Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần S | S saccharin One of the oldest artificial sweeteners saccharin has been available for more than 100 years. It is not metabolized in humans and it provides no calories. Although saccharin is 300 to 700 times sweeter than table sugar it is often perceived to have a bitter or metallic aftertaste at high concentrations. Saccharin is generally combined with a sugar dextrose or with aspartame another artificial sweetener for tabletop sweeteners. The compound is stable to baking and acidic conditions this versatility contributes to its use in many products including baked foods salad dressings reduced calorie jams toothpaste mouthwash and other personal care products. saccharin can be added to chewing gum where it is used with sorbitol a sweet sugar analog. In May 2000 officials at the National Institute of Environmental Health Sciences and its subdivision the National Toxicology Program announced that saccharin would no longer appear on their list of cancer threats. Saccharin had officially been listed as a carcinogen in March 1977 when Canadian researchers discovered a link between saccharin and bladder tumors in male rats. This finding immediately triggered the threat of the delaney clause a congressionally mandated provision that requires the . Food and Drug Administration to ban any synthetic food chemical shown to cause cancer when ingested by laboratory animals. when millions of dieting Americans heard that the only low-calorie sweetener available was going to be banned cyclamates had been banned in 1970 for similar reasons they were upset Congress responded by protecting saccharin from the Delaney Clause by allowing it back on the market with a health warning label. Saccharin s chances were further damaged in 1981 when the National Toxicology Program referring again to the Cana dian rat study decided to put saccharin on its cancer causing list formally declaring it an anticipated human carcinogen. In September 1996 the Calorie Control Council a trade group of .
