Katherine graduated from the University of Southampton in 1993 with a BSc (Hons) in Psychology, and from the University of Leeds in 1998 with a PhD in Biological Psychology / Nutrition. Since, Katherine has worked as a Research Fellow at the University of Leeds (1999), University of Surrey (2000-2002), University of Bristol (2002-2005) and as a lecturer at Queen’s University Belfast (2005-2012). Katherine joined Bournemouth University in Sept. 2012, following a year-long sabbatical at the University of Iowa, US. Katherine is a Chartered Psychologist (British Psychological Society, 2001) and a Registered Nutritionist (Nutrition Society, 2001).

Low calorie sweeteners provide the pleasure of sweet taste without the calories associated with sugars, thus, benefits for energy intake and body weight may be expected. However, debates over the value of low calorie sweeteners for energy intake and weight-related concerns continue. This talk will detail a recent systematic review of randomised controlled trials investigating the sustained consumption of low calorie sweeteners for effects on energy intake and body weight, discuss the evidence from similar reviews, and finally discuss these findings in light of current guidelines on low-calorie sweeteners including the new guidelines from the WHO.

Watch this session to:

GAIN CLEAR UNDERSTANDING OF:

• Low and no calorie sweeteners
• Effects of their sustained consumption on energy intake and body weight
• Some current guidelines on LCS consumption

BE AWARE OF:

• Systematic review methodology, and the advantages of this
• Randomized controlled trial methodology, and the advantages of this
• The current controversies in the low and no calorie sweetener and weight-related literature

BE ABLE TO:

• Appreciate the evidence available from different studies
• Appreciate the importance of evidence when making dietary recommendations
• Consider the arguments in the low and no calorie sweetener and weight-related literature

Dr López-García is known for innovative solutions bridging regulatory complexities and scientific progress. With 25+ years of experience in food safety, toxicology and risk management, Rebeca has facilitated numerous approvals of additives and ingredients. She has collaborated as a consultant with global companies and entities such as FAO and USAID.

Low and no calorie sweeteners are food additives that undergo a thorough safety assessment conducted by various risk assessment organizations prior to their introduction to the market. This presentation aims to provide an overview of the comprehensive evaluation procedure and will also tackle some of the latest reports concerning the safety of these sweeteners and their incorporation within a balanced and health-conscious diet and lifestyle.

Watch this session to:

GAIN CLEAR UNDERSTANDING OF:

• The rigorous evaluation of the safety of low and no calorie sweeteners
• The safety of approved low and no calorie sweeteners
• The significance behind the recent reassessments of the safety of certain sweeteners

BE AWARE OF:

• The rigor behind the safety evaluation of food additives
• The use of low and no calorie sweeteners to substitute sweet flavours
• The safety of approved compounds and their use as tools within a healthy diet and lifestyle

BE ABLE TO:

• Understand the safety of low and no calorie sweeteners
• Discuss the recent reports on the safety of low and no calorie sweeteners
• Make recommendation on the use of low and no calorie sweeteners as tools within a healthy diet and lifestyle

Nichola is an award winning dietitian with over 14 years worth of clinical experience working for the NHS as well as privately and freelance. She is an experienced media dietitian, appearing frequently on live as well as pre-recorded TV and is a published author in the Journal of Human Nutrition & Dietetics. Nichola specialises in weight loss and on social media shares healthy recipes as well as nutrition tips to over 100,000 followers.

Matt is a qualified and experienced nutritionist with over 25 years of experience in the areas of nutrition and physical activity. He has a BSc in human nutrition, and a MSc in public health nutrition. As World Cancer Research Fund’s Health Information and Promotion Manager, he is responsible for overseeing the dissemination of scientific research into practical nutrition and health resources to help support people make healthy changes to reduce their cancer risk.