Is Sucralose Safe?


Sucralose was first discovered in 1976, and was approved by the United States Food and Drug Administration on April 1, 1998, for use in 15 food and beverage categories. It was approved by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1990, and has been used internationally since 1991. In 1999, the FDA approved sucralose as a “general purpose” sweetening product.

Over a 20-year period, sucralose was the subject of more than 100 scientific studies. All results showed sucralose to be safe, including those from many comprehensive toxicology studies, which demonstrated that sucralose is not carcinogenic.

The addition of chlorine to the sucralose molecule is what makes it calorie-free. Chloride, the form of chlorine in sucralose, is a natural element contained in many food and beverages. Chlorine in present in many municipal water supplies, as well as foods such as melons, table salt, peanut butter, mushrooms, lettuce and tomatoes.

A variety of scientific disciplines, including teratology, neurology, pediatrics, nutrition, oncology and hematology participated in independent evaluations of sucaralose. The safety of sucralose was confirmed by health agencies from more than 30 countries.

The study results mean sucralose products require no warning information be presented on package labels. Products containing sucralose are safe for everyone, including pregnant and lactating women.

Sucralose products are safe for children of all ages, and can be incorporated into the daily diet. They should not be substituted for carbohydrates that are necessary for growing children, but should be used as additions to the diet.

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