Have you ever wondered how “sugar free” beverages or “diet” candies still taste sweet? Sugar substitutes such as artificial sweeteners and sugar alcohols are replacing sugar and corn syrup across industries. You can’t have your cake, and eat it too, but trending sugar substitutes say otherwise. The demand for sugar substitutes are rising as science and mainstream healthy living sheds bad light on sugars. According to report by News Wire, the global zero calorie sweetener market was expected to grow at a CAGR of 4.40% from 2017 to 2021.
Table of contents:
- Why is there a demand for sugar substitutions
- The origins of artificial sweeteners
Why is there a demand for sugar substitutions?
Weight gain: Eating too much sugar can cause a calorie surplus and lead to weight gain and obesity. This is detrimental to health as being overweight increases the risk of health problems such as cancers, type 2 diabetes and heart disease.
Tooth decay: Sugar is one of the main culprits of tooth decay.
Diabetes: Artificial sweeteners allow diabetic patients to indulge in sugary food without the risk of spiking their blood sugar levels.
The origins of artificial sweeteners
Origins: The first artificial sweetener is saccharine, which was discovered in 1879. Saccharine was discovered by Russian chemist Fahlberg during his work on substitution products of coal tar. After forgetting to wash his hands after a long day in the lab, chemist Fahlberg discovered the coal tar product on his hands, Saccharin, made his dinner bread very sweet.
The rise: Artificial sweeteners or non-nutrient sweeteners shot to fame during World War I & II when sugar production was falling. Saccharin was a cheaper alternative compared to sugar. Since then, several artificial sweeteners have been discovered and produced, and are found in more than 6000 food products across the globe.
Different types of sugar substitutes
Sweeteners impart a sweet taste, which is highly addictive to many. Traditional sweeteners refer to the many forms of the carbohydrate, sugar, which gives out 4 kilocalories (kcal) per gram when consumed. Sugar substitutes are sweeteners that are being used instead of regular sugar sucrose. Sugar substitutes include sugar alcohols, natural and artificial sweeteners which vary in calorific value.
Artificial sweeteners are synthetic sugar substitutes. However, they may not be as artificial as we think as some are derived from naturally occurring substances such as herbs or sugars. Widely used in processed foods, artificial sweeteners can be found in soft drinks, powdered drink mixes, confectionery, canned foods, jams and jellies and dairy products. Check out our article on why “low sugar” labels on beverages are lies.
There are two branches of sweeteners, nutritive and non nutritive sweeteners. Non- nutritive sweeteners are chemical additives that are sweeter than sugar, but contain 0 kilocalories. They are sweeter than sugars and a tiny amount of sweetener can provide enough sweetness in foods. 1 gram of aspartame of 4 kcal, can replace 200 grams of sucrose which is worth 800 kcal. Nutritive sweeteners contain less energy than sugars but are not kilojoule free.
Illustrated is general information on low calorie sweeteners:
Weight control: Artificial sweeteners have “virtually no calories”, hence if you’re trying to prevent weight gain, products sweetened with artificial sweeteners may be an attractive option.
Blood sugar level: As artificial sweeteners are not carbohydrates, they generally do not break down into sugars and raise blood sugar levels. A 2018 study reviewing 29 research articles found that artificial sweeteners had no effect on blood sugars after consumption. Consult doctor or dietician before using any sugar substitutes for health reasons.
Health concerns: Artificial sweeteners, saccharine in particular has been tied to the occurrence of bladder cancer in laboratory rats in studies conducted in the 1970s, hence the label warnings that it “may be hazardous to your health”. However, the National Cancer Institute and other health agencies point out that there is no scientific evidence that artificial sweeteners approved for use in the United States cause cancer or other health problems. Coupled with studies that artificial sweeteners are generally safe in limited quantities in pregnant women, the warning label for saccharin was dropped and is permitted for food use in more than 100 countries to date.
However, a 2020 study by a group of Yale researchers found that consuming artificial sweetener sucralose and a carbohydrate may disrupt body’s natural systems for regulating blood sugars although there is not enough evidence to conclude that artificial sweeteners cause diabetes.
What to look for: Artificial sweeteners are regulated by the Food and Drug Administration (FDA) as food additives, and have to go through a process of being reviewed and approved by the FDA, Joint Food and Agriculture Organization/ World Health Organization Expert Committee on Food Additives (JECFA) for safety, with before hitting grocery stores. FDA declares a substance as “generally recognized as safe”(GRAS) after being met with either criteria:
- “Substances has a history of common use in food and is considered generally safe”
- “Qualified professionals deem the substance safe for its intended use on the basis on scientific data”
Found in processed foods, chocolates, chewing gums and tooth paste, these carbohydrates occur naturally in certain fruits and vegetables, although they can also be manufactured. Although a natural substitute may seem healthier than sugar, its vitamin and mineral content isn’t significantly different. Sugar alcohols are hard to digest fully hence provide fewer calories compared to traditional sugars. Examples of sugar alcohols include xylitol (additive number 967), sorbitol (420), mannitol (421) and erythritol (968). When consumed in large amounts, sugar alcohols can have a potential laxative effect.
Weight control: Sugar alcohols range from 1.5-3kcal per gram and are less sweet than sugars, hence one puts on fewer calories than when consuming regular sugar, making them seem like an attractive alternative.
Blood sugar level: Although its calorific value is lower than traditional sugar, it is still a carbohydrate and therefore is capable of raising blood sugar levels. However, as the body doesn’t metabolize all the sugar alcohol, the effect on blood sugar level is lower compared to other sugars, but not non existent. Be sure to consult your doctor or dietician for guidance.
These sugar substitutes are promoted as “healthier options” compared to the others, however, these “natural sweeteners” often undergo processing and refining before reaching supermarket shelves. Natural sweeteners are considered “added sugars”and are generally safe, but when broken down by your body into simple sugars (glucose, fructose) it is nutritionally similar to sugar. Although marketed as a healthier and au natural alternative, “they are basically just ‘sugar’ and have been extracted and sold in concentrated form.” according to a report online.
Consuming too much sugar can lead to health problems such as tooth decay, weight gain, poor nutrition and increased triglycerides.
Natural sweeteners approved by the FDA:
- Fruit juices and nectars
- Maple syrup
- Monk fruit (luo han guo)
Moderation is key
Be it to lower the amount of calories consumed, to steer away from sugar, or to avoid a spike in blood sugar levels, sugar substitutes are appealing for a number of reasons. A 2019 review concluded that there is no strong evidence linking artificial sweeteners to any positive or negative outcome as there is not enough evidence available to draw a conclusion. When choosing sugar substitutes, remember that food marketed as sugar free isn’t necessary calorie free and can still cause weight gain. Furthermore, processed foods containing food substitutes don’t provide the health benefits as whole fruits and vegetables.
A two pronged approach is advised: to replace sugary foods and drinks with unsweetened substitutes and slowly cut down the amount of sugar consumed. The end goal is for the food trade to reduce the sweetness levels in products while the public “adapts gradually to lighter flavored food”, hence altering their dietary habits and pioneering a better approach to healthy living.
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