Submitted By: Mike Ward, PT - Supervisor of Patient Care, Rehabilitation Services -
Pulaski Community Hospital

Rob - any word on the effects of Splenda on insulin levels? Splenda states that it has no effect on insulin and is safe for diabetics, but other websites dispute. Have you discovered anything? Another question: is the sensation of "sweetness" on your tongue enough to stimulate an insulin rise? Thanks for all your research and sharing it with the rest of us.


There are two mechanisms by which a sweetener can prompt a rise in insulin levels: the standard physiological response and a preabsorptive or cephalic phase response. The latter refers to the "sensation of sweetness" effect mentioned in your letter. Research suggests that the cephalic phase response varies, and is in most cases small or insignificant.

Because sucralose is much sweeter than sugar you can use less. When a minimal amount is used to sweeten food, it's probably safe. Then there's the question of the long-term effect, which product safety testing often does not address. We know what typically happens when one consumes a lot of sugar over many years. Obesity, insulin resistance, elevated triglyceride, and type 2 diabetes are associated with a diet high in processed carbohydrate. Accordingly, sucralose should not be considered in a vacuum but rather in comparison with sugar. Also, just because an artificial sweetener has "no effect" on insulin levels "per serving" does not mean it has no effect when multiple servings are ingested at one sitting. Splenda combines sucralose with dextrose and maltodextrin (which provide volume and contain calories). The basis of the recommendation to use Splenda in place of sugar is that it has less of an effect on insulin levels and contains fewer calories.

On a more general note, health reporters tend to magnify perceived dangers of artificial sweeteners - partly to err on the side of public safety and because such reports are more likely to be read. There's always some evidence or informed speculation available to compose a cautionary presentation, while it's practically impossible to prove that an artificial sweetener is absolutely safe. There's bias on the other side, as well, especially where clinical studies to determine product safety are funded by the manufacturer. A lack of independent research assessing long-term effects understandably makes health writers skeptical of patented food items. Skepticism and denunciation are very different, however, and health writers should not be overeager to shoot down a product that may help people, particularly diabetics. Sucralose has this potential, subject to unresolved safety concerns that must be evaluated alongside the known dangers of excessive sugar consumption.