The Debate around the Usage of Saccharin in the Food Industry

Farah Bani Affan

Abstract


Over the past 100 years, Saccharin has been widely used as an alternative to natural sugar in industrial food and drinks. However, concerns have been raised regarding its safety in terms of human intake. This paper aims to explore whether Saccharin has a negative impact on the human health. The key controversial issue that is investigated in this paper is the effect of Saccharin on health, both as a carcinogenic and weight-gain substance. The USA and Canada governments’ reactions toward introducing Saccharin in the food industry are also considered. Based on a range of experimental studies, this paper confirms not only the absence of the negative consequences, cancer and weight-gain, but also its positive effect on controlling or even decreasing human body-weight. This paper also concludes that different governments react differently regarding the introduction of Saccharin depending on the available studies. However, further research regarding the economic opinions could add more weight to the controversy.


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References


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