Excessive consumption of sweeteners can decrease taste sensitivity

New scientific studies show that sweeteners, although they are safe within daily limits, can cause adverse effects when consumed in large quantities and in the long term, mainly for eating habits and the intestinal microbiota.

These substances sweeten foods at the cost of fewer calories than traditional sugar. New molecules often appear that are hundreds or thousands of times sweeter and, if ingested consistently, promote changes in the taste buds, which impairs the perception of taste.

Nutritionist Fabiana Nalon, member of the scientific committee of the Nutrition Association of the Federal District, says that, over time, these papillae begin to require large amounts of sugar and salt to satisfy themselves, significantly worsening the food choices of those affected.

In children, this effect is particularly harmful, since the little ones are still forming their own taste and need to get used to flavors such as sour or bitter, which are part of a complete and healthy diet.

For Ana Luisa Faller, professor at UFRJ (Federal University of Rio de Janeiro), the alterations caused by sweeteners are beginning to be discovered. An emerging issue that scientists are addressing is the change wrought in the gut flora, which is involved in fundamental body processes such as metabolism, immunity and growth.

A review of studies carried out by experts from the University of Granada, Spain, reveals that, among non-nutritive sweeteners, saccharin and sucralose can cause this microbiota imbalance. The same goes for stevia, the nutritious and natural kind.

Faller points out that microorganisms in the intestine influence various body functions through the proteins they produce.

“An alteration in this system can lead to unwanted effects. They can generate molecules that produce, for example, a systemic inflammatory process or that cause insulin intolerance”, says the professor.

However, data are lacking for most of these additives used on the market. The authors, in the Spanish study, state that there is a “need to carry out further long-term research of randomized, double-blind, placebo-controlled clinical trials with appropriate doses to assess the potential impact of sweeteners on the gut”.

Studies also indicate that product packaging causes more confusion than enlightenment for consumers. Specialists from USP (University of São Paulo) interviewed 96 consumers in Goiânia, Porto Alegre, Recife and São Paulo, who revealed difficulties in reading and interpreting information on labels, both due to lack of familiarity with the names of sweeteners and lack of knowledge about them.

The tip, according to Fabiana Nalon, is to search for the word “sweetener”, often used by the industry.

For the USP scientists, during the interviews, the distrust on the part of the population in relation to these food additives was evident. A common perception is the association between sweeteners and the emergence of certain types of cancer.

Renata Cintra, a professor at the Institute of Biosciences at Unesp (São Paulo State University) in Botucatu, says that the relationship made between sweeteners and cancer is the result of a study in the 1970s, in which researchers fed laboratory rats with saccharin cyclamate. After some time consuming high doses of the substance, the animals developed bladder cancer.

But the researcher claims that, since then, it has never been proven that the substance has the same effect in human beings. In addition, proportionally, the daily human consumption of sweeteners is immensely lower than what was used in research with rodents.

There is no evidence that these substances are harmful if consumed in doses considered safe. In Brazil, to be used in industry, their safety must be proven through scientific studies by Anvisa (National Health Surveillance Agency). In excess, they can cause mild or moderate side effects, such as intestinal discomfort and diarrhea, as is the case with xylitol.

Sweeteners are a popular alternative among diabetes patients, as they allow you to circumvent the use of sucrose in sweet preparations. But they really won the attention of the public interested in weight loss.

Researchers at the University of Medical Sciences in Poznan, Poland, analyzed a series of scientific studies and came to the conclusion that replacing sugar really helps in the fight against obesity, because it decreases calorie intake.

According to experts, non-nutritive sweeteners do not encourage the consumption of more food, as some people believe, but they carry the caveat that some people may deliberately make this compensation, in which case the benefits are lost.

Professor Faller issues the same warning. Basing a diet on the use of sweeteners is not enough for those who want to lose fat, she says.

“People see it as a strategy because they cut sugar calories. But the practice is not accompanied by changes in eating habits and, therefore, the process will not be effective.”