Splenda alert: The Center for Science in the Public Interest has downgraded the rating for the artificial sweetener sucralose, best known as Splenda, from “safe” to “caution” in our Chemical Cuisine guide to food additives. We’re taking this unusual step because a preview of an Italian study indicated that sucralose caused leukemia in mice. In all likelihood, sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium—artificial sweeteners we list in our “avoid” category. But the Italian study warrants review before we can truly be confident that sucralose is safe for use in food. Despite its concerns about the risk posed by artificial sweeteners, consumers who drink soda are still probably better off drinking diet soda than sugar-sweetened soda, which poses the greater and demonstrable risks of obesity, diabetes, heart disease, gout, tooth decay, and other health problems. But to avoid the risks of both sugars and non-caloric sweeteners, CSPI urges people to switch to water, seltzer water, flavored unsweetened waters, seltzer mixed with some fruit juice, or unsweetened iced tea. For more information on artificial sweeteners and other food additives visit Chemical Cuisine. Sincerely, Michael F. Jacobson, Ph.D. Executive Director Center for Science in the Public Interest
Posted on: Wed, 12 Jun 2013 19:56:20 +0000
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