Diabetes and Artificial Sweeteners
Artificial sweeteners are an important part of a diabetic diet. Many diabetics have to use sugar substitutes rather than sugar, in order to maintain low blood glucose levels. There are many different kinds of artificial sweeteners, and it is important to know the differences in each. As with any diet, the best advice is moderation. Using artificial sweeteners in moderation has no ill health effects. Diabetics can also consider eating foods with natural sugars, such as fruit.
Aspartame
Aspartame is one of the most common artificial sweeteners. Aspartame is made with two amino acids: phenylalanine, and aspartic acid. Aspartame is approved by the FDA (Food and Drug Administration). People with phenylketonuria (PKU) cannot ingest aspartame in any form. Phenylketonuria is a genetic disease that is tested for at birth.
Aspartame was originally linked to brain cancer in rats, but the FDA has noted that it takes large amounts to cause cancer. Moderation is the key to aspartame use. One of the dangers of aspartame is that is made with formaldehyde, which is actually poisonous. Aspartame breaks down into its components while in your body, and as such, it is not a non-caloric sweetener.
Aspartame behaves generally like sugar, but might react with other ingredients. NutraSweet and Equal are both made with aspartame. Aspartame can be used in food and as a table-top sweetener.
Cyclamates
Cyclamates are banned in the United States. They are currently waiting for re-approval from the FDA. Cyclamates were linked to cancer in rats, but later studies disproved this. It can, in exorbitant dosages, cause testicular atrophy. Cyclamates are legal in over 50 countries, including Canada.
Saccharin
This is the oldest artificial sweetener, discovered in 1879. Saccharin has been linked to cancer in animals, though many scientists argue over whether or not it is carcinogenic. Saccharin has been banned in Canada, and in many other countries. In the United States, saccharin is still used in food. Some health experts argue that saccharin is used because it is twenty times cheaper than sugar: industry has been postponing Congress? ban and moratorium on saccharin for thirty years.
Saccharin can have a slightly bitter aftertaste, which can be masked. Saccharin is found in Sweet?n?Low.
Sucralose
Sucralose is the newest artificial sweetener. It is found in the brand Splenda. Sucralose is a non-caloric sweetener, because it passes through the body unchanged.
Sucralose is created by adding three chlorine compounds to sugar (where the hydroxyls normally are).
Some agencies (including the Sugar Association) claim that Splenda has not yet undergone enough testing, though most scientists agree that it has been tested extensively.
Polyols
Polyols are sugar alcohols, and as such, are not exactly artificial sweeteners. Polyols are found in low concentrations in fruit. These are often used as food additives. Ones that you might see frequently are sorbitol, lactitol, malitol, and xylitol among others.
Polyols are safe to eat; however, if eaten in large quantities, they can cause some uncomfortable (but not life-threatening) gastric side effects: they act as a laxative and can cause discomfort.
Conclusion
Regardless of which artificial sweeteners you elect to use, consult with your doctor or dietitian first. There are many controversies surrounding most sugar substitutes, and the research is often polarized. The general rule of thumb is that moderation is the key.
