The Relationship Between Sweeteners and Metabolic Diseases

Nildem Kızılaslan


Sweeteners that sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Sweeteners can be classified as sugar alcohols (polyols), artificial sweeteners and natural sweeteners. The need to avoid the adverse effects of sugar cannot stop feeling the taste on humans has resulted in intense use of sweeteners nowadays. There are positive and negative opinions about the effects of their use on human health. The general tendency of food producers is to reduce the amount of sugar in the groats due to negative effects in parallel. Food sweeteners are intended for a large group of consumers, and one of the main points of the sector operators is to provide healthier, natural, nutritional and low calorie sweeteners to these consumers. In this study, we evaluated the sweeteners which are most commonly used. Many studies have been done to demonstrate the safety of sweeteners. There are also studies showing that there may be side effects even if there are few. Some sweeteners have been associated with a number of symptoms. There is a need for comparative long-term work in this area.


Sweeteners; Metabolic diseases; Human health; Nutrition; Diet

Full Text:

PDF (Türkçe)


 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: