Sweeteners permitted in the European Union: safety aspects

Alicja Mortensen

doi:10.3402/fnr.v50i3.1588

Abstract

Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food additives (including sweeteners) in use within the European Union (EU). At present, this responsibility lies with the European Food Safety Authority. Extensive scientific research has demonstrated the safety of all sweeteners permitted for food use in the EU. Their safety is documented by the results of several in vitro and in vivo animal studies, tests in humans, and in some cases epidemiological studies. Their safety has been evaluated through a risk assessment process covering hazard identification, hazard characterization, exposure assessment and risk characterization. Permitted sweeteners have been allocated an acceptable daily intake (ADI), which is the amount of a food additive, expressed as mg/kg body weig ht, that can be ingested daily over a lifetime without incurring any appreciable health risk. ADI ‘‘acceptable’’ means that the expected exposure to the substance used in foods at the levels necessary to achieve desired technological effects does not represent a hazard to health. The consumption of sweeteners in the quantities within the ADI does not constitute a health hazard to consumers. Keywords: acesulfame K; ADI; aspartame; cyclamate; polyol; risk assessment; saccharin; sweetener

Highlights

Health effects and safety aspects of food are important issues for today’s consumers
The aim of this paper is to describe briefly the risk assessment of chemicals in foods, a scientific process used for the safety assessment of sweeteners, before their acceptance as food additives
All sweeteners permitted for food use in the European Union (EU) have been subjected to a comprehensive examination for potential toxicological effects according to the principles of toxicological testing of food additives, before accepting their safety in use

Summary

Introduction

Health effects and safety aspects of food are important issues for today’s consumers. The aim of this paper is to describe briefly the risk assessment of chemicals in foods, a scientific process used for the safety assessment of sweeteners, before their acceptance as food additives. It results in an upper limit for the intake of the chemical, at which or below which the intake is not expected to be able to cause health-damaging effects. Definitions Sweeteners are substances with a sweet taste Those used as alternatives to sucrose are often called ‘‘alternative sweeteners’’, and are referred to as ‘‘sweeteners’’ in this review.

Last evaluationc

Mortensen A

Sweeteners not currently permitted in the European Union