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A recent study conducted by North Carolina State University has raised concerns about the safety of sucralose, a chemical found in the popular zero-calorie sweetener Splenda. The research indicates that sucralose can cause damage to DNA, increase the risk of cancer, and compromise the integrity of the gut lining. These findings shed light on the potential health risks associated with the consumption of products containing sucralose.
Splenda, widely used as a sugar substitute in numerous foods, beverages, desserts, and candies, contains 1.10% sucralose. Manufactured by Tate & Lyle in the U.K., Splenda has gained popularity as a low-calorie alternative to sugar. However, the study reveals alarming information about the effects of sucralose on the human body.
The research, published in the Journal of Toxicology and Environmental Health, focuses on a metabolite of sucralose called sucralose-6-acetate, which was found to be genotoxic. Genotoxicity refers to the ability to break down the genetic material that constitutes DNA. When DNA strands break and undergo rearrangement and repair, the risk of developing cancerous cells increases, as previous studies have demonstrated. Additionally, both sucralose and sucralose-6-acetate were found to damage the "tight junctions" responsible for maintaining the integrity of the intestinal barrier, potentially leading to a condition known as "leaky gut."
The lead author of the study, Susan Schiffman, Ph.D., explained that a leaky gut can result in the absorption of toxins into the bloodstream that would typically be eliminated through feces. It is important to note that even if sucralose-6-acetate is entirely removed from sucralose products, it can still be generated by gut bacteria, according to Schiffman.
These findings are not the first to raise concerns about the potential dangers of sucralose. Previous studies have indicated a range of adverse effects, including dysbiosis (damage to beneficial gut bacteria) and alterations in blood glucose and insulin levels.
Health experts, including Michelle Routhenstein, a New York-based heart health dietitian at EntirelyNourished.com, suggest minimizing the consumption of sugar substitutes due to their inflammatory nature and potential impact on the gut microbiome. Routhenstein emphasized that sucralose and other sugar substitutes are classified as ultra-processed foods, which have been associated with an increased risk of cardiovascular events, particularly in individuals with a history of heart disease or inflammatory conditions.
Kelly Johnson-Arbor, M.D., a medical toxicologist at the National Capital Poison Center, reviewed the study and advised caution. She stated that although short-term consumption of sucralose is unlikely to cause harmful effects, the study's results indicate that chronic or long-term exposure to the sweetener could be more dangerous than previously believed.
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