Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/4863
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMela, David J-
dc.contributor.authorLaughlin, John Mc-
dc.contributor.authorRogers, Peter J-
dc.date.accessioned2023-06-13T03:01:16Z-
dc.date.available2023-06-13T03:01:16Z-
dc.date.issued2020-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/4863-
dc.description.abstractWidely differing views exist among experts, policy makers, and the general public with regard to the potential risks and benefits of reduced- or low-energy sweeteners (LES) in the diet. These views are informed and influenced by different types of research in LES, with differing hypotheses, designs, interpretation, and communication. Given the high level of interest in LES, and the public health relevance of the research evidence base, it is important that all aspects of the research process are framed and reported in an appropriate and balanced manner. In this Perspective, we identify and give examples of a number of issues relating to research and reviews on LES, which may contribute toward apparent inconsistencies in the content and understanding of the totality of evidence. We conclude with a set of recommendations for authors, reviewers and journal editors, as general guidance to improve and better standardize the quality of LES research design, interpretation, and reporting. These focus on clarity of underlying hypotheses, characterization of exposures, and the placement and weighting of new research within the wider context of related prior worken_US
dc.language.isoen_USen_US
dc.publisherOxford University Pressen_US
dc.subjectenergyen_US
dc.subjectsweetnessen_US
dc.subjectguidanceen_US
dc.subjectcommunicationen_US
dc.titlePerspective: Standards for Research and Reporting on Low-Energy (“Artificial”) Sweetenersen_US
dc.typeArticleen_US
Appears in Collections:VOL 11 NO 3 (2020)

Files in This Item:
File Description SizeFormat 
484-491.pdf201.91 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.