So what is the evidence to explain how ‘metabolically inactive’ non sugar sweeteners, which typically contribute zero calories, might promote metabolic dysregulation?Īccording to Lustig: “ There is no question that the immediate insulin response to non-sugar-sweeteners is lower than that for sugar.
What are the potential mechanisms by which zero calorie sweeteners might promote metabolic dysregulation? Similarly, while a handful of studies in the WHO’s review (click HERE, HERE and HERE) suggested that sucralose could decrease insulin sensitivity, the review does not support the conclusion that diet sweeteners (which span everything from stevia and monk fruit to aspartame) uniformly stimulate insulin production. The WHO has reviewed the same data and has come to the same conclusion.” Where’s the evidence that diet sweeteners impact insulin?īut where’s the evidence for this, given that the WHO’s recent systematic review of the literature found that randomized controlled trials using diet sweeteners showed small reductions in BMI and body weight “without significant effects” on fasting glucose and insulin? That’s why there are no long-term human studies demonstrating weight loss with diet sweetener substitution, in fact diet sweetener use is also associated with metabolic syndrome. “Diet sweeteners increase insulin as well – possibly through the vagus nerve, possibly through GI microbiome changes, possibly through direct effects on fat cells. Insulin drives energy into fat for storage.” Ultimately, said the WHO in its J‘ conditional recommendation’ (which will undergo peer-review by an external expert group) “ non-sugar sweeteners not be used as a means of achieving weight control or reducing risk of noncommunicable diseases.”Īccording to Dr Lustig, this advice may be prudent: “Diet (non-nutritive) sweeteners would seem the obvious alternative to sugar – no calories, no weight gain, right? And this would be true – if weight gain were about calories. While the WHO does not say non-nutritive sweeteners are unsafe, it argues that any short-term benefits in the form of weight loss are outweighed by the "possible long-term undesirable effects,” and claims they are often used to make lower sugar versions of 'highly processed' junk foods, rather than encouraging a shift towards a healthier diet. Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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