Some sweeteners accelerate memory and thinking impairment - study

A study published in the journal Neurology found that people who regularly consume large doses of artificial sweeteners have faster cognitive decline, Phys.org reports.

Researchers from the University of São Paulo (Brazil) analysed data from 12,772 adults with an average age of 52 years. The participants were followed for eight years. At the start of the study, they filled out questionnaires about their diet over the previous year. Subsequently, they underwent tests of memory, information processing speed, verbal flexibility and attention at the beginning, middle and end of the experiment.

Based on sweetener consumption, all participants were divided into three groups. Those who consumed the least averaged 20 mg per day, and the maximum intake was 191 mg - the equivalent of one can of diet soda with aspartame. Sorbitol was consumed most often, with an average of 64 mg per day.

The study evaluated the effects of seven sweeteners:

• aspartame,

• saccharin,

• acesulfame-K,

• erythritol,

• xylitol,

• sorbitol,

• tagatose.

All are widely used in dietary products such as sodas, yoghurts, energy drinks, desserts, and as individual sugar substitutes.

The results showed: people who consumed the most sweeteners had a 62% faster cognitive decline than those who ate the least. The middle group had a 35% decline. This is equivalent to aging the brain 1.3 to 1.6 years faster.

A particularly strong correlation between sweetener consumption and memory decline was found in:

• people under 60 years of age,

• diabetic patients - they tended to choose sugar substitutes more often.

The problems primarily concerned verbal memory and general cognitive function. Individual substances - such as tagatose - showed no negative effects.

"Sweeteners are often perceived as healthier alternatives to sugar. But our findings suggest that some of them may be harmful to the brain in the long term," explains Dr Claudia Kimie Suemoto, author of the study.

The scientist also emphasises that further research is needed, including comparing the effects of natural sugar substitutes such as honey, maple syrup or coconut sugar.