Artificial sweeteners are additives widely used in our diet. Although there is no consensus, current evidence indicates that sucralose and saccharin could influence the gut microbiota. The aim of this study was to analyze the existing scientific evidence on the effects of saccharin and sucralose consumption on gut microbiota in humans. Different databases were used with the following search terms: sweeteners, non-caloric-sweeteners, sucralose, splenda, saccharin, sugartwin, sweet’n low, microbiota, gut microbiota, humans, animal model, mice, rats, and/or in vitro studies. In vitro and animal model studies indicate a dose-dependent relationship between the intake of both sweeteners and gut microbiota affecting both diversity and composition. In humans, long-term study suggests the existence of a positive correlation between sweetener consumption and some bacterial groups; however, most short-term interventions with saccharin and sucralose, in amounts below the ADI, found no significant effect on those groups, but there seems to be a different basal microbiota-dependent response of metabolic markers. Although studies in vitro and in animal models seem to relate saccharin and sucralose consumption to changes in the gut microbiota, more long-term studies are needed in humans considering the basal microbiota of participants and their dietary and lifestyle habits in all population groups. Toxicological and basal gut microbiota effects must be included as relevant factors to evaluate food safety and nutritional consequences of non-calorie sweeteners. In humans, doses, duration of interventions, and number of subjects included in the studies are key factors to interpret the results.

Plant-based diets are increasingly popular in contemporary society. While they are suitable for all life stages, there is a potential risk of nutrient deficiencies, particularly in omega-3 fatty acids, vitamins A, D, and B₁₂, zinc, iodine, selenium, choline, and creatine. During pregnancy and lactation, the nutritional demands increase significantly, making proper supplementation essential. Breastfeeding remains the optimal feeding method for infants, provided key nutrient needs are met through supplementation. A bibliographic search in Scopus, Web of Science, and PubMed focused on plant-based diets, supplementation, and key nutrients over the past 10 years. Studies involving diseases or duplicates were excluded, and data were analyzed from European and U.S. sources to assess nutrient supplementation trends. Micronutrient deficiencies during pregnancy and lactation can negatively impact infant neurological development. Vitamin A supports vision and immunity, while vitamin D aids fetal bone mineralization. Deficiency in vitamin B₁₂ can lead to anemia and neurological issues. Zinc, iodine, selenium, omega-3 fatty acids (EPA and DHA), choline, and creatine also play critical roles in development and may require supplementation in plant-based diets. With careful planning, plant-based diets can meet nutritional needs during pregnancy, lactation, and childhood. Supplementation with key micronutrients, including choline and creatine, is essential for neurodevelopment and energy metabolism. Dietitians play a vital role in guiding individualized dietary plans, and further research is needed on optimal supplement dosages and long-term health effects.

In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B₁₂, D, A, especially retinol, and an increase in fibre, sodium, folic acid, carotenes and vitamin E. Alcohol content per 1000 kcal increased by more than 20% from April to July. Food purchase patterns in Spanish households changed during lockdown and after it, with no appreciable improvement in the quality of the diet.

Fifty years of beverages consumption trends in Spanish households

Background/objectives: Based on data collected in a market study, this analysis examines the food consumption patterns of Spanish households and the main individual motivations behind the use of these foods in each consumption occasion.Methods: A descriptive cross-sectional observational study was conducted using the “Household Usage Panel” (2023). Individual food consumption at home was recorded through an online survey over the course of a full week, twice a year, throughout the year. For each consumption occasion, the primary reason for the food choice was also recorded, selected from predefined options: “product was available,” “for health,” “by habit,” “taste,” “for pleasure/I felt like it,” and “quick/easy to prepare.”Results: The sample included 5,207 individuals (4,000 households), representative of the Spanish population, excluding the Canary Islands, Ceuta, and Melilla. The food groups used by more than 80% of the panelists include cereals and cereal products, vegetables, meat, fish, milk and dairy products, and fruit. For all products combined, 80.2% of consumers reported that, on at least one consumption occasion, the primary reason for use was “for taste,” 77.1% “for pleasure/I felt like it” followed by “health” (68.4%), “product was available” (59.2%), “habit” (55.3%), and “quick/easy to prepare” (47.6%). For each food group, the primary reason for use varied by occasion, with “for taste” and “for pleasure/I felt like it” chosen by a higher percentage of consumers. An exception was found with the fruit and olive oil groups, where the main reason for consumption chosen by a larger percentage of consumers on some occasions was health (57.4 and 30.8%, respectively).Conclusion: Understanding the motives behind food consumption in Spanish households helps us better grasp specific dietary behaviors. Taste and pleasure have been identified in this study as key factors in food choices at home. These insights suggest the need for a renewed approach to food policies and interventions that promote healthy eating, with the potential for lasting improvements in dietary quality over the medium to long term.