Sucralose

How we reached this

Chlorinated sucrose derivative, ~600× sucrose, non-caloric, FDA-approved since 1998. Two open questions keep it mid-scale rather than high: effects on gut microbiome composition are an active research area without settled conclusions, and sucralose degrades when heated above baking temperatures, producing chloropropanols whose significance at dietary exposure is contested. Neither is established harm; both are unresolved.

Sources · 2

• FDA — High-Intensity Sweeteners permitted for use in foodhttps://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners
• EFSA — Sucralose (E 955) safety assessmentshttps://www.efsa.europa.eu/en/topics/topic/sweeteners

Regulatory position

Also listed as

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