SYSTEMATIC REVIEW
Review of the nutritional benefits and risks
related to intense sweeteners
Bruyère Olivier1*, Ahmed H. Serge2, Atlan Catherine3, Belegaud Jacques4, Bortolotti Murielle5,
Canivenc-Lavier Marie-Chantal6, Charrière Sybil7, Girardet Jean-Philippe8, Houdart Sabine9, Kalonji Esther9,
Nadaud Perrine9, Rajas Fabienne10, Slama Gérard11 and Margaritis Irène9
Abstract
Background: The intense sweeteners currently authorised in Europe comprise ten compounds of various chemical
natures. Their overall use has sharply risen in the last 20 years. These compounds are mainly used to formulate
reduced-calorie products while maintaining sweetness.
Methods: This extensive analysis of the literature reviews the data currently available on the potential nutritional
benefits and risks related to the consumption of products containing intense sweeteners.
Results and Conclusions: Regarding nutritional benefits, the available studies, while numerous, do not provide
proof that the consumption of artificial sweeteners as sugar substitutes is beneficial in terms of weight
management, blood glucose regulation in diabetic subjects or the incidence of type 2 diabetes. Regarding
nutritional risks (incidence of type 2 diabetes, habituation to sweetness in adults, cancers, etc.), it is not possible
based on the available data to establish a link between the occurrence of these risks and the consumption of
artificial sweeteners. However, some studies underline the need to improve knowledge of the links between
intense sweeteners consumption and certain risks.
Keywords: Intense sweetener, Aspartame, Acesulfame K, Stevia, Sucralose, Diabetes, Obesity, Energy intakes, Satiety,
Eating behaviour, Compensation, Weight
Background
The term ‘Intense sweeteners’ (IS) refers to various substances
of plant origin or obtained by chemical synthesis,
used in the food industry for their high sweetening
power and their low caloric value. The intense sweeteners
currently authorised in Europe comprise ten compounds
of various chemical natures.
They are used in the formulation of foods and beverages,
essentially for their sweetening role but also for their
technological properties (stabilisers, texturisers). Their
sweetening power is a hundred (e.g. acesulfame K, aspartame)
to several thousand (e.g. neotame) times higher
than that of sucrose. Their overall use has sharply risen in
the last 20 years. These compounds are mainly used to
formulate reduced-calorie products while maintaining
sweetness. Their lower calorie content suggests a direct
link to weight management for consumers. However, no
claim- related to the effects of IS on weight management
have been authorised.
This extensive analysis of the literature reviews the
data currently available on the potential nutritional benefits
and risks related to the consumption of products
containing IS, particularly since nutritional benefits were
not examined in the context of the initial authorisation
issued under Regulation (EU) No 257/2010.
Methods
The substances covered in this assessment are the IS
currently authorised in Europe, after scientific review:
aspartame [1], acesulfame potassium (K) [2], cyclamic
acid and its salts [3], steviol glycosides [4], neohesperidin
dihydrochalcone [5], neotame [6], saccharine and its
salts [7], sucralose [8], aspartame-acesulfame salt [2] and
thaumatin [5].
* Correspondence: olivier.bruyere@ulg.ac.be
1Department of Public Health, Epidemiology and Health Economics,
University of Liege, CHU Sart Tilman, Bât B23, 4000, Liège, Belgium
Full list of author information is available at the end of the article
ARCHIVES OF PUBLIC HEALTH
© 2015 Olivier et al. Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0
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Olivier et al. Archives of Public Health (2015) 73:41
DOI 10.1186/s13690-015-0092-x