Saccharin has mostly sweet following, studies say

Think saccharin is unsafe? You may want to think again.

Saccharin was first identified as a hazardous, potentially cancer-causing chemical by the Food and Drug Administration in the 1970s. But since that time it has slowly been exonerated by state and federal agencies. The FDA changed its position on the chemical in 2001, reclassifying it as OK for consumption, as did the state of California. Now the EPA has announced removal of the sweetener from its list of hazardous chemicals too.

Saccharin is one of the best studied artificial sweeteners — after all, it’s been around the longest. It was discovered accidentally in the 1870s by a Johns Hopkins University scientist who was searching for a food preservative when he noticed that one of the compounds he was working with was terrifically sweet.

By 1900, saccharin had become popular among food manufacturers, who slipped it into products unannounced as a cheap alternative to sugar. When word got out about the practice, irate Americans demanded better food labelling laws to ensure they were getting what they paid for.

During World Wars I and II, when sugar was rationed, saccharin become popular among consumers. But its popularity wouldn’t surge until the 1950s, when dieting came into vogue and women, in particular, began casting about for low-calorie foods and ingredients. That’s when saccharin, until then available in drugstores as a sweetener for diabetics, began to make its way into kitchens and a growing number of diet foods, says Carolyn de la Peña, professor of American Studies at UC Davis and the author of “Empty Pleasures: The Story of Artificial Sweeteners From Saccharin to Splenda.”

Dieting popular

From the 1950s through the 1960s, as dieting became more and more popular, saccharin and a second class of artificial sweeteners called cyclamates were added to everything from canned fruit to diet soda.

Both sweeteners became the targets of new federal laws in the 1970s, when the environmental movement focused Americans’ attention on the potential risks of synthetic chemicals, says David Rosner, professor of history and sociomedical sciences at Columbia University in New York.

In that decade, new studies examining the sweeteners’ effects on lab rats suggested that both cyclamates and saccharin increased the risk of bladder cancer. The FDA moved quickly to ban cyclamates in 1970, invoking a 1958 law that allowed the agency to restrict any food additive found to cause cancer in animals or people.

But when the agency attempted to do the same for saccharin in 1977, a million people wrote letters of protest, says Ms De la Peña. She attributes the outcry to the fact that Americans were less trusting of government in the late 1970s — and to the fact that the Calorie Control Council, which represents the diet food and drink industry, ran an ad campaign encouraging consumers to protest the ban. (A petition by the Calorie Control Council was also behind the EPA’s recent review of the sweetener.) In response, the FDA required saccharin-containing foods to bear the following warning label instead: “Use of this product may be hazardous to your health. This product contains saccharin which has been determined to cause cancer in laboratory animals.”

Research on saccharin continued after the FDA declared it a hazardous chemical, and animal studies continued to link the sweetener to bladder cancer when ingested at high doses. But human studies were less conclusive.

A large study, conducted by the National Cancer Institute and published in the journal Epidemiology in 1994, found a 30 per cent higher risk of bladder cancer in people who consumed more than 1.6 grams of artificial sweetener a day. (The study also found that having multiple urinary tract infections and drinking more than 50 cups of coffee a week increased the risk of cancer by roughly the same amount.)

These data led the Department of Health and Human Services’ National Toxicology Program to remove saccharin from its list of harmful carcinogens in 2000. The program’s scientists concluded that the doses that caused cancer in lab rats — saccharin made up 3 per cent or more of their diets — were far higher than human consumption rates. Furthermore, they noted, saccharin caused cancer in rats by irritating the bladder, an effect considered irrelevant to humans because of the differences in urine composition between people and rats.

Following the National Toxicology Program’s decision, the FDA repealed the sweetener’s warning label. And when the EPA announced it would take saccharin off its list of hazardous chemicals in December, it too based its decision on the National Toxicology Program’s report.

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