Harmful Effects of Saccharin

Discovered in 1879 by researchers at Johns Hopkins University, saccharin is a sugar substitute. Marketed as a safe alternative to sucrose, the white crystalline powder, which is approximately 300 times sweeter than sugar, often appeared in products such as chewing gum and soft drinks. In the 1970s, researchers suspected that saccharin caused cancer and they began to investigate the product. Researchers didn't find a definitive link between cancer and saccharin, however, and saccharin was cleared for general use.

Bladder Cancer

• The interest in saccharin's negative health effects began during the early 1970s when researchers found that saccharin caused bladder cancer in laboratory rats when combined with cyclamate, another artificial sweeter. Male rats that were fed high doses of saccharin in later studies showed an increased risk of bladder cancer. Congress mandated warning labels for all foods containing saccharin and authorized additional studies into its safety and future use, according to the National Cancer Institute. Saccharin was listed as "reasonably anticipated to be a human carcinogen" on the Report on Carcinogens list in 1981.

Increased Tumor Growth

• According to the Center for Science in the Public Interest, rodent studies conducted in 1978 by the National Academy of Science showed tentative data that saccharin caused benign ovarian lesions and uterine tumors. An additional 1986 study by West and Sheldon suggested that saccharin sped up the growth of bladder tumors. The researchers indicated a need for more research before saccharin could be conclusively determined as safe.

  No conclusive link between cancer and saccharin was proved, despite numerous studies. Tthe National Toxicology Program, however, mentions that a link between bladder cancer and saccharin could not be completely ruled out either. A 1975 study by Armstrong and Doll found that the risk of bladder cancer in diabetics who used saccharin was no higher than that of the general population. On the other hand, a 1980 study by Howe suggested that saccharin had an increased risk in some subgroups, particularly among people who used excessive amounts of artificial sweeteners.

Approved for Use

• Saccharin was removed from the Report on Carcinogens list in 2000. According to the National Cancer Institute, rats developed bladder cancer because of physiological differences in their urinary systems and the same effects could not be expected to occur in humans. Other studies were inconclusive.

  The general consensus is that saccharin is safe to use in moderate amounts. According to the University of Minnesota School of Public Health, more than 30 human studies have suggested that saccharin is safe for human consumption. Fourteen separate studies indicated that saccharin did not cause cancer in different species of animals or in any particular organ. It is approved in more than 100 countries and has been labeled as safe by organizations such as the World Health Organization and the Joint Expert Committee on Food Additives.