News release

From: Adelaide University

Millions of Australians consume artificial sweeteners every day, believing they’re a healthy alternative to sugar – but is this really the case? A new Adelaide University study is investigating how low-calorie sweeteners affect the body’s glucose regulation systems and whether they could influence diabetes.

Found in everything from soft drinks and yoghurts to protein bars and sugar-free snacks, low-calorie sweeteners have become a staple of modern diets. Yet despite their widespread use, we still do not fully understand how they affect the body's metabolism.

The Adelaide University research program, funded by the National Health and Medical Research Council, Medical Research Future Fund and Diabetes Australia, hopes to change this.

Testing five of the world’s most used sweeteners — aspartame, stevia*, sucralose, saccharin and acesulfame potassium – researchers will examine how low-calorie sweeteners interact with multiple organs involved in blood sugar control, including the intestine, pancreas and kidneys, as well as the gut microbiome.

Adelaide University researcher, Associate Professor Tongzhi Wu says understanding how different sweeteners affect glucose in the body may guide safer dietary recommendations and identify new targets for diabetes prevention and management.

“Many people who are looking to manage their weight or sugar levels choose low-calorie sweeteners because they believe they’re healthier than sugar,” Assoc Prof Wu said.

“But while sweeteners were designed to replace sugar without the extra calories, growing evidence suggests they may not be as metabolically neutral as once thought.

“In this study we’re trying to establish how sweeteners affect glucose absorption and excretion in the body, whether they alter the composition of gut bacteria and if these changes may influence diabetes risk.

“We’re particularly interested in understanding whether sweeteners can affect blood glucose control through mechanisms unrelated to calorie intake, and whether some sweeteners are safer than others.”

Diabetes is the world’s fastest growing chronic condition, with more than 462 million people affected by the disease. In Australia, almost 1.2 million people live with the condition.

Sold under brands such as NutraSweet (aspartame), Natvia (stevia), Splenda (sucralose), Sugarine (saccharin), and Equal (acesulfame potassium), artificial sweeteners currently contribute to a global market worth USD$4.31 billion, which is expected to grow to USD$6.19 billion by 2034.

Co-researcher, Adelaide University’s Professor Chris Rayner says one of the biggest risks for type 2 diabetes is carrying excess body weight.

“People often think of sweeteners as a simple swap for sugar, but the science isn't that straightforward,” Professor Rayner said.

“While these products can help reduce sugar intake, we still don't fully understand how they influence the body’s metabolism over the long term.

“By comparing some of the world’s most used sweeteners, we hope to identify whether certain products affect the body differently and provide evidence that can help inform future dietary advice.”

With the study due for completion by the end of the year, researchers hope the findings will provide evidence to support future dietary recommendations and help consumers make more informed choices about the products they use every day.

Researchers are now seeking people for the ‘Sweet n Sour’ study. To participate, please visit the website for more information - https://bit.ly/4up6DwW

Notes for editors:

• *Stevia is derived from the plant Stevia rebaudiana, yet commercially packaged stevia is highly refined and processed, usually blended with sugar alcohols and oligosaccharides such as dextrins.
• In Australia, about one in 10 people consume low-calorie sweeteners.