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Elevated LDL cholesterol is a major risk factor for atherosclerosis, a condition that can lead to heart attacks, strokes, and cardiovascular disease. [ 22 ] [ 23 ] The high content of added sugars in many ultra-processed foods can lead to obesity, inflammation, and high blood pressure, all of which are risk factors for heart and cardiovascular ...
Sucralose is about 600 times sweeter than sucrose (table sugar), [4] [5] 3 times as sweet as both aspartame and acesulfame potassium, and 2 times as sweet as sodium saccharin. [4] The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
High consumption of artificially sweetened beverages is associated with an increased risk of all-cause mortality and cardiovascular disease (CVD) mortality. [10] [11] [12] The National Cancer Institute, Cancer Council Australia and Cancer Research UK have stated there is no convincing evidence that artificial sweeteners cause cancer. [52] [53] [54]
Routhenstein says that for sweeteners like aspartame, some studies have raised concerns about a link to cancer. However, the majority of research, including reviews by the Food and Drug ...
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis ...
Artificial sweeteners are linked to higher risk of heart disease and stroke, a new study finds—specifically, aspartame, acesulfame potassium, and sucralose.
One of the world's most common artificial sweeteners is set to be declared a possible carcinogen next month by a leading global health body, according to two sources with knowledge of the process ...
A 2017 study in Chinese Journal of Cancer [69] has linked salted vegetables (pickled mustard green common in Chinese cuisine) to a fourfold increase in nasopharynx cancer. The researchers believe possible mechanisms include production of nitrosamines (a type of N-nitroso compound) by fermentation and activation of Epstein–Barr virus by ...