The increase of sugar intake has lead to more and more health related problems which include but are not limited to obesity, diabetes, raised blood pressure, and inflammation.  In severe cases, these symptoms can cause heart disease, diabetes and cancer.  American society in particular is very invested in new diet trends in attempt to lower the risk for such health problems and usually try to lose weight in the process.  The recent trend or idea to attain this goal is to replace sugar with a substitute sweetener.  The search for the healthiest option without giving up a sweet tooth is taking storm in food manufacturing, marketing and households.  Through this quest for the perfect sweetener and increase in knowledge and technology, there are now thousands of different kinds of sweeteners in food, beverages, and the market.  It is important to note the increasingly negative societal outlook on artificial sweeteners and the new appraisal for natural sweeteners as the healthier alternative.  This viewpoint on the bad effects of artificial sweeteners and the good effects of natural sweeteners has been extremely polarized.  Through research in the overall categories of natural and artificial and their individual sweeteners, natural sweeteners are not significantly better than artificial sweeteners. Both have the same amount of advantages and disadvantages than one may think.  To truly find the perfect sweetener, if there is one, it is necessary to delve into the research and investigate each.

Artificial sweeteners first started to be synthesized after their discovery in a chemical accident, in the late 1800's.  These sweeteners have the benefit of a low glycemic index, cheaper cost, and some do not have a negative dental effects.  They are also non nutritive meaning they have zero calories.(Tandel, 2011)  Recently, people have come to believe that artificial sweeteners cause more weight gain and can lead to more health problems than sugar.  One possible theory is that the calories not consumed by the sweetener are instead being consumed through more food, causing weight gain.  One study's research suggests that artificial sweeteners change the microbial compilation within the gut causing weight gain.  (Shell, 2017)  However the article does state what artificial sweetener was used or how much.  More research would have to be done in order to come to a universal conclusion.  There are several of different kinds of artificial sweeteners. All of the artificial sweeteners approved by the FDA have an acceptable daily intake, which can be helpful to those who are looking to limit their sugar or sweetener consumption.(Tandel, 2011)  Some of the sweeteners approved by the FDA include but aren't limited to saccharin, aspartame, sucralose, neotame, acesulfame Potassium and advantame.  

Saccharin was the first artificial sweetener made in a chemistry lab accident.  Most commonly known as Sweet'N Low, it is 300 to 500 times sweeter than table sugar.(Sala, 2013)  It is typically used to improve the taste in products such as toothpaste and  diet foods and beverages.  This sweetener does not create dental problems, creating an advantage over sugar in the use of it in toothpaste and other tooth care products. (Sharma, 2016)  Some studies have shown that rats fed saccharin have caused increased body weight and obesity, as well as bladder cancer in male rats.  However, it was also discovered that the bodily mechanism that caused cancer in male rats is not in humans and is not considered a carcinogen according to the US Department of Health and Human Services. (Tandel, 2011)

Aspartame is one of the most common artificial sweeteners for food manufacturing.  It is commonly used in meat, milk, fruits, vegetables, diet carbonated beverages, and gum.  Aspartame stays sweeter longer than sugar, having an advantage over gum industries.  Animal studies have shown that aspartame may have fever reducing, pain relieving and anti-inflammatory properties. (Tandel, 2011)  A major concern of aspartame was its potential to become a carcinogen.  Italian scientists had found in their study that animals consuming aspartame had developed tumors.  There were also claims that aspartame had seizure promoting qualities in animals.  However another study using human volunteer subjects showed that there was no difference in the risk of having a seizure between the placebo group and the group consuming aspartame.  As for the claim that aspartame is a carcinogen, the European Food Safety Authorities had inspected the study and stated that the tumors found in the animals consuming aspartame only happened by chance. (Sala, 2013)

Sucralose, , more commonly known as Splenda. is a very similarly structured sweetener to sugar.  However, it is 600 times sweeter than table sugar.  The human body system does not absorb sucralose as well as sugar and most of the sucralose consumed passes through the body unaltered. (Sala, 2013)  Because sucralose is classified as an organic chloride, some of which are toxic, it was a concern that sucralose may be toxic as well.  But after testing, they found that it was not toxic or carcinogenic and is safe for consumption. (Tandel, 2011)

Neotame, acesulfame aotassium and advantame are less popularly known sweeteners.  neotame is a sweetener used for both a flavor enhancer and for general use.  Its chemical composition is based off of aspartame. It is a very powerful sweetener, around 7,000 to 13,000 times sweeter than the common table sugar sucrose.  Being able to keep its sweet taste at high temperatures makes it good for baking and cooking.  There have been over 100 animal and human studies observing possible negative health effects that have been carefully studied by the FDA, none of which have found a link between neotame and health risks. (Sharma, 2016)  Much like neotame, advantame can also endure high temperatures.  Advantame is an even more powerful sweetener, 20,000 times sweeter than sugar.  It sometimes can be found in baked goods, beverages, gum, frosting, frozen desserts, gelatins, puddings, jams, jellies, processed fruits and juices, sprinkles, or syrup.  Food manufacturers will often use this zero calorie sweetener with caloric sweeteners to reduce the calories of their product.  (FDA Approves New Artificial Sweetener", 2014)  This sweetener was approved by the FDA fairly recently in 2014 but it has undergone 37 studies to ensure that there are no possible health risks. (Thalhiemer, 2014)   Another less commonly used sweetener is acesulfame Potassium. It is used in the Sunsett and Sweet One sweetener companies.  It is 200 times sweeter than sugar. (Sharma, 2016)  It is most likely to be found in frozen desserts, candy, beverages, and baked goods and are usually used with other sweeteners in food products. ("Food Additives and Ingredients", 2015)  Not many major health concerns have come up with neotame, advantame, or acedsulfame potassium.  This is possibly because of its less popularity.

Sugar alcohols are most commonly found in gum or desserts that consider themselves "sugar-free."  Some of the benefits of sugar alcohols are that they  have fewer calories, fats and carbohydrates and don't effect blood sugar as much as regular sugar, and they do not have a negative impact on the teeth or gums. ("Sugar Alcohols", 2015)  A possible downfall to sugar alcohols is that they can have laxative and gastrointestinal side effect if consumed in large quantities. (Sala, 2013)

Though artificial sweeteners are still being used today, the more recent health trend focuses on using "natural" sweeteners instead artificial sweeteners.  Many magazines rave about natural replacements for other sweeteners.  However it is important to question the term natural and what means in food production.  In actuality, there is no proper answer to such a question because there is no definition of natural according to the FDA.  The FDA made this statement obtained from their website in 2017 regarding labeling food as natural:

"Although the FDA has not engaged in rulemaking to establish a formal definition for the term 'natural,' we do have a longstanding policy concerning the use of “natural” in human food labeling. The FDA has considered the term 'natural' to mean that nothing artificial or synthetic  (including all color additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food.  However, this policy was not intended to address food production methods, such as the use of pesticides, nor did it explicitly address food processing or manufacturing methods, such as thermal technologies, pasteurization, or irradiation. "

Because of the loose interpretation of the term, food manufacturers can easily advertise their products as natural even if the product is highly refined and processed.  Another caution to be aware of is FDA regulation.  Natural products have a very loose regulation policy in comparison to artificial sweeteners that has through regulation as well as an acceptable daily intake.  Many popular natural sweeteners are honey, agave syrup and stevia.

Ironically sucrose, otherwise known as table sugar, is considered a natural sugar.  Sucrose occurs naturally in foods such as fruits, vegetables, maple syrup, etc, or it can be processed and turned into table sugar then added into foods and  beverages like sweet breads, sauces, fruit juices, etc.  Sucrose is made from beet or cane sugar.  It  composed of equal amounts of fructose and glucose.  There are many different forms of sucrose including raw sugar, granulated sugar, brown sugar, confectioner's sugar, and turbinado sugar, or commonly known as "Sugar in the Raw." ("Sweeteners-Sugars, 2013) Too much sucrose can lead to bloating, abdominal pain, cramping, diarrhea and as mentioned earlier obesity, diabetes, raised blood pressure, and inflammation.  ("Low Sucrose Diet", 2017)  Sucrose is caloric and has a moderately high effect on blood sugar level.  It is also suggested that sucrose is the primary component in obesity.  However, sugar is a source of energy and is good for the body if consumed in the recommended amounts. ("Sucrose", 2017)  The American Heart Association statement informs the public of  the recommended maximum daily intake of sugar, no more than 100 calories per day for women and 150 calories for men. (Sala, 2013)

Honey is 40% fructose and 30% glucose along with traces of water minerals, vitamins, proteins and antioxidants.  Honey also has prebiotic, antimicrobial and immunomodulating properties.  The health benefits of honey depend on the bee populations environment and health as well as how much processing it has undergone.  Honey is a nutritive sweetener, meaning it contains calories, 64 kcal per tablespoon.  Compared to sucrose, honey does not raise blood sugar as fast and it is sweeter.(Lewin, 2016)  However honey still effects blood sugar levels and should be avoided or limited by diabetics who are looking to lower their blood sugar levels.  

Inulin is a less popularly known sweetener.  This sugar fiber is a non-digestible carbohydrate, also known as a frutan.  They can be found in vegetables and plants such as onions, garlic, asparagus, leeks, etc.  Inulin is known to increase beneficial bacteria like Bifidobacteria, which are key components in the digestive and immune system.  However, at high doses, inulin can lead to gastrointestinal distress. (Sala, 2016)

Agave syrup is a very trendy sugar replacement.  It is a nutritive sweetener that is classified as a modified sugar, because it is less processed than cane or beet sugar, but more processed than honey. (Sala, 2013)  Agave syrup prices can range anywhere from four dollars to twelve dollars depending on the brand.  It is one and a half times as sweet, and has a low glycemic index compared to table sugar.  One of the perceived benefits of agave that it has antioxidants However, even though it does have antioxidants, it has low antioxidant activity. ("'Natural' Sugars", 2015)  Some agave companies that produce highly processed agave syrup have been reported to be 55% to 90% fructose, which is very similar to high fructose corn syrup. Dietician Dr. Cullum-Dugan commented in an interview with FoodSense magazine stating that agave is "no healthier than honey." 

Stevia is another trendy sweetener labeled as natural.  The product derives from the South American plant Stevia rebaudiana.(Muhktar, 2016) It is a nonnutritive sweetener, meaning it has zero calories and it is 200 to 300 times sweeter than sugar. There are several different studies concerning the health concerns and benefits of stevia.  There was a study that found that it lowered glucose and insulin levels when measured after the subjects ate their meals. However, this was only a short-term measurements and the study cannot suggest any kind of long-term effect on glucose or insulin levels.  Another study found that components of stevia can be converted into unstable compounds that can cause mutations therefore cancer, but it was later discovered that stevia is not a carcinogen. (Sala, 2013)    An animal study shows that high intakes of stevia had reduced male rats sperm production.  However further investigation noted that stevia has no effect on human reproductive systems. (Tandel, 2011)  Some of the benefits include its low toxicity, safety for all ages and no known allergic reactions to it .  Because it has no negative effect on blood pressure or blood glucose, it is safe for diabetics.  A falsely advertised benefit of stevia is the beneficial qualities of the plants leaves which contain antioxidants, vitamins, and minerals.  However, these beneficial leaves are not approved by the FDA, and are not in the stevia products found in the US. (Lewin, 2016)  The stevia that is currently in US market shelves are purified and processed extractions of the plant and do not reap the benefits that the leaves offer. 

The research on the individual sweeteners throughout the essay point that there are pros and cons to which ever sweetener one chooses to use.  There is no sweetener that significantly stands out to be the healthiest option more rather it is up to the individual to choose which sweetener works best for their unique body system and lifestyle.  Artificial sweeteners, which have come under fire in health communities, do not pose a major health threat.  Natural sweeteners, which  have been advertised to be a significantly healthier sugar alternative, in fact have no major advantage over other sweeteners.  All of the sweeteners can have an unhealthy side effect if consumed in extreme excess much like any other nutrient.  The main cause of health problems is not about which sweetener is used, more rather how much is being consumed.    All sweeteners put in food and on American supermarket shelves are approved by the FDA and are safe for consumption with no detrimental effect on health.  However it is important to be aware the kinds of sweeteners used not only to put in a cup of coffee, or to sweeten up a dish, but also the kinds of sweeteners already added into premade food products.  Food manufacturers can be sneaky when it comes to food labeling.  Stated in the essay, food products or manufacturers can easily label their food as natural and automatically will have a looser regulation policy.  The best solution when it comes to sugar intake, is to look at the nutrition label as well as the ingredients and to lower the amount of sugar or sweetener intake.