Cukier – czy warto go zastąpić substancjami słodzącymi?

*Aneta Koszowska¹,Anna Dittfeld², Justyna Nowak¹, Anna Brończyk-Puzoń¹, Katarzyna Gwizdek³, Jacek Bucior⁴,Barbara Zubelewicz-Szkodzińska¹

Summary
Nowadays, low-calorie products are very popular. In the last 30 years we have observed a significant increase in low-calorie sweeteners intake. Both sugar and its substitutes can influence human body in many different ways. Sugar is a source of energy but it can lead to metabolic disorders and cause dental caries. Fructose, despite its positive influence on carbohydrate metabolism, may lead to an increase in triglycerides and VLDL cholesterol. It is suspected that high fructose corn syrup plays an important role in the obesity epidemic. Using sweeteners instead of sugar may prevent caries and help achieve normal weight. However, it can also lead to some neoplasms or changes in the structure and the function of some organs and it could have mutagenic, genotoxic and teratogenic properties. Intense sweeteners provide sweet taste without delivering many calories. Both natural and artificial sweeteners are used in the food industry. Unfortunately, nobody can guarantee that any of the known sweeteners is completely safe and healthy. A growing number of sugar substitutes as well as products containing sweeteners encouraged to review the literature concerning this subject.

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