Sucralose
This is what the ingredient is.
Sucralose is an artificial sweetener made by chlorinating sucrose (table sugar). Approximately 600 times sweeter than sugar. Discovered in 1976.
Here is why it shows up on the label.
Non-nutritive high-intensity sweetener used in beverages, baked goods, and tabletop sweeteners. Heat-stable, making it suitable for cooking and baking.
Here is what food agencies say.
The FDA approved it in 1998 with a suggested daily limit of about five milligrams per kilogram of body weight. Europe sets a suggested daily limit of about 15 milligrams per kilogram of body weight. It is approved in the US, Europe, and Canada., and over 80 countries worldwide.
Here is what research has found.
Over 110 studies reviewed by FDA before approval. Not metabolized for energy - passes through body largely unchanged. Recent research (2018-2020) examines potential effects on gut microbiome and glucose metabolism.
Here are a few things worth knowing.
Generally well-tolerated. Some research suggests possible effects on gut bacteria and insulin response, though human evidence is mixed. May produce potentially harmful compounds when heated to very high temperatures (>350°F/180°C). Not absorbed systemically in significant amounts.
Sources
- FDA 21 CFR 172.831
- EFSA Opinion 2017
- Microbiome Journal 2018
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.