Enzymatically Modified Stevia
Also known as: Stevia rebaudiana, Steviol glycosides, Enzymatically modified stevia, Enzymatically produced steviol glycosides, Stevia extract, Stevia sweetener, Rebaudioside A, Rebaudioside M, Stevioside, Steviol Glycosides
Overview
Enzymatically modified stevia refers to steviol glycosides derived from the *Stevia rebaudiana* plant, processed to enhance specific glycosides like rebaudioside M for improved taste and solubility. It is primarily used as a zero-calorie sweetener in foods, beverages, and supplements. Steviol glycosides are highly purified, typically exceeding 95% purity, and exhibit stability under varying heat and pH conditions. Research indicates potential benefits, particularly in blood pressure management, although its impact on glycemic control is less pronounced. The production process involves enzymatic bioconversion of stevia leaf extracts, ensuring a consistent and high-quality product. While generally recognized as safe, further research is ongoing to fully elucidate its long-term health effects and potential therapeutic applications.
Benefits
The primary benefit of enzymatically modified stevia is a modest reduction in systolic blood pressure. A meta-analysis of randomized controlled trials (RCTs) involving 462 participants showed a significant decrease in systolic blood pressure (mean difference: -6.32 mm Hg, 95% CI: -7.69 to -0.46) compared to placebo. This effect may be beneficial for individuals with hypertension. However, the same analysis found no significant impact on fasting blood glucose, HbA1c, or lipid profiles. Some in vitro and animal studies suggest antioxidant properties, but the clinical relevance of these findings in humans remains unclear. Overall, the evidence supports a potential role in blood pressure management, but its effects on other metabolic parameters are limited.
How it works
Steviol glycosides are not metabolized for energy and pass through the gut largely unabsorbed, resulting in minimal impact on blood glucose and insulin levels. The mechanism by which stevia may influence blood pressure is thought to involve the modulation of calcium channels in vascular smooth muscle, potentially leading to vasodilation and reduced blood pressure. These compounds have poor systemic absorption and are primarily excreted unchanged or as steviol glucuronide. The interaction with calcium channels and limited absorption are key factors in understanding its physiological effects.
Side effects
Enzymatically modified stevia is generally considered safe for consumption, with no significant adverse effects reported in large-scale evaluations. Common side effects are rare, but some individuals may experience mild gastrointestinal symptoms such as bloating or nausea. Uncommon side effects, occurring in 1-5% of users, are not well-documented, but mild allergic reactions are possible. Rare side effects, affecting less than 1% of users, may include hypersensitivity reactions. No significant drug interactions have been reported, likely due to the poor systemic absorption of steviol glycosides. There are no established contraindications, but caution is advised for individuals with a known stevia allergy. It is considered safe for children and pregnant women at typical dietary levels, with no evidence of harm at recommended doses.
Dosage
For blood pressure management, clinical trials have used doses equivalent to 250–1000 mg of steviol glycosides per day. The acceptable daily intake (ADI) is set at 4 mg/kg body weight (as steviol equivalents). Highly purified (>95%) steviol glycoside preparations are preferred for safety and consistency. No specific timing for consumption is required, and it can be taken with meals. Due to poor systemic absorption, dosage adjustments based on absorption factors are not necessary. It's important to adhere to the ADI to avoid potential adverse effects, although stevia is generally well-tolerated within these limits.
FAQs
Is enzymatically modified stevia safe?
Yes, it is considered safe and non-genotoxic at recommended doses. Large-scale evaluations have not revealed significant adverse effects.
When and how should I take it?
It can be used at any time; no special instructions are needed. It is commonly used as a sugar substitute in foods and beverages.
What results can I expect?
Modest blood pressure reduction may be observed in hypertensive individuals. It does not significantly affect blood sugar or weight.
Is stevia a weight loss supplement?
No, it is not a weight loss supplement. It does not significantly affect blood glucose or insulin in humans.
Research Sources
- https://pmc.ncbi.nlm.nih.gov/articles/PMC6770957/ – This systematic review and meta-analysis of 9 RCTs (n=462) found a significant reduction in systolic blood pressure (−6.32 mm Hg, 95% CI: −7.69 to −0.46) with stevia consumption. However, it showed no significant effect on BMI, fasting glucose, HbA1c, or lipids. The study highlights the potential of stevia in blood pressure management, while acknowledging limitations such as heterogeneity in study designs and short durations.
- https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2022.7291 – The EFSA safety evaluation concluded that enzymatically produced steviol glycosides pose no safety concerns, maintaining the acceptable daily intake (ADI) at 4 mg/kg body weight. This assessment, based on preclinical and batch analysis, supports the continued use of stevia as a safe non-nutritive sweetener. The evaluation reinforces the regulatory standards for stevia production and consumption.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC10731492/ – This systematic review and meta-analysis examined the antioxidant activity of stevia in vitro and in animal models, analyzing 45 articles. The findings indicate antioxidant properties, but the clinical relevance in humans remains unclear due to limited human data. The review suggests potential health benefits related to antioxidant activity, but emphasizes the need for further clinical trials to confirm these effects.
- https://www.fda.gov/media/179097/download – This FDA document provides information and regulations regarding the use of stevia as a sweetener. It outlines the acceptable uses and safety standards for stevia products in the food industry. The document ensures that stevia products meet the necessary safety requirements for human consumption.
