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Low Calorie Sweeteners
During the 19th European Congress on Obesity, organised by The European Association for the Study of Obesity, which took place in France from May 9th to 12th 2012, the topic of low calorie sweeteners was addressed. 
Low calorie sweeteners are many times sweeter than sugar and deliver very few calories because they are used in tiny amounts. They are used to replace sugar in a wide range of sugar-free and low-calorie foods and drinks and most are also available as table top sweeteners.  Low calorie foods and drinks contribute to people's weight management efforts, but it is important that they form part of a balanced diet and healthy lifestyle which includes regular physical activity.
In this podcast interview, Dr. Josephine Wills, Director General of EUFIC, interviewed two speakers who participated in the symposium ‘Low calorie sweeteners – translating the science into practical recommendations’,   Professor Richard Mattes, from Purdue University in the United States and Dr. Julie Manella from the Monell Chemical Senses Center in Philadelphia.
About the speakers
Professor Richard D. Mattes
Professor Mattes is a Distinguished Professor of Foods and Nutrition at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell.
At Purdue University, Professor Mattes is the Director of the Ingestive Behavior Research Center and Chair of the Human Subjects Review Committee.
He also holds numerous external responsibilities including: Associate editor of American Journal of Clinical Nutrition; editorial board of British Journal of Nutrition, Chemosensory Perception, Ear, Nose and Throat Journal and the journal, Flavour.
Dr Julie A. Mennella
Dr Mennella obtained a Ph.D. from the Department of Behavioral Sciences at The University of Chicago in Chicago, IL. She subsequently did postdoctoral work on the transfer of volatiles from maternal diet to human milk at the Monell Chemical Senses Center in Philadelphia, PA.
Her major research interests include the transfer of flavours from the mother’s diet to both amniotic fluid and mother’s milk; sensitive periods in human flavour learning during breastfeeding and formula feeding; the role of genetics and culture on taste sensitivity and preferences; and the effects of alcohol and tobacco use during lactation on various aspects of women’s health.
A podcast to introduce the sweetener Stevia and a description of its evaluation by EFSA.
Stevia is a natural, zero-calorie sweetening ingredient named after a plant that has been used to sweeten foods and beverages in many parts of the world for hundreds of years. The leaves contain the sweet compounds, called steviol glycosides. The purified steviol glycosides compounds are used to sweeten soft drinks, juices, flavoured milks, yogurts, baked goods, cereals, energy-reduced jams and jellies, confectionery and chewing gum, and can also be used as a table top sweetener. Stevia is useful for people wanting to reduce their calorie intake and for people with diabetes wanting sweetness of taste, but with lower carbohydrates.

In this podcast, Dr. Mary Friel, Food Safety and Risk Communication Manager in EUFIC, interviewed Dr. Mauro Fisberg, Associated Professor of the Pediatrics Department of the Escola Paulista de Medicina in Brazil and Scientific Advisor to the Global Stevia Institute, about the low calorie sweetener Stevia. The interview was recorded at the 20th International Congress of Nutrition, Granada, September 15th -20th 2013.
Desde su nacimiento, al ser humano le gusta el sabor dulce. Durante una conferencia científica en Bruselas, en junio de 2006, el Dr. Josephine Wills preguntó a varios científicos europeos ¿cómo puede la gente incluir el azúcar en una alimentación sana? (disponible en inglés solamente).

El Consejo Europeo de Información sobre la Alimentación (EUFIC) es una organización sin ánimo de lucro que proporciona información científica sobre la seguridad y calidad alimentaria y la salud y nutrición a los medios de comunicación, a los profesionales de la salud y la nutrición y a los educadores, de una forma que la pueden entender los consumidores.

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Fecha de la última actualización 24/08/2016
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