Rediscovering Sweetness: The Evolution and Impact of Non-Nutritive and Natural Sweeteners
- PMID: 40175668
- DOI: 10.1007/s13668-025-00646-z
Rediscovering Sweetness: The Evolution and Impact of Non-Nutritive and Natural Sweeteners
Abstract
Purpose of the review: The escalating incidence of obesity and metabolic syndromes has catalyzed a critical evaluation of dietary sugars, leading to an increased interest in non-nutritive and natural sweeteners as viable alternatives. This manuscript reviews the historical developments, safety profiles, and health-related consequences of these sweeteners, tracing the evolution from early discoveries such as saccharin and cyclamate to contemporary compounds like aspartame, sucralose, and plant-derived sweeteners.
Recent findings: We explore the physiological mechanisms underpinning sweet taste perception, including the roles of T1R and T2R receptors, and the neurochemical pathways involving dopamine in mediating the rewarding effects of sugar consumption. The review underscores the adverse health impacts associated with excessive intake of added sugars, which correlate positively with conditions such as obesity, type 2 diabetes, and cardiovascular diseases. Attention is given to the contrasting profiles of non-nutritive sweeteners and natural sweetener alternatives, with an emphasis on emerging concerns regarding the safety and long-term ramifications of synthetic sweeteners. The regulatory context surrounding the approval and utilization of sweeteners varies significantly across different jurisdictions, warranting careful consideration. As consumer inclination shifts towards healthier dietary choices, a nuanced understanding of the implications of sweetener selection on public health is imperative.
Keywords: Added sugar; Artificial sweeteners; Aspartame; Non-nutritive sweeteners; Saccharin.
© 2025. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Conflict of interest statement
Compliance with Ethical Standards. Competing Interests: The authors declare no competing interests. Human and Animal Rights and Informed Consent: There are no human subjects in this article and informed consent is not applicable.
References
-
- The Evolution of Sugar. Halls J Health. 1886;33(7):208–209.
-
- Cooper JM. 7 – Sucrose. in: Optimising Sweet Taste in Foods, W. J. Spillane, Ed., in Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, 2006, pp. 135–152. https://doi.org/10.1533/9781845691646.2.135 .
-
- Bruni F, Di Mino C, Imberti S, McLain SE, Rhys NH, Ricci MA. Hydrogen Bond Length as a Key To Understanding Sweetness. J Phys Chem Lett. 2018;9(13):3667–72. https://doi.org/10.1021/acs.jpclett.8b01280 . - DOI - PubMed
-
- White JR. Sugar. Clin Diabetes Publ Am Diabetes Assoc. 2018;36(1):74–6. https://doi.org/10.2337/cd17-0084 . - DOI
-
- Basson AR, Rodriguez-Palacios A, Cominelli F. Artificial sweeteners: history and new concepts on inflammation. Front Nutr. 2021;8:746247. https://doi.org/10.3389/fnut.2021.746247 . - DOI - PubMed - PMC
Publication types
MeSH terms
Substances
LinkOut - more resources
Research Materials