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阿斯巴甜的非胆固醇效应:系统性审查和元分析

Stephen A Fleming¹, Rachel A F Fleming¹, Jennifer Peregoy¹

¹Traverse Science, Inc., Mundelein IL, 60060 USA.

Journal of dentistry

|March 29, 2025

概括

阿斯巴甜是一种非焦糖的糖替代品,其酸性产量比糖糖少. 虽然它在动物研究中减少了,但它对人类的抗质效应需要更多的研究.

科学领域:

口腔健康研究研究口腔健康研究
牙虫病的病因牙虫病的病因
人工甜味剂人工甜味剂

背景情况:

牙损仍然是一个重大的公共卫生问题,通常与饮食中的糖有关.
阿斯巴甜是一种广泛使用的人工甜味剂,促使人们对其对口腔健康的影响进行调查.
了解阿斯巴甜的菌性对于公共卫生建议和饮食选择至关重要.

研究的目的:

系统地审查和元分析阿斯巴甜的 cariogenicity.
探索阿斯巴甜可能影响牙的机制.
为了比较阿斯巴甜与糖和其他对照对口腔健康参数的影响.

主要方法:

在主要数据库 (PubMed,科学网,Scopus,CENTRAL) 进行全面的文献搜索.
包括人类,动物和体外研究来评估阿斯巴甜的菌性.
随机效应对空发病率,酸性,细菌组成和矿物化的元分析,使用GRADE框架进行评估.

主要成果:

在临床研究中,阿斯巴甜的酸性与糖相比较低 (确定性非常低).
临床前研究表明,与糖糖相比,阿斯巴甜不促进,并减少 (中等确定性).
亚斯巴甜对口腔细菌组成的影响很小,并且在牛群块研究中,它的酸性/侵蚀性低于砂糖.

结论:

阿斯巴甜作为糖糖的非焦糖替代品,可能有助于维持口腔pH值.
观察到的减少可能是由于糖摄入量减少而不是直接的抗质生物活性.
需要进行进一步的长期人体研究,以最终确定阿斯巴甜的抗菌性潜力和对口腔健康的影响.

关键词:

牙上的牙.面是用乳进行的.高强度的甜味剂高强度的甜味剂低卡路里甜味剂低卡路里甜味剂无糖甜味剂是一种非糖甜味剂.口腔微生物组是口腔的微生物组.在S. mutans中发生变异.

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