A recent study conducted by North Carolina State University has revealed concerning health effects associated with a byproduct of sucralose, the chemical found in the popular zero-calorie sweetener Splenda. The study found that the byproduct, sucralose-6-acetate, is genotoxic, meaning it breaks down DNA and increases the risk of cancerous cells forming. Furthermore, both sucralose and sucralose-6-acetate were shown to damage the intestinal barrier, leading to a “leaky gut” where toxins are absorbed into the bloodstream.
Splenda, which contains 1.10% sucralose, is widely used as a sugar substitute in various foods and beverages. The sucralose ingredient is manufactured by Tate & Lyle in the U.K., and the Splenda brand is owned by Heartland Food Products Group in Indianapolis, Indiana. The study’s senior author, Susan Schiffman, emphasized the importance of consumers knowing the risks associated with the products they consume, particularly as sucralose-6-acetate can be generated by bacteria in the gut even if it is removed from sucralose products.
This study adds to previous research demonstrating potential dangers associated with sucralose. Other adverse effects that have been identified include dysbiosis and alterations in blood glucose and insulin levels. Dr. Dariush Mozaffarian, a cardiologist and professor of nutrition, suggests that while more research is needed, the growing evidence suggests that sucralose and other sugar substitutes may not be safe and advises avoiding them if possible.
Several experts have voiced concerns about the inflammatory nature of artificial sweeteners, including sucralose. The association between underlying inflammation, oxidative stress, and cardiovascular disease has prompted recommendations to limit consumption of sugar substitutes. Furthermore, those with cardiovascular disease, cancer, or inflammatory conditions may be more vulnerable to the risks posed by these sweeteners.
Kelly Johnson-Arbor, a medical toxicologist, highlights the significance of the study’s findings, revealing that sucralose can accumulate in tissues with chronic or long-term consumption. The identification of sucralose-6-acetate as an impurity in previous safety studies raises concerns about the toxicity of such impurities. However, the U.S. Food and Drug Administration and the Calorie Control Council have defended the safety of sucralose, emphasizing extensive testing and questioning the reliability of the new study.
The International Sweeteners Association stands by sucralose and other low-calorie sweeteners, stating that they provide consumers with a choice of sweet-tasting options with low or no calories. Heartland Food Products, the owner of the Splenda brand, clarifies that Splenda products were not involved in the research and denies any linkage with the study results. Splenda is a widely consumed zero-calorie sweetener that has undergone rigorous testing and monitoring for impurities.
In conclusion, this recent study highlights potential health risks associated with a byproduct of sucralose found in Splenda. Consumers are encouraged to be aware of the risks associated with artificial sweeteners and to consider alternatives. Further research is needed to fully understand the long-term effects of these sugar substitutes on human health.
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