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Handbook of Sweeteners pp 225–247Cite as

Sweeteners and metabolic disorders

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Abstract

It is only recently that man has been exposed to a significant intake of sweetness in the diet. The pattern of sweetener use is rapidly changing; use of sucrose from cane and beet is giving way to corn-derived syrups (which contain fructose as well as sucrose), new nutritive sweeteners such as sorbitol and xylitol, and a rapidly growing use of intense, non-nutritive (or artificial) sweeteners such as saccharin and aspartame. This chapter considers the metabolic fate of this variety of sweet-tasting dietary components, how they may affect health, and the problems they pose for individuals already suffering from certain metabolic diseases such as diabetes mellitus and phenylketonuria.

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  1. N. Finer
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  1. Meat and Livestock Commission, Winterhill House, Milton Keynes, UK

    S. Marie

  2. Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathclyde, UK

    J. R. Piggott

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Finer, N. (1991). Sweeteners and metabolic disorders. In: Marie, S., Piggott, J.R. (eds) Handbook of Sweeteners. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5380-6_9

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