ArticleFood science & nutrition2025
Risk of Exposure to Steviol Glycosides Through Consumption of Foods and Beverages: A Survey of the Thai Population.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Steviol Glycosides (E960) FromFood science & nutrition · 2026Review
- Investigation and Determination of Kinetic Parameters of Sweeteners Based on Steviol Glycosides by Isoconversional Methods.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to assess dietary exposure to steviol glycosides and identify the key contributors to the exposure in the Thai population. In total, 2114 participants were included in this study, and a semiquantitative food frequency questionnaire and a photobook of foods and beverages were used to collect their food consumption data. In addition, the body weight data of the participants were recorded, and a survey was conducted to obtain information regarding their consumption of foods and beverages that contain steviol glycosides, including data on the amount consumed and the frequency of intake. The amount of steviol glycosides in the foods and beverages was determined using ultrahigh-performance liquid chromatography-electrospray ionization tandem mass spectrometry. We used data on the mean and 97.5th percentile (PCTL) consumption of food or beverages for both the per capita and consumer-only scenarios to estimate the dietary intake of steviol glycosides from consumption of food and beverages. The risk of steviol glycoside exposure was evaluated using the hazard quotient, which involved a comparison of the estimated dietary intake with the acceptable daily intake (ADI) of steviol equivalents (4 mg/kg BW/day). Children aged 3-9 years had the highest mean and 97.5th PCTL intake per capita, which accounted for 2.35% and 22.95% of the ADI, respectively. The results of this study demonstrate that the estimated intake of steviol glycosides by the Thai population across all scenarios and age groups is below the ADI, indicating that foods and beverages that contain steviol glycosides do not pose a risk to the Thai population. Nevertheless, the top three contributors to the intake of steviol glycosides, which are products in categories 14 (beverages), 11 (sweeteners), and 1 (dairy products and analogues), should be consumed cautiously.
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Registered trials
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