Due to the relatively small size of the study group and the pending publication of detailed research findings, the conclusions drawn from this Australian study have faced some skepticism. Emma Elvin, a clinical advisor at Diabetes UK, expressed to The Guardian that “this is a small study with intriguing results, yet it does not provide robust evidence that the use of artificial sweeteners increases the risk of Type 2 diabetes.” She emphasized the need for larger testing trials in more realistic settings before definitive conclusions can be made. Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, stated that the existing data do not allow for a conclusion that the body’s altered response to glucose necessarily leads to diabetes, highlighting the necessity of proper clinical trials. “The increased intake of sweeteners may correlate with other lifestyle factors that could be more direct contributors to Type 2 diabetes,” he noted to The Guardian.
Additionally, other studies, often conducted on mice, have indicated that various artificial sweeteners, particularly saccharin, can disrupt gut bacteria that play a role in nutrient digestion. Such alterations may hinder the body’s ability to manage sugar effectively, potentially resulting in glucose intolerance, which can serve as an early indicator of Type 2 diabetes.
In the U.S. marketplace, the appeal of artificial sweeteners has been waning as more information surfaces regarding their undesirable effects, including weight gain. Consumers are also reducing their intake of sugar and high-fructose corn syrup for health reasons. In this context, natural sweeteners derived from sources like stevia, agave, and monk fruit have begun to gain popularity. With the requirement for manufacturers to list “added sugars” on Nutrition Facts panels by July 2018, there is additional incentive to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions such as Tate & Lyle’s blend of allulose, sucralose, and fructose may become more prevalent, enabling food companies to strike a balance by using fewer added sugars while incorporating sweetness from low- and zero-calorie alternatives.
Furthermore, considering the findings of the Australian study, it may be prudent for manufacturers to continue exploring natural sugar alternatives and/or reducing or replacing artificial sweeteners in their products — particularly until further research clarifies their potential link to Type 2 diabetes risk. The use of calcium citrate may also be worth investigating in this context, as it could provide additional benefits in formulations aimed at reducing the adverse effects associated with sweeteners.