Lisolet Avila, Justin Daigneault, Emmilia Smith
CGP: Nectresse and Stevia 10/17/13
STEVIA
Stevia (an ingredient within Truvia, Pure Via, Sun Crystals brands) is a non-caloric sweetener made from
the plant Stevia rebaudiana. It has been deemed safe with the FDA, however there are no long-term
studies to conclude that Stevia is safe for long-term consumption.
Native to Brazil and Paraguay, S. rebaudiana leaves contain Nutrition Facts: Truvia
sweetening diterpene glycosides, known as steviol
Serving size
1 packet (3.5 g)
glycosides (SGs), which constitute 4–20% of the dry leaf
Calories per serving
0
weight. The leaf extracts are complex mixtures comprised
Total Fat
0g
of SGs, labdane-type diterpenes, triterpenoids, steroids,
Sodium
0g
volatile oils, and flavonoids (Kinghorn, 2002). Products
Total Carbohydrates
3g
containing Stevia not only contain S. rebaudiana extract
Sugars
less than 1 g
but also contain erythritol, a low-calorie sugar alcohol
Erythritol
3g
sweetener. Erythritol is a sugar alcohol that is naturally
Protein
0g
found in fruit in small amounts. It is synthetically made by
adding yeast to glucose and allowing the mixture to ferment (diagnosisdiet.com). Erythritol, like other
sugar alcohols, is slowly absorbed in the small intestine by passive diffusion, and is not metabolized
(Fitch, 2012).
Stevia has been primarily marketed for weight management and glycemic control. As the sweet
compounds of S. reubaudiana are not chemically broken down during digestion, they can be safely
consumed by diabetics. Due to its heat and pH stability, Stevia has been incorporated into a wide range
of food and beverage products. (Kalpana, 2011) Over 50 products have added Stevia as sweetener.
Breakfast cereals, soda, flavored water, yogurt, iced tea, diet fruit nectars, chocolate, confectionary
goods, sherbet, chewing gum, candies, jams and jellies are some of the products that can be found
sweetened with stevia.
In the United States, rebaudioside A and stevioside, the principal sweetening components of S.
rebaudiana extract, are generally recognized as safe (GRAS) status for use as a sweetener in foods.
Clinical studies in humans support the safety of high-purity (95%) steviol glycosides (SGs) with minor
components of other SG mixtures. The Joint FAO/WHO Expert Committee on Food Additives in 2008
reviewed the recent scientific data on SGs and established an acceptable daily intake for SGs as 0–4
mg/kg body weight (expressed as steviol equivalents). (Abdel-Rahman, 2011)
Pros





Zero calories
No sugar (for Stevia)
Stable in hot and cold temperatures
Relatively acceptable taste
Non-fermentable (no caries)





Cons
No long-term studies
Products contain minimal sugar
Erythritol consumed in high doses can
cause gastrointestinal discomfort (Fitch,
2012).
Crude S. rebaudiana has been used as a
contraceptive in Paraguay (Kinghorn,
2012).
Crude S. rebaudiana has shown to
decrease fertility in mice (Melis, 1999).
Lisolet Avila, Justin Daigneault, Emmilia Smith
CGP: Nectresse and Stevia 10/17/13
Stevia products could be a great alternative to sugar-based sweeteners for people with diabetes or
people simply watching calorie consumption. However, more evidence may be needed to warrant its
use as an alternative sweetener for routine use.
NECTRESSE
Nectresse is a no calorie, non-nutritive sweetener released in August 2012 (press release cite), that is
marketed as an “all natural” product. It is aimed at people that want to avoid calories as well as people
avoiding sugar intake, such as people with diabetes. It has been deemed safe with the FDA, however
there are no long-term studies to conclude that Nectresse is safe for long-term consumption.
Nectresse contains four ingredients: mogroside V, Nutrition Facts: Nectresse
erythritol, sugar, and molasses. The first ingredient,
Serving size
1 packet (2.4 g)
mogroside V is a glycoside extracted from the luo han kuo
Calories per serving
0
fruit (Siraitia grosvenorii), also known as monk fruit. The
Total Fat
0g
monk fruit is indigenous to the steep mountain areas of
Sodium
0g
central Asia, and has been cultivated for its medicinal
Total Carbohydrates
2g
properties and sweetness for over 800 years
Sugars less than
1g
(monkfruit.org, examiner.com, Zhou Ying article). It is now
Erythritol
2g
more commonly cultivated in New Zealand (monkfruit.org)
Protein
0g
Mogroside V is one of six mogroside compounds, with
Mogroside V containing five glucose moieties. Erythritol is used in Nectresse as a bulking agent and as a
sweetness filler (diagnosisdiet.com, and academy article).
Nectresse is primarily used as a non-nutritive, no-calorie sweetener, that can be added to baked goods,
beverages, and as a topping to provide a sweet flavor without using sugar. It can be used as a sugar
substitute in baking, due to its resistance to high temperatures. When replacing sugar with nectresse in
baking, it is important to remember that it is 150 times sweeter than sucrose - ¼ teaspoon Nectresse= 1
teaspoon sugar (nectresse.com). Nectresse is promoted as a great alternative to sugar for people with
diabetes, especially to help with sugar cravings. Nectresse can be used in baking, beverages, and added
to sweeten prepared meals, to curb these cravings.
Mogroside V is recognized as GRAS by the FDA. No ADI has been determined for luo han guo, but the
EDI is 6.8 mg/kg BW (academy article). Erythritol is recognized as GRAS using independent
determinations, and it’s EDI mean is 1 g/d (academy article). It is considered a non-carcinogenic sugar
alcohol, largely because it is not metabolized in humans, and excreted rapidly (erythritol article).
Pros




Zero calories
Stable in hot and cold temperatures
Non-fermentable (no caries)
Mogroside
V
promoted
insulin
secretion, possible benefit for diabetes
(Zhou Ying article)
Cons




No long-term studies
Product contains sugar
Slight bitter taste
Erythritol consumed in high doses can
cause
gastrointestinal
discomfort
(academy
article)
Nectresse could be a great alternative to sugar-based sweeteners for people with diabetes or people
simply watching calorie consumption. However, more evidence may be needed to warrant its use as an
alternative sweetener for routine use.
Lisolet Avila, Justin Daigneault, Emmilia Smith
CGP: Nectresse and Stevia 10/17/13
References
1. Kinghorn A. D. In Stevia: The Genus Stevia. Taylor & Fancis, New York, NY. 2002
2. Fitch C, Keim K, Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive
Sweeteners. J Acad Nutr Diet. 2012; 112:739-758.
3. Abdel-Rahman et al. The Safety and Regulation of Natural Products Used as Foods and Food
Ingredients. Toxicological Sciences. 2011; 123(2), 333-348.
4. Melis MS. Effects of chronic administration of Stevia rebaudiana on fertility in rats. J. Ethnopharmacol.
1999; 67, 157–161.
5. Kalpana M, Anbazhagan M and Rajendran R. Stevia Rebaudiana – A Gift for Diabetics. Plant Archives.
2011; 11(1): 1-3.