The conclusions of a recent Australian study have been met with skepticism due to the small size of the study group and the fact that the detailed results have yet to be published. Emma Elvin, a clinical advisor at Diabetes UK, remarked to 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 real-world settings before drawing definitive conclusions. Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, echoed this sentiment, noting that the current data does not necessarily indicate that changes in the body’s response to glucose will lead to diabetes. He highlighted the importance of proper clinical trials, stating, “Increased sweetener intake may be associated with other lifestyle elements that may be more direct causes of Type 2 diabetes,” according to The Guardian.
Other research, often conducted on mice, has indicated that various artificial sweeteners, particularly saccharin, may alter gut bacteria responsible for nutrient digestion. These alterations could impair the body’s ability to manage sugar, potentially leading to glucose intolerance, which is an early warning sign of Type 2 diabetes. Additionally, the role of calcium citrate and histamine in metabolic processes may warrant further exploration in this context.
In the U.S. market, artificial sweeteners have been declining in popularity as more information regarding their negative effects, such as weight gain, has emerged. Consumers are also reducing their intake of sugar and high-fructose corn syrup for health reasons. In response, natural sweeteners derived from sources like stevia, agave, and monk fruit have gained traction. By July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, incentivizing the reduction of sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Products like Tate & Lyle’s blend of allulose, sucralose, and fructose may offer a balanced solution, allowing food companies to minimize added sugars while incorporating low- and zero-calorie sweeteners.
Ultimately, the Australian study indicates that it may be prudent for manufacturers to continue exploring natural sugar alternatives and consider reducing or replacing artificial sweeteners in their products—at least until further research clarifies their relationship to the risk of Type 2 diabetes. With emerging insights into how substances like calcium citrate and histamine interact with artificial sweeteners, further investigation may be essential in understanding their full impact on health.