Is sucralose safe?

Sucralose is a chemically modified derivative of the natural sugar molecule, sucrose. What we know about Sucralose is that it does not interact with other biomolecules in the same manner as its natural counterpart, sucrose. For example, we have found that sucralose is slightly more hydrophobic than sucrose (Shukla 2018). This reduces its interactions with water, and causes it to have a tendency to crowd near other hydrophobic molecules.

We have also noted that sucralose, at high concentrations can destabilize protein structures. (Chen 2015, Shukla 2018) These concentrations are however 500 times higher than those found in food products (such as diet soda) that use sucralose as a sugar substitute. The combined tendency to alter protein structure, its lower affinity for water, and its inability to form hydrogen bonds likely contribute to the inferior texture and shelf stability of baked goods that employ sucralose as a sweetener, as compared to sucrose.

Given that it destabilizes natural protein structures, you might presume that sucralose would be potentially hazardous to consume. However, one must recognize that our diets are filled with molecules that can alter the structure and stability of proteins, including ions from salts, acids like vinegar and lemon juice, and alcohols. Our body easily adapts to the presence of small amounts of these chemically active molecules within our diets. It is likely that the small addition of sucralose into the diet is easily accommodated.

There is mixed evidence concerning the availability and metabolism of sucralose in both human and rat models (Schiffman 2013). We should note however that because sucralose can also interact with lipid molecules which form the outer membranes of living cells (Barker 2017), more research should be conducted to ensure that there is no buildup of the molecule within the tissues of the digestive system or elsewhere in the body.

The message therefore should be that sucralose is not a chemically inert compound, and as with ingestion of any food additive, chemical, or drug the long term impact of repeated exposure should be monitored for biological side effects. While it appears that minimal exposure to sucralose has no inherent toxicity or chronic health side effects, we should not assume that excessive or prolonged consumption would be inherently safe.

N. Shukla, E. Pomarico, C. J. S. Hecht, E. A. Taylor, M. Chergui, C. M. Othon “Hydrophobic interactions of sucralose with protein structures”, Arch. Biochem. Biophys., 639, 38-43. (2018)

L. Chen, N. Shukla, I. Cho, E. Cohn, E. A. Taylor, C. M. Othon, “Sucralose Destabilization of Protein Structure”, J. Phys. Chem. Lett. 6, 1441–1446 (2015).

Schiffman, Susan S., and Kristina I. Rother. “Sucralose, A Synthetic Organochlorine Sweetener: Overview of Biological Issues.” Journal of Toxicology and Environmental Health. Part B, Critical Reviews 16.7 399–451 (2013).

Barker, M., Kennedy, A. “Disruption of gel phase lipid packing efficiency by sucralose studied with merocyanine 540”, Colloids and Surfaces B: Biointerfaces, Volume 152, 214-219 (2017).