Safety of Food Additives: Sweeteners

Abstract

Aspartame, acesulfame K, cyclamate, sucralose, steviol, saccharin, neotame and glycosides are known as artificial sweeteners. Such sweeteners are considered as risk factors in the pathophysiology of many diseases such as obesity, cancer, neurological diseases and cardiovascular diseases. However, the role of artificial sweeteners in the mechanism of action of diseases has not been fully explained. In the pathophysiological mechanism, it has been shown that artificial sweeteners cause oxidative damage, create an imbalance between anti-oxidant and oxidant, and cause health problems by stimulating inflammation. As a result, it was concluded in this study that more clinical and experimental studies should be conducted to evaluate the mechanisms of action of artificial sweeteners and to protect public health. It has also been shown that in a healthy diet, artificial sweeteners should be removed from the diet as much as possible and the use of packaged foods should be avoided.