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Rationale Design and Baseline Characteristics for the Strategies to Oppose SUGARS With Non-nutritive Sweeteners or Water (STOP Sugars NOW) Trial

机译：对非营养甜味剂或水（现已停止糖的糖）试验的策略的理由设计和基线特征

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Health authorities recommend reducing added or free sugars to ≤5–10% energy. Much attention has focussed of the reduction of SSBs with the recommendation that SSBs be replaced with unsweetened healthy alternatives such as water but not non-nutritive sweetened beverages (NSBs). There are concerns that non-nutritive sweeteners do not have the intended benefits and may induce glucose intolerance through changes in the gut microbiome. Whether NSBs have benefits similar to water in their intended substitution for SSBs is unclear.

机译：卫生当局建议减少添加或含糖量≤5-10％。很多关注已经侧重于SSB的减少，提出SSB被替换为不含水的健康替代品，如水但不是非营养的甜饮料（NSB）。担心非营养甜味剂没有预期的益处，并且可以通过肠道微生物组的变化诱导葡萄糖不耐受。 NSB是否具有与SSB的预期替代中类似水的益处尚不清楚。

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期刊名称 Current Developments in Nutrition
作者
Sabrina Ayoub-Charette; Néma McGlynn; Tauseef Khan; Sonia Blanco Mejia; Laura Chiavaroli; Meaghan Kavanagh; Maxine Seider; Danielle Lee; Amna Ahmed; Rachel Asbury; Madeline Erlich; Vasanti Malik; Richard Bazinet; Anthony Hanley; Cyril Kendall; Lawrence Leiter; Elena M Comelli; John L Sievenpiper;
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年(卷),期 2021(5),Suppl 2
年度 2021
页码 1012
总页数 1
原文格式 PDF
正文语种
中图分类营养学;
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4. Monitoring yeast activation with sugar and zero-calorie sweetener using terahertz waves [C] . O. Fawole, K. Sinha, M. Tabib-Azar IEEE Sensors . 2016

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5. Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy: Development of analytical methodology using a mid -infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems. [D] . Dimitri-Hakim, Aline. 2000

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7. Rationale, design and baseline characteristics of participants in the Cardiovascular Outcomes for People Using Anticoagulation Strategies (COMPASS) trial [O] . Bosch, Jackie, Eikelboom, John W., Connolly, Stuart J., 2017

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8. Sugar and Sweeteners Outlook, March 15, 2017. [R] . McConnell, M. 2017

机译：糖和甜味剂展望，2017年3月15日。

Rationale Design and Baseline Characteristics for the Strategies to Oppose SUGARS With Non-nutritive Sweeteners or Water (STOP Sugars NOW) Trial

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