YOU could be forgiven for being completely confused when it comes to consuming low-calorie or artificial sweeteners. Some days, the headlines are full of praise for their beneficial effects on health, helping people to lose weight by replacing their favourite sugary drinks and treats with similar-tasting diet versions. At other times, we are told low-calorie sweeteners are linked with serious health conditions, from raising blood pressure to an increased risk of type 2 diabetes. Just last month, a large study of French adults claimed to have found an association between consuming sweeteners and an increased risk of heart disease. Allison Sylvetsky, an associate professor in the department of exercise and nutrition sciences at George Washington University, Washington DC, is trying to unpick the science involved in this controversial topic. Her work is shedding light on whether artificial sweeteners can give us the sweet fix we seek while helping us to maintain our weight and prevent chronic disease, or whether they should be handled with care.
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