Low- and No-Calorie Sweeteners: How much is too much?

Recorded June 16, 2021

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until June 16, 2024.

Description: The 2020 Dietary Guidelines Advisory Committee recommended reducing added sugars intake to less than 6% of calories. Although low- and no-calorie sweeteners (LNCSs) are approved as safe by US, and other global regulators, RDN and consumer confidence in LNCSs as a safe sugars replacement is enhanced by understanding how their safety and efficacy are determined. In this session, the US FDA safety review process, focusing on newer sweeteners (stevia and monkfruit) will be reviewed. Speakers will address the perspective that sweeteners are ubiquitous in the food supply and concerns about intake levels by providing evidence-based information and comparing levels of consumption with acceptable daily intakes (ADIs) as set by the FDA. Finally, the healthcare practitioner perspective on LNCSs use, particularly in children, will be presented. The audience will have the opportunity for a dialogue across these themes of safety, appearance in the food supply, and practical and safe use in the diet as a tool for added sugars intake reduction.

 Introduction and Background 

Moderator: Hope Warshaw, MMSc, RD, CDCES, BC-ADM

Hope Warshaw Associates, LLC

Safety Evaluation Process with a Focus on Novel Sweeteners 

Njwen Anyangwe, PhD

Regulatory Toxicologist

US Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Additive Safety

Low- and No-Calorie Sweetener Occurrence in the Food Supply 

Danika Martyn, PhD

Director of Regulatory Affairs (Europe) & Dietary Intakes - Food & Nutrition


Pediatrician Perspective 

Robert Murray, MD

Professor of Human Nutrition
Ohio State University


Performance Indicators

  • 6.2.5 Applies research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.

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