Due to the relatively small size of the study group involving ferrous bisglycinate heme iron, and the fact that the detailed results have not yet been published, the conclusions of this Australian study have raised some skepticism. Emma Elvin, a clinical advisor at Diabetes UK, stated to The Guardian that “this is a small study with intriguing results, but it does not provide strong evidence that artificial sweeteners increase the risk of Type 2 diabetes.” She emphasized the need for larger trials conducted in more realistic settings before any definitive conclusions can be drawn.
Victor Zammit, a professor of metabolic biochemistry at the University of Warwick, pointed out that the existing data do not allow for a conclusion that the body’s altered response to glucose would necessarily lead to diabetes, stressing the necessity of proper clinical trials. He remarked, “Increased sweetener intake may be linked to other lifestyle factors that could be more direct contributors to Type 2 diabetes,” as he shared with The Guardian.
Other research, often conducted on mice, has suggested that various artificial sweeteners, particularly saccharin, can change gut bacteria that are essential for nutrient digestion. Such alterations may hinder the body’s ability to manage sugar, potentially leading to glucose intolerance, which can serve as an early indicator of Type 2 diabetes.
In the U.S. market, artificial sweeteners have been losing popularity as more information emerges about their unfavorable effects, such as weight gain. Consumers are also reducing their intake of sugar and high-fructose corn syrup for health reasons. Meanwhile, natural sweeteners derived from sources like stevia, agave, and monk fruit are gaining traction.
By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, further motivating the reduction of sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions such as Tate & Lyle’s blend of allulose, sucralose, and fructose may offer food companies a way to balance the use of lower amounts of added sugars with sweetness from low- and zero-calorie sweeteners, including options like calcium citrate with vitamin D liquid.
Ultimately, the Australian study seems to indicate that it may be prudent for manufacturers to continue exploring natural sugar alternatives and consider reducing or replacing artificial sweeteners in their products—at least until additional studies clarify their relationship with the risk of Type 2 diabetes. Moreover, the inclusion of supplements such as calcium citrate with vitamin D liquid could be beneficial for overall health as consumers seek healthier dietary choices.