The myth about the benefits of "low-calorie" desserts for weight loss has been debunked

Low-calorie healthy desserts are experiencing a real boom in popularity a decade after their appearance on the market. Modern consumers are increasingly attentive to their nutrition and weight control, seeking to prevent the development of diabetes, obesity, and cardiovascular problems.

As reported by TUT.AZ, this information was shared with "Gazeta.Ru" by Anastasia Lebedeva, Associate Professor of the Department of Dietetics at ROSBIOTECH University.

It's important to understand that consuming low-calorie desserts by itself does not guarantee weight loss, as weight loss is a complex process based on creating a caloric deficit, when energy expenditure exceeds consumption.

"Many people trying to lose weight regularly visit the gym, and after intense physical exertion, the body naturally demands energy replenishment, which often manifests as cravings for sweets. Sugar indeed provides a quick influx of energy, however, for those watching their weight, it presents a danger due to its high caloric content and glycemic index," the expert explained.

Responding to consumer demands, manufacturers have developed lines of proper nutrition desserts, where traditional sugar is replaced with alternative sweeteners: fructose, erythritol, stevia, aspartame, sucralose, and other components. However, these ingredients can cause various side effects and often do not contribute to solving the problem of excess weight.

"Lovers of low-calorie desserts are at risk of developing a whole range of diseases affecting the cardiovascular system, gastrointestinal tract, kidneys, skin, and teeth. Sugar substitutes are not beneficial substances, and many of them, exceeding sugar in sweetness, deceive taste receptors and do not provide the body with glucose, which creates prerequisites for increased insulin levels in the blood and the development of type II diabetes," the expert warned.

Nevertheless, the confectionery industry continues to search for safe solutions to create low-calorie desserts that will not contribute to the development of serious diseases. In recent years, more and more confectionery enterprises have been producing products with the addition of sweet protein, the safety of which has been confirmed by clinical studies, the specialist summarized.