EFSA: Sucralose Has No Risk of Cancer
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EFSA: Sucralose Has No Risk of CancerItalian researcher Morando Soffritti had published a study linking the consumption of sucralose and cancer in mice, foreign media reported.

However, The European Food Safety Authority (EFSA) disagreed, the critics pointed out that Italian researchers got the unreliable data from the results of the unconventional experiment designing and missed experiment’s behavior pattern. So there is no clear link between sucralose and cancer.

Sucralose, a new sweetener, was discovered in 1976 by scientists from Tate & Lyle. Sucralose is sugar-based, but about 600 times sweeter than sugar. It is one of the best functional sweeteners because of its no calorie, high sweetness and high safety features.

Chlorine replaces sucralose’s element hydroxyl, and human body can’t absorb this compound. As a result, it does not provide any  calories.

Therefore, lots of sucralose-based products labeled “suger-free” “low-suger” as a common means of advertisement propaganda. Sucralose is a very good choice for the old, diabetic and people who want to lose weight.

At the same time, it is easier to use because of the outstanding stability of sucralose, which does not affect smell, colors, viscosity of beverages when used as sweetening agent in the manufacturing of beverages.

International Sweetener Association (ISA) welcomed EFSA’s opinion. Robert Peterson from ISA , indicated that ISA, International Science Community (ISC) and Supervision organization have identical ideas for the safeness of sucralose.

In 1989, ISA first carried out sucralose security risk assessment. Later in 2000, EFSA chose 1mg/kg of sucralose as the daily recommended amount.

More than 4500 kinds of food, beverages and medical products use sucralose.

 

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