Food Safety Focus (238th Issue, May 2026) – Article 1

Sweeteners: Debunking Common Misconceptions

Reported by Ms. Sosanna WONG, Scientific Officer,
Risk Management Section, Centre for Food Safety

Figure1: Making informed choices - understand myths and facts about sweeteners

From fizzy sodas and candies to baked goods, "sweetener" may appear on the food labels of our modern diet. Though often marketed for cutting calories, sweeteners have also sparked debates over what they actually do to our bodies. This article separates fact from fiction by examining common misconceptions about sweeteners and reviewing the evidence to help consumers make informed choices.

Common Misconceptions about Sweeteners

Misconception: Sweeteners are harmful and cancer-causing
Facts: Some early studies suggested that certain sweeteners, e.g. cyclamate and saccharin, might increase cancer risk in laboratory animals. However, subsequent studies showed no evidence demonstrating that these sweeteners cause cancer in humans. The International Agency for Research on Cancer (IARC) classified cyclamates and saccharins as not classifiable as to their carcinogenicity to humans (Group 3).

More recently, the IARC classified aspartame as possibly carcinogenic to humans (Group 2B) based on "limited evidence" regarding its carcinogenicity in animals and humans. Nonetheless, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) considered that aspartame had not been found to have adverse effects, and the evidence of an association between aspartame and cancer in humans was not convincing. JECFA concluded that dietary exposure to aspartame within the Acceptable Daily Intake of 0 to 40 mg/kg body weight does not pose a health concern.

A laboratory study suggested that an intermediate chemical in the manufacture of sucralose may cause DNA damage. However, the recent evaluation by the European Food Safety Authority concluded that there is no genotoxicity concern for sucralose and its impurities. In spite of uncertainties on the potential formation of chlorinated compounds under certain baking processes, the U.S. Food and Drug Administration stated that sucralose is heat stable – it retains sweetness at high temperatures used in baking, making it suitable for use in baked goods. Currently, sucralose is a permitted food additive in Codex and places like the European Union, the United States, the Mainland and Singapore.

Like other food additives, sweeteners must undergo rigorous safety assessments and only those determined to pose no health risk are permitted for food use.

Misconception: Natural sweeteners are safer and healthier than artificial sweeteners
Facts: Whether a sweetener is "natural" or "artificial" is not a reliable indicator of its safety or health benefits. All permitted sweeteners (e.g. steviol glycosides, aspartame), whether natural or artificial, have undergone rigorous safety assessments.

Misconception: Sugar alcohols are alcohol
Facts: Although their names include “alcohol”, sugar alcohols do not contain ethanol – the type of alcohol in alcoholic beverages. Sugar alcohols are carbohydrates that have chemical structures resembling both sugars and alcohols.

Sugar alcohols occur naturally in small amounts in various fruits and vegetables (e.g. apples, pears and mushrooms) and are also produced industrially from sugars and starches in larger quantities. Common sugar alcohols include sorbitol, xylitol, erythritol and mannitol.

While generally safe, since sugar alcohols are not fully absorbed in the intestine, excessive intake can lead to laxative effects and gastrointestinal discomfort such as abdominal gas and bloating in some individuals. The likelihood of these effects depends on the amount consumed.

Misconception: Sweeteners are ideal for weight control
Facts: Although permitted sweeteners are safe to consume, the World Health Organization (WHO) issued a guideline advising against using non-sugar sweeteners (NSS) to control body weight. This recommendation was based on a systematic review that found no evidence that the use of NSS provided long-term benefits in reducing body fat. WHO noted, however, that the evidence might have been confounded by baseline characteristics of study participants and complicated patterns of NSS use. This guideline does not apply to sugar alcohols or individuals with existing diabetes.

WHO advised that weight control depends on achieving an energy balance between calories consumed and burnt. To reduce free sugars intake, people need to consider alternatives such as consuming foods with natural sugars (e.g. fruits) or unsweetened options. People should reduce the overall sweetness of their diet, starting early in life, to improve health.

Misconception: Manufacturers can add sweeteners to their products as much as they want to
Facts: In Hong Kong, sweeteners are regulated under the Sweeteners in Food Regulations (Cap. 132U). Sweeteners should be used in accordance with the Good Manufacturing Practice principles, i.e. the quantity of sweetener added is limited to the lowest possible level necessary to accomplish its desired effect.

Key messages

• All permitted sweeteners have undergone rigorous safety assessments.
• The use of sweeteners in food must comply with local regulations.
• The public is advised to maintain a balanced diet, reduce overall sweetness of their diet, and choose foods and beverages with less or no added sugar and sweeteners.