Beijing News Express (Reporter Wang Kala), six professional institutions including the China Food and Nutrition Information Exchange Center, the Health Communication Branch of the Chinese Preventive Medicine Association, and the Nutrition and Health Institute of the Chinese Center for Disease Control and Prevention jointly issued the "Scientific Consensus on Food Sweeteners" (hereinafter referred to as the "Consensus") to cooperate with the "National Nutrition Plan (2017-2030)" and the "Sugar Reduction" advocacy of the National Healthy Lifestyle Action, to help the public have a more comprehensive understanding of sweeteners and choose the right food according to their own needs.

Zhong Kai, deputy director of the Kexin Food and Nutrition Information Exchange Center, pointed out that people's preference for sweetness is innate, and babies will smile after tasting sweetness on the first day of their birth. How to satisfy the preference for sweetness without consuming too much sugar, especially for people who need to control their sugar intake, is an urgent problem to be solved, and sweeteners provide a feasible option for these people. Due to their high sweetness, low or no energy, stable process performance, and high safety, sweeteners have been increasingly widely used in many countries and regions over the past 100 years.

The consensus points out that it is safe to use sweeteners as prescribed. The use of sweeteners can significantly reduce the energy in food and beverages, and can even make them energy-free. Currently, there are many low-sugar and sugar-free foods and beverages on the market that use sweeteners. It should be noted that low-sugar and sugar-free foods and beverages may contain other sources of energy, so "sugar-free" does not necessarily mean "energy-free". Consumers are advised to read food labels before purchasing and choose products that are suitable for them. Diabetic patients should make choices based on their doctor's advice.

The consensus calls on academia and the media to actively carry out scientific communication to help the public fully understand sweeteners. At the same time, the consensus advocates that food manufacturers provide consumers with more diversified products through innovation.