Sucralose has an excellent safety profile. More than 100 scientific studies conducted over a 20-year period demonstrate that sucralose is safe for use as a sweetening ingredient. The data from the studies were independently evaluated by international experts in a variety of scientific disciplines, including toxicology, oncology, teratology, neurology, hematology, pediatrics and nutrition. Importantly, comprehensive toxicology studies, designed to meet the highest scientific standards, have clearly demonstrated that sucralose is not carcinogenic.

Which regulatory bodies reviewed the safety profile of sucralose?

Among the regulatory bodies that have evaluated the safety of sucralose are the U.S. FDA, the Joint FAO/WHO Expert Committee on Food Additives (JECFA); the Health Protection Branch of Health and Welfare Canada; Food Standards Australia/New Zealand, the European Union’s Scientific Committee on Food, and a host of others in South America and Asia. Sucralose is now permitted for use in over 60 countries.

How is sucralose handled by the body?

Although sucralose is made from a process that starts with sugar, it is not a sugar nor does the body recognize it as a carbohydrate. Sucralose is not broken down for energy in the body so it has no calories. The sucralose molecule passes through the body unchanged, is not metabolized, and is eliminated after consumption.

Is the chlorine in sucralose potentially harmful?

No. Chlorine in the form of chloride is a safe and natural element present in many of the foods and beverages that we eat and drink every day. It is in most natural water supplies, and is also found in lettuce, tomatoes, mushrooms, melons, peanut butter and table salt. In the case of sucralose, the addition of chlorine to the sucralose molecule is what makes sucralose free of calories. Sucralose is an essentially inert molecule and it passes through the body without being broken down for calories.

** selected from:   http://ific.org/publications/brochures/sucralosebroch.cfm