期刊名：Nutrients

期刊主页：https://www.mdpi.com/journal/nutrients

本期的人物专访，我们有幸邀请到2026年最佳论文奖 (Best Paper Award) 获奖者，来自英国曼彻斯特大学的John McLaughlin 教授和Nikoleta Stanataki博士。本次奖项共有三篇论文获奖，本篇是其中之一。在此次访谈中，他们分享了自身的科研方向，并就未来研究兴趣、饮食健康等话题表达了自己的观点。

人物介绍：

John McLaughlin教授

曼彻斯特大学胃肠病学与营养学教授，糖尿病、内分泌与胃肠病学系主任，同时担任索尔福德皇家医院荣誉胃肠病专科医师。主要研究方向为胃肠生理学、营养素感知、肠道炎症、食欲调控及肠-脑轴。累计发表论文180余篇，曾获British Society of Gastroenterologys Francis Avery Jones Research Award (2007)（英国胃肠病学会弗朗西斯•埃弗里•琼斯研究奖）European Rising Star in Gastroenterology Award (2008) （欧洲胃肠病学新星奖）。

Nikoleta Stanataki博士

注册营养师，现于希腊从事私人临床诊疗工作，曼彻斯特大学博士，师从John McLaughlin教授。研究方向为低热量甜味剂、人体代谢与食欲调控。主导多项甜菊糖相关临床试验，在Journal of Nutrition、Nutrients等期刊发表论文。

访谈内容：

Q1：恭喜荣获Nutrients 2026 年度最佳论文奖！能否向读者简单介绍一下您自己？

Prof. John McLaughlin: We are delighted to receive the Nutrients 2026 Best Paper Award. Hello, I am John McLaughlin. I am Professor of gastroenterology and nutrition at The University of Manchester and a Consultant Clinical Gastroenterologist in Manchester. My research focuses on gastrointestinal physiology, nutrient sensing, appetite regulation, and nutrition. I also had the privilege of supervising Dr. Nikoleta Stanataki during her PhD, and we continue to collaborate on research in this field.

Dr. Nikoleta Stanataki: My name is Nikoleta Stanataki, and I am a Registered Dietitian currently working in private clinical practice in Greece. I completed my PhD at The University of Manchester under the supervision of Professor McLaughlin, where my research focused on low-calorie sweeteners, human metabolism, and appetite regulation. Today, we continue working together on research investigating sweeteners and gastrointestinal physiology while I combine research with my clinical practice.

Prof. John McLaughlin ：我是曼彻斯特大学胃肠病学与营养学教授，同时也是一名临床胃肠病专科医师。目前主要研究方向为胃肠生理学、营养素感知、食欲调控及营养学研究。

Dr. Nikoleta Stanataki：我是一名注册营养师，目前在希腊从事私人临床诊疗工作。曾在曼彻斯特大学取得博士学位，导师是McLaughlin教授。博士期间我主要研究低热量甜味剂、人体代谢与食欲调控，现阶段兼顾临床工作与科研，持续和McLaughlin教授合作开展甜味剂与胃肠生理学方面的相关研究。

Q2：能否介绍下这篇获奖论文的核心研究重点与主要研究结论？

Our award-winning paper reports the findings of a randomized controlled trial investigating whether daily consumption of stevia, at realistic levels of intake, influences the human gut microbiome and metabolic health.

Participants were randomly assigned either to consume stevia daily or to maintain their usual diet for 12 weeks. In addition to examining gut microbiota composition, we assessed glucose metabolism, insulin responses, body weight, and energy intake. We observed no significant differences in glucose or insulin responses between the groups, while participants consuming stevia maintained their body weight compared with a slight increase in the control group.

Most importantly, our analysis demonstrated that consuming stevia at typical dietary levels did not significantly alter the composition of the gut microbiome. Although this represents a negative finding, it is scientifically valuable because it reflects real-world consumption patterns rather than the unrealistically high doses frequently used in experimental studies. These findings provide reassuring evidence for consumers using stevia as a sugar substitute in everyday life.

Answer：这篇获奖论文为一项随机对照试验，探究日常实际摄入剂量的甜菊糖，是否会对人体肠道微生物组及代谢健康产生影响。

受试者被随机分为两组，一组每日摄入甜菊糖，另一组维持原有饮食习惯，试验周期为12周。研究除检测肠道菌群组成外，还评估了糖代谢、胰岛素反应、体重及能量摄入指标。两组受试者的血糖与胰岛素反应未出现显著差异；对照组参与者体重有小幅上升，甜菊糖组受试者体重则保持稳定。

最重要的是，分析结果表明，日常膳食剂量下的甜菊糖摄入不会显著改变肠道微生物组构成。此结果虽为阴性，未观测到明显作用效应，但由于研究采用了现实场景摄入水平，区别于诸多实验中使用的脱离实际的高剂量，因此该结论仍具有科研价值，可为日常将甜菊糖作为代糖使用的消费者提供可靠参考依据。

Q3：结合本次研究，对于日常饮食中考虑使用甜菊糖这类甜味剂的消费者，您有哪些建议？

Based on our findings, stevia can be considered an appropriate replacement for sugar when used in realistic amounts as part of a balanced diet. Our research found no evidence that typical daily consumption adversely affects glucose metabolism, insulin responses, or the composition of the gut microbiome.

However, we would not recommend introducing stevia unnecessarily if an individual already consumes beverages without added sugar. Rather, it may be beneficial for people who regularly consume sugar-sweetened drinks or foods and wish to reduce their sugar intake. As with any dietary component, moderation remains important, and our conclusions are based on realistic everyday consumption levels rather than excessive intake. Overall, current evidence supports the use of stevia as a practical sugar substitute when used appropriately within a healthy dietary pattern.

Answer：依据本研究结论，在均衡饮食情况下按合理用量摄入时，甜菊糖可被视为糖的合适替代品。本研究未发现常规每日摄入量会对葡萄糖代谢、胰岛素反应以及肠道微生物组构成产生不利影响。

但对于本身已饮用无添加糖饮品的人群，不建议额外使用甜菊糖。相反，该产品更适合经常摄入含糖饮品、食品，且希望减少糖分摄入的人群。和所有膳食成分一样，适度摄入十分关键，本研究结论仅适用于日常实际摄入水平，不适用于过量摄入场景。总体而言，现有证据支持在健康饮食模式下合理使用甜菊糖作为实用代糖。

Q4：作为肠道营养与代谢领域的资深专家，二位最初为何投身该研究领域，是什么启发了你们开展相关研究？

Prof. McLaughlin’s interest began during his PhD, where he investigated fatty acid sensing in the gastrointestinal tract. Subsequent discoveries showing that sweet taste receptors are also present in the gut opened new opportunities to explore how nutrients and sweet compounds influence gastrointestinal physiology, appetite regulation, and metabolism. This ultimately led to research examining artificial and natural sweeteners and their physiological effects.

For Dr. Stanataki, this research area developed through her doctoral studies under Prof. McLaughlin’s supervision. Her PhD focused on low-calorie sweeteners and their effects on human metabolism, eating behaviour, body weight, and gut health. The opportunity to investigate clinically relevant nutritional questions with direct implications for public health inspired her continued involvement in this field.

Prof. John McLaughlin ：我的研究兴趣始于博士阶段，当时主要开展胃肠道脂肪酸感知相关研究。后续研究发现肠道内同样存在甜味受体，这为探究营养物质、甜味化合物如何影响胃肠生理、食欲调控及代谢开辟了新方向，也促使我们进一步研究人工和天然甜味剂及其生理效应。

Dr. Nikoleta Stanataki ：在McLaughlin教授指导下，我通过博士研究逐步发展了该研究方向。我的研究主要围绕低热量甜味剂及其对人体代谢、饮食行为、体重和肠道健康的影响。对临床相关营养问题的探索，以及这些研究对公共卫生带来的直接影响，促使我持续投身于这一领域。

Q5：二位目前重点关注哪些研究方向？您认为未来几年哪些课题会受到学界重点关注？

Professor McLaughlin’s current research focuses on nutrient sensing, gut–brain signaling, and appetite regulation, particularly in disease states such as ageing and upper gastrointestinal cancers. Understanding why appetite is lost during illness could lead to improved nutritional therapies and better clinical outcomes. He also believes that gut microbiome research will continue to be a major area of scientific interest as researchers develop more effective clinical applications.

Dr. Stanataki continues collaborating on research investigating stevia and sweet taste mechanisms while working as a clinical dietitian in Greece. Through her daily clinical practice, she observes increasing public interest in evidence-based nutritional advice, particularly regarding sweeteners, weight management, diabetes, and dietary strategies such as intermittent fasting. Future research should continue providing high-quality randomized controlled trials that can guide practical dietary recommendations.

Pro. John McLaughlin：我当前的研究聚焦营养素感知、肠脑信号传导与食欲调控，重点针对衰老、上消化道肿瘤等疾病场景。理解疾病状态下食欲减退的原因，有助于改善营养治疗并获得更好的临床效果。鉴于科研人员可推出更多成熟的临床应用，我相信肠道微生物组研究将继续成为学界热点领域。

Dr. Stanataki：我在希腊担任临床营养师的同时也持续参与甜菊糖及甜味感知机制的相关研究。我在日常临床工作中发现，人们愈发渴求循证营养学建议，尤其关注甜味剂、体重管理、糖尿病以及间歇性禁食等饮食方案。因此，未来研究应继续开展更多高质量随机对照试验，为实用膳食指导提供依据。

Q6：是什么促使您选择将论文投稿至Nutrients期刊？您对同行评审流程体验如何？

Our decision to submit this paper to Nutrients was influenced by our previous positive publishing experience with the journal, including publication of earlier findings from the same research project. Publishing the continuation of the study in the same journal provided scientific continuity.

Our experience with the editorial and peer-review process was very positive. We particularly appreciated the journal’s efficient review and publication timelines, the constructive reviewer comments, and the clear communication throughout the editorial process. Nutrients provides an excellent platform for nutrition research, combining rapid publication with rigorous peer review and broad international visibility.

Answer：我们选择向Nutrients投稿，源于此前在该刊的良好发表经历，包括之前项目前期部分研究成果也曾在此刊发表。将该研究后续成果继续发表于同一期刊，确保了研究工作的科学连续性。

本次同行评审体验十分良好。我们感受尤为深刻的是期刊评审与发表周期高效，审稿人也给出富有建设性的评审意见，编辑全流程沟通清晰顺畅。Nutrients期刊是营养学领域优质发表平台，兼顾出版效率、严谨的同行评审以及广泛的国际影响力。

期刊介绍

主编：

Maria Luz Fernandez, University of Connecticut, USA;

Lluis Serra-Majem, University of Las Palmas de Gran Canaria, Spain

Nutrients（ISSN 2072-6643）是一个国际性的、同行评审的开放获取期刊，致力于发表与人类营养相关的研究成果。主题涵盖常量营养素、微量营养素、生物活性营养素、运动营养、公共卫生和饮食相关疾病等学科领域。本刊发表综述、常规研究论文和简讯。致力于为全球提升人体营养健康水平贡献学术力量。。

2025 Impact Factor：5.8

2025 CiteScore：10.2

Time to First Decision：15.8 Days

Acceptance to Publication：2.3 Days