Saccharin: Is it safe?

Saccharin is a commonly used sweetener in drinks and foods. But what is and is it safe?

Saccharin is often listed on nutrition labels as number 954 in New Zealand. It was the first sweetener discovered in the late 1800s. It is 300 times sweeter than sugar and is the oldest and possibly most well known of the alternative sweeteners. It has a slightly bitter taste and contains no energy (no kilojoules). Used as a table top sweetener, in drinks and in foods.

The health impacts

In the 1970s concerns were raised following studies using rats fed high doses of saccharin, which linked it to bladder cancer. Since then it has been established that the mechanism causing the tumours in rats is not relevant to humans.

Saccharin is not metabolised in humans but passes out of the body unchanged.

Despite extensive research over the last 20-30 years, there is no conclusive evidence of a link between saccharin and bladder cancer (or any other cancer) in humans.

Acceptable daily intake

The acceptable daily intake (ADI)* is an estimate of the amount that could be consumed every day over a lifetime without adverse effects. It’s worth noting that the ADI is set at a very conservative level. And usual intake is well below the acceptable daily intake.

The ADI for Saccharin is 5mg per kg of body weight per day.  For a 68kg person, this equates to 8.5 serves of sweetener per day. 

Note: this volume is related to the safety of the sweetener and does not imply that such large daily volumes are appropriate in a balanced diet. 

The bottom line

Saccharin has its place when used sensibly. It is useful to help satisfy a desire for sweet foods without adding the kilojoules. Used in moderation, it is safe and effective for reducing the energy value in food and beverages that would otherwise contain sugar.