We know we need to cut down on sugar. But replacing it with artificial compounds isn’t necessarily the answer
A few months ago, I was in a cinema queue behind a man whose two sons were asking if they could have Tango Ice Blasts – bright blue frozen slushy drinks – to go with their tubs of sweet popcorn. The father stalled for a moment. They’d already had too much sugary stuff that day, he said. “But it’s sugar-free,” replied one of the boys. That sealed the deal. The boys walked off happily into the cinema holding their drinks.
In an era when sugar is widely seen as enemy No 1, sugar-free drinks and treats, sweetened with low-calorie additives, promise guilt-free sweetness. Some people deliberately choose low-sugar options in the hope of losing weight or managing diabetes; others just enjoy the taste. But even if you aren’t seeking them out, it’s hard to avoid artificial sweeteners. In 2021, researchers looked at foods for sale in Hong Kong and found that sweeteners were present not just in products where you would expect them, such as sugarless chewing gum, but also in salad dressings, breads, instant noodles and many crisps. Sweeteners have become such a common part of our diet that environmental scientists have started looking for traces of them – particularly acesulfame potassium], which passes through the body largely undigested – as a marker for human waste in lakes and rivers.
