The Committee seeks to develop and communicate the science related to how the consumption of LNCSs can contribute to overall health and wellness.
To carry out this mission, the committee focuses on four areas:
- The role of LNCSs in taste perception and food choices.
- The physiologic and metabolic effects of LNCSs.
- The role of LNCSs in health and disease.
- Research approaches and study designs to investigate effects of LNCSs in the diet.
Ajinomoto North America, Inc.
Keurig Dr Pepper
Johanna Dwyer, DSc, RD, Tufts Medical Center
Connie Weaver, PhD, Purdue University and Weaver & Associates Consulting LLC
Heather Leidy, PhD, University of Texas at Austin
Njwen Anyangwe, PhD, US Food and Drug Administration
Projects Supported by the Committee:
Repeated exposures to sweet vs. non-sweet beverages revealed no increase in sweet food consumption after drinking the test beverages.
This process identified the research questions related to low-calorie sweeteners that will have the largest public health impact are those that address outcomes related to body weight, appetite, and dietary intake.
NSSRI, the National Salt and Sugar Reduction Initiative is a partnership of organizations and health authorities from across the US, convened by the New York City Health Department. The organization provides voluntary reduction targets for sugar and salt and asks food and beverage companies to commit to meeting them. The organization notes it plans to monitor sugar levels in packaged foods and beverages that contribute the majority of added sugar to the diet over time.
This workshop will address perceptions of sweetness and how that fits into a nutritious diet.
The Academy of Nutrition and Dietetics is hosting its annual conference online featuring a variety of sessions on scientific issues, dietary recommendations and emerging evidence.
The effects of low-calorie sweeteners on the gut-microbiome is the focus of this Sept. 25 webinar at noon Eastern time.
This Think Tank is part of a stepwise approach toward academic, government, and industry consensus around best approaches for measuring sweetness in foods, beverages, and the diet.