The acceptable daily intake (ADI) of saccharin will increase from 5mg/kg of body weight to 9mg/kg, as established by a new scientific opinion from EFSA. This decision follows extensive reviews, ensuring that saccharin maintains its reputation within the food and beverage industry.
“This rigorous scientific review from EFSA on saccharin not only reinforces decades of research validating its safety, but recommends an increase of the ADI, further endorsing its status as a trusted ingredient,” stated Carla Saunders, president of the Calorie Control Council, after the publication of the study. Such endorsements are significant within current food manufacturing trends and regulations.
“As one of the most extensively researched substances in the international food supply, saccharin remains a valued tool for consumers to reduce sugar and caloric intake for healthier outcomes,” she added. This aligns with the ongoing conversation about food and drink innovation driving healthier options in the market.
Is saccharin safe to eat?
Despite facing considerable criticism over the years, including accusations of cancer links, scientific assessments have changed the narrative. The previous ADI of 5mg, introduced in 1995, derived from increased rates of bladder tumors observed in rat studies. However, subsequent research determined that these tumors were rat-specific and “not relevant to humans.”
EFSA’s revised ADI emerges after a comprehensive data review, concluding that saccharin “does not cause DNA damage and that it is unlikely that its consumption is associated with cancer.” Thus, consumer exposure below the new ADI poses no health risks, reinforcing confidence in food distribution trends.
While saccharin and other sugar alternatives face ongoing scrutiny, notably amidst discussions on ultra-processed foods (UPF), it’s essential to refer to recent studies that highlight possible negative implications of artificial sweeteners on cardiovascular health.
Saccharin’s and sweeteners’ impact on heart health
Sweeteners primarily serve to reduce sugar content in food and beverages, aligning with broader goals of enhancing consumers’ heart, oral, and overall health. “More research is needed to understand the relationship between artificial sweeteners and the risk of developing heart and circulatory diseases,” noted Tracy Parker from the British Heart Foundation, following a large-scale observational study published two years ago. This gap in understanding underscores the importance of pursuing further innovations in food processing technology.
Nevertheless, saccharin is recognized as a viable solution to the global obesity crisis. The International Sweeteners Association emphasizes that “Amidst global health challenges like obesity and diabetes, saccharin and other low/no-calorie sweeteners can help reduce sugar intake and create healthier food environments.” Furthermore, these sweeteners provide sweet-tasting alternatives with minimal or no calories, aiding in calorie reduction and blood glucose management when integrated into a balanced diet.
Additionally, low/no-calorie sweeteners are beneficial for dental health, as they do not contribute to tooth demineralization, a leading cause of tooth decay. As the food and drink industry continues to evolve, understanding consumer trends and preferences will be crucial in driving sustainable and healthier innovations in food and drink marketing and packaging.
