A recent study from India examining the effects of replacing sucrose or table sugar with an artificial sweetener, sucralose, found no adverse impact on glucose or HbA1c levels and indicated a slight improvement in body mass index (BMI).
About Sucralose:
Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet.
While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie (e.g., sucralose, monk fruit sweeteners, and stevia sweeteners). Collectively, they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, or low-calorie sweeteners.
Like other no-calorie sweeteners, sucralose is intensely sweet.It is about 600 times sweeter than sugar.
It can be used as an ingredient in any type of food or beverage.
Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions.
Production:
Sucralose is made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar.
Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine atoms.
Sucralose’s structure prevents enzymes in the digestive tract from breaking itdown, which is an inherent part of its safety.
After Consumption:
Most (about 85 per cent) of consumed sucralose is not absorbed by the body and is excreted, unchanged, in the feces.
Of the small amount that is absorbed (about 15 per cent), none is broken down for energy—therefore, sucralose does not provide any calories.
All absorbed sucralose is excreted quickly in the urine.
Dear Student,
You have still not entered your mailing address. Please enter the address where all the study materials will be sent to you. (If applicable).
