EVALUATION OF ARTIFICIAL SWEETENERS IN TERMS OF HEALTHY NUTRITION AND HALAL FOOD

Abstract

Today, artificial sweeteners are widely used in food production to reduce calorie intake, lose weight, and maintain a healthy diet. Artificial sweeteners stimulate hormones with their sweet taste content, some reach the microbiota without being digested, and also act as a substrate for gut bacteria. By using this effect by intestinal bacteria, it may leads to a decrease or increase in short-chain fatty acid (SCFA) production by changing the ratio of intestinal microbiota. Recent studies suggest that consumption of artificial sweeteners may induce dysbiosis of the gut microbiota and lead to the development of type 2 diabetes mellitus (T2DM) and glucose intolerance in healthy individuals. Considering that the research supporting the consumption and safety of artificial sweeteners is not sufficient, and that existing studies give conflicting results, so it is inevitable to reevaluate the healthiness and halalness of the issue. As a result, this study aimed to evaluate artificial sweeteners used in various foods in terms of healthy nutrition and halal food production.

Keywords

• Artificial sweeteners
• Nutrition
• Halal
• Health

YAPAY TATLANDIRICILARIN SAĞLIKLI BESLENME VE HELAL GIDA AÇISINDAN DEĞERLENDİRİLMESİ

Abstract

Günümüzde, kalori alımını azaltmak ve kilo vermek amacıyla gıdalarda yapay tatlandırıcılar yaygın olarak kullanılmaktadır. Yiyeceklerde bulunan yapay tatlandırıcılar, tatlı tat içeriği ile hormonların uyarılmasını sağlar, bazıları sindirilmeden mikrobiyotaya ulaşır ve bağırsak bakterilerinin substratı olarak da işlev görür. Bu etkisi bağırsak bakterileri tarafından kullanılarak kısa zincirli yağ asidi (KZYA) üretimi artırılabildiği gibi bağırsak bakteri oranlarını değiştirerek KZYA üretiminin azalmasına da yol açabilmektedir. Son çalışmalar, yapay tatlandırıcı tüketiminin intestinal mikrobiyota disbiyozunu (bağırsak ekosistemini bozan sağlıksız bağırsak florası oluşumu) indükleyebileceğini ve sağlıklı bireylerde tip 2 diyabetes mellitus (T2DM) gelişimine ve glukoz intoleransına neden olabileceğini göstermektedir. Yapay tatlandırıcı tüketimi ve güvenliğini destekleyen araştırmaların henüz yeterli düzeyde olmadığı ve mevcut çalışmaların da birbirinden farklı sonuçlar verdiği göz önüne alınarak konunun sağlık ve helallik boyutunun yeniden değerlendirilmesi gerektiği açıktır. Sonuç olarak bu çalışmada, çeşitli gıdalarda kullanılan yapay tatlandırıcılar ve bunların sağlıklı beslenme açısından önemi ve helallik durumunun değerlendirilmesi amaçlanmıştır.

Keywords

• Yapay tatlandırıcılar
• Beslenme
• Sağlık
• Helallik

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