Short-term consumption of sucralose with, but not without, carbohydrate impairs neural and metabolic sensitivity to sugar

Abstract

SummaryThere is a general consensus that overconsumption of sugar sweetened beverages contributes to the prevalence of obesity and related comorbidities such as type 2 diabetes (T2D). Whether a similar relationship exists for no, or low-calorie “diet” drinks is a subject of intensive debate and controversy. Here, we show that metabolic dysfunction, coupled with reduced central sensitivity to sweet, but not sour, salty or bitter taste, occurs when sucralose is repeatedly consumed with, but not without, a carbohydrate over a two-week period in healthy humans. A similar exposure to sucralose, with, but not without, a carbohydrate altered substrate utilization in mice. More specifically, greater energy intake was required for the animals to shift from fatty acid to carbohydrate oxidation, indicating a reduced sensitivity to carbohydrate. These findings demonstrate that consumption of sucralose in the presence of a carbohydrate rapidly impairs glucose metabolism and may contribute to the rise in T2D.