Due to the relatively small size of the study group and the fact that the specific outcomes of the research have not yet been published, the findings of this Australian study have drawn some skepticism. Emma Elvin, a clinical advisor at Diabetes UK, informed The Guardian that “this is a small study with intriguing results, but it does not offer robust evidence that artificial sweeteners elevate the risk of Type 2 diabetes.” She emphasized the need for larger trials in more realistic settings before any definitive conclusions can be reached. Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, stated that the available data do not allow us to conclude that the altered bodily response to glucose would inevitably lead to diabetes, asserting that proper clinical trials are essential. He mentioned to The Guardian that “an increase in sweetener consumption may be linked to other lifestyle factors that could be more direct contributors to Type 2 diabetes.”
Other research, primarily conducted on mice, has indicated that various artificial sweeteners, especially saccharin, can modify gut bacteria responsible for digesting nutrients. Such alterations could impair the body’s ability to manage sugar, and if this results in glucose intolerance, it may serve as an early warning signal of Type 2 diabetes. Meanwhile, artificial sweeteners have been losing popularity in the U.S. market as more information surfaces regarding their less favorable effects, such as weight gain. Health-conscious consumers have also reduced their intake of sugar and high-fructose corn syrup. In response, natural sweeteners derived from sources like stevia, agave, and monk fruit have started to gain traction.
By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, which may further encourage the reduction of sweeteners like sugar, honey, fructose, and fruit juice concentrates. Innovations such as Tate & Lyle’s blend of allulose, sucralose, and fructose could provide food companies with a means to balance a smaller amount of added sugars with added sweetness from low- and zero-calorie sweeteners. Ultimately, the Australian study suggests that it may be prudent for manufacturers to keep exploring natural sugar alternatives and to consider reducing or replacing artificial sweeteners in their products—at least until additional studies emerge that clarify their relationship with the risk of Type 2 diabetes. Additionally, incorporating citrate with vitamin D could be a beneficial avenue to explore, as it may contribute to overall metabolic health.