Sweetener: It is better not to heat sucralose-containing foods
Sweeteners are often considered a healthier alternative to sugar. However, various studies have shown that the artificial sweeteners can harm humans. Experts now report that heating foods with a particular sweetener can cause harmful compounds.
A "healthier alternative"?
That a high sugar consumption leads to health problems such as obesity, diabetes or tooth decay, is known to most people. Many resort to artificial sweeteners as a supposed "healthier alternative". But these substances are increasingly targeted by nutrition experts and doctors. According to research, sweeteners are harmful to health.
Artificial sweeteners can harm your health
As Australian researchers have discovered, artificial sweeteners in foods increase the risk of diabetes.
In addition, they lead according to scientific studies to strong hunger and promote weight gain.
And when heating foods that contain the sweetener sucralose, unhealthy compounds may form.
As the Federal Institute for Risk Research (BfR) states in a statement, sucralose is a sweetener approved in the European Union as food additive E 955.
The BfR has evaluated the current data on the stability of sucralose and the formation of potentially harmful chlorinated compounds at high temperatures.
The results of the present studies: When heating sucralose, especially when heating sucralose-containing foods such as canned vegetables or baked goods, compounds with harmful and carcinogenic potential may arise.
Chlorinated organic compounds
When sucralose (E 955) becomes hotter than 120 ° C, this leads to a gradual and – with further increasing temperature – progressive decomposition and dechlorination of the substance.
According to the BfR, temperatures between 120 ° C and 150 ° C are possible in the industrial production and processing of foods and are also reached in the home when cooking and baking foods containing sucralose.
This may produce chlorinated organic compounds with harmful potential, such as polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanols.
Recommendations for consumers
For a final risk assessment but currently missing data.
According to the experts, it is unclear on the one hand which toxic reaction products form in detail and on the other hand, in what quantities they are produced when foods containing sucralose are heated to temperatures above 120 ° C.
In addition, representative data on levels in appropriately prepared foods are necessary for the exposure estimation as part of a risk assessment.
The European Food Safety Authority (EFSA) is also currently working on the reassessment of approved food additives with sucralose. The result of the evaluation is still pending.
"Until a final risk assessment, the BfR recommends consumers and food manufacturers not to heat sucralose-containing foods to temperatures that occur during baking, frying and frying, or to add sucralose only after heating," the statement said , (Ad)