Tag Archives: sweeteners

Substituting Sugar with Artificial Sweeteners Could Enhance Your Gut Microbiome

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Artificial sweeteners might support gut microbiome health

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Using low-calorie sweeteners instead of sugar may stimulate beneficial gut bacteria and aid in weight loss maintenance. This conclusion emerges from one of the longest studies on sweeteners, suggesting these alternatives might not be as detrimental as some previous reports indicate.

Several recent analyses have cast doubt on the health benefits of various low-calorie sweeteners. Although they are widely favored by those wishing to shed pounds, research indicates they may increase hunger, elevate blood sugar, and heighten the risk of heart-related illnesses. In 2023, the World Health Organization issued recommendations against using low-calorie sweeteners for weight management.

Nonetheless, there is a deficit of extensive research on sweeteners, particularly within the framework of a healthy diet. To investigate further, Ellen Black from Maastricht University in the Netherlands monitored their effects in individuals who substituted them for sugar. She and her team enlisted 341 overweight or obese adults in Europe and provided them with a low-calorie regimen for two months, resulting in an average weight loss of 10 kilograms.

Participants then adapted to a balanced diet with less than 10% of their caloric intake from sugar. During this weight maintenance phase, 171 participants were advised to completely forgo sweeteners, while the rest were motivated to swap sugary foods and beverages for lower-calorie sweetener options. Each participant had the option to use at least 16 different sweeteners, with no limit on their usage.

After 10 months, the group utilizing low-calorie sweeteners managed an average of 1.6 kilograms more weight loss compared to the sugar group. They also exhibited a higher presence of gut bacteria that produce short-chain fatty acids—beneficial compounds previously linked to blood sugar regulation, heart health support, and weight loss maintenance.

“This indicates that replacing sugar with non-caloric sweeteners in the diet may aid in weight maintenance,” says Braak. The outcomes of this study may vary from earlier research due to its extended duration and the examination of sweeteners alongside a healthy diet, she notes. Furthermore, prior studies often focused on just a few low-calorie sweeteners, many of which were not concurrently consumed.

Regarding the differences in gut bacteria, our grasp of the microbiome is still developing, according to Elan Elinav at the Weizmann Institute of Science in Israel. Thus, it remains challenging to decipher how the changes observed in the sweetener-consuming group will influence their health. He added that it is uncertain whether these transformations stemmed from weight loss, the intake of low-calorie sweeteners, or a combination of both.

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Source: www.newscientist.com

Research Suggests Artificial Sweeteners May Accelerate Brain Aging

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New research suggests that artificial sweeteners may have unexpected risks for brain health.

In a study published in Neurology, researchers analyzed the diets of over 12,700 adults in Brazil, revealing that individuals who consumed higher amounts of calorie-free sweeteners experienced a more rapid decline in memory and cognitive abilities over an eight-year period.

This decline was especially notable among diabetic patients and those under the age of 60.

The study examined seven sweeteners commonly found in diet sodas, flavored waters, yogurt, and low-calorie desserts: aspartame, saccharin, acesulfame-K, erythritol, xylitol, sorbitol, and tagatose.

All except tagatose were linked to cognitive decline, particularly affecting memory and verbal fluency.

Participants were categorized into three intake groups. Those with the highest consumption—approximately 191 milligrams daily, similar to a single can of diet soda for aspartame—demonstrated cognitive aging equivalent to 1.6 additional years, at least 62% faster than those with lower consumption.

“Low and no-calorie sweeteners are often regarded as healthier alternatives to sugar, but our findings indicate that certain sweeteners may negatively impact brain health over time,” stated Professor Claudia Kimmy Sumoto from the University of Sao Paulo.

“Prior research linked artificial sweeteners to conditions such as diabetes, cancer, cardiovascular disease, and depression, but the effects on cognition were previously unexplored.”

Consumption of artificial sweeteners similar to daily cans of diet soda was associated with accelerated cognitive decline, akin to 1.6 years of brain aging – Credit: Getty

Interestingly, the link was primarily observed in adults under 60 years old.

“We anticipated that the association would be more pronounced in older adults due to their increased risk of dementia and cognitive decline,” Sumoto noted. “Conversely, our findings suggest that exposure to sweeteners during middle age could be particularly detrimental, which is crucial as this period is vital for establishing long-term brain health.”

The findings do not conclusively prove that sweeteners are the direct cause of cognitive decline, with limitations including reliance on self-reported dietary habits and the absence of control over sweetener usage in the research.

Nevertheless, Sumoto emphasized the need for further investigation, including brain imaging and studies examining gut health and inflammation.

Her team is already conducting neuroimaging studies to better understand these associations, although results are not yet available.

“More research is essential to validate our findings and to explore whether alternative sweeteners like those from the apple family, honey, maple syrup, and coconut sugar provide effective options,” Sumoto concluded.

About our experts

Claudia Sumoto is an assistant professor at the University of Sao Paulo, Brazil. She is a trained physician with research published in journals such as The Lancet, Nature Neuroscience, and Journal of Alzheimer’s Disease.

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Source: www.sciencefocus.com

Common Artificial Sweeteners May Disrupt Cancer Treatment

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Some artificial sweeteners can alter the gut microbiota composition, influencing overall health.

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Individuals who consume the artificial sweetener sucralose may have reduced responsiveness to cancer immunotherapy, indicating that sweeteners could diminish treatment efficacy.

Immunotherapy enhances the immune system’s ability to identify and eliminate cancer cells, proving vital for many cancers. “When successful, it is highly effective. Patients can feel better, enjoy their lives, and survive for years,” states Abigail over Eichaldergoff from the University of Pittsburgh, Pennsylvania. “Regrettably, not all patients respond well; many cancer types benefit only a limited number of individuals.”

The reasons behind this are unclear, but numerous studies indicate that the gut microbiota plays a critical role in regulating immune responses; prior research has also demonstrated that artificial sweeteners can modify human gut microorganisms.

Consequently, Overacre and colleagues investigated the potential effects of artificial sweeteners on immunotherapy outcomes. They tracked the treatment results of 157 patients who underwent cancer immunotherapy for a minimum of three months. Among these, 91 had advanced melanoma, 41 had non-advanced non-small cell lung cancer, and 25 had melanoma that had been surgically excised but were at risk of recurrence.

Prior to treatment commencement, participants filled out a dietary questionnaire covering the previous month, enabling researchers to estimate their artificial sweetener intake.

Consumption exceeding 0.16 milligrams of sucralose per kilogram daily correlated with poorer treatment outcomes. Participants with advanced melanoma who ingested lower amounts of sucralose experienced longer survival rates, approximately five months more without cancer progression.

In the case of non-small cell lung cancer participants, the survival advantage was about 11 months. For those at higher risk of melanoma recurrence, reducing sucralose intake allowed them to remain cancer-free an additional six months compared to heavier consumers.

Similar outcomes were noted for participants who consumed more than 0.1 milligrams per kilogram daily of Acesulfame K, another artificial sweetener.

The US Food and Drug Administration (FDA) advises limiting sucralose intake to below 5 milligrams per kilogram daily. “Thus, the threshold which seems to reduce the effectiveness of immunotherapy is not half, or even 25%, but rather about 5% of the recommended daily amount,” states Diwakar Dabar from the University of Pittsburgh. “This suggests that even a small amount could have a detrimental effect.”

Additional experiments with mice bearing various types of tumors demonstrated that adding sucralose to their water during immunotherapy expedited tumor growth and decreased survival rates.

Genetic analysis revealed that immune cells activated by immunotherapy were less effective in mice provided with sucralose to combat cancer. Fecal analyses also indicated significant alterations in the rodent gut microbiota, notably increased activity in the metabolic pathway utilized by T cells to process arginine, a crucial amino acid.

The findings imply that sucralose may hinder immunotherapy by reducing arginine levels and modifying gut microbiota in ways that impair T-cell efficacy. Furthermore, experiments demonstrated that arginine supplementation improved survival rates in mice consuming sucralose, bringing them in line with those not consuming artificial sweeteners.

However, it remains uncertain if sucralose exerts similar effects on human gut microbiota and T-cell function. Josam Suez from Johns Hopkins University in Maryland notes, “It is incredibly challenging to derive findings based solely on human data, particularly regarding nutrition and food frequency surveys, while isolating specific impacts of non-nutritive sweeteners and isolating the effects of sucralose on clinical outcomes.”

“We invest considerable resources in the development of new medications, which is costly, challenging, and time-consuming,” remarks Davar. Discovering ways to enhance existing treatments, such as avoiding artificial sweeteners or using arginine supplements, presents a more straightforward and economical approach.

Nonetheless, further investigation is essential to determine if it genuinely enhances patient outcomes. “Hence, it is crucial to maintain support for these research priorities in a challenging funding landscape,” concludes Davar.

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Source: www.newscientist.com

Increased risk of heart attack and stroke associated with Xylitol sweeteners

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Xylitol is often marketed as a “natural” way to sweeten drinks and foods.

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Xylitol, a sweetener commonly found in sugar-free drinks, chewing gum and toothpaste, has been shown to increase the risk of heart attack and stroke.

Often marketed as “low carb,” “natural,” or “keto-friendly,” xylitol is a sugar alcohol found in fruits and vegetables, but at levels roughly 1,000 times lower than what’s added to commercial products. It can also be prepared artificially. Chemical reactions from plant materials.

last year, Stanley Hazen Hazen and his colleagues at the Cleveland Clinic in Ohio found that the sweetener erythritol was associated with an increased risk of cardiovascular disease. Suspecting that xylitol might also affect heart health, Hazen surveyed 3,306 adults in the United States and Europe.

The researchers took a single blood sample from participants to measure their xylitol levels after an overnight fast, and found that over a three-year follow-up, those with the highest blood xylitol levels were one-third more likely to develop cardiovascular disease, such as a heart attack or stroke.

To better understand this trend, the researchers looked at the effects of xylitol in the lab on human blood cells called platelets, and on platelet activity in mice. Platelets crowd together at the site of an injury to prevent bleeding, but they can also clot within blood vessels. This can affect blood supply to the heart and brain, increasing the risk of cardiovascular disease.

The researchers found that human platelets cultured in xylitol showed signs of being more likely to clot than those cultured in saline, and blood clots formed significantly more quickly in the veins of mice injected with xylitol.

Finally, the team tracked platelet activity in 10 subjects after they drank the same amount of water sweetened with xylitol. Within 30 minutes, plasma xylitol levels increased 1000-fold, and all indicators of platelet clotting readiness improved, especially in subjects with the highest levels of xylitol in their blood.

“This study highlights the urgent need to investigate sugar alcohols and artificial sweeteners,” Hazen said. “While there’s no need to throw away your toothpaste just because it contains xylitol, people should be aware that consuming products high in xylitol may increase their risk of developing blood clot-related conditions.”

Combined with previous research on erythritol, the findings “emphasize the need for systematic research into the effects of artificial sweeteners on cardiovascular disease risk,” the researchers say. Silvia Radenkovic At the University Medical Center Utrecht, Netherlands.

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Source: www.newscientist.com