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Nutr Hosp. 2015 Jul 1;32(1):362-6. doi: 10.3305/nh.2015.32.1.8961.

[ASSOCIATION BETWEEN STEVIA SWEETENER CONSUMPTION AND NUTRITIONAL STATUS IN UNIVERSITY STUDENTS].

[Article in Spanish; Abstract available in Spanish from the publisher]

Author information

1
Nta. Carrera de Nutrición y Dietética. Facultad de Ciencias de la Salud. Universidad San Sebastián.. sduran74@gmail.com.
2
Nta. Escuela de Nutrición y Dietética. Facultad de Salud, Universidad Santo Tomás, sede Viña del Mar.. sduran74@gmail.com.
3
Nta. Departamento de Salud Pública. Facultad de Medicina. Universidad de La Frontera, Temuco.. sduran74@gmail.com.
4
Nta. Escuela de Nutrición y Dietética. Facultad de Salud, Universidad Santo Tomas, sede Concepción.. sduran74@gmail.com.
5
Nta. Carrera de Nutrición y Dietética, Depto de Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta. Chile.. sduran74@gmail.com.

Abstract

in English, Spanish

INTRODUCTION:

stevia consumption has increased worlwide among the different age groups; however, studies regarding the association between stevia intake and nutritional status in adults are scarce.

OBJECTIVE:

to evaluate stevia intake in first year university students from five chilean cities (Santiago, Temuco, Viña del Mar, Concepción and Antofagasta) controlling by nutritional status, socioeconomic level, gender and whether their undergraduate program belongs to the health sciences.

MATERIALS AND METHODS:

486 first year university students belonging to 4 Chilean universities were evaluated. Each student completed a weekly food frequency questionnaire including food and beverages containing stevia. Selfreport of weight and height was requested.

RESULTS:

69.8% of the students consumed stevia every week, the liquid form being the main contributor to the dietary stevia intake (81.2%). Only 1.4% of the students went over the Acceptable Daily Intake (ADI). Normal weight women show a higher stevia intake compared to those obese or overweight (p < 0.05). Finally, stevia consumption appears to be positively associated to normal weight in the first model (adjusted) (OR = 0.219; IC 95%: 0.13-0.35; p < 0.05) and second model (OR = 0.21; IC 95%: 0.13-0.35; p < 0.05).

CONCLUSION:

stevia consumption was positively associated with normal nutritional status in Chilean university students.

PMID:
26262739
DOI:
10.3305/nh.2015.32.1.8961
[Indexed for MEDLINE]
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