Anyone who studies the ingredients of industrially produced foods either out of interest or boredom will notice that the lists are often quite long and do not always contain additives that are good for our health. A study has now been able to demonstrate the link between artificial sweeteners such as sucralose and aspartame and an increased risk of certain types of cancer.
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After a ban on the use of titanium oxide in food was issued by the EU this year, other food additives are now coming under fire: artificial sweeteners. These are suspected of causing breast cancer as well as stomach and colon cancer.
Alternatives to sugar: not always harmless
Sugar is not only bad for the brain, but can also play a major role in the development of depression. The food industry is therefore focusing on alternatives, although these are not always unproblematic either.
An online study on Nutri-Net Santé, launched back in 2009 in France, is 'investigating the links between the consumption of artificial sweeteners and a risk of cancer,' according to Today.
The participants record online which and how much sweeteners they consume: Aspartame is at the top with 58%, followed by acesulfame (29%) and suclarose (10%). The first two sweeteners in particular can be linked to an increased risk of cancer.
Read more:Aspartame: Common sweetener could soon be declared a carcinogenic
It also goes naturally
People who regularly eat foods containing aspartame are at a 22% higher risk of developing breast cancer. The risk of stomach and colon cancer is also said to be related to the consumption of the chemical sweeteners.
If you have a sweet tooth, next time you should take a closer look at the additives in candies and the like. Stevia, maple syrup, agave syrup, birch sugar and normal honey as sweeteners are safe alternatives that can satisfy your craving for sweets just as well.
Read more:Combat your sugar cravings with these healthy alternatives
This article has been translated from Gentside DE.
Sources used:
Heute: Diese künstlichen Süßstoffe steigern das Krebsrisiko
