WHO Warning : Artificial Sweeteners Can Cause Cancer

The World Health Organization (WHO) on Monday warned against using artificial sweeteners because they can cause cancer and have longer health risks. Most of the people consume artificial sweeteners as a way to reduce body weight because as per the reports artificial sweeteners contain less calories or no calories as compared to a normal sugar or sucrose. These alternatives to sugar when consumed for a long term do not serve to reduce fats either in adult or children but its continued consumption could increase the risk of type 2 Diabetes. The WHO recommendation is based on the survey on available substance and agency . WHO recommends that people should reduce intake of these artificial sweeteners as they are no dietary factors and contains no nutritional value.

Artificial Sweeteners:

An Artificial Sweetener is a sugar substitute that provides the sweetness just like the actual sugar but has no or less calories and sugar content than normal sugar making it a zero calorie or non nutritive sweetener . Artificial Sweeteners may be derived from manufacturing of plant extracts or they obtained by processing chemical synthesis . Artificial Sweeteners are available in various forms such as small tablets, powders, packets etc . Some common Artificial Sweeteners includes Aspartame, Monk Fruit , Saccharin, Stevia and cyclamate. these are used in various food items such as cold drinks, soft drinks , alcohol products, chewing gums, toothpastes, other dietaryg food products , tea and many more.

Types Of Artificial Sweeteners:

Artificial sweeteners ca be of various types

High Intensity Sweeteners :

One type of Sugar Substitute are compounds with many times the sweetness of sucrose( common table sugar) As a result much less sweeteners is required and energy contribution is often negligible. The sensation of sweetness caused by these compounds is sometimes notably different different from sucrose.

Allulose:

Allulose is a sweetener in the sugar family with a chemical structure similar to fructose . it is naturally found in figs, maple syrup, and some fruit

Aspartame:

Aspartame is also a type of artificial sweeteners which was discovered in the year 1965 by James Schlatter at the G.D Searle company. It is an odorless white crystalline powder that is derived from the two amino acids Aspartic acid and Phenylalanine . it is about 180-200 times sweeter than sugar and can be used as a tabletop sweetener in beverages, soft drinks, chewing gum . it is stable in acidic conditions such as in soft drinks . when eaten , Aspartame is metabolized into its original amino acids.

Uses:

Artificial sweeteners are used for various reasons other than for sweetness:

Dental Care:

Carbohydrates and sugars mainly adhere to the tooth enamel where bacteria feed upon them and quickly multiply. The bacteria convert the sugar to acids that decay the teeth. artificial sweeteners do not erode the teeth as they are not fermented by the Microflora of the dental plaque . A sweetener that may benefit dental health is Xylitol.

Dietary Needs:

Artificial sweeteners are a fundamental ingredient in diet drinks to sweeten them without using sugar. Additionally sugar alcohols such as Erythritol, Xylitol and Sorbitol are derived from sugars .

Cost and Longevity:

Many Artificial Sweeteners are cheaper than sugar in the final form formulation. artificial sweeteners are often lower in cost price because of their long shelf life.

Textures Maintenance:

Artificial Sweeteners are used as textures additives, and to enhance texture of food items in replacement of sugar. they are often used for mouthfeel or in table sugar replacements.

What Does The Research Says:

Body Weight:

Numerous reports and surveys concluded that association between body weight and non – nutritive sweetener is inconclusive .

Cancer:

Artificial sweeteners do not cause cancer as per some reports and surveys . Food and Drug Administration of United States have reviewed data regarding the safety of Aspartame and different artificial sweeteners in food and concluded that they are safe for the general population under common intake needs and limits.

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