Tatlandırıcılar ve Metabolizma Hastalıklarıyla İlişkisi

Tatlandırıcılar şeker yerine ikame edilen, şeker benzeri tatlı bir tada sahipken önemli ölçüde daha az gıda enerjisi içeren bir gıda katkı maddesidir. Bazı şeker ikameleri doğa tarafından bazıları da yapay olarak üretilir. Tatlandırıcılar şeker alkolleri (polioller), yapay tatlandırıcılar ve doğal tatlandırıcılar olarak sınıflandırılabilir. İnsanların şekerin olumsuz etkilerinden kaçınma gereksinimi, tat alma zevkini bırakamama duygusu tatlandırıcıların günümüzde yoğun olarak kullanımları sonucunu beraberinde getirmiştir. Kullanımlarının insan sağlığı üzerindeki etkileri hakkında olumlu ve olumsuz farklı görüşler vardır. Gıda üreticileri genel eğilime paralel olarak gıdalardaki şeker miktarını olumsuz etkilerinden dolayı düşürmeyi hedeflemektedir. Bu açıdan sektör tüketiciye daha sağlıklı, doğal, besleyici özelliği olan ve kalori içeriği düşük tatlandırıcılar sunmaya çalışmaktadır. Bu çalışmada, sıklıkla kullanılan tatlandırıcılar değerlendirilmiş, güvenilirlikleri ve metabolik hastalıklarla ilişkisi incelenmiştir. Tatlandırıcıların güvenilirliğini göstermek için birçok çalışma yapılmıştır. Az sayıda olsa da yan etkileri olabileceğini gösteren çalışmalar da vardır. Bazı tatlandırıcılar birtakım semptomlarla ilişkilendirilmiştir. Bu konuda karşılaştırmalı uzun süreli çalışma yapılmasına ihtiyaç vardır.

The Relationship Between Sweeteners and Metabolic Diseases

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 longterm work in this area.

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