A systematic review on the effect of sweeteners on glycemic response and clinically relevant outcomes

Table 1 Description of sweeteners

Sweetener Commercial products	Nutritive, kcal/g	Sweetness intensity, relative to sucrose
Non-caloric
Acesulfame-K [83–85] Sunett^®	0	200
Aspartame [83–86] Equal^®, NutraSweet^®	4	180
Cyclamate [83–85]	0	30-50
Saccharin [83–85] Sweet'N Low^®, Sugar Twin^®, Hermesetas^®	0	300-500
Sucralose [83–85] Splenda^®a	0	600
Sugar alcohol
Hydrogenated starch hydrolysate (HSH) [85]	≤3	0.4-0.9
Lycasin [87]	2.4	0.75
Maltitol [85]	3	0.9
Sorbitol [85, 86]	2.6	0.6
Saccharide
Fructooligosaccharides (FOS) [88]	2	0.3-0.6
Fructose [85, 86, 89]	4	1-2
Glucose [86, 89]	≥ 4	0.5-1
High fructose corn syrup (HFCS) [85, 89] Varieties: HFCS 55, HFCS 42, HFCS 90	≥ 4	~1
Honey [90]	≥ 4	1-1.5
Isomaltulose [88, 91] Palatinose	4	0.5
Maltose [86, 89]	≥ 4	0.5
Sucromalt [88]	4	0.7
Sucrose [86, 89]	4	1 (reference)
Tagatose [83]	1.5	0.9
Trehalose [92]	4	0.45

^aSplenda also contains maltodextrin and sometimes dextrose which are both nutritive

ISSN: 1741-7015