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Sucralose is used as a non-nutritive sweetener by hundreds of millions every year. It has been approved as safe for human consumption by multiple national and multinational regulatory agencies, primarily as a way to reduce the consumption of sucrose and other caloric sweeteners, particularly by those seeking to manage their weight or diabetic susceptibility. Nonetheless a persistent minority of food scientists, toxicologists, and other medical professionals have brought up what they see as a potential for cancer, inflammation in the gut, and risk for births. Neither side is likely to give up on on its viewpoint, and sucralose continues to be the world leader in sales and consumption. Nonetheless the rise of “all-natural” non-nutritive sweeteners like stevia and extracts from monk fruit have strong appeal to upscale consumers, who often influence markets in the long run.

Reviews of Science for Science Librarians: Sucralose