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A. Nicola McKeown, PhD, an associate professor at the Friedman School, answers: “Dietary fiber has a role in helping to lower blood glucose and...

An estimated 34 percent of Americans who want to lose weight have tried a weight loss supplement. A new study reviewed 315 randomized controlled...

Brightly colored, bold, buzzwords leap off of food packages—but the claims they make can be misleading. Many of these front-of-package statements are defined and...

We all want smooth, healthy skin. There is a huge market for skincare products, but the best way to care for our largest organ...

Saccharin – Definition - Saccharin is an artificial sweetener that is 200-700 times sweeter than sugar and approved for use by the FDA. Relevance...

Paired Testing – Definition – Testing blood sugar (glucose) before and after an activity or event, such as eating or exercise. Relevance – This...

Gait – Definition – The process of walking. Relevance – As a person ages, gait (walking) speed can be used as an indicator of...

C-reactive protein  - Definition - Made in the liver, C-reactive protein (CRP) is a biomarker that indicates inflammation throughout the body when blood levels...

Since the 1980s there has been an explosion of sugar substitutes in the marketplace. These artificial or highly refined natural compounds are used frequently in beverages and processed foods to lower total calories (so-called diet foods and beverages) or decrease added sugar (as in sugar-free or low-sugar products). The number of products available for use at the table or in cooking and baking at home has also increased. While these compounds are touted as calorie-cutting weight loss aids and an option to people with diabetes looking for sweet choices while sticking to their diet, questions about efficacy and safety have dogged them from the start.