{"title":"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","authors":"D. A. Steindler","doi":"10.1038/s41538-023-00240-z","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-5"},"PeriodicalIF":6.3000,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00240-z.pdf","citationCount":"0","resultStr":"{\"title\":\"Sugar substitutes and taste enhancers need more science, sensitivity- and allergy-guided labeling\",\"authors\":\"D. A. Steindler\",\"doi\":\"10.1038/s41538-023-00240-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":19367,\"journal\":{\"name\":\"NPJ Science of Food\",\"volume\":\" \",\"pages\":\"1-5\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2023-12-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.nature.com/articles/s41538-023-00240-z.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NPJ Science of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.nature.com/articles/s41538-023-00240-z\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://www.nature.com/articles/s41538-023-00240-z","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.