Dana Small is a neuropsychology researcher at Yale University, in New Haven, CT. This week, she is out warning people about the potential risk that may come along with consuming artificial sweeteners. Small, and other researchers, believe artificial sweeteners interfere with brain chemistry and hormones that regulate appetite and satiety.
Susan Swithers, a psychology professor at Purdue University in West Lafayette, Ind., studies behavioural neuroscience. "Exposure to high-intensity sweeteners could change the way that sweet tastes are processed," she says. "A number of epidemiological studies show that people who do consume high intensity sweeteners show differences in metabolic responses, have an increased risk for things like Type 2 diabetes and also have an increased risk for overweight and obesity."
According to the Canadian Broadcasting Corporation (CBC), researchers in France who followed the drinking habits of 66,000 women for 14 years reported that both regular and diet pop increase the risk of developing Type 2 diabetes, but the risk was higher among diet drinkers — 15 per cent higher for consumption of as little as 500 ml per week and 59 per cent higher for those having 1.5 litres per week.
I have documented previous studies that seemed to link artificial sweeteners with diseases like leukemia, lymphoma, and obesity. I believe we should be consuming organic, non-gmo, foods and beverages, and staying away from food products created in a laboratory.
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