The WHO report concluded that habitual use of nonsugar sweeteners is linked to a modest increase in diabetes, hypertension and stroke. But the research it’s based on has limitations.
Academic rigor, journalistic flair
Articles on Low-calorie sweeteners
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Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
The evidence against low-calorie sweeteners is mounting. But that doesn’t mean natural sugar is better.
Top contributors
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Senior Lecturer in Biomedical Science, Cardiff Metropolitan University
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Associate Professor of Chemistry, University of Richmond
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Associate Professor of Biological Science, USC Dornsife College of Letters, Arts and Sciences
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Assistant Professor of Biological Sciences, USC Dornsife College of Letters, Arts and Sciences
