Study suggests sucralose may intensify Crohn's disease symptoms, Tate & Lyle cites lack of evidence

19 Mar 2018 --- The usage of the artificial sweetener sucralose, better known by the brand name Splenda, may intensify symptoms of Crohn’s disease in those who already have the condition, a study has found. The findings, published in Inflammatory Bowel Diseases, found that the sweetener worsened gut inflammation in mice who had Crohn’s-like disease. However Tate & Lyle, manufactures of Splenda, responded to the study saying, “We see no evidence in this study that contradicts the safety of sucralose ingredient.” The study found sucralose to have no adverse effects on healthy people.

The research found increases in the numbers of Proteobacteria, a large group of microbes, in the intestines of mice drinking water supplemented with Splenda. Half of the mice studied belong to a genetic line that suffers a form of Crohn's disease. These mice were more affected than the remaining half of mice, which belong to a healthy mouse line. Splenda produced an intestinal overgrowth of E. coli (a member of the Proteobacteria group) and increased bacterial penetration into the gut wall in Crohn's disease-like mice.

Researchers also found that ingestion of the sweetener led to increased activity of the enzyme myeloperoxidase in the mice with the Crohns-like disease but not in mice without the condition. Myeloperoxidase attacks disease-causing microorganisms. As part of this process, inflammation could exacerbate the symptoms of Crohn’s disease.

NutritionInsight reached out to Tate & Lyle about the findings, and they were quick to respond, firstly pointing out that, “the study appears to relate to a tabletop product containing sucralose and maltodextrin and not sucralose ingredient alone.”

“The authors actually conclude that the study shows no evidence of risks for healthy people, but conjecture that consumption of Splenda could cause exacerbation of ileitis in those people who have it already, based on an increase in the amount of the kind of bacteria that digests maltodextrin.”

They added as an extra note that “the study showed that Splenda had no effect on glucose control and the mice actually weighed less after the treatment period.”

“Our findings suggest that patients with Crohn's disease should think carefully about consuming Splenda or similar products containing sucralose and maltodextrin,” said the study's lead author, Alex Rodriguez-Palacios, DVM, MSc, DVSc, Ph.D. He goes on to say “On the other hand, the study suggests that individuals free of intestinal diseases may not need to be overly concerned.”

The researchers point to the need for further research in human patients but acknowledge the difficulties given the considerable variability that is inherent to human genetics, microbiome and diet. However, this will be their “next step.”

In 2016, Tate & Lyle celebrated the forty year anniversary of the discovery of sucralose. With its sweetness level being about 600 times the potency of sugar, Splenda has been used in brands from Coke and Cadbury to Schweppes as an alternative to sugar since its discovery.

By Laxmi Haigh