Publication Date



School of Health Sciences


Biochemistry and Molecular Biology


Sugar, no-calorie, zero-calorie sugar, sweeteners, non-nutritive sweeteners, cooking, aspartame, ace-K, acesulfame-K, neotame, sucralose, sucrose, stevia, monk fruit, saccharin, advantame


Medicine and Health Sciences


Due to their reputation for being a healthier option to traditional table sugar, non-nutritive sweeteners have garnered popularity, particularly with those affected by type II diabetes mellitus (DM2) or obesity. A literature review on the characteristics, metabolism, and optimal cooking guidelines of non-nutritive sweeteners was performed to establish more knowledge about these trending food additives. The literature review indicates that the presence of non-nutritive sweeteners (NNS) may influence glucose metabolism by binding T1R2/T1R3 sweetness receptors present throughout the gastrointestinal tract. However, not all studies showed positive correlations. Though inconclusive, the studies suggest a possible connection between excessive NNS consumption and impaired glucose metabolism, but moderate consumption appears to have no significant effect.