In the framework of the XVIII Latin American Nutrition Congress (SLAN) 2018, Gregorio Varela, professor of nutrition and bromology at CEU San Pablo University, and member of the Board of the Spanish Nutrition Association (SEN) declared that non-calorie sweeteners (ENC), commonly known as sugar substitutes, are safe for consumption.
In front of the assistants in the table entitled "The interest of low sweetening in or without calories in reducing sugar consumption," the expert stated that the hygiene of this type of ingredient is an aspect evaluated by periodic forms of many scientific committees and international regulatory bodies, such as the common Food Additives Committee (JECFA), FAO / WHO and the CODEX Alimentarius Commission (CAC), which have approved the use of these.
On this commission, the specialist noted that 99% of countries in the world are members, that is, 188 countries, in addition to 240 observers, including consumer organizations, NGOs and international organizations such as the Pan American Health Organization, the decisions made are transparent and observed constantly and reviewed by the participants.
In his participation, Susana Socolovsky, Ph.D. in Chemical Sciences at the University of Buenos Aires and President of the Argentine Association of Food Technologists (AATA) declared that, as part of the evaluation of these ingredients, international organizations determine the Admitted Daily PAY (ADI) can measure safety at the time of ingestion of a food additive and is defined as "the maximum amount of a substance an individual can consume daily throughout his life without causing any harm to your health." He stressed that in order to ensure consumer safety, even in sensitive groups of the population, ADI is recommended by the WHO 100 times less than the number to be consumed daily to have some kind of negative effect.
Similarly, Lluis Serra-Majem, Professor of Preventative Medicine and Public Health at the University of Las Palmas, Gran Canaria, and Chairman of the Foundation for Nutritional Research (FIN) said there are some myths about non-calorie sweeteners that arise from lack of information and incorrect generalization. In this sense, the expert emphasized that the chemical composition of each of these ingredients is different, so studies can not generalize additives, but each must have its own evaluation process.
He stressed that society can not stop believing in the FAO, WHO, and international agencies' joint committees to believe what the blog says about someone who lacks technical knowledge. He also urged health professionals to strive to create more self-contained communications so that the public knows that global food decisions are based on advances in science and technology.
Finally, the experts, who are also part of the recently published ibero-american consensus on low calorie sweeteners or calories, concluded that this type of ingredients could be safely used within the limits of ADI as an alternative to sugar consumption. and addressing health problems such as diabetes, obesity and obesity. They added that the intake of this type of products will increase in the current context where the food industry reformulates its products as referred to in IDA approved worldwide.