Aspartic acid, phenylalanine and methanol are also present naturally in other foods including fruit and vegetables and, for foods containing aspartame, are processed by the body in the same way as those derived from other dietary sources. By comparison, the amounts of these components ingested from foods and drinks containing aspartame are small. For example, a serving of non-fat milk provides about six times more phenylalanine and 13 times more aspartic acid compared to an equivalent amount of a diet beverage sweetened only with aspartame.
Aspartic acid is an amino acid found in proteins. The body may convert aspartic acid into the neurotransmitter glutamate which at very high levels can have harmful effects on the nervous system. Methanol is present in or can be released from foods such as fruit and vegetables and is also naturally produced by the body.
It becomes toxic when exposure is extremely high, such as from consumption of some home-distilled alcoholic spirits. The same applies to formaldehyde, a metabolite of methanol. Phenylalanine is an amino acid making up protein found in many foods. It can also be converted by the body into tyrosine, which is another amino acid used in protein synthesis and for the formation of some hormones and neurotransmitters.
Phenylalanine is a so-called essential amino acid as it cannot be produced by the body and must be supplied through the diet. Phenylketonuria PKU is a hereditary human disorder that causes high levels of phenylalanine and low levels of tyrosine in the blood. High phenylalanine concentrations in blood are toxic to the brain and can, if left untreated, affect brain development and cause mental retardation, mood disorders and behavioural problems.
This is especially critical to the developing fetus in women suffering from PKU. Most PKU treatment aims to keep blood phenylalanine at acceptable levels by restriction of foods rich in protein meat, fish, eggs, bread, dairy products, nuts and seeds , as well as foods and drinks containing aspartame.
The Panel confirmed that the ADI, while protective of the general population, is not applicable to people who suffer from PKU, as they require strict adherence to a diet low in phenylalanine.
In regulating the use of aspartame in foods, EU risk managers have recognised the need to ensure that PKU sufferers are made aware of the presence of aspartame in foods so that they can avoid exposure to this substance.
In previous risk assessments of aspartame the ADI was derived directly from animal data. In reviewing the current ADI, the ANS Panel considered findings from long-term studies conducted in experimental animals related to chronic toxicity including carcinogenicity and possible adverse health effects of phenylalanine on the developing fetus.
The Panel compared blood phenylalanine levels in humans following consumption of aspartame, with blood phenylalanine levels associated with developmental effects in children born from PKU mothers. In calculating a safe level of aspartame exposure based on blood phenylalanine concentrations , the ANS Panel assumed a worst-case scenario that intake of aspartame occurs in combination with an everyday meal containing naturally occurring sources of phenylalanine.
This implies that an adult weighing 60kg would have to drink 12 ml cans of a diet soft drink containing aspartame at the maximum permitted levels of use , every hour to reach this blood phenylalanine concentration.
Conversion of aspartame to DKP results in the loss of the sweet taste for which aspartame is used. Based on exposure levels for aspartame, exposure to DKP from all food and drink using the sweetener would on average be approximately 0. Also, it is worth mentioning that many of the older studies on aspartame could not now be repeated because of the need for fewer or more refined animal tests that benefit animal welfare.
In addition, the opinion discusses potential uncertainties related mainly to the difficulties associated with using different sources of data, both on consumption and on the levels of aspartame in foods. In many cases, these are the result of national differences in terms of reporting methodologies and standards, or other technical difficulties experienced in adequately assessing exposure.
For example, data may refer to acute one-off exposure when chronic long-term information is needed. Food and drink categories and portion sizes may also differ. Overall, most of these uncertainties are likely to have led to an overestimation of consumer exposure, however in some cases there could be an underestimation mainly on consumption data and actual use levels of aspartame in foods.
See Table 18 of the opinion for an overview. Published on this topic Type :. EFSA completes full risk assessment on aspartame and concludes it is safe at current levels of exposure. Published :. Type :. Follow-up meeting on the web-based Public Consultation on Aspartame.
Date :. Location :. Aspartame scientific meeting on 9 April. Review of data on the food additive aspartame. Public consultation on the draft scientific opinion on the re-evaluation of aspartame E as a food additive. Deadline :. It is included in the ingredient list on the food label as acesulfame K, acesulfame potassium, or Ace-K.
It is about times sweeter than sugar and is often combined with other sweeteners. FDA approved acesulfame potassium for use in specific food and beverage categories in 53 FR , and in approved it as a general purpose sweetener and flavor enhancer in food, except in meat and poultry, under certain conditions of use. It is heat stable, meaning that it stays sweet even when used at high temperatures during baking, making it suitable as a sugar substitute in baked goods.
Acesulfame potassium is typically used in frozen desserts, candies, beverages, and baked goods. More than 90 studies support its safety. Sucralose is approved for use in food as a non-nutritive sweetener. Sucralose is about times sweeter than sugar. FDA approved sucralose for use in 15 food categories in and for use as a general purpose sweetener for foods in , under certain conditions of use. Sucralose is a general purpose sweetener that can be found in a variety of foods including baked goods, beverages, chewing gum, gelatins, and frozen dairy desserts.
Sucralose has been extensively studied and more than safety studies were reviewed by FDA in approving the use of sucralose as a general purpose sweetener for food.
Neotame is approved for use in food as a non-nutritive sweetener. FDA approved neotame for use as a general purpose sweetener and flavor enhancer in foods except in meat and poultry , under certain conditions of use, in In determining the safety of neotame, FDA reviewed data from more than animal and human studies designed to identify possible toxic effects, including effects on the immune system, reproductive system, and nervous system.
Advantame is approved for use in food as a non-nutritive sweetener. It is approximately 20, times sweeter than table sugar sucrose. It is now distributed under several names, including Nutrasweet and Equal.
However, it has a slightly bitter aftertaste. See how other artificial sweeteners compare with the sweetness of sugar. Aspartame is produced by combining two common amino acids: phenylalanine and aspartic acid.
They are found in most of the protein foods we eat. The phenylalanine in aspartame is modified by the addition of a methyl group. It must be broken down into its constituent components. The primary breakdown products are the two aminos it is made from, phenylalanine and aspartic acid. Some free methanol is also released.
When the body breaks down aspartame the two amino acids are separated and a small amount of methanol is formed. These same compounds are also found in much larger amounts infrequently eaten foods including meat, milk, fruits, and vegetables. So, the amount you get from aspartame is minuscule compared with what you consume from other sources.
Whether they come from food or aspartame, the body uses the amino acids and methanol in exactly the same way and is unable to distinguish the original source. With around-the-clock media coverage, the Internet and social media all competing for viewers, listeners, readers and clickers, sensational headlines abound. Personal testimonials and misinterpreted studies about food and nutrition can create confusion and fear.
Aspartame is no exception with unsubstantiated negative claims proliferating in the media and on the web contrary to substantial evidence supporting its safety and role in a healthful eating plan. Rather than believing every scary headline you see, consider the source, read other viewpoints and consult a reliable expert, like a registered dietitian or reputable sites like the Academy of Nutrition and Dietetics, American Heart Association, American Cancer Society, American Diabetes Association, U.
Department of Agriculture and Food and Drug Administration.
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