BALANCING SWEETNESS AND HEALTH: A REVIEW OF DIETARY SWEETENERS

Abstract

Sweeteners are integral to modern food systems, offering alternatives to sucrose for calorie reduction and disease prevention. This chapter explores the properties of ideal sweeteners, categorizing them into natural and artificial types, and highlighting their metabolic pathways, safety profiles, and health implications. Natural sweeteners, such as honey, fruits, and stevia, contribute not only to sweetness but also to nutritional value and metabolic energy. In contrast, artificial sweeteners like sucralose and saccharin are non-nutritive and largely excreted unmetabolized, raising concerns about potential adverse health effects including metabolic dysregulation, gastrointestinal issues, carcinogenicity, and increased risk of type 2 diabetes and obesity. Evidence also suggests these compounds may disrupt appetite regulation and neural reward pathways. Alternatives such as sugar alcohols and plant-based sweeteners present promising options, though some carry digestive side effects. The findings support a shift toward safer, nutritionally beneficial sweeteners and underscore the need for further research and regulatory vigilance to ensure public health and consumer safety.