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Sucralose, a chemical found in Splenda, may have cancer-causing properties, a new study finds. Nutritionists offer alternatives to artificial sweeteners.
Cancer risk: Earlier research in animal models suggested that sugar substitutes could increase cancer risk when consumed in massive doses; however, this has largely been debunked.
[12] [13] In addition, high consumption of ultra-processed foods was associated with increased risk of colorectal cancer and pancreatic cancer. A breast cancer cell, photographed by a scanning electron microscope, which produces a 3-dimensional images. The overall shape of the cell's surface at a very high magnification.
The risk went up to 15% for men and 14% for women once the data was adjusted, said study lead author Erikka Loftfield, an investigator at the National Cancer Institute in Bethesda, Maryland ...
Sucralose is used in many food and beverage products because it is a non-nutritive sweetener (14 kilojoules [3.3 kcal] per typical one-gram serving), [3] does not promote dental cavities, [7] is safe for consumption by diabetics and nondiabetics [8] and does not affect insulin levels. [9]
Multiple reviews have found no link between artificial sweeteners and the risk of cancer. [46] [60] [61] [62] FDA scientists have reviewed scientific data regarding the safety of aspartame and different sweeteners in food, concluding that they are safe for the general population under common intake conditions. [63]
A newer sweetener on the market, allulose has a similar texture and flavor to sugar with far fewer calories and grams of carbohydrates. This sugar substitute is naturally found in only a few foods ...
High consumption of artificially sweetened beverages is associated with an increased risk of all-cause mortality and cardiovascular disease (CVD) mortality. [10] [11] [12] The National Cancer Institute, Cancer Council Australia and Cancer Research UK have stated there is no convincing evidence that artificial sweeteners cause cancer. [52] [53] [54]
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