noncaloric

Noncaloric refers to foods or substances that provide negligible or no usable energy to the body. In labeling, a product described as noncaloric is typically defined as having zero or near-zero calories per serving, with regulatory rounding allowing a zero designation when energy per serving falls below a small threshold.

Common examples are nonnutritive or artificial sweeteners, such as aspartame, saccharin, sucralose, and acesulfame potassium, as well as natural sweeteners like steviol glycosides (stevia) and monk fruit extract. These substances are used to add sweetness while contributing little or no calories because they are either not metabolized for energy or consumed in very small amounts. They are widely used in diet beverages, sugar-free desserts, and chewing gums.

Regulatory agencies review safety and establish acceptable daily intakes for noncaloric sweeteners. When used within these limits, they are generally considered safe for the general population, including people with diabetes. Some individuals may experience gastrointestinal or other reactions to certain sugar alcohols or specific sweeteners, and ongoing research continues to examine long-term effects.

Nutrition-wise, noncaloric substitutes do not provide calories like carbohydrates, fats, or proteins, but they can influence taste, appetite, and glucose responses in varying ways. This has led to mixed conclusions about their role in weight management and metabolic health.

A common misconception is that there are foods with negative calories; there is no scientific consensus supporting this idea. Noncaloric products simply provide little or no calories while delivering flavor and sweetness.