E955

Sucralose (Splenda)

Popular Zero-Calorie Sweetener Made from Sugar

What is E955 (Sucralose)?

E955 is sucralose, a zero-calorie sweetener made from sugar through chemical modification (chlorination).

Brand name: Splenda (yellow packets)

How it's made:

• Starts with regular sugar (sucrose)
• Three chlorine atoms replace hydroxyl groups (chlorination)
• Result: 600 times sweeter than sugar
• Body can't break down chlorinated sugar – passes through undigested

Why it's used:

• Zero calories
• Heat stable (but see warning above about toxic breakdown)
• Sugar-like taste – no bitter aftertaste
• Doesn't promote tooth decay

Where is Sucralose Found?

Diet Drinks (Very Common):

• Diet soft drinks (Coke Zero Sugar, Pepsi Max, etc.)
• Energy drinks (sugar-free versions)
• Flavoured water
• Protein shakes

Table-top Sweeteners:

• Splenda (yellow packets)
• Canderel (some varieties)

Low-Calorie Foods:

• Sugar-free gum and mints
• Low-calorie yogurts and ice cream
• Protein bars
• Sugar-free syrups and sauces
• Low-calorie jams and preserves
• Diabetic foods

Baked Goods:

• Low-sugar cakes and biscuits
• "Splenda for Baking" products

Non-Food Uses:

• Toothpaste
• Mouthwash
• Chewable vitamins
• Liquid medications

Is Sucralose Safe? What Science Says

✅ Original Safety Verdict (1990s-2000s):

• FDA approved 1998 after 100+ studies
• Considered safe – 85-95% passes through body unchanged
• No cancer link in initial studies
• No reproductive or developmental toxicity

⚠️ Emerging Concerns (2010s-Present):

Recent research has raised new questions:

1. Gut Bacteria Disruption

• 2018 study: Sucralose significantly altered gut microbiome composition
• Reduced beneficial bacteria (esp. Bifidobacteria)
• May affect immune function and metabolism
• Effects persisted for weeks after stopping consumption

2. DNA Damage (2023 Study – Major Concern)

• University of North Carolina study: Sucralose metabolites caused DNA breaks in human gut cells
• Genotoxic effects – damage to genetic material
• Raised concerns about cancer risk
• Study called for regulatory review of sucralose safety

3. Toxic Breakdown Products When Heated

• Baking/cooking breaks down sucralose into chloropropanols – possible carcinogens
• Germany's Federal Institute for Risk Assessment warned against baking with sucralose
• Don't use "Splenda for Baking" or cook with sucralose

4. Glucose & Insulin Effects (Paradox)

• Despite zero calories, some studies show sucralose affects insulin response
• May worsen glucose tolerance over time
• Ironic – marketed for diabetics but may harm blood sugar control

5. Weight Gain Paradox

• Observational studies link artificial sweetener use to weight gain
• Possible reasons: increased cravings, altered gut hormones, metabolic confusion

Regulatory Status

UK/EU: Approved with ADI of 15mg per kg body weight

US: FDA approved 1998 – "Generally Recognized As Safe"

Worldwide: Approved in 80+ countries

Note: 2023 DNA damage study prompted calls for safety re-evaluation.

Sucralose vs Other Sweeteners

Sweetener	Pros	Cons
Sucralose (E955)	Good taste, heat stable (cold use)	Gut bacteria damage, DNA damage concerns, toxic when heated
Aspartame (E951)	100+ studies, no aftertaste	Not heat stable, PKU warning
Stevia (E960)	Natural, fewer concerns	Licorice aftertaste, expensive
Erythritol	Natural, well-tolerated	Digestive issues at high doses, recent heart concerns

Who Should Avoid Sucralose?

❌ Must Avoid:

• Anyone baking or cooking – toxic breakdown products
• People with IBD or gut issues – worsens dysbiosis

⚠️ Consider Limiting:

• Pregnant and breastfeeding women – DNA damage concerns
• People with diabetes – paradoxically may worsen glucose control
• Children – long-term gut/DNA effects unknown
• Anyone with compromised immune system – gut bacteria crucial for immunity

The Bottom Line

• ✅ Approved worldwide – considered safe by regulators (for now)
• ⚠️ DNA damage concerns – 2023 study showed genotoxic effects
• ⚠️ Gut bacteria disruption – alters microbiome composition
• ❌ Toxic when heated – chloropropanols form during cooking/baking
• ⚠️ May worsen glucose tolerance – paradoxical for diabetic product
• ⚠️ Weight loss not guaranteed – may increase cravings
• ✅ Good taste, no aftertaste – popular for this reason

Our recommendation: Use sucralose sparingly, if at all. The 2023 DNA damage study raises serious concerns. Never bake or cook with it due to toxic breakdown products. If using artificial sweeteners, consider stevia (natural) or aspartame (more extensively studied) instead. Better yet, reduce sweetness preference overall by cutting back on all sweeteners.

Last updated: February 2026