Response to the Letter to the Editor by S. Schiffman and H. Nagle: Revisiting the data and information that has collectively established the safety of low/no-calorie sweeteners, including sucralose

Author:

Roberts Ashley,Lobach Alexandra R.

Funder

Calorie Control Council

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference58 articles.

1. Splenda alters gut microflora and increases intestinal P-glycoprotein and cytochrome P-450 in male rats;Abou-Donia;J. Toxicol. Environ. Health. A,2008

2. Stability of sucralose in baked goods. Radiolabeling study using thin-layer chromatography confirms the stability of high-intensity sweetener during baking;Bardnt;Food Technol.,1990

3. Harmful Compounds Might Be Formed when Foods Containing the Sweetener Sucralose Are Heated;BfR, Bundesinstitut für Risikobewertung,2019

4. Gut microbiome response to sucralose and its potential role in inducing liver inflammation in mice;Bian;Front. Physiol.,2017

5. Ingestion of diet soda before a glucose load augments glucagon-like peptide-1 secretion;Brown;Diabetes Care,2009

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