{"id":857,"date":"2022-07-13T14:05:58","date_gmt":"2022-07-13T14:05:58","guid":{"rendered":"https:\/\/cdhf.staging.not4prod.com\/?p=857"},"modified":"2022-11-16T19:04:17","modified_gmt":"2022-11-16T19:04:17","slug":"microbiota-and-sweeteners","status":"publish","type":"post","link":"https:\/\/cdhf.ca\/en\/microbiota-and-sweeteners\/","title":{"rendered":"Microbiota and Sweeteners"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">We\u2019ve been hearing more and more about&nbsp;<strong>microbiota&nbsp;<\/strong>these days. A number of scientific studies have recently sought to assess the&nbsp;<a href=\"https:\/\/cdhf.ca\/en\/cdhf-talks-the-role-of-nutrition-diet-in-a-healthy-gut-microbiota\/\">microbiota\u2019s<\/a>&nbsp;characteristics, its benefits to health, and its interactions with food. One example is consumption of&nbsp;<strong><a href=\"https:\/\/cdhf.ca\/en\/prebiotics-vs-dietary-fibre\/\">dietary fibre<\/a><\/strong>. Scientific studies have found that the gut microbiota metabolizes fibres to produce new bioactive compounds, short-chain fatty acids, which have an impact on the host\u2019s metabolism and immunity. These compounds help to explain, among other things, the observed advantages of fibre on health, such as improved satiety and digestive health and reduced inflammation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sweeteners are present in a number of commercial products, such as sugary drinks, desserts, candies, chewing gum and jams. Despite their sweetening power, they contain little or no calories, which positions them as a valuable alternative to \u201ctraditional sugars\u201d by reducing energy inputs, added sugars, and keeping the effects on glycemia (blood sugar level) to a minimum.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The most commonly used sweeteners are<\/strong>:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>acesulfame-K<\/li>\n\n\n\n<li>aspartame<\/li>\n\n\n\n<li>cyclamate<\/li>\n\n\n\n<li>saccharine<\/li>\n\n\n\n<li>steviol glycosides<\/li>\n\n\n\n<li>sucralose<\/li>\n\n\n\n<li>sugar alcohols, or polyols (including mannitol, sorbitol and xylitol)&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Various health organizations have stated that their consumption is safe as long as maximum daily quantities are not exceeded.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Certain types of sweeteners are naturally present in foods and can cause&nbsp;<strong>intestinal discomfort<\/strong>&nbsp;in people with&nbsp;<a href=\"https:\/\/cdhf.ca\/en\/digestive-conditions\/irritable-bowel-syndrome-ibs\/\">irritable bowel syndrome (IBS)<\/a>. Mannitol and sorbitol, for instance, have prebiotic properties and laxative effects. These two types of sugar are also found in low-FODMAP foods, which have become widely popular in recent years among those with gastrointestinal disorders for their ability to alleviate food intolerances. &nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">However, sweeteners continue to attract controversy, including questions over their effect on the gut microbiota. Here is a rundown of the studies on the effects of some of these sweeteners on intestinal bacteria: &nbsp;&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Consumption of&nbsp;<strong>acesulfame-K&nbsp;<\/strong>has increased&nbsp;<em>Firmicutes<\/em>&nbsp;bacteria and reduced&nbsp;<em>Akkermansia muciniphila&nbsp;<\/em>in mice. A study in humans did not find any effect, while other studies showed changes in the microbiota and short-chain fatty acids, such as butyrate and pyruvate. &nbsp;<\/li>\n\n\n\n<li>Consumption of&nbsp;<strong>aspartame<\/strong>&nbsp;has demonstrated alterations in rodent microbiota by reducing the abundance of&nbsp;<em>Enterococcaceae<\/em>,&nbsp;<em>Enterococcus<\/em>&nbsp;and&nbsp;<em>Parasutterella<\/em>&nbsp;and increasing the abundance of&nbsp;<em>Clostridium<\/em>&nbsp;cluster IV. A study in rats also found alterations in the intestinal microbiota and in fasting glycemia after eight weeks\u2019 use of aspartame. A study in humans showed that the administration of aspartame with maltodextrin increased the growth of&nbsp;<em>Bifidobacterium<\/em>&nbsp;and&nbsp;<em>Blautia coccoides<\/em>&nbsp;and reduced the&nbsp;<em>Prevotella<\/em>-to-<em>Bacteroides<\/em>&nbsp;ratio. &nbsp;<\/li>\n\n\n\n<li>For&nbsp;<strong>sucralose<\/strong>, a study in men found no change in the microbiota. Another study found an increase in the abundance of the pro-inflammatory bacteria&nbsp;<em>Turicibacter<\/em>&nbsp;after the administration of sucralose. A second study in 13 participants found an increase in the abundance of&nbsp;<em>Escherichia<\/em>,&nbsp;<em>Shigella<\/em>&nbsp;and&nbsp;<em>Bilophila<\/em>&nbsp;with sucralose. Certain studies in mice have found changes in the microbiota, such as a reduction in&nbsp;<em>Bacteroides<\/em>&nbsp;and an increase in&nbsp;<em>Clostridium<\/em>&nbsp;cluster XIVa. &nbsp;<\/li>\n\n\n\n<li>The administration of&nbsp;<strong>saccharine<\/strong>&nbsp;increased the abundance of the bacteria&nbsp;<em>Bacteroidetes<\/em>,&nbsp;<em>Turicibacter<\/em>&nbsp;and&nbsp;<em>Clostridiales<\/em>&nbsp;and reduced the abundance of&nbsp;<em>Firmicutes&nbsp;<\/em>and&nbsp;<em>Akkermansia muciniphila<\/em>, observed in animals and in vitro. &nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In humans, a study of 381 non-diabetic subjects found correlations between the&nbsp;<strong>consumption of sweeteners<\/strong>&nbsp;and metabolic syndrome markers. Consumption of sweeteners was positively correlated with higher levels of glycosylated hemoglobin (average glycemia in the last three months). Authors have suggested that the microbiota may be involved in the modulation of taste preferences and the consumption of sweeteners by manipulating taste receptor expression. &nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Given the&nbsp;<strong>lack of scientific studies in humans<\/strong>, a consensus of experts has concluded that current data are limited and do not provide sufficient proof that sweeteners affect gut health at doses for human use. As a result,&nbsp;<strong>science must continue to assess<\/strong>&nbsp;their potential effect on the human microbiota in the short and long terms. There are a number of differences between the studies, including dosage, the population assessed and the type of study, which limits the generalization of the results.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Changes in the gut microbiota have been observed in animal studies. Further studies are necessary to assess their potential effects on&nbsp;<strong>long-term exposure in humans<\/strong>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\"><strong><u>References:<\/u><\/strong><\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Ashwell M, Gibson S, Bellisle F, Buttriss J, Drewnowski A, Fantino M, Gallagher AM, de Graaf K, Goscinny S, Hardman CA, Laviada-Molina H, L\u00f3pez-Garc\u00eda R, Magnuson B, Mellor D, Rogers PJ, Rowland I, Russell W, Sievenpiper JL, la Vecchia C. Expert consensus on low-calorie sweeteners: facts, research gaps and suggested actions. Nutr Res Rev. 2020 Jun;33(1):145-154.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Hughes RL, Davis CD, Lobach A, Holscher HD. An Overview of Current Knowledge of the Gut Microbiota and Low-Calorie Sweeteners. Nutr Today. 2021 May-Jun;56(3):105-113.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Plaza-Diaz J, Pastor-Villaescusa B, Rueda-Robles A, Abadia-Molina F, Ruiz-Ojeda FJ. Plausible Biological Interactions of Low- and Non-Calorie Sweeteners with the Intestinal Microbiota: An Update of Recent Studies. Nutrients. 2020 Apr 21;12(4):1153.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Ruiz-Ojeda FJ, Plaza-D\u00edaz J, S\u00e1ez-Lara MJ, Gil A. Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. Adv Nutr. 2019 Jan 1;10(suppl_1):S31-S48. doi: 10.1093\/advances\/nmy037. Erratum in: Adv Nutr. 2020 Mar 1;11(2):468.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Turner A, Veysey M, Keely S, Scarlett CJ, Lucock M, Beckett EL. Intense Sweeteners, Taste Receptors and the Gut Microbiome: A Metabolic Health Perspective. Int J Environ Res Public Health. 2020 Jun 8;17(11):4094.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:14px\"><strong>\u00c9quipe Andr\u00e9anne Martin&nbsp;<\/strong><a href=\"https:\/\/www.andreannemartin.com\/\"><strong>www.andreannemartin.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We\u2019ve been hearing more and more about&nbsp;microbiota&nbsp;these days. A number of scientific studies have recently sought to assess the&nbsp;microbiota\u2019s&nbsp;characteristics, its benefits to health, and its interactions with food. One example is consumption of&nbsp;dietary fibre. Scientific studies have found that the gut microbiota metabolizes fibres to produce new bioactive compounds, short-chain fatty acids, which have an [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6659,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cdhf2022_sponsors_meta":[],"footnotes":""},"categories":[60],"tags":[26],"class_list":["post-857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","tag-microbiome"],"acf":{"article_writer":[861]},"featured_image_src":"https:\/\/cdhf.ca\/wp-content\/uploads\/2022\/07\/Sweeteners.webp","author_info":{"display_name":"Sophie Allan","author_link":"https:\/\/cdhf.ca\/en\/author\/sophie-allen\/"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Microbiota and Sweeteners - Canadian Digestive Health Foundation<\/title>\n<meta name=\"description\" content=\"Sweeteners continue to attract controversy, including questions over their effect on the gut microbiota. 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