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Authors
Shyam, Sangeetha https://orcid.org/0000-0002-3340-1519
Ayoub-Charette, Sabrina https://orcid.org/0000-0002-7087-7815
Khandpur, Neha https://orcid.org/0000-0002-4766-8361
Kavanagh, Meaghan E. https://orcid.org/0000-0002-8708-4467
Khan, Tauseef https://orcid.org/0000-0002-3713-2248
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Article History
Received: 15 September 2025
Revised: 18 February 2026
Accepted: 10 March 2026
First Online: 25 March 2026
Competing interests
: SS is supported by the Miguel Servet Contract 102 (CP24/00066) from the Instituto de Salud Carlos III, Spain and co-financed by the European Union. S.S has received consulting fees from Abbott Industries Sdn. Bhd. SS is a member of the Federation of European Nutrition Working Groups on Improving Standards in the Science of Nutrition. She also chairs the IUNS-ACTIVATOR Task Force funded by the International Union of Nutrition sciences. S.A.-C. received research support from a CIHR Canadian Graduate Scholarship Doctoral Award (funding reference number 476251) and has received an honorarium from the international food information council (IFIC) for a talk on artificial sweeteners, the gut microbiome, and the risk for diabetes, and from the Arkansas Children’s Hospital for participation in a “lumping vs. splitting” event. NK serves as a consultant to United Nations agency for children (UNICEF) and the Pan American Health Organisation (PAHO). MK has recieved funding from the Banting Postdoctoral Fellowship Program through CIHR (funding reference No. 192526). TAK has received research support from Diabetes Canada, Canadian Institutes of Health Research (CIHR), the International Life Science Institute (ILSI), and the National Honey Board. TAK discloses receiving research grants from Diabetes Canada, the Canadian Institutes of Health Research (CIHR), the Institute for the Advancement of Food and Nutrition Sciences (IAFNS, formerly ILSI North America), the National Honey Board (USDA Checkoff Programme), and the Toronto 3D Knowledge Synthesis and Clinical Trials Foundation. TAK has received honoraria for speaking engagements or advisory roles from IAFNS, the International Food Information Council (IFIC), the Calorie Control Council (CCC), the International Sweeteners Association (ISA), AmCham Dubai, and the Ontario Maple Syrup Producers’ Association (OMSPA). Additionally, TAK has served as a consultant for Heartland Foods Product Group.
