Sucralose is an artificial sweetener discovered accidentally in 1976. It is made from chlorinating sugar and is 600 times sweeter than sugar but has fewer calories. Over 80 regulatory agencies have deemed sucralose safe but some researchers insist more long-term studies are needed to evaluate potential health effects. Sucralose is used in many food products but some studies have raised concerns about its impact on intestinal bacteria, weight gain, and other issues due to the lack of long-term human studies.

1. Non Nutritive Sweeteners: Sucralose
Food science controversy
Sucralose is an artificial sweetener made from sucrose and three chlorine atoms. This non-nutritive sweetener was
discovered accidentally in 1976 by Shashikant Phadnis, a student from King’s College in the UK working as part
of a joint research project with Tate & Lyle. During an experiment synthesizing halogenated sugars, due to
difficulty in interpreting English, he erroneously executed a task and chlorinated the sugar (Rodero et al 2009).
Sucralose was approved as a “general purpose” sweetener by the Food and Drug Administration (FDA) in 1999
for use in foods, beverages, pharmaceutical products, diets and vitamin supplements. Over 80 regulatory agencies
worldwide have evaluated sucralose and determined it to be safe for human consumption (Calorie Control
Council 2012). Chlorine is present naturally in many foods and beverages that we consume every day such as
lettuce, mushrooms and table salt. However, because sucralose is a relatively new product, there are a lack of
long term studies and some researchers insist that more studies are needed to evaluate any carcinogenic,
teratogenic, neurotoxic, and nephrotoxic potentials of sucralose consumption.
Scientific nature of sucralose
http://icanhasscience.com/chemistry/the-chemistry-of-sweet
Tate & Lyle first patented the production of sucralose in 1976 after accidentally
discovering the sweet taste of its experimental chlorinated sugar compound. Since that
time, the company has filed multiple patents for the production and purification of
sucralose. However, many of the patents have expired and companies in India and China
have started sucralose production (Watson 2012). Sucralose is made using sucrose as the starting material. Three
of the hydroxyl groups are replaced with chlorine, resulting in the compound trichlorosucrose, otherwise known
as sucralose.
Typical use in diet
The sweetener is marketed for home use under the brand name Splenda Low Calorie Sweetener and being used in
a broad range of foods and beverages. It’s used as a table sweetener and in dry formulations (powdered drinks and
instant desserts), flavorings, preservatives, seasonings, ready sauces, jams, syrups, breads, dairy desserts, canned
vegetables, pasteurized products and other packaged foods. Currently, the most common products sweetened with
sucralose include carbonated soft drinks, low-calorie fruit drinks, applesauce, maple flavored syrup, yogurt,
breakfast cereal, ice cream and dietary supplements. Sucralose is present in over three thousand products globally.
Advantages
• 600 times sweeter than sugar.
• Pure sucralose has zero calories.
• Does not interfere with utilization and
absorption of glucose or have any observed
effect on insulin and is therefore considered a
safe substance for diabetes patients to ingest.
• Unlike other artificial sweeteners, the
manufacturers state it is heat stable up to 450 F
and can be used to replace sugar in cooking and
baking.
• Cooks Illustrated found that Splenda didn’t have
the artificial flavors that other sugar substitutes
have.
Disadvantages
• Unlike labelling claims, Splenda, which contains
maltodextrin and dextrose, does not contain zero
calories. It has 3.6 calories per packet
(compared to sugar at 10.8 calories per packet).
Since this is under 5 calories per serving, the
FDA allows it to be labelled as No Calorie.
• When used in baking, Cooks Illustrated found
that Splenda does not produce browning or
carmelization like sugar.
• Some researchers have raised questions about
Splenda’s true heat stability.
• Unlike early labelling claims, the composition of
the end product is nothing like its starting point-
sugar.
• Little is known about potential safety issues
since there is a lack of long term human studies.
Page 1 of 3 Prepared by Brooke Beasley, Laura Prevo & Ruth Sullivan; October 11, 2012

2. Safety
The FDA reviewed more than 110 studies in human beings and animals and determined that sucralose did not
pose carcinogenic, reproductive, or neurological risk to human beings. Some limited evidence suggests sucralose
may trigger migraines (Natural Standard). The FDA set the acceptable daily intake (ADI) for sucralose at 5
mg/kg of body weight/day, which is equivalent to about six cans of diet cola per day (MedicineNet; Natural
Standard). It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of
nutritive and nonnutritive sweeteners when consumed within an eating plan that is guided by current federal
nutrition recommendations, as well as individual health goals and personal preference.
However, to date, no studies meeting the Academy of Nutrition and Dietetics inclusion criteria were identified to
evaluate the effect of sucralose intake on energy density, nutrient quality, or behavior or cognitive changes in
adult or the ADI for persons with diabetes; and no studies were identified to evaluate the effects of sucralose on
appetite in children (Fitch et al 2008). In addition, some claim that the studies reviewed by the FDA were not long
term, and many were not on human test subjects. Researchers raise concerns about the lack of long term studies
on digestion and absorption of sucralose. Many state that we just do not know enough to proclaim it safe.
Areas of concern:
• Appetite and Satiety: Ford et al (2011) found that Sucralose does not induce changes in Pancreatic Poly
Peptide (PPY) or lead to appetite changes. Could Sucralose be short circuiting our appetite and satiety
mechanisms?
• Diabetes: Food sweetened with artificial sweeteners may still have a high glycemic index/ glycemic load
(GI/GL) (Natural Standard).
• Weight-gain: Foods containing artificial sweeteners may still be high in calories and may lead to weight-
gain (Natural Standard).
• Decreased intestinal bacteria: Shiffman et al (2012) and Abou Donia et al (2008) found that 12 weeks
of Splenda consumption was correlated with decreased numbers of beneficial intestinal bacteria including
bifido and lacto bacilli and increased fecal pH.
• Heat Instability: Researchers suggest that Sucralose is not heat stable but rather undergoes thermal
decomposition and urge caution regarding use of sucralose in baked products containing glycerol or lipids
due to the production of potentially toxic chloropropanols (Schiffman et al 2012; Rahn and Yaylayan
2010).
• Migraines: Case study reveals sucralose as possible migrane trigger ( Patel et al 2006)
• IBS/IBD: Splenda may exacerbate or trigger IBS symptoms (Natural Standard IBS) and may
cause/exacerbate Irritable Bowl Disease like saccharin does (Qin 2012).
• Chlorine/Pharmaceutical: Splenda is a chlorocarbon and the impact on the human body is not well
understood. However, it seems to change Sucralose from a food product to a pharmaceutical product.
The organichloride family of compounds includes both natural and manmade compounds, ranging from
those found in peas to those found in over 165 licensed drugs including antibiotics (vancomycin),
antidepressants (Zoloft), antihistamnes (Claritin) and anesthetics (isoflurane). DDT and PCBs are also
organochlorides. (Wikipedia)
Other: Environmental Issues and Allergen Information
Sucralose does not readily break down in the water supply and levels are accumulating as sucralose production,
use, and excretion increase. While Soh et al (2012) found that sucralose is not detrimental to plant growth, the
implications of this chronic low-dose exposure on the environment are unknown. Splenda contains corn-based
ingredients and may be a source of allergens. There are many anecdotal reports of sensitivity to sucralose,
including headaches/migraines, GI upset, and fatigue.
Overall Impressions and Recommendations
FDA and AND reviews of scientific literature show that Sucralose is safe for human consumption. However,
caution may be warranted due to lack of long term human safety studies and concerns raised in the scientific
literature.
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3. References
Abou-Donia MB, El-Masry EM, Abdel-Rahman AA, McLendon RE, Schiffman SS. Splenda alters gut microflora
and increases intestinal P-glycoprotein and cytochrome P-450 in male rats. J Toxicol Environ Health. 2008;71:
1415–1429.
Calorie Control Council. All About Sucralose. http://www.sucralose.org/questions/default.asp. Accessed
October 9, 2012.
Fitch et al. Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners. J
Acad Nutr Diet. 2012;112 (5):739-758.
Ford H et al. Effects of oral ingestion of sucralose on gut hormone response and appetite in healthy normal-weight
subjects. Eur J Clin Nutr 2011;65: 508-513.
MedicineNet. Artificial Sweeteners. Accessed at http://www.medicinenet.com/artificial_sweeteners/page9.htm on
October 6, 2012.
Natural Standard Database. Bottom Line Monograph: Artificial Sweeteners. 2012.
http://www.naturalstandard.com.buproxy.bastyr.edu:2048/databases/hw/all/generic-artificialsweeteners.asp on
October 8, 2012.
Natural Standard Database. Bottom Line Monograph: Irritable Bowel Syndrome. 2012. Accessed at
http://www.naturalstandard.com.buproxy.bastyr.edu:2048/databases/conditions/condition-
irritablebowelsyndrome.asp on October 7, 2012.
Patel et al. Popular Sweetener Sucralose as Migraine Trigger. Headache: The Journal of Head and Face Pain
2006;46:1303-1308.
Rahn A, Yaylayan VA. Thermal degradation of sucralose and its potential in
generating chloropropanols in the presence of glycerol. Food Chemistry 2010;118:56–61.
Rodero AB, Rodero LS, Azoubel R. Toxicity of sucralose in humans: a review. Int J Morphol. 2009;27(1):239-
244.
Schiffman S, Abou-Donia M. Sucralose revisited: Rebuttal of two papers about Splenda safety. Regul Toxicol
Pharmacol. 2012;63:505-508.
Soh L, Connors KA, Brooks BW, Zimmerman J. Fate of sucralose through environmental and water treatment
processes and impact on plant indicator species. Environ Sci Technol. 2011;45(4):1363-1369.
Qin X. Etiology of inflammatory bowel disease: a unified hypothesis. World J Gastroenterol. 2012;18(15):1708-
1722.
Watson E. Sucralose: Can Tate & Lyle keep its first-mover advantage? Food Navigator USA.
http://ww.foodnavigaotor-usa.com. Accessed October 9, 2012.
Wikipedia. Organochlorides. Accessed at http://en.wikipedia.org/wiki/Organochloride on October 3, 2012
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