Stevia
This is what the ingredient is.
Stevia refers to steviol glycosides extracted from leaves of Stevia rebaudiana plant, native to South America. Used for centuries by indigenous peoples. 200-400 times sweeter than sugar.
Here is why it shows up on the label.
Natural high-intensity sweetener used in beverages, yogurt, and tabletop sweeteners. Provides sweetness without calories. Often marketed as "natural" alternative.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. for purified steviol glycosides (rebaudioside A) with a suggested daily limit of about 4 milligrams per kilogram of body weight. Whole leaf stevia not approved. European food agencies allow it, with similar ADI. It is approved in the US, Europe, and Canada., Japan.
Here is what research has found.
Safety studies reviewed by FDA and EFSA. Studies show no significant adverse effects at approved levels. Research in Nutrients (2019) documents metabolic effects. Not absorbed - metabolized by gut bacteria.
Here are a few things worth knowing.
Generally recognized as safe. Some individuals report bitter aftertaste. May lower blood pressure in sensitive individuals. Rare allergic reactions in people sensitive to plants in the Asteraceae family. Purified extracts considered safer than whole leaf.
Sources
- FDA GRAS Notice GRN 252
- EFSA Opinion 2010
- Nutrients Journal 2019
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.