According to a recent study by North Carolina State University, a chemical byproduct of sucralose, a common ingredient in Splenda, has been linked to DNA damage and increased cancer risk.
The researchers performed eight experiments to evaluate the safety and hazards of sucralose and sucralose-6-acetate. They cautioned that gut bacteria still produce the contaminant.
Studies have found that sucralose can have adverse effects, such as dysbiosis and changes in blood glucose and insulin levels. A cardiologist and professor of nutrition at Tufts School of Medicine in Boston, Dr. Dariush Mozaffarian, reviewed the study results and recommended being careful.
According to Michelle Routhenstein, a heart health dietitian based in New York, it is advisable to minimize the consumption of sugar substitutes because of their link to cardiovascular disease, underlying inflammation, and oxidative stress.
A recent North Carolina State University study discovered that sucralose could build up in tissues over time, indicating that extended or regular sweetener use may pose more significant risks than previously believed.
Sucralose was approved by the FDA in 1998 for use in 15 food categories. It was later approved as a general-purpose sweetener in 1999. The organization, known as the Calorie Control Council in Washington, D.C., stated that sucralose is a safe product but expressed doubts about the study’s credibility.
The research took place in a lab setting, but it is impossible to replicate the intricate workings of the human body, even with human cells.
According to Schiffman, the study used human tissue, making it applicable to potential human health concerns. The International Sweeteners Association, located in Brussels, supports sucralose and claims that it has undergone a comprehensive testing program, one of the most extensive in the history of any food additive.
Heartland Food Products stated that their Splenda products were not involved in the research and that sucralose-6-acetate is not the same as sucralose. Heartland mentioned that sucralose had been a widely used zero-calorie sweetener for over 25 years to sweeten foods and beverages.
According to Heartland, Splenda brand sucralose does not contain sucralose-6-acetate, even at the lowest possible detection limit of .001% sensitivity level.
