight regain.

Sugar Substitutes

Sugar substitutes, also known artificial sweeteners, impart a sweet taste to foods but either are not metabolized by the body (nonnutritive sweeteners) or are used in such small amounts as to provide negligible calories. The FDA currently has approved five artificial sweeteners as food additives: saccharin, aspartame, acesulfame-K, sucralose, and neotame. Because these products are intensely sweet, only small amounts are needed to replace the sucrose in foods. Thus, even caloric sugar substitutes contribute insignificant energy to the food or beverage. Commonly, recipes using artificial [Page 722]sweeteners must also include starches or other ingredients to account for bulking, moisture-retaining, or browning properties of sugar, which the substitutes lack. In addition to reducing the calorie content of foods, sugar substitutes offer additional benefits that appeal to some consumers. Diabetics may benefit from improved glycemic control when replacing digestible sugars with noncaloric sweeteners, and unlike sugar, artificial sweeteners do not promote tooth decay.

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