Low calorie sweetenersLast Updated : 15 October 2012
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 from the U.S.A. who participated in the symposium ‘Low calorie sweeteners – translating the science into practical recommendations’, Professor Richard Mattes from Purdue University and Dr. Julie Mennella from the Monell Chemical Senses Center in Philadelphia.
About the speakers
|Name||About the speaker|
|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.