There is more sugar and other sweeteners in our food and drinks globally than a decade ago, with manufacturers prioritising healthier options in richer countries.
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Articles on Artificial sweeteners
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A study of over 100,000 people found aspartame and acesulfame K in particular may increase risk of developing cancer somewhat.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
A new study looked at advertising and purchase data for children’s drinks and suggests that ads and pricing strategies contribute to sweetened children’s drink purchases.
There is a huge variety of sugar substitutes available. What’s the difference? Is one better for controlling blood sugar levels for diabetes? Is one better for individuals trying to lose weight?
People with a sweet tooth can (partly) blame their genes for their sugar habit. New research shows how the brain also gets involved.
Mounting evidence suggests that artificial sweeteners are linked to chronic health problems like obesity and diabetes. Should there be a tax on these foods?
A new study in rats adds to the evidence that artificial sweeteners may be bad for your health.
Sucralose increases the expression of genes linked with fat production.
We know we need to cut back on sugar, and focussing on eating more whole foods can help change our desire for sweetness.
Artificial sweeteners used in diet sodas and other low-calorie foods can actually contribute to weight gain and type 2 diabetes. The more you use, the higher the risk.
A new study linking sweetened drinks to heart disease is more confusing than enlightening
Coca Cola has begun carefully rolling out its green-labelled “Life” brand, filling its iconic hour-glass bottles with a new fizzy drink which has nearly a third fewer calories than Coke Original. It is…
People have been eating sweet foods for eons. Fruit (fructose), milk (lactose), cane (sucrose), and honey (fructose and glucose) provide us with energy for growth and development. But in these days, we…
Everyone who works in a chemistry laboratory knows that you don’t use your taste receptors to check if an unknown chemical is safe or deadly poisonous (or if you do, you may do it only once). But if this…
Top contributors
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Associate Professor in Biology and Biomedical Science, Aston University
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Research Fellow, Institute for Physical Activity and Nutrition, Deakin University, Deakin University
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Chris Forbes-Ewan is a Friend of The Conversation.
Retired nutritionist, Defence Science and Technology Organisation
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Senior Lecturer Population Nutrition, Deakin University
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Postdoctoral research fellow, Deakin University
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Assistant Professor, Nutrition & Dietetics, Bond University
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Executive Director of Postgraduate Programmes, Surrey Business School, Royal Holloway University of London
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Professor at the Police Academy, Police Academy of Lower Saxony
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Head of Division of Sport, Exercise & Nutrition Sciences, University of Huddersfield
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Directeur, Department of Precision Health, Luxembourg Institute of Health, Université Paris-Saclay
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Senior Lecturer, Anglia Ruskin University
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Associate Professor, Institute for Physical Activity and Nutrition, Deakin University
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Reader in Biomedical Science Communication, University of Birmingham
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Clinical assistant professor, University of California, Los Angeles
