How sweet is it really? Non-nutritive sweeteners and the control of blood sugar levels

Non-nutritive sweeteners are often perceived as healthier than sugar, but new findings have confirmed new ways they may interact with sugar handling in the body.

Researchers from the University of Adelaide have examined the impact that sweeteners, like Splenda, have on the ability to control blood glucose levels. Previous research has linked the habitual and high intake of sweeteners to increased occurrence of type 2 diabetes.

The team published the results of a two-week preclinical study in the journal Nutrients .

“In this proof-of-concept study, we wanted to discover how non-nutritive sweeteners like sucralose (Splenda) and acesulfame-K might alter sugar handling,” said Associate Professor Richard Young, Senior Research Fellow, Adelaide Medical School, University of Adelaide.

“Specifically, whether these sweeteners interact with sweet sensing pathways in the gut that govern the rate of sugar uptake directly, or indirectly through effects on gut bacteria.

“Using antibiotics, we cleared the gut bacteria of half of the mice, and then, over two weeks, gave sucralose and acesulfame-K in drinking water.”

The mice that received the sweeteners absorbed sugar at a faster rate from their gut compared to those who didn’t, regardless of whether they were given antibiotics, showing that these sweeteners directly affected sugar uptake in the intestine. Their administration over two weeks, however, did not change overall blood sugar responses.

“These findings go a long way to answering some of the fundamental questions we have around the effects of non-nutritive sweeteners and show that despite the misconception that they are metabolically inert, their habitual high intake can alter distinct mechanisms of sugar handling,” said Dr. Braden Rose, Early Career Postdoctoral Researcher, Adelaide Medical School, University of Adelaide.

The research team, which included members of the University’s Center for Research Excellence in Translating Nutritional Science to Good Health and Nutrition, will now move to clinical testing. The researchers were also members of the Lifelong Health theme at South Australian Health and Medical Research Institute.