Saccharin use and sugar intake by college students
1980
Parham, Ellen S. | Parham, Arthur R. Jr
An analysis of the relative benefits and risks associated with saccharin use rather than sugar was conducted by means of a questionnaire based on 24-hour intake recall for 19 food groups; there were 165 respondents. The average weekly consumption of sweets was 28 servings; of saccharin, 6.5 servings. Saccharin users (those averaging 7 servings or more per week) had lower intakes of kilocalories, total carbohydrate and sugars, reflecting a general diet restriction which meant that protein and iron intakes were significantly lower than non-users. Most of the saccharin consumption was in the form of diet soft drinks. Reduction of sugar consumption is a valid criterion for using saccharin; for those on a restricted diet it allows greater variety. However, consumers need to understand that weight control cannot be dependent on the use of saccharin products, particularly if they are to be banned.
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