SWEETENERS AND MYTHS WE BELIEVE TO BE TRUE TATLANDIRICILAR VE DOĞRU BİLDİĞİMİZ YANLIŞLAR
Ankara Universitesi Eczacilik Fakultesi Dergisi, vol.50, no.2, pp.529-554, 2026 (Scopus, TRDizin)
- Publication Type: Article / Article
- Volume: 50 Issue: 2
- Publication Date: 2026
- Doi Number: 10.33483/jfpau.1657506
- Journal Name: Ankara Universitesi Eczacilik Fakultesi Dergisi
- Journal Indexes: Scopus, Central & Eastern European Academic Source (CEEAS), TR DİZİN (ULAKBİM)
- Page Numbers: pp.529-554
- Keywords: Artificial sweeteners, diabetes, natural sweeteners, sugar alcohols
- Open Archive Collection: AVESIS Open Access Collection
- Hacettepe University Affiliated: Yes
Abstract
Objective: Sweeteners, also known as sugar substitutes, are substances that provide a sweet taste to foods without containing sugar or supplying calories like sugar. These compounds were introduced into the food industry in the 19th century and have since become fundamental ingredients in various food products. Foods labeled as "sugar-free," "keto," "low-carb," or "diet" often contain sweeteners instead of sugar. They are widely preferred by individuals who cannot give up sweet tastes but wish to avoid calorie intake, particularly by diabetic patients. This review aims to enhance the level of knowledge regarding sweeteners and provide a better understanding of the health effects of both natural and synthetic sweeteners. Result and Discussion: Although sweeteners play a significant role in the food industry, research on their short-and long-term effects remains controversial. Existing clinical and epidemiological data are insufficient to draw definitive conclusions regarding the benefits of artificial sweeteners in replacing caloric sweeteners for energy balance, body weight maintenance or reduction, and other cardiometabolic risk factors. For optimal health, it is recommended that both sugar and artificial sweeteners be consumed only in minimal amounts.