Aspartame, a substitute sweetener, was recently examined by researchers, focusing on its effects on the sugar levels and body weight of healthy individuals.
Based on the existing meta-analyses, the use of low-calorie sweeteners like aspartame is linked to a lower body mass index and weight loss.
The study involved 100 participants. They were randomly divided into three groups: the no aspartame group, the group that consumed 350 mg of aspartame per day and the group that consumed 1,050 mg of aspartame per day.
Blood samples were taken at the beginning of the study and after 12 weeks to evaluate fasting glucose, glycated hemoglobin, cholesterol and leptin.
The researchers also examined urine samples of the participants at the start of the study, and on the fourth, eighth, and twelfth week.
The participants answered questionnaires to document their hunger sensations, desire to eat, fullness, thirst, food preoccupation and prospective consumption.
No significant differences were seen between the groups at the beginning of the study in terms of their characteristics, which include their age, BMI, waist circumference, glycated hemoglobin and fasting glucose.
After 12 weeks, they did not show any considerable differences in their glycated hemoglobin, lipids, leptin, and blood glucose levels.
No major differences was reported when it comes to ratings of hunger, fullness, desire to eat, and thirst at all recorded time periods.
Lastly, the consumption of aspartame did not have any significant effect on body weight, fat mass and fat-free mass.
Researchers concluded that aspartame has no effect on blood sugar levels, hunger, or body weight after twelve weeks.
This findings of the study reaffirms the results of previous studies, indicating that there is no link between low-calorie sweeteners and adverse health effects like increased blood glucose in healthy adults.
This research was supported Ajinomoto Co., Inc. a corporation that produces sweeteners. Still, researchers emphasized that the study design, conduct, analyses or evaluation of the findings are not accessible to the funding source.
This study was published in the The Journal of Nutrition.