Low‐calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues

Abstract

Sugar‐free or reduced‐sugar foods and beverages are very popular in the United States and other countries, and the sweeteners that make them possible are among the most conspicuous ingredients in the food supply. Extensive scientific research has demonstrated the safety of the 5 low‐calorie sweeteners currently approved for use in foods in the United States–acesulfame K, aspartame, neotame, saccharin, and sucralose. A controversial animal cancer study of aspartame conducted using unusual methodology is currently being reviewed by regulatory authorities in several countries. No other issues about the safety of these 5 sweeteners remain unresolved at the present time. Three other low‐calorie sweeteners currently used in some other countries–alitame, cyclamate, and steviol glycosides–are not approved as food ingredients in the United States. Steviol glycosides may be sold as a dietary supplement, but marketing this product as a food ingredient in the United States is illegal. A variety of polyols (sugar alcohols) and other bulk sweeteners are also accepted for use in the United States. The only significant health issue pertaining to polyols, most of which are incompletely digested, is the potential for gastrointestinal discomfort with excessive use. The availability of a variety of safe sweeteners is of benefit to consumers because it enables food manufacturers to formulate a variety of good‐tasting sweet foods and beverages that are safe for the teeth and lower in calorie content than sugar‐sweetened foods.

The potential application of a biomarker approach for the investigation of low-calorie sweetener exposure

“…Despite extensive evaluation of the safety of LCS, the potential health effects of consumption has remained topical within the area of nutrition research (11,17,18) . Moreover, the long-term efficacy of using LCS in place of non-milk extrinsic sugars as a weight management tool has yet to be conclusively established (19)(20)(21)(22)(23)(24)(25) .…”

Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

“…In the 1980s, its consumption was linked with bladder cancer in rats and as such was prohibited in Canada [8]. Despite its bitter metallic aft ertaste it is approved ft for use in many foods and beverages [9]. Unlike SAC, DUL does not have a bitter aftertaste and has a sweetening capacity about 250 times that of ft sucrose.…”

“…Discovered in 1967, ACS-K exhibits good storage stability [9]. It is 200 times sweeter than sucrose and its use is associated with a slight bitter aft ertaste at high concentrations [8].…”

“…It is 200 times sweeter than sucrose and its use is associated with a slight bitter aft ertaste at high concentrations [8]. ACS-K is widely used and ft approved in 90 countries with few health problems linked with its use [9]. It has very good water solubility and is stable at high cooking and baking temperatures [7].…”

“…Since ASP is not heat-stable it degrades in liquids during prolonged storage [8]. Th erefore, it cannot be used in baking or cooking and beverage products Th with ASP have expiry dates for acceptable consumption [9]. It has been approved for use by the US FDA and the EU.…”