Skepticism Surrounds Australian Study Linking Artificial Sweeteners to Type 2 Diabetes Risk, Calls for More Research
Due to the relatively small size of the study group and the pending publication of detailed research results, the conclusions drawn from this Australian study have generated some skepticism. Emma Elvin, a clinical advisor at Diabetes UK, informed The Guardian that “this is a small study with interesting results, but it doesn’t provide strong evidence that artificial sweeteners increase the risk of Type 2 diabetes.” She emphasized the need for larger trials in more realistic settings before any definitive conclusions can be made. Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, noted that the existing data cannot conclusively establish that the body’s altered response to glucose will inevitably lead to diabetes, highlighting the necessity for proper clinical trials. He remarked, “Increased sweetener intake may be associated with other lifestyle elements that may be more direct causes of type 2 diabetes,” as reported by The Guardian.
Additional research, primarily conducted on mice, has indicated that various artificial sweeteners, especially saccharin, may alter gut bacteria that aid in nutrient digestion. Such alterations could impair the body’s ability to process sugars, potentially resulting in glucose intolerance, an early warning sign of Type 2 diabetes.
In the U.S. market, artificial sweeteners have been losing popularity as more information emerges regarding their negative effects, including weight gain. Health-conscious consumers are also reducing their intake of sugar and high-fructose corn syrup. Meanwhile, natural sweeteners derived from sources like stevia, agave, and monk fruit are gaining traction. By July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, further incentivizing reductions in sweeteners such as sugar, honey, and fruit juice concentrates. Innovations like Tate & Lyle’s blend of allulose, sucralose, and fructose may allow food companies to strike a balance, using fewer added sugars while incorporating sweetness from low- and zero-calorie sweeteners.
Ultimately, the Australian study suggests that it may be prudent for manufacturers to continue exploring natural sugar alternatives and/or reduce or replace artificial sweeteners in their products—at least until further research provides a clearer understanding of their relationship to Type 2 diabetes risk. In the context of health, it’s useful to consider various supplements like GNC calcium citrate, which have been reviewed positively by consumers looking for healthier lifestyle options, as part of a broader approach to nutrition and well-being.
