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100% saccharin. The "multiple
Although low-calorie sweet-
sweetener" concept allows for
eners contribute little or no
flexibility in providing the best-
energy, saccharin and aspartame
tasting products for consumers by
are important for many Americans.
making available as many sweet-
By providing an alternative to
eners as possible. As research and
sugar-containing foods and bever-
development on new sweeteners
ages, these low-calorie sweeteners
continue, this flexibility will
add to our enjoyment and choice
broaden the entire low-calorie
of diet foods.
market.
The Coca-cola Company
Other Considerations
markets a variety of both sugar-
sweetened and low-calorie soft
Foods containing sugar (and
drinks, enabling consumers to
certain other ingredients) are
sometimes criticized for provid-
select refreshment tailored to
ing "empty calories"-because
their individual tastes and needs.
they supply energy with only
small amounts of other nutrients.
For more technical infor-
While this may be true, it is the
mation on sweeteners or other
total dietary intake-the kind and
ingredient-related questions,
amount of foods eaten-that
please write or call:
determines whether a diet is
healthful. Of course, one type of
Consumer Information Center
food cannot supply all the
Coca-cola USA
nutrients needed for good health.
P.O. Drawer 1734
Only a varied diet will supply the
Atlanta, Georgia 30301
appropriate combination of
1-800-GET COKE
essential nutrients.
(1-800-438-2653)
Sweeteners which add
calories to food provide us with
energy and contribute to the
enjoyment of meals and snacks.
Scientific research shows that
these sweeteners can contribute
to a healthy diet-as long as
Consumer Information
they are eaten sensibly and in
Center
moderation.
Coca Cola USA
ivision of
The Coca Cola Company
9-87
ADDITIONAL SOURCES OF INFORMATION ON SWEETENERS
1. American Diabetes Association. Position Statement: nutritional recom-
. ...
mendations and principles for individuals with diabetes mellitus. Diabetes
- Care 1987; 10:126-132.
2. AMA Council on Scientific Affairs. Aspartame: Review of Safety Issues.
Journal of the American Medical Association 1985; 254:400-402.
3. AMA Council on Scientific Affairs. Saccharin: Review of Safety Issues.
Journal of the American Medical Association 1985; 254:2622-2624.
t. Bierman, E.L. et al. Carbohydrates, sucrose and human disease. American
Journal of Clinical Nutrition 1979; 32:2712-2722.
5. Food and Drug Administration. Evaluation of Health Aspects of Sugars
Contained in Carbohydrate Sweeteners. Report of Sugars Task Force.
U.S. Department of Health and Human Services, 1986
6. Institute of Food Technologists. Sweeteners: Nutritive and Non-Nutritive.
Scientific Status Summary by the IFT Expert Panel on Food Safety and
Nutrition. Food Technology 1986; 40(August):195-206.
7. Porikos, K.P. et al. Caloric regulation in normal-weight men maintained on
a palatable diet of conventional foods. Physiology and Behavior 1982;
29:293-300.
Source: https://www.industrydocuments.ucsf.edu/docs/mtyj0226

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