We’ve been hearing more and more about microbiota these days. A number of scientific studies have recently sought to assess the microbiota’s characteristics, its benefits to health, and its interactions with food. One example is consumption of dietary fibre. 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’s 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.
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 “traditional sugars” by reducing energy inputs, added sugars, and keeping the effects on glycemia (blood sugar level) to a minimum.
The most commonly used sweeteners are
Various health organizations have stated that their consumption is safe as long as maximum daily quantities are not exceeded.
Certain types of sweeteners are naturally present in foods and can cause intestinal discomfort in people with irritable bowel syndrome (IBS). 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.
In humans, a study of 381 non-diabetic subjects found correlations between the consumption of sweeteners 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.
Given the lack of scientific studies in humans, 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, science must continue to assess 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.
Changes in the gut microbiota have been observed in animal studies. Further studies are necessary to assess their potential effects on long-term exposure in humans.
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