Study: Artificial Sweeteners Like Sucralose Harmful in Healthy People

Akshay Naik
15 November 2018

Artificial sweeteners and artificially sweetened foods are often used by dieters as a way to cut sugar consumption without eliminating that sweet taste. Today, artificial sweeteners are found in a variety of foods like beverages, ice-creams, baked foods, etc. The allure of artificial sweeteners is the lack of sugar and its accompanying calories.

However, evidence that consuming artificially sweetened products leads to weight loss or better blood sugar control is weak. In fact, recent studies have shown that regular consumption of such sweeteners may actually contribute to weight gain and type-2 diabetes. In one such study, researchers have concluded that consumption of Sucralose might lead to glucose intolerance or insulin resistance. Researchers at Mahidol University (Thailand) aimed to study the effects of chronic exposure to Sucralose on glycemic response and insulin secretion and sensitivity in healthy subjects.

Our body’s normal response to rise in blood sugar levels is to secrete the hormone insulin which attaches to cells, acting as a key that allows absorption of sugar from the blood into cells. Thus, insulin plays an important role in maintaining a proper level of blood sugar in our body. Patients with type-2 diabetes do not respond well to insulin or are resistant to it. Insulin resistance, generally, occurs when cells grow tired of responding to the hormone; this, in turn, allows for build up of glucose or sugar in blood. Decreased sensitivity to insulin, or increased resistance to it, is considered the first symptom of type-2 diabetes in adults.

For this particular study, researchers selected 15 healthy volunteers who did not consume artificial sweeteners after asking them to undergo an oral glucose tolerance test (OGTT). OGTT is normally conducted to measure how well the cells in our body absorb glucose (sugar) after consumption of a specific amount of sugar. During a four-week period in a blind test, participants were asked to consume pills that either contained 200mg of Sucralose or a placebo. After a certain period of consumption, participants again underwent an OGTT to record their body’s response. Researchers also gathered data on levels of plasma glucose and insulin by asking participants to ingest tablets of 75mg glucose. The day after ingestion of said pills, an intravenous glucose tolerance test (IGTT) was conducted to evaluate acute insulin response (AIR).

Results from these tests showed that AIR was lower after exposure to Sucralose than after the placebo. Furthermore, whole body insulin sensitivity was also lower in participants who consumed Sucralose compared to those who ingested the placebo. This led the researchers to conclude that Sucralose may affect blood sugar control by activating sweet taste receptors and falsely triggering release of insulin. The fact that insulin sensitivity was lowered, just after four weeks of trial, shows that Sucralose has detrimental effects on a healthy body, by inducing conditions of a type-2 diabetic patient. The alarming results of this study should caution people who are accustomed to sprinkling a packet of artificial sweetener into coffee or tea. Although such sweeteners have been traditionally considered to help reduce blood sugar levels, they are actually inducing dangerous conditions in our bodies.

This is not the first study to point out the harmful effects of such sweeteners and researchers are confident that more supporting studies in the future are bound to change our views on the so-called benefits of these sweeteners. They did, however, agree that the significant results of this study need to be examined in greater detail by conducting larger and more long-term clinical trials. They are also considering the possibility of examining the body’s response to artificial sweeteners other than Sucralose.

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COMMENTS

Ramesh Poapt

2 years ago

what about Stivia? It is natural equivalent.will experts give views on this Please?

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Fermented Dairy Products May Be Associated with Lower Risk of Heart Disease, Says Study

Akshay Naik
08 November 2018

A long-term study from the University of Eastern Finland has concluded that men who consume plenty of fermented dairy products have a lower risk of coronary heart disease compared to men who consume lesser amounts of such products. The study also cautions that very high consumption of non-fermented dairy products, on the other hand, can increase the risk of incident coronary heart disease.

Adjunct professor in nutrition epidemiology and lead researcher Jyrki Virtanen has said that the biological mechanisms underpinning this causal relationship are still not completely known. In his ongoing study, known as the Kuopio Ischemic Heart Disease Risk Factor Study, researchers provide further evidence on the health benefits that fermented dairy products may have versus non-fermented ones. This latest research builds on earlier studies that have shown that fermented dairy products have more positive effects on blood lipid profiles and on the risk of heart disease than other dairy products.

The study included 2,000 men as participants and their dietary habits were assessed at the beginning of the study during 1984-1989. The researchers followed the dietary habits of these men for an average of 20 years. Participants were divided into groups based on the quantity of different dairy products that they consumed and data from groups with the highest and lowest consumption were compared, while also taking various lifestyle and nutrition factors into consideration. Following up after 20 years, 472 of the 2,000 participants were found to have experienced an incident coronary heart disease event.

Some participants were divided into four groups on the basis of their consumption of fermented dairy products with less than 3.5% fat. The risk of incident coronary heart disease within these four groups was 26% lower in the highest consumption group compared to that in the lowest consumption group. Sour milk was the most commonly used low-fat fermented dairy product in these groups. Furthermore, from the data collected within these groups, the consumption of high-fat fermented dairy products, such as cheese, was not associated with the risk of incident coronary heart disease.

However, the researchers found that very high consumption of non-fermented dairy products is related to an increased risk of heart disease. Milk was the most commonly used product in this category and very high consumption was defined as an average intake of 0.9 litres per day. Similarly, lower consumption levels were not associated with the risk.

Although the mechanisms are not clearly understood as yet and further study is necessary, some early conclusions can be drawn. Results of this study point to the likelihood that eating lower-fat fermented dairy products reduces the risk of developing heart disease. However, Prof Virtanen has said it is still too early to issue health advice, based on these results.

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Study: Cottage Cheese (paneer), an Ideal Late-night Snack

Akshay Naik
06 November 2018

Paneer lovers are in luck. The findings of a new study suggest that a protein-filled late-night snack, like cottage cheese (paneer), can have a positive effect on muscle quality, metabolism and overall health. More importantly, for those who have sworn off eating at night, there is no apparent gain in body fat by consumption of paneer.

Generally, nutritionists and weight-loss experts advise staying away from late-night snacking as our metabolic system is least active at night. Traditionally, eating at night has been considered to induce weight gain. However, this new study, published in the British Journal of Nutrition, by researchers of the Florida State University (FSU), seems to contradict this belief. In the study, participating active young women in their early-20s were asked to consume samples of cottage cheese 30 to 60 minutes before bedtime. The researchers specifically wanted to see if this late-night snack may have an impact on metabolic rate and muscle recovery.

Associate professor of nutrition, food and exercise sciences, Michael Ormsbee, and former FSU graduate student Samantha Leyh, were surprised to learn that consuming protein as a late-night snack might actually be good for your health. This is the first time that participants in a study were asked to consume whole foods, instead of a protein shake or some form of supplement. “Until now, we presumed that whole foods would act similarly to the data on supplemental protein, but we had no real evidence,” Prof Ormsbee said. “This is important because it adds to the body of literature that indicates that whole foods work just as well as protein supplementation, and it gives people options for pre-sleep nutrition that go beyond powders and shaker bottles.”

Ms Leyh, who now works with the Air Force as a research dietitian, says the results serve as a foundation for future research on precise metabolic responses to whole food consumption. “While protein supplements absolutely have their place, it is important to begin pooling data for foods and understanding the role they can play in these situations,” she said. “Like the additive and synergistic effects of vitamins and minerals when consumed in whole food form such as fruits or veggies, perhaps whole food sources may follow suit. While we can’t generalize for all whole foods as we have only utilized cottage cheese, this research will hopefully open the door to future studies doing just that.”

Prof Ormsbee believes that “there is much more to uncover in this area of study,” and is hoping to lead his research team in examining more pre-sleep food options. The researchers are hoping to conduct longer-term studies in the future to learn more about the optimal food choices that can aid individuals in recovery from exercise, repair and regeneration of muscle and overall health.

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COMMENTS

Ankur Bamne

2 years ago

Paneer has no fiber, zero fiber. It is high in protein and fats. High calorie food without fiber at night is inviting trouble. Welcome diabetes, heart disease, obesity, ... if there is one principle in nutrition it is that have no food without fiber.

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Dr. Rakesh Goyal

2 years ago