糖替代品和增味剂需要更多科学依据、敏感性和过敏性指导标签

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
D. A. Steindler
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引用次数: 0

摘要

第二次白宫饥饿、营养与健康会议对食品安全问题给予了新的关注,世界卫生组织也发布了新的建议,呼吁对糖类替代品进行更多研究,因为它们可能存在致癌风险。这些因素共同表明,我们需要重新思考如何研究糖替代品和增味剂,因为它们可能会导致不利的健康变化。除了需要对甜味剂和增味剂进行更多的研究,包括使用敏感的生物测定、流行病学研究和人体临床试验研究之外,还应该呼吁在标签上标注更真实的信息,特别是为这些膳食元素标注单一的名称,以便于敏感和过敏人群识别和避免使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sugar substitutes and taste enhancers need more science, sensitivity- and allergy-guided labeling
There is new attention to food safety resulting from the second White House Conference on Hunger, Nutrition, and Health, as well as new advisories from the World Health Organization calling for more research on sugar substitutes because of possible cancer risks. Together they point to a need for rethinking how we study sugar substitutes and taste enhancers as potentially contributing to adverse health changes. In addition to the need for more research on sweeteners and taste enhancers, including the use of sensitive bioassays, and epidemiological and human clinical trial studies, there should be a call for better truth in labeling, especially including single names for such dietary elements that would afford easier recognition and potential avoidance by those with sensitivities and allergies.
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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