Sweetener: Sucralose-containing food, it is better not to heat
Sweeteners are often viewed as a healthier Alternative to sugar. However, various studies have shown that the artificial sweeteners can be harmful to the people. Experts are now reporting that during Heating of food products with a particular sweetener, harmful Compounds may be produced.
A “healthier Alternative”?
That high sugar consumption leads to health problems such as obesity, Diabetes or tooth decay, is the most people. Many therefore fall back on artificial sweeteners as a perceived “healthier Alternative”. However, these substances are increasingly in the crosshairs of nutrition experts and Doctors. Studies suggest that sweeteners are harmful to health.
Artificial sweeteners can be harmful to health
As Australian researchers, to increase artificial sweeteners in foods the risk of Diabetes.
In addition, they cause according to scientific studies, the strong Hunger and promote weight gain.
And in the Heating of foods that contain the sweetener Sucralose, are harmful to health Compounds.
As the Federal Institute for risk assessment (BfR) says in a statement that Sucralose is a sweetener that is approved in the European Union as a food additive E 955.
The BfR has assessed the current data available on the stability of Sucralose and to the formation of potentially harmful chlorinated Compounds at high temperatures.
The result of the present studies: in The Heating of Sucralose, in particular in the Heating of Sucralose-containing foods, such as canned vegetables or baking goods, Connections with health-damaging and cancer-causing potential.
Chlorinated organic Compounds
If Sucralose (E 955) is hotter than 120 °C, this leads to a gradual and with further increasing temperature – the progressive decomposition and Dechlorination of the substance.
According to the BfR, the industrial production and processing of food at temperatures between 120 °C and 150 °C are possible and can be achieved in the home, in cooking and baking of foods that contain Sucralose.
In the process, the chlorinated organic Compounds with health can make malicious potential such as polychlorinated Dibenzo-p-dioxins (PCDD) and Dibenzofurans (PCDF) or chlorinated propanols.
Recommendations for consumers
For a final risk assessment data are missing at the moment.
According to the experts is, on the one hand, it is unclear which toxic reaction products are formed in the Detail and on the other hand, in what quantities they occur, when heated Sucralose-containing food to temperatures over 120 °C.
In addition, estimation in the framework of a risk assessment for the Exposure to the Held representative data according to manufactured food is necessary.
Also, the European food safety authority (EFSA) is currently in the framework of the re-evaluation of approved food additives Sucralose. The result of the evaluation is pending.
“Until a final risk assessment, the BfR, consumers, and food manufacturers, Sucralose-containing foods is not recommended heating temperatures, as in baking, frying and Roasting, or Sucralose only after Heating add”, – stated in the opinion. (ad)