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Nutrition

How Sweet It Is: Sweeteners in Health and Disease

The degree to which individuals prefer sweet taste appears to vary because of factors such as genetic differences in taste receptors, age and exposure to sweet foods.
CME credit is no longer available for this conference.

Course Authors

Edward Saltzman, M.D.

Dr. Saltzman is Assistant Professor of Medicine, Tufts University School of Medicine, and Scientist II, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA.

Dr. Saltzman reports no commercial conflicts of interest.

Any opinions, findings, conclusion or recommendation expressed in this publication are those of the author and do not necessarily reflect the views of the U.S. Department of Agriculture.

Release Date: 02/14/2006

 
Learning Objectives

Upon completion of this Cyberounds®, you should be able to:

  • List the categories and types of nutritive and nonnutritive sweeteners

  • Discuss the relative contraindications for patients to consumption of classes of sweeteners and specific sweeteners

  • Counsel patients on the general risk and benefits of sweeteners, based on present scientific knowledge.

 

TERMS AND CONDITIONS

This conference may include discussion of commercial products and services.

The opinions expressed herein are those of the authors and do not necessarily represent the views of the sponsor or its publisher. Please review complete prescribing information of specific drugs or combination of drugs, including indications, contraindications, warnings and adverse effects before administering pharmacologic therapy to patients.

 

Please click below to accept the terms.

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