Sucralose Studies

Sucralose, the sweetening ingredient in SPLENDA^® Sweetener Products, is one of the most rigorously tested food additives and has been the subject of more than 110 scientific studies to establish its safety¹.

Sucralose (SPLENDA® Brand Sweetener) was discovered in 1976, and for the next 20 years was subjected to one of the most extensive and thorough safety testing programs ever conducted on a food additive. An in-depth review of the research conducted is provided in the publication "An Overview of the Safety of Sucralose."¹

Dental caries is commonly mediated by oral bacteria that digest fermentable carbohydrates, such as sucrose, glucose, and fructose, resulting in high acid production and altered plaque pH. This causes microscopic demineralization of tooth enamel, with the formation of subsurface carious lesions. With further mineral loss, bacteria penetrate the tooth and cause cavities. The potential for sucralose to be used by oral bacteria as an energy source or to cause dental cavities has been thoroughly investigated. FDA and other regulatory agencies agree that sucralose is non-cariogenic.^3-4 A review of the studies on sucralose is provided in "Dental Considerations in Sucralose Use."²