Sugar substitutes, often used to control weight and blood sugar, have entered human daily diet in various forms. However, the latest research points out that these "sugar-free options" may be detrimental to brain health.
This study published in the journal "Neurology" in September found that people who consumed the most artificial sugar substitutes had the fastest decline in thinking and memory, and their brains aged about 1.6 years longer. The study was led by Claudia Kimie Suemoto, a professor of geriatric medicine at the University of São Paulo in Brazil. She pointed out that drinking an occasional bottle of diet soda will not cause immediate memory problems, but for people who consume large amounts over a long period of time, "the brain may age at a faster rate, increasing the risk of early or severe cognitive decline."
After long-term ingestion, thinking and language fluency will be greatly degraded.The study tracked 12,772 Brazilian adults with an average age of 52, analyzed their dietary questionnaires over a year, and looked specifically at seven common sugar substitutes: Aspartame and saccharin. (Saccharin), Xylitol (Xylitol), Erythritol (Erythritol), Sorbitol (Sorbitol), Tagatose (Tagatose) and Acesulfame K). The study divided the intake into low (about 20 mg/day), medium (66 mg/day) and high (191 mg/day, about the same as a can of diet soda).
During the eight-year follow-up, the research team conducted a number of cognitive tests, including language fluency, memory and reaction speed. The results showed that compared with the low-intake group, the medium-intake group's memory and thinking deteriorated 35% faster, and their language fluency deteriorated 110% faster; while the high-intake group's degradation rate reached 62% and 173%. Notably, this association only occurred among those under 60 years old.
Research points out that six types of sugar substitutes (except tagatose) are all related to cognitive decline, indicating that the problem is not the quality of the diet, but that the sugar substitutes themselves may increase the risk. Neuroscientist David Perlmutter believes that artificial sweeteners may affect the function of immune cells "microglia" in the brain by changing the composition of intestinal bacteria and causing chronic inflammation, turning them into an aggressive state and increasing the risk of Alzheimer's disease, Parkinson's disease and other diseases.
The risk of diabetes is higher, which may make inflammation more severe.
Studies have also found that patients with diabetes are at a higher risk. Sumoto pointed out that diabetic patients often use sugar substitutes to replace sugar in order to control blood sugar. However, diabetes itself has put pressure on metabolism and intestinal environment. If sugar substitutes are added to stimulate, it is "equivalent to adding fuel to the fire", making the inflammation more intense and causing brain damage.
Although this study cannot prove a cause-and-effect relationship, experts caution that sugar substitutes are not completely safe. Suemoto suggests that the intake of sugar substitutes should be minimized and should not be replaced with large amounts of sugar. Perlmutter emphasized that the ideal direction is to "reaccustom the palate to less sweet foods" and to consume more fiber-rich natural foods to help maintain intestinal flora and brain health. If you need sweetness, you can choose more natural sources of sweetness with lower research risks, such as stevia or tagatose.