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Animal studies in the 1980s showed no cancer-causing effects from aspartame, even in high doses, and no damage to DNA. Studies over the years, however, have raised a red flag on a potential link ...
This makes aspartame undesirable as a baking sweetener. It is more stable in somewhat acidic conditions, such as in soft drinks. Though it does not have a bitter aftertaste like saccharin, it may not taste exactly like sugar. When eaten, aspartame is metabolized into its original amino acids. Because it is so intensely sweet, relatively little ...
A study published in 2022 found a potential link between aspartame and risk of stroke, and recent research suggests that erythritol and xylitol may make the blood more prone to clotting ...
Aspartame is an artificial non-saccharide sweetener commonly used as a sugar substitute in foods and beverages. [4] 200 times sweeter than sucrose, it is a methyl ester of the aspartic acid/phenylalanine dipeptide with brand names NutraSweet, Equal, and Canderel. [4]
Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, [2] although there is some disagreement in the technical literature about these numbers. [1] [3] They are heat-stable, pH-stable, and do not ferment. [2]
WHO researchers announced that the artificial sweetener aspartame — an ingredient in more than 5,000 products — was “possibly carcinogenic to humans.” ... Lighter Side ...
The artificial sweetener aspartame has been the subject of several controversies since its initial approval by the U.S. Food and Drug Administration (FDA) in 1974. The FDA approval of aspartame was highly contested, beginning with suspicions of its involvement in brain cancer, [1] alleging that the quality of the initial research supporting its safety was inadequate and flawed, and that ...