sucralose

Introduction

Sucralose is a widely used non-caloric artificial sweetener, known for being approximately 600 times sweeter than sucrose. It is commonly found in various food and beverage products and is approved for use in many countries. This synthesis aims to provide a comprehensive overview of the safety, health effects, and environmental impact of sucralose based on recent research findings.

Key Insights

Safety and Regulatory Approval
- Sucralose has undergone extensive safety testing, including assessments of genotoxicity, carcinogenicity, and overall health effects, and has been deemed safe for human consumption by regulatory agencies worldwide .
Stability and Usage
- Sucralose is highly stable at high temperatures and low pH, making it suitable for use in a wide range of food products, including baked and fried goods .
Metabolism and Excretion
- Sucralose is not significantly metabolized in the human body and is mostly excreted unchanged. However, some studies suggest that a small portion may be metabolized in the gastrointestinal tract .
Impact on Gut Microbiota
- Sucralose consumption has been shown to alter the gut microbiota, potentially reducing beneficial bacteria and exacerbating conditions like inflammatory bowel disease (IBD) and increasing the risk of colorectal cancer in animal models .
Environmental Impact
- Sucralose is persistent in aquatic environments and resistant to common water treatment processes. It has been detected in various water bodies, raising concerns about its long-term environmental impact .
Health Effects in Diabetics and Obese Individuals
- Sucralose is commonly used by diabetic and obese patients as a sugar substitute. Studies indicate that it does not significantly affect glycemic control, making it a suitable alternative for these populations .
Potential Toxicity in Aquatic Life
- Exposure to sucralose in aquatic environments has been linked to oxidative stress and other toxicological effects in fish, indicating potential ecological risks.

Conclusion

Sucralose is a widely approved and stable artificial sweetener that is safe for human consumption based on extensive safety testing. However, its impact on gut microbiota and potential environmental persistence raise concerns that warrant further investigation. While it is beneficial for diabetics and obese individuals, its ecological effects, particularly in aquatic environments, need to be addressed to ensure comprehensive safety.

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Critical review of the current literature on the safety of sucralose.

Sucralose is safe for its intended use as a non-caloric sugar alternative, with intakes well below acceptable daily intake levels in all population subgroups.

The development and applications of sucralose, a new high-intensity sweetener.

Sucralose, a new high-intensity sweetener, offers a sugar-like taste and stability at high temperatures and low pH, making it a promising alternative for Canadian food and beverage industries.

The absence of genotoxicity of sucralose.

Sucralose is a safe, non-nutritive sweetener with no known genotoxicity, supporting its use in over 80 countries.

Sucralose.

Sucralose is a nonnutritive, zero-calorie artificial sweetener that is stable when heated and can be used in baked and fried foods, benefiting diabetic and obese patients.

Sucralose - all sweetness and light

Sucralose is a high-quality, intense sweetener with excellent taste and stability, making it suitable for use in a wide range of low-energy foods and beverages.

Sucralose, A Synthetic Organochlorine Sweetener: Overview of Biological Issues

Sucralose is not a biologically inert compound, as it interacts with chemosensors in the alimentary tract, alters microbial composition, and may alter glucose, insulin, and GLP-1 levels.

Toxicological hazard induced by sucralose to environmentally relevant concentrations in common carp (Cyprinus carpio).

Sucralose exposure at environmentally relevant concentrations significantly increases lipid peroxidation, hydroperoxide content, and protein carbonyl content in common carp, with significant changes in antioxidant enzyme activity.

Sucralose Promotes Colitis-Associated Colorectal Cancer Risk in a Murine Model Along With Changes in Microbiota

Sucralose may increase colorectal cancer risk by promoting tumorigenesis, gut dysbiosis, impaired digestion, gut barrier damage, and exacerbated inflammation in a mouse model.

Conformational analysis of 4,1',6'-trichloro-4,1',6'-trideoxy-galacto-sucrose (Sucralose) by a combined molecular-modeling and NMR spectroscopy approach

Sucralose has a 650 times sweeter taste than sugar, is noncaloric and noncariogenic, and has a conformational behavior similar to sugar, making it a promising commercially useful compound.

Re-engineering an artificial sweetener: transforming sucralose residuals in water via advanced oxidation.

Sucralose can be transformed into environmentally benign sucrose through UV/H2O2 advanced oxidation, making it a suitable probe for UV-based and ozone-based advanced oxidation processes.

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