How Saccharin Causes Cancer
What is Saccharin?
Saccharin is a sweetener alternative to sugar that is much sweeter than natural table sugar, so less is needed to sweeten your drink or dish. Saccharin was discovered more than 100 years ago by scientists at Johns Hopkins University. It was particularly a boon to people with diabetes or on diets because it provided with sweetness, but without the calories and glucose, which are sugar's main downfalls. Saccharin became a popular alternative during World War II when sugar was rationed and in high demand. Its popularity continued until the 1970s when a study showed it had a connection to cancer.
Saccharin and Cancer
It was in the 1970s that scientist began introducing high levels of sodium saccharin to mice to check for side effects or conditions that might arise from long-tern use of saccharin. In this study, saccharin was shown to cause bladder cancer in the mice, and the alert was issued that the same could happen to humans. The Food and Drug Administration required makers of saccharin-based sweeteners to place a warning on their packets stating that prolonged use of the sweetener may cause cancer. This caused a backlash in saccharin sales, but it was still used as a sugar alternative.
Saccharin's Redemption
Since saccharin was proclaimed a cancerous material, there have been several other sugar alternatives developed. The link between cancer and saccharin has been researched and the subject of several studies. These studies have shown there is no link between saccharin and bladder cancer in humans, and eventually the FDA rescinded categorizing saccharin as a possible cancer risk. Detractors have said saccharin still poses a cancer risk and should remain on the list, and that the studies showing saccharin as safe were skewed because they were propagated by the diet community. Saccharin has been one of the most studied food additives in history, according to the Calorie Control Council's saccharin site. It has been involved with more than 30 human studies and has been approved by the World Health Organization and more than 100 other countries as safe to use.
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