The acceptable daily intake of saccharin is to increase form 5mg/kg of body weight to 9mg/kg of body weight, under the guidance of a new EFSA scientific opinion.
“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 ingredients,” said Calorie Control Council president Carla Saunders following the study’s publication.
“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.”
Is saccharin safe to eat?
Though, it has faced significant criticism over the years, including claims of links to cancer.
The previous 5mg ADI set in 1995 followed increased rates of bladder tumours, observed in rat studies.
Since, there is scientific evidence and agreement the tumours were specific to rats and “not relevant to humans”, the study found.
Read more: What sweeteners are under review?
EFSA’s new ADI follows a review of all available data, concluding saccharin does “not cause DNA damage and that it is unlikely that its consumption is associated with cancer”.
Consumer exposure below the new ADI, therefore, poses no health risk, the report confirmed.
Saccharin and other sugar alternatives continue to face scrutiny, not least as the UPF debate rolls on, but also following a number of studies in recent years claiming artificial sweeteners can have negative impacts on cardiovascular health.
Saccharin’s and sweeteners' impact on heart health
Sweeteners, however, are most used to reduce the sugar content of food and drink to make them “healthier” for consumers’ heart, oral and general health.
“More research is needed to understand the relationship between artificial sweeteners and the risk of developing heart and circulatory diseases,” said British Heart Foundation Tracy Parker following the publication of a large-scale observational study two years ago.
However, the ingredient is viewed as a viable and useful solution to the growing obesity crisis, as the International Sweeteners Association points out.
“The EFSA opinion comes at a crucial time, when food and drink companies have been urged by policy makers to reformulate their products to provide healthier options, creating healthier food environments and contributing to reducing NCDs risk factors,” director general Laurent Oger said.
“Manufacturers can continue using this ingredient and provide consumers with food and drink products with less calories and less (or no) sugars.”
