Dietitian perceptions of low-calorie sweeteners

Area of Science:

• Nutrition Science
• Dietetics
• Food Science

Background:

• Calorie reduction is key for healthy weight management.
• Low/no-calorie sweeteners are sugar substitutes, but their safety is debated.
• Dietitian perceptions of sweeteners are largely unknown.

Purpose of the Study:

• To explore dietitian perceptions of low/no-calorie sweeteners.
• To identify practical advice dietitians give regarding sweetener use.

Main Methods:

• Data collected via face-to-face interviews and a novel online engagement tool.
• Study conducted across five European countries: France, Germany, Hungary, Portugal, and the UK.

Main Results:

• Four dietitian approaches identified: complete avoidance, limited/transitional use, client-led decisions, and recommendation/allowance.
• Hesitancy linked to reducing sweet taste preference, potential appetite stimulation, and health effect uncertainty.
• Divergent and ambivalent perceptions noted among dietitians.

Conclusions:

• Dietitian perceptions of sweeteners are uncertain, ambivalent, and varied.
• Concerns include adverse health effects and impact on taste preferences.
• Authoritative guidance on sweetener evidence and practical application in dietetics is necessary.