Study on Sucralose as a Sugar Substitute

Source- This post on Study on Sucralose as a Sugar Substitute has been created based on the article “Judicious use of sucralose as sugar substitute helps diabetics: study” published in “The Hindu” on 7 August 2024.

Why in News?

Recently a study was conducted on impact of Sucralose. According to the study, when sucrose or table sugar was replaced with sucralose in coffee and tea, no adverse impact on glucose or HbA1c levels was found. Rather, a slight improvement in body weight, waist circumference and body mass index (BMI) has been observed.

About Sucralose

1. About- It is a zero-calorie artificial sweetener widely used as a sugar substitute in various food and beverage products. It was discovered in 1976.

2. Properties- Sucralose is about 600 times sweeter than sucrose (table sugar). This means that only a small amount of sucralose is needed to achieve the desired sweetness.

3. Chemical Manufacture- Chemically, sucralose is derived from sucrose. It remains exceptionally stable under heat and across a range of pH levels. This allows it to be used in both cooking and baking without losing its sweetness.

4. Regulatory Approvals- Regulatory agencies like the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the World Health Organization (WHO) have deemed it safe for consumption.

5. Concerns-  Some research has raised concerns about potential effects on gut health and metabolism. This has led to ongoing debates and further studies in the scientific community.

Also Read: The bitter truth about artificial sweeteners

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