WHO advises against use of sugar substitutes for weight loss
The World Health Organization (WHO) has advised against the use of non-sugar sweeteners to control body weight or reduce the risk of non-communicable diseases.
This recommendation is based on the results of a review of the available evidence suggesting that the use of non-sugar sweeteners (NSS) provides no long-term benefit in reducing body fat in adults or children.
The findings also suggest that long-term use of NSS may have potential unwanted effects, such as an increased risk of type 2 diabetes, cardiovascular disease, and mortality in adults, the WHO said.
“Replacing free sugars with NSS does not help with long-term weight control. People need to consider other ways to reduce their free sugar intake, such as naturally occurring sugars,” Francisco said. Consuming sugary foods, like fruit, or unsweetened foods and drinks,” Francisco said. Branca, for WHO Director Nutrition and food security.
“NSS are not essential dietary factors and have no nutritional value. People should completely reduce dietary sweetness early in life to improve their health,” Branca said in a statement.
This recommendation applies to all people except those with pre-existing diabetes and includes all synthetic and naturally occurring or modified non-nutritive sweeteners that are not classified as sugars.
These sweeteners are found in manufactured foods and beverages, or sold by consumers on their own to add to foods and beverages. Common NSS include acesulfame K, aspartame, advantame, cyclamates, neotame, saccharin, sucralose, stevia and stevia derivatives.
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This guideline does not apply to personal care and hygiene products containing NSS, such as toothpaste, skin creams, and medicines, or to low-calorie sugars and sugar alcohols (polyols), which are sugars or sugar derivatives containing calories and therefore Not considered. According to WHO, NSS.
The WHO guidelines on NSS are part of a suite of current and future guidelines on healthy diets aimed at establishing lifelong healthy eating habits, improving diet quality and reducing non-communicable diseases worldwide ( to reduce the risk of NCDs).
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