The findings of a large research study conducted by the American Academy of Neurology and published in the organization’s medical journal suggest that higher consumption of popular artificial sweeteners could result in faster declines in memory and thinking skills, as reported by ScienceDaily.
The study, which looked at seven different sugar substitutes containing very few or zero calories, revealed that the individuals with the highest total intake experienced more rapid declines in cognitive abilities than those with the lowest intake – and the correlation was strongest among participants with diabetes.
Age also impacted the strength of the association, as participants under 60 years old with the highest artificial sweetener consumption saw faster declines in areas including verbal fluency and overall cognitive performance than the individuals who consumed the least – an association that was not found among participants over 60.
Which Artificial Sweeteners are Unhealthy?
The artificial sweeteners of focus included aspartame, saccharin, acesulfame K, erythritol, xylitol, sorbitol, and tagatose, which are all common ingredients in low-calorie and/or low-sugar products such as diet soda, energy drinks, flavored water, drink mixes, and yogurt, just to name a few.
“Low- and no-calorie sweeteners are often seen as a healthy alternative to sugar, however our findings suggest certain sweeteners may have negative effects on brain health over time,” said an author of the study, Claudia Kimie Suemoto, MD, PhD.
Per usual, it’s important to interpret these findings with an abundance of caution, as correlation does not immediately equal causation, but they do suggest that further research over the association could be worthwhile.
Bonnie Lambert, a board-certified psychiatric mental health nurse practitioner and licensed professional counselor at Crestview Recovery Center, says the study adds to a growing body of evidence showing that everyday food selections can have an impact on future cognitive functioning.
Let’s dig into the methodology and results.
The study followed nearly 13,000 Brazilian adults that were 52 years old on average for eight years and began with a detailed questionnaire asking participants to describe their food and beverage intake over the last year.
They were then divided into three groups based on their total intake of the seven aforementioned artificial sweeteners.
The group with the lowest consumption averaged 20 milligrams per day, while those with the highest intake clocked in at around 191 milligrams per day.
In addition to the consumption questionnaires, participants also completed cognitive assessments measuring verbal fluency, working memory, word recall, and processing speed, which occurred at the beginning, middle, and end of the study.
After factoring in variables like age, sex, high blood pressure, and cardiovascular disease, researchers found stark differences among the three groups.
Those who consumed the highest quantity experienced a 62% faster decline in overall thinking and memory abilities than individuals with the lowest intake, translating to about 1.6 additional years of aging.
Meanwhile, the middle group saw a 35% faster decline than the lowest group, amounting to roughly 1.3 years of aging.
Implications for Consumers and Brands
Lambert says the research serves as a reminder that just because a product is labeled ‘sugar free’ doesn’t mean it’s necessarily better for you.
“Instead of looking at replacing one unhealthy item with another (such as sugar), most people will find their best results through creating an overall healthy and balanced diet composed primarily of whole, minimally processed foods,” Lambert told FI.
In light of this data, she recommends that F&B companies invest in developing products that promote both cognitive and metabolic well-being.
That said, additional research is needed to justify a full industry overhaul.
“Observational studies show us trends or associations rather than cause-and-effect. There are many different things (e.g., cardiovascular health, sleep quality, physical activity levels, level of formal education) that can impact memory and thought processes,” Lambert advised.
“While we hope to spark future investigations with this study, we also want to use it as a starting point for discussions about how people might be able to make informed decisions based on scientific information regarding their diets and brain health rather than create undue concern over one food ingredient.”
Food for Thought Leadership
In this episode of Food for Thought Leadership, FI VP of Content and Insights Chris Campbell sits down with FI CEO and Managing Partner Brian Choi to examine the growing disconnect between economic headlines and the reality facing consumers and food businesses. The discussion explores why declining gasoline prices and moderating CPI figures fail to capture persistent food inflation, weakening consumer sentiment, and the financial pressures driving more Americans to rely on debt to purchase groceries.
