Energy expenditure, carbohydrate oxidation and appetitive responses to sucrose or sucralose in humans: a pilot study

Chern, Christine and Tan, Sze Yen 2019, Energy expenditure, carbohydrate oxidation and appetitive responses to sucrose or sucralose in humans: a pilot study, Nutrients, vol. 11, no. 8, pp. 1-11, doi: 10.3390/nu11081782.

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Title Energy expenditure, carbohydrate oxidation and appetitive responses to sucrose or sucralose in humans: a pilot study
Author(s) Chern, Christine
Tan, Sze YenORCID iD for Tan, Sze Yen orcid.org/0000-0002-9607-202X
Journal name Nutrients
Volume number 11
Issue number 8
Start page 1
End page 11
Total pages 11
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2019-08
ISSN 2072-6643
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
non-nutritive sweeteners
carbohydrate
oxidation
appetite
food intake
HIGH-INTENSITY SWEETENERS
GLUCAGON-LIKE PEPTIDE-1
GLUCOSE-HOMEOSTASIS
OBESITY EPIDEMIC
SHORT-TERM
WEIGHT
TASTE
MEAL
CONSUMPTION
PREVALENCE
Summary Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener. Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants’ EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge. Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite. Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.
Language eng
DOI 10.3390/nu11081782
Indigenous content off
Field of Research 1111 Nutrition and Dietetics
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2019, by the authors
Persistent URL http://hdl.handle.net/10536/DRO/DU:30128973

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