Is Diet Dr. Pepper Keto Friendly?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 01/07/2023 | Next review date: 01/07/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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In this brief guide, we will answer the query “Is Diet Dr. Pepper Keto Friendly?” Additionally, we will explore some basics on keto diet, as well as some health concerns of consuming artificial sweeteners. Finally, the article briefly presents some alternative beverages to Diet Dr. Pepper.

Is Diet Dr. Pepper Keto Friendly?

Yes, Diet Dr. Pepper is keto friendly due to its lack of calories and simple sugars (1). You can include it in your diet to add some sweet beverages (2).

However, you should be aware that an excessive consumption of non-caloric sweeteners can produce negative effects on your health in the long-term; for instance, increasing your risks of cancer (3,4).

Why Are Artificial Sweeteners Keto Friendly?

Artificial sweeteners like Aspartame, Acesulfame K, and sucralose are not caloric sweeteners, and they are not metabolized in your body (3).

Because the keto diet is focused on avoiding carbohydrates, especially simple sugars, artificial sweeteners are allowed in a ketogenic diet (3).

Are There Any Health Concerns About Eating Artificial Sweeteners?

There is controversy if there are any health concerns about consuming artificial sweeteners, according to some experts, there is no conclusive evidence to ensure that there are possible health concerns (3,4). 

The artificial sweeteners used in Diet Dr. Pepper are acesulfame K and aspartame. Acesulfame K is a potassium salt 200 times sweeter than sugar, it has a bitter after-taste; if Acesulfame K is in adequate amounts (15 mg/kg), it is not harmful for your health (5,6).

Aspartame, on the other hand, is a protein-derived sweetener synthesized with aspartic acid and phenylalanine. High consumption of aspartame (>7.5 mg/kg) has been associated with cancer and also it is potentially dangerous to people with phenylketonuria (7,8).

Phenylketonuria is a genetic condition where the metabolism cannot correctly process Phenylalanine. When Phenylalanine is not properly metabolized, it would produce phenyl ketones which are toxic for your body (8).

A hyperphenylkenoturia can cause from annoying symptoms like eczema or musty odor, to severe symptoms like epilepsy and impairment of cognitive functions (8).  

However, there is evidence that artificial sweeteners can modify your microbiota, which can cause inflammation and there is speculation of their role in increasing the risk of intestinal bowel disease (3).

What are the Ketogenic Diet Principles?

Keto Diet is a popular meal plan that reduces your carbohydrate intake to equal or less than 50 g of carbohydrates a day. This low consumption of carbohydrates will deplete your carbohydrate energy stores (glycogen) (2).

Once your carbs energy stores are empty, your body will start using fats for providing energy to every cell. This is also known as being in a “ketogenic state”, because the fats’ metabolism produces some compounds like acetone, acetoacetate, and β-hydroxybutyrate, known as ketone bodies (2).

You can find further information on Keto Diet in the article found in the following link. In the aforementioned article, you will learn what keto diet is, the principles, and the possible health benefits or precautions you should consider.

How to Incorporate Diet Dr. Pepper in a Well-Formulated Keto Diet?

The best way you can incorporate diet Dr. Pepper in a well-formulated keto diet is by drinking this beverage with moderation and alongside nutritious food. Neither regular soda or diet soda are recommended to consume in excess in any diet (9).

You should look for professional advice from your nutrition specialist to adjust a moderate intake of diet Dr.Pepper in your meal plan (9).

What are other Alternative Keto-Friendly Beverage Options?

Herbal infusions and Teas are excellent keto-friendly beverage options. Herbal infusions and natural teas are loaded with highly valuable antioxidants, which can exert tremendous benefits to your body, for example (10):

  • Reduce cancer risks
  • Helps to regulate glucose and insulin in your blood
  • Protection to your liver
  • Reduce stress and anxiety

Here are some examples of herbal infusions and teas: lavender, chamomile, fenugreek, stinging nettle, spearmint, hibiscus, yerba maté, echinacea, green tea, and black tea (10).

Remember that your beverages should be sugar-free to be keto-friendly, you can use monk fruit or stevia, they are natural non-caloric sweeteners that can be a better option compared to artificial sweeteners like aspartame or sucralose (11).

Conclusion

In this brief guide, we answered the query “Is Diet Dr. Pepper Keto Friendly?” Additionally, we explored some basics on keto diet, as well as some health concerns of consuming artificial sweeteners. Finally, the article briefly presented some alternative beverages to Diet Dr. Pepper.

References

  1. FoodData central [Internet]. Usda.gov. [cited 12 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/545003/nutrients
  1. Basolo A, Magno S, Santini F, Ceccarini G. Ketogenic diet and weight loss: Is there an effect on energy expenditure? Nutrients, 2022;14(9):1814.
  1. Paoli A, Mancin L, Bianco A, Thomas E, Mota JF, Piccini F. Ketogenic diet and Microbiota: Friends or enemies? Genes,. 2019;10(7):534.
  1. Basson AR, Rodriguez-Palacios A, Cominelli F. Artificial sweeteners: History and new concepts on inflammation. Front Nutr, 2021;8:746247.
  1. Noori, A. The effects of Acesulfame Potassium injection in the prenatal period on adult spermatogenesis. Europe PMC, 2022.
  1. More TA, Shaikh Z, Ali A. Artificial Sweeteners and their Health Implications: A Review. Biosci Biotechnol Res Asia, 2021;18(2):227–37.
  1. Landrigan PJ, Straif K. Aspartame and cancer – new evidence for causation. Environ Health, 2021;20(1):42.
  1. van Spronsen FJ, Blau N, Harding C, Burlina A, Longo N, Bosch AM. Phenylketonuria. Nat Rev Dis Primers, 2021;7(1):36.
  1. Cena H, Calder PC. Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients, 2020;12(2):334.
  1. Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V. Herbal teas and their health benefits: A scoping review. Plant Foods Hum Nutr, 2019;74(3):266–76.
  1. Shivani, Thakur BK, Mallikarjun CP, Mahajan M, Kapoor P, Malhotra J, et al. Introduction, adaptation and characterization of monk fruit (Siraitia grosvenorii): a non-caloric new natural sweetener. Sci Rep, 2021;11(1):6205.