Pint of Science 2025: "Sugars, sweeteners: a taste for risk?" with Florian PALLOT (PhD student - LAPEC, Avignon University) and Grégory MEYER (Senior Lecturer - LAPEC, Avignon University)
19 May: 7.30pm - 21h30
Monday 19 May 2025
Doors open: 7.15pm
Start of the evening: 7.30pm
End of the evening: 9.30pm
Le Gambrinus, 62 Rue Carreterie
84000, Avignon
The quest for a sweet taste without the harmful effects of sugar is leading us to try sweeteners as an alternative. But are they really harmless to health? Our research is looking at their impact on cardiometabolic diseases. Between promise and controversy, our work aims to better understand whether these substitutes are allies or pitfalls for health.
Sugar and sweeteners: a taste for risk?
Florian PALLOT (Doctoral student - LAPECAvignon University)
Over-consumption of sugars is fuelling the obesity epidemic, slowing our metabolism and hurting our heart. Fortunately, there is an alternative: sweeteners! But are they really a solution? Are all sweeteners the same? Are they allies or false friends? We take a look at a key issue for our health!
Sucralose, the star sweetener?
Grégory MEYER (Senior Lecturer - LAPECAvignon University)
Sucralose is one of the most widely used synthetic sweeteners in the world, with a sweetening power 600 times greater than that of sugar, and zero calories! It is often presented by food manufacturers as being poorly absorbed by the body and having no significant biological activity. But what is the reality?