Energy Expenditure, Carbohydrate Oxidation and Appetitive Responses to Sucrose or Sucralose in Humans: A Pilot Study

Abstract

Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener.

Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants' EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge.

Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite.

Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.

Keywords: appetite; carbohydrate; food intake; non-nutritive sweeteners; oxidation.

Figure 1

Experimental protocol on test day outlining study activities and time points when measurements were taken during the study.

Figure 2

Temporal changes in energy expenditure (A) and carbohydrate oxidation (B) from resting values over 90 min following the ingestion of three sweet test foods. Values are presented as changes from baseline as means of n = 11 participants, and error bars represent standard errors (SE): Diamonds (◊)—SUCROSE (test food with 50g sucrose); triangles (▲)—MALT (test food with 120mg sucralose and 50g maltodextrin)squares (□)—NNS (test food with 120mg sucralose only);. * Statistically significant, general linear model for repeated measures ANOVA, p < 0.05.

Figure 3

Total daily energy intake of participants from test foods, meal challenge, in a free-living environment on three test days. Bars represents total daily energy intake of study participants (n = 11) after each test food. Each bar is further divided into energy intake from the study test food, intake during meal challenge (bread with jam or ham toppings), and intake on the remaining day. Error bars represent standard error of measurement. Total daily, meal challenge (bread + ham and bread + jam), and free-living energy intake were not significantly different among the three test foods.