German report sparks sucralose safety debate
German research institute warns of harmful compounds forming when sucralose is heated, as EFSA asked to speed up reassessment of the sweetener
17 Apr 2019 --- Harmful compounds – some with carcinogenic potential – may form when sucralose-containing foods such as canned vegetables or baked goods are heated, a German Federal Institute (BfR) report has warned. However, in response, industry group Calorie Control Council has reiterated the safe status of the sweetener – even when processed at high temperatures. BfR’s report concedes that the study does have its limitations and that “there are currently insufficient data to draw final conclusions.”
“In the context of the use of sucralose in food manufacturing and processing, the thermal stability of sucralose was studied by various groups. Yet, a controversial discussion on the thermal stability versus instability of sucralose, as well as on the potential generation of harmful compounds during heating of sucralose is ongoing, as documented by the various review articles dealing with these issues,” Dr. Andreas Eisenreich, on behalf of the BfR, tells FoodIngredientsFirst.
While the BfR report does emphasize that final conclusions cannot yet be drawn, the available data is a cause for concern, it says. This matter led the agency to suggest that the European Food Safety Authority (EFSA) attach higher priority to the reassessment of sucralose than to other sweeteners. Sucralose has been approved as a food additive E 955 in the EU since 2004. According to EU regulations, all food additives approved for use in the EU before 20 January 2009 must be reevaluated.
Rising concern about obesity and diabetes as well as government-imposed pressure has thrown the spotlight on sugar consumption.In reiterating the safety of the sweetener, the Calorie Control Council notes that sucralose is heat-stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.
The American Diabetes Association also supports the stability of sucralose stating, “sucralose is not affected by heat and retains its sweetness in hot beverages, baked goods and processed food.”
Speaking to FoodIngredientsFirst, Tate & Lyle reiterated a statement from the International Sweeteners Association (ISA), which “points to scientific opinions from food safety authorities around the world which, in line with the overwhelming body of scientific evidence available, have consistently confirmed that sucralose is safe.”
“Importantly, many of the studies referenced in the BfR report are not representative of how sucralose is used in food and beverage manufacture, nor by consumers in the home (e.g. in tabletop sweeteners),” the ISA statement reads.
The sweetest thing?
Rising concern about obesity and diabetes as well as government-imposed pressure has thrown the spotlight on sugar consumption, which in turn, has boosted the sugar substitute market.
A 2018 Rabobank report, “Carb-itrage: The Evolving Market for Sugar Substitution,” noted that newer, high-intensity sweeteners such as sucralose and stevia are increasingly challenging more established high-intensity stalwarts, such as saccharin, cyclamate, aspartame and acesulfame-k, within the sweetener category.
Data shared in the report noted that over the period 2009 to 2019, newer sweeteners volume grew at a rate of 12 percent a year, while traditional ones were almost flat at 0.6 percent.
However, this category has been thwarted by health concerns and consumer worry over the potential impacts sweeteners may have on health.
Published in Molecules, a study claimed that US Food and Drug Administration (FDA) approved artificial sweeteners and sports supplements had toxic effects on digestive gut microbes. In response, however, the International Sweeteners Association (ISA) reiterated that all approved low-calorie sweeteners are among the “most thoroughly researched ingredients worldwide.” The research put forward that the in vitro testing conditions might have caused some reactions that would not be seen with real-life exposure conditions.
Earlier this year, a study recapitulated that non-caloric sweeteners have a negligible effect on the gut microbiome and are not significantly linked to cancer and diabetes risk, as long as their consumption is in line with the ADI (Acceptable Daily Intake) recommended intake. There is surprisingly little research on the potential roles of non-nutritive and low-calorie sweeteners on intestinal microbiota, particularly in humans, according to the researchers.
By Laxmi Haigh
