According to a recent study, sucralose, a widely used artificial sweetener known as Splenda, has been found to produce a genotoxic compound called sucralose-6-acetate during digestion, which can lead to DNA breakage. The research also discovered trace amounts of sucralose-6-acetate in the sweetener itself.
The study reveals that sucralose, a popular artificial sweetener, generates a compound called sucralose-6-acetate when digested, and this compound has the ability to break DNA strands. It was also observed that even the sweetener contains small quantities of sucralose-6-acetate. These findings raise concerns regarding the potential impact of the sweetener on human health.
The focus of the study was on sucralose, a commonly used artificial sweetener sold under the trade name Splenda®. Previous research by the same team had established that the gut produces several fat-soluble compounds after sucralose consumption, with one of them being sucralose-6-acetate.
Susan Schiffman, the corresponding author of the study and an adjunct professor in the joint department of biomedical engineering at North Carolina State University and the University of North Carolina at Chapel Hill, explains, “Our new research confirms that sucralose-6-acetate is genotoxic. We also found that even before its consumption and metabolism, there are traces of sucralose-6-acetate present in off-the-shelf sucralose.”
She further adds, “To put this into perspective, the European Food Safety Authority has set a toxicological threshold for all genotoxic substances at 0.15 micrograms per person per day. Our findings suggest that the trace amounts of sucralose-6-acetate in a single daily drink sweetened with sucralose exceed this threshold. And this doesn’t even account for the amount of sucralose-6-acetate produced as metabolites after people consume sucralose.”
To assess genotoxicity, the researchers conducted a series of in vitro experiments using human blood cells exposed to sucralose-6-acetate, monitoring for markers of DNA damage.
In addition, the research team examined the effects of sucralose-6-acetate on human gut tissues through in vitro tests. Schiffman explains, “Previous studies have indicated that sucralose can negatively impact gut health, so we wanted to investigate further. When we exposed gut epithelial tissues (the lining of the gut wall) to sucralose and sucralose-6-acetate, we observed that both chemicals caused ‘leaky gut.’ Essentially, they increased the permeability of the gut wall by damaging the tight junctions between cells.”
She adds, “A leaky gut can be problematic because it allows substances that would normally be eliminated through feces to instead leak into the bloodstream.”
The researchers also examined the genetic response of gut cells to sucralose-6-acetate. Schiffman states, “We found that gut cells exposed to sucralose-6-acetate showed increased activity in genes associated with oxidative stress, inflammation, and carcinogenicity.”
The study raises significant concerns about the potential health risks associated with sucralose and its metabolites. Schiffman emphasizes the need to reassess the safety and regulatory status of sucralose, stating, “The evidence is mounting that it carries significant risks. At the very least, I encourage individuals to avoid products containing sucralose. It is something that should not be consumed.”
The study titled “Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays” was published in the Journal of Toxicology and Environmental Health, Part B.
The authors of the paper are Susan S. Schiffman, Elizabeth H. Scholl, Terrence S. Furey, and H. Troy Nagle. Troy Nagle is a Distinguished Professor of Biomedical Engineering at NC State and UNC, as well as a Distinguished Professor of Electrical and Computer Engineering at NC State. Terrence Furey is a professor of genetics and biology at UNC, and Elizabeth Scholl, formerly a researcher at NC State, is currently affiliated with Sciome LLC.
The authors declare no conflicts of interest, and the research was supported by the Engineering Foundation at NC State.
