Artificial sweeteners pose no health risks, latest studies say
Artificial sugar substitutes are a favourite of the food and drink industry, but for years debate has raged about whether they pose a health risk. David Tan examines the latest studies
In 1879, Constantin Fahlberg made a sweet discovery. A chemistry research assistant, he was working on coal tar substances when he spilled a compound he had synthesised on his hands. At dinner, he noticed its intense sweetness and called it saccharin. And so began the story of artificial sweeteners.
The next major low-calorie sugar substitute to be discovered (in 1965) was aspartame, which is 200 times sweeter than sugar, followed in 1967 by acesulfame K (Ace K). Other sweeteners include cyclamate and sucralose.
So far it appears that artificial sweeteners have limited impact in the short term
The food and drinks industry has been an enthusiastic proponent of these sweeteners but concerns have regularly emerged about how they may affect health, including links to cancer, premature birth, and an increased risk of developing type 2 diabetes in regular and high consumers of artificially sweetened drinks.
The debate rages on, with conflicting studies and opinions.
In December, the European Union's food safety watchdog, the European Food Safety Authority (EFSA), released a risk assessment report saying that aspartame and its breakdown products poses no health risks at approved consumption levels.
The report concluded that the no-calorie sweetener could be used by pregnant women and that it does not cause cancer, harm the brain or nervous system, or affect behaviour or cognitive function.
The acceptable daily intake is set by the EFSA at 40 milligrams per kilogram of body weight per day. That is equivalent to 2,400mg for a person who weighs 60kg. The US Food and Drug Administration has set the limit at 50mg/kg.