Dietary intakes of six intense sweeteners by Irish adults |
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Authors: | Maria Buffini Séverine Goscinny Joris Van Loco Anne P. Nugent Janette Walton Albert Flynn |
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Affiliation: | 1. School of Agriculture and Food Science, University College Dublin, UCD Institute of Food and Health, Belfield, Ireland;2. Belgian Scientific Institute of Public Health, Department of Food, Medicines and Consumer Safety, Service of Consumer Safety, Scientific Institute of Public Health, Brussels, Belgium;3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland |
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Abstract: | This research investigated the intakes of six intense sweeteners: acesulfame-K (E950), aspartame (E951), cyclamate (E952), saccharin (E954), sucralose (E955), and steviol glycosides (E960) in the diets of Irish adults, using data from the National Adult Nutrition Survey. A food label survey that included products currently available on the Irish market supplemented the analysis. Sweetener intakes were investigated using three different exposure scenarios; beginning with a crude assessment which assumed that all foods permitted to contain the additives of interest always did contain them, and at their maximum permitted level (Tier 1). Refined assessments estimated intakes of the six sweeteners using food consumption data up to brand level with additive occurrence data from a survey of products currently available on the Irish market (Tier 2) and sweetener concentration data (Tier 3). Results of all exposure assessment scenarios demonstrate that intakes of each of the sweeteners of interest by the total population were below the relevant ADI level (mg kg?1 bodyweight?1), even by high consumers (P99). The three sweeteners consumed in highest amounts were acesulfame-k, aspartame, and sucralose. The main sources of these sweeteners in the diet were ‘cider and perry’, ‘energy reduced and no added sugar (ER and NAS) carbonated flavoured drinks’, ‘table-top sweeteners’, ‘dairy products’, ‘solid food supplements’, and ‘sauces’. Intakes of the six intense sweeteners are currently not a concern among Irish adults. However, exposure to these chemicals should be monitored on a regular basis due to evolving market and consumption patterns. |
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Keywords: | Sweeteners acesulfame-K aspartame cyclamate saccharin sucralose steviol glycosides exposure assessment |
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