Periodic Reporting for period 4 - SWEET (Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability)
Berichtszeitraum: 2022-10-01 bis 2024-03-31
The SWEET project was designed to i) identify and address the barriers and facilitators to the use of sweeteners and sweetness enhancers (S&SEs) and ii) examine the risks and benefits of using S&SEs to replace sugar in the diet in the contexts of health, obesity, safety and sustainability. Alongside the development of S&SE containing products, commercial partners have generated resources to help industry select S&SEs for future product development. The short terms effects of various S&SEs on the body’s biological systems and behaviour have been examined across a wide range of consumers. Additionally, a large trial has examined the long-term benefits with using S&SEs to replace sugar in the diet. In all clinical studies safety and health risks have been considered. Further to this, existing data from long-term cohort studies has been combined and examined to determine the benefits and risks of consumption of S&SEs vs sugar. The relative impact of environmental and genetic influences on S&SE intake in children has also been examined. The environmental impact of using S&SEs has been assessed to ensure this represents a sustainable approach. Consumer needs, preferences and opinions have provided insight to which and how S&SEs might be used in the future. This will help policy makers, manufacturers and health experts determine if and how S&SEs can be used to improve health among various consumer groups with differing requirements. Overall this will support the reduction of calories from sugar in the European diet, a critical step in dealing with the challenge of obesity and diet related diseases across Europe.
Innovation and production - Reduced Sugar versions of beverages and foods were developed with a diverse set of S&SEs. Databases were generated including a i) health impact database of 286 human clinical publications, ii) a technological database capturing research and development aspects of S&SEs for food scientists and iii) a sweetness database based on sweetness potency and synergies of S&SEs. An analysis of regulatory assessments identifying hurdles to S&SE approval has also been undertaken.
Short term effects on feeding behaviour - Clinical findings demonstrated that S&SEs in beverages, semi-solid and solid sweet food matrices support lower glycaemic responses with no adverse impact on appetite, metabolic or health markers either acutely or after 2-weeks repeated daily consumption.
Prolonged effects on health diet and safety – In the long term dietary intervention adults with overweight or obesity were offered a healthy low sugar diet for 1-year following weight loss (≥5%) and instructed to either use or avoid S&SEs. Those in the S&SE condition demonstrated improved weight loss maintenance. This was associated with greater diet satisfaction, higher positive mood, lower craving, and lower explicit liking for sweet foods at 6 months. Avoidance of S&SEs was associated with higher liking for sweet over savoury foods at 6 and 12 months.
Epidemiological studies - As in previous long-term cohort studies, the four European cohorts analysed in SWEET showed conflicting results on the association between the use of S&SE containing beverages and health outcomes. The detection of S&SE excretion in urine exposed errors in standard methods of dietary assessment and a need to establish ‘truer’ markers of intake. In children, variation in S&SE intake was almost entirely explained by shared environmental influence. No significant genetic influence was identified.
Sustainability modelling - Novel life cycle sustainability assessments demonstrated that using sweeteners instead of sugar in drinks greatly reduces environmental impact. In more complex food products (e.g. biscuits) this may not be the case because additional bulking agents are needed to compensate for the absence of sugar and this may lead to higher environmental impact.
Innovation, exploitation and dissemination - European regional differences regarding consumer S&SE uses and acceptance of S&SEs have been examined. Consumers perceived the benefits of S&SEs to include weight loss, diabetes management and oral health. S&SEs from plant-based sources were more positively perceived than those from artificial sources. Avoidance of S&SEs is mainly driven by perceived risks to health. Opportunities exist for the use of sweeteners from plant sources; however, novel sweeteners will require considerable effort to familiarize consumers with them.
Short term effects on feeding behaviour - Clinical findings demonstrated that S&SEs in beverages, semi-solid and solid sweet food matrices support lower glycaemic responses with no adverse impact on appetite, metabolic or health markers either acutely or after 2-weeks repeated daily consumption.
Prolonged effects on health diet and safety – In the long term dietary intervention adults with overweight or obesity were offered a healthy low sugar diet for 1-year following weight loss (≥5%) and instructed to either use or avoid S&SEs. Those in the S&SE condition demonstrated improved weight loss maintenance. This was associated with greater diet satisfaction, higher positive mood, lower craving, and lower explicit liking for sweet foods at 6 months. Avoidance of S&SEs was associated with higher liking for sweet over savoury foods at 6 and 12 months.
Epidemiological studies - As in previous long-term cohort studies, the four European cohorts analysed in SWEET showed conflicting results on the association between the use of S&SE containing beverages and health outcomes. The detection of S&SE excretion in urine exposed errors in standard methods of dietary assessment and a need to establish ‘truer’ markers of intake. In children, variation in S&SE intake was almost entirely explained by shared environmental influence. No significant genetic influence was identified.
Sustainability modelling - Novel life cycle sustainability assessments demonstrated that using sweeteners instead of sugar in drinks greatly reduces environmental impact. In more complex food products (e.g. biscuits) this may not be the case because additional bulking agents are needed to compensate for the absence of sugar and this may lead to higher environmental impact.
Innovation, exploitation and dissemination - European regional differences regarding consumer S&SE uses and acceptance of S&SEs have been examined. Consumers perceived the benefits of S&SEs to include weight loss, diabetes management and oral health. S&SEs from plant-based sources were more positively perceived than those from artificial sources. Avoidance of S&SEs is mainly driven by perceived risks to health. Opportunities exist for the use of sweeteners from plant sources; however, novel sweeteners will require considerable effort to familiarize consumers with them.
SWEET has taken existing and novel S&SEs and incorporated these in foods typically high in sugar. Data bases have been developed to inform current and future selection and examine safety issues. The project also sought to understand the effects of S&SEs on sensory and biological processes in the body and how they may influence behaviour. Looking at individual food preferences and taste responses the project has examined how S&SEs interact to increase diet satisfaction without stimulating over consumption. A large-scale study has examined the long-term impact of consuming a diet containing S&SEs on human appetite, food choice and body weight and particularly whether and how they help consumers maintain weight loss. The project has also measured real word use of S&SEs via biomarkers in urine to validate against self-report mechanisms. With this understanding the project has examined the relationship between self-report S&SE use and health outcomes from a number of existing cohort studies to better inform evidence-based guidelines and policy. Beyond health the wider economic, social and environmental impact of adopting S&SEs to replace sugar have been examined through life cycle analysis of specific S&SEs chosen from those developed in foods. Throughout the project the concerns of consumers along with other barriers to innovation have informed our approach. This will ensure that the products that consumers need and want are developed and meet all regulatory requirements. This will make it easier for industry to commit to sugar replacement. Ultimately, the data yielded has been used to develop a decision support tool to help manufactures select the best ingredients and get products that consumers need and want to market.
In terms of impact, SWEET has built effective partnerships between public and private sector partners to generate evidence on the potential use of S&SEs in combating obesity while improving the sustainability of food in the EU. The project has helped industry responsibly develop S&SEs acceptable to consumers to replace sugar in foods and beverages. This has relied on enhanced understanding of the economic, social and environment impact of these changes. SWEET has also empowered the consumer by allowing a greater number of potential, and better-informed food choices to improve their diet. Moreover, by considering individual differences in needs, responses and preferences products have been tailored to specific consumer needs. Regulators have been informed on the safety of new products and S&SE blends including the long-term impact of their use in the diet. Stakeholder workshops have fed in concerns, barriers, and potential solutions and have provided dissemination routes. The resulting stakeholder plan has ensured delivery of the above impacts via communication between consumers, patient representatives and advocates, non-governmental organisations, ingredients makers, food producers and retailers, health experts, regulators and media.
In terms of impact, SWEET has built effective partnerships between public and private sector partners to generate evidence on the potential use of S&SEs in combating obesity while improving the sustainability of food in the EU. The project has helped industry responsibly develop S&SEs acceptable to consumers to replace sugar in foods and beverages. This has relied on enhanced understanding of the economic, social and environment impact of these changes. SWEET has also empowered the consumer by allowing a greater number of potential, and better-informed food choices to improve their diet. Moreover, by considering individual differences in needs, responses and preferences products have been tailored to specific consumer needs. Regulators have been informed on the safety of new products and S&SE blends including the long-term impact of their use in the diet. Stakeholder workshops have fed in concerns, barriers, and potential solutions and have provided dissemination routes. The resulting stakeholder plan has ensured delivery of the above impacts via communication between consumers, patient representatives and advocates, non-governmental organisations, ingredients makers, food producers and retailers, health experts, regulators and media.