- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
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Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
Nutrition basics (20)
- Water softeners: How much sodium do they add?
- Caffeine: Is it dehydrating or not?
- Coffee and health: What does the research say?
- see all in Nutrition basics
Healthy diets (8)
- Diverticulitis diet: Can certain foods trigger an attack?
- Butter vs. margarine: Which is better for my heart?
- Canola oil: Does it contain toxins?
- see all in Healthy diets
Healthy cooking (10)
- Lentils: How do I cook with them?
- Food poisoning: How long can you safely keep leftovers?
- Canned pumpkin: Better than fresh?
- see all in Healthy cooking
Healthy menus and shopping strategies (6)
- Calories in sushi: What are the low-cal options?
- Vegetable juice: As good as whole vegetables?
- Buying beef? A guide to choosing the leanest cuts
- see all in Healthy menus and shopping strategies
Nutritional supplements (15)
- Vitamin water: Better than plain water?
- Ground flaxseed: Better than whole?
- Vitamin C: Can too much be harmful?
- see all in Nutritional supplements
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Question
Stevia: Is it available in the United States?
Is the artificial sweetener stevia available in the United States?
Answer
from Katherine Zeratsky, R.D., L.D.
In late 2008 the Food and Drug Administration declared that the artificial sweetener stevia is "generally recognized as safe" — thus allowing it to be used as a no-calorie sweetener in foods and beverages. This move opens the door for companies to sell products that contain the artificial sweetener in the United States.
Stevia is an herb, and its extract can be hundreds of times sweeter than sugar. Stevia has virtually no calories and doesn't raise blood sugar levels. Stevia has been used as a sweetener in other parts of the world for several years. Side effects of stevia are generally mild, such as nausea and a feeling of fullness.
Does this mean that stevia is safe? What we currently know is that it is probably safe in moderate doses. However, until we have more research, women who are pregnant or breast-feeding should probably avoid using stevia. Similarly, people taking diabetes or blood pressure drugs should use stevia with caution because of the risk that it might cause hypoglycemia or hypotension when combined with these drugs.
Stevia is also available as a dietary supplement. If you're considering taking stevia as a dietary supplement, check with your doctor about the dosage and the possible risks and benefits.
Next questionPhenylalanine in diet soda: Is it harmful?
- Agency response letter GRAS notice No. GRN 000253. U.S. Food and Drug Administration. http://www.cfsan.fda.gov/~rdb/opa-g253.html. Accessed Dec. 20, 2008.
- Stevia. Natural Medicines Comprehensive Database. http://www.naturaldatabase.com. Accessed Dec. 31, 2008.
