Your zero-calorie sweetener is actually changing how your brain works

Not all zero-calorie sugar substitutes are as sweet as they might seem.New research suggests that sucralose — one of the most popular artificial sweeteners on the market — messes with a brain region responsible for controlling hunger, particularly in people with obesity.The finding raises new questions about whether sugar alternatives, used by around 40% of Americans to indulge their sweet tooth without the calories, are an effective tool for weight management.The American Heart Association recommends that men consume no more than 9 teaspoons and women no more than 6 teaspoons of added sugar per day.Yet, the average American is gulping down a staggering 17 teaspoons daily.Excessive sugar intake is a key contributor to weight gain, primarily due to the extra calories it provides.

With 40% of US adults and nearly 1 in 5 children and adolescents considered obese, it’s no surprise that sugar substitutes have surged in popularity.Enter sucralose.Commonly marketed as Splenda, this ingredient is frequently found in diet sodas, baked goods and chewing gum.

It’s 600 times sweeter than sugar and calorie-free — but it may not be the miracle product it’s cracked up to be.Earlier studies have hinted at a potential link between calorie-free sweeteners and obesity, but they haven’t fully explained how these substances affect hunger in humans.To find out, researchers at the University of Southern California studied how 75 participants of varying body weights responded after consuming water, a sucralose-sweetened drink, or a sugar-sweetened drink on three separate occasions.During each session, the researchers closely monitored participants’ brain activity, blood levels and hunger before and after drinking.Compared to sugar, the team found that consuming sucralose triggered heightened brain activity in the hypothalamus, the area responsible for regulating appetite, and led to increased hunger — particularly in people with obesity.The researchers also discovered t...

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Publisher: New York Post

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