Tiered intake assessment for low- and no-calorie sweeteners in beverages

References

• Bär A, Würtzen G. 1990. Assessing the use of additives in food: a reappraisal of the Danish budget method. Lebensmittel-Wissenshaft und-Technologie. 23:193–202. (as cited in Douglass et al 1997).
   Google Scholar
• [BMC] Beverage Marketing Corporation. 2019. Who we are. New York (NY): Beverage Marketing Corporation. accessed 2019 Dec 14. https://www.beveragemarketing.com/who-we-are.asp.
   Google Scholar
• [DGAC] Dietary Guidelines Advisory Committee. 2020. Scientific report of the 2020 dietary guidelines advisory committee: advisory report to the secretary of agriculture and the secretary of health and human services. Washington (DC): US Department of Agriculture, Agricultural Research Service.
   Google Scholar
• Douglass JS, Barraj LM, Tennant DR, Long WR, Chaisson CF. 1997. Evaluation of the budget method for screening food additive intakes. Food Addit Contam. 14(8):791–802. doi:10.1080/02652039709374590.
   PubMedGoogle Scholar
• [EFSA] European Food Safety Authority. 2009a. Scientific opinion on the re-evaluation tartrazine (E 102) on request from the European commission. Efsa J. 7:1331.
   Google Scholar
• [EFSA] European Food Safety Authority. 2009b. Scientific opinion on the re-evaluation of azorubine/carmoisine (E 122) as a food additive on request the European commission. Efsa J. 7:1332.
   Google Scholar
• [EFSA] European Food Safety Authority. 2009c. Scientific opinion on the re-evaluation of sunset yellow FCF (E 110) as a food additive on request from the European commission. Efsa J. 7:1330.
   Google Scholar
• [EFSA] European Food Safety Authority. 2009d. Scientific opinion on the re-evaluation of quinoline yellow (E 104) as a food additive on request from the European commission. Efsa J. 7:2579.
   Google Scholar
• [EFSA] European Food Safety Authority. 2010a. Scientific opinion on the reevaluation of brilliant black BN (E 151) as a food additive on request from the European commission. Efsa J. 8:1540.
   Google Scholar
• [EFSA] European Food Safety Authority. 2010b. Scientific opinion on the reevaluation of brilliant blue FCF (E 133) as a food additive. Efsa J. 8:1853.
   Google Scholar
• [EFSA] European Food Safety Authority. 2010c. Scientific opinion on the re-evaluation of curcumin (E 100) as a food additive on request from the European commission. Efsa J. 8:1679.
   Google Scholar
• [EFSA] European Food Safety Authority. 2013. Scientific Opinion on the re-evaluation of aspartame (E 951) as a food additive. Efsa J. 11(12):3496.
   Google Scholar
• [EFSA] European Food Safety Authority. 2015. Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive. Efsa J. 13(6):4146.
   Web of Science ®Google Scholar
• [FDA] Food and Drug Administration. GRAS Notice (GRN) No. 768. accessed 2019 Jul 31. https://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices&id=768.
   Google Scholar
• Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH. 2012. Nonnutritive sweeteners: current use and health perspectives. Diabetes Care. 35:1798–1808.
   PubMed Web of Science ®Google Scholar
• Glendinning JI. 2018. Oral and post-oral actions of low-calorie sweeteners: a tale of contradictions and controversies. Obesity. 26(Suppl 3):S9–S17.
   PubMedGoogle Scholar
• Hansen SC. 1979. Conditions for use of food additives based on a budget for an acceptable daily intake. J Food Prot. 42 (5):429–434.
   PubMed Web of Science ®Google Scholar
• [IPCS] International Programme on Chemical Safety. 2009a. Environmental health criteria 240: principles and methods for the risk assessment of chemicals in food. Chapter 5: dose-response assessment and derivation of health-based guidance values. Geneva (Switzerland): World Health Organization.
   Google Scholar
• [IPCS] International Programme on Chemical Safety. 2009b. Environmental health criteria 240: principles and methods for the risk assessment of chemicals in food. Chapter 6: dietary exposure assessment of chemicals in food. Geneva (Switzerland): World Health Organization.
   Google Scholar
• [JECFA] Joint FAO/WHO Expert Committee on Food Additives. 2001. Guidelines for the preparation of working papers on intake of food additives for the Joint FAO/WHO Expert Committee on Food Additives. accessed 2019 Dec 15. http://www.who.int/foodsafety/chem/jecfa/en/intake_guidelines.pdf.
   Google Scholar
• [JECFA] Joint FAO/WHO Expert Committee on Food Additives. 2019. Evaluations of the joint FAO/WHO Expert Committee on Food Additives (JECFA). [accessed 2019 Nov]. (https://apps.who.int/food-additives-contaminants-jecfa-database/search.aspx?fc=66.
   Google Scholar
• Malek AM, Hunt KJ, DellaValle DM, Greenberg D, St. Peter JV, Marriott BP. 2018. Reported consumption of low-calorie sweetener in foods, beverages, and food and beverage additions by US adults: NHANES 2007–2012. Curr Dev Nutr. 2(9):nyz054.
   Web of Science ®Google Scholar
• Martyn D, Darch M, Roberts A, Youl Lee H, Yaqiong Tian T, Kaburagi N, Belmar P. 2018. Low-/no-calorie sweeteners: a review of global intakes. Nutrients. 10:357. doi:10.3390/nu10030357
   PubMed Web of Science ®Google Scholar
• Martyn D, Lau A, Darch M, Roberts A. 2017. Benzoates intakes from non-alcoholic beverages in Brazil, Canada, Mexico and the United States. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 34(9):1485–1499.
   PubMed Web of Science ®Google Scholar
• [NCHS] National Center for Health Statistics. 2016. NHANES data 2013‐2014. Hyattsville (MD): US Department of Health and Human Services, Centers for Disease Control and Prevention. https://wwwn.cdc.gov/nchs/nhanes/continuousnhanes/default.aspx?BeginYear=2013
   Google Scholar
• [NCHS] National Center for Health Statistics. 2018. NHANES Data 2015-2016. Hyattsville (MD): US Department of Health and Human Services, Centers for Disease Control and Prevention. https://wwwn.cdc.gov/nchs/nhanes/ContinuousNhanes/Default.aspx?BeginYear=2015.
   Google Scholar
• [PHE] Public Health England. (2020). UK National Diet and Nutrition Survey (NDNS) Rolling Programme (RP). https://www.gov.uk/government/collections/national-diet-and-nutrition-survey.
   Google Scholar
• Popkin BM, Hawkes C. 2016. The sweetening of the global diet, particularly beverages: patterns, trends and policy responses for diabetes prevention. Lancet Diabetes Endocrinol. 4(2):174–186.
   PubMed Web of Science ®Google Scholar
• Roberts A. 2016. The safety and regulatory process for low calorie sweeteners in the United States. Physiol Behav. 164(Pt B):439–444.
   PubMedGoogle Scholar
• Serra-Majem RA, Aranceta-Bartrina J, Varela-Moreiras G, Logue C, Laviada H, Socolovsky S, Pérez-Rodrigo C, Aldrete-Velasco JA, Meneses Sierra E, López-García R, et al. 2018. Ibero⁻American consensus on low- and no-calorie sweeteners: safety, nutritional aspects and benefits in food and beverages. Nutrients. 10(818). doi:10.3390/nu1007081.
   Google Scholar
• Sylvetsky AC, Jin Y, Clark EJ, Welsh JA, Rother KI, Talegawkar SA. 2017. Consumption of low-calorie sweeteners among children and adults in the United States. J Acad Nutr Diet. 117(3):441–448.
   PubMed Web of Science ®Google Scholar
• Tran NL, Barraj LM, Hearty AP, Jack MM. 2020. Tiered intake assessment for food colours [published online ahead of print, 2020 Mar 30]. Food Addit Contam Part A. 37:1118–1134. doi:10.1080/19440049.2020.1736341
   PubMed Web of Science ®Google Scholar
• [USDA] United State Department of Agriculture. Center for Nutrition Policy and Promotion. 2016. Make better beverage choices. Dietary Guidance (DG) TipSheet No. 19 May 2012. Oct.
   Google Scholar
• Venditti C, Musa-Veloso K, Lee HY, Poon T, Mak A, Darch M, Juana J, Fronda D, Noori D, Pateman E, et al. 2020. Determinants of sweetness preference: a scoping review of human studies. Nutrients. 12(3):718.
   PubMed Web of Science ®Google Scholar
• [WHO] World Health Organization. 2015. Guideline: sugars intake for adults and children. Geneva (Switzerland): WHO.
   Google Scholar