Saccharin is an artificial sweetener 300 times as sweet as sucrose (table sugar). Sodium salts of saccharin are the most commonly found compound, though calcium salts of saccharin are available, particularly when sodium intake is of concern.
Studies of saccharin consumption in rats have shown increased risk of bladder cancer. However, the chemical environment and biological responses to saccharin crystals within the rat bladder, which are the cause of the increased risk, are not replicated in humans. The mechanism that induced cancer in rats does not occur in humans. Saccharin does not have the same effect on satiety as does consuming caloric sweeteners.
Repeals of warnings of saccharin’s health risks are endorsed by the World Health Organization in addition to multiple nation-specific food safety organizations.
Yogurt, prepared desserts, jams, breakfast cereals, syrups, soft drinks
Sweet’N Low, E954