Which of the following is considered to be a non-nutritive sweetener?

November 1, 2025 •

5 min read

According to the Food and Drug Administration (FDA), several low or no-calorie compounds are approved for use as non-nutritive sweeteners. A non-nutritive sweetener is a food additive that provides intense sweetness with very few or no calories, offering an alternative to traditional sugar. This article explores some of the most recognized options in the market.

Quick Summary

This guide identifies and explains common non-nutritive sweeteners, including natural and artificial options like stevia, sucralose, and aspartame. It compares their properties, uses, and potential effects on the body, outlining how they differ from traditional sugar.

Key Points

Sucralose is a Non-Nutritive Sweetener: Known by the brand name Splenda, it is a synthetic sweetener derived from sugar but is about 600 times sweeter and offers zero calories.
Stevia and Monk Fruit are Natural NNS: Both are plant-based, natural alternatives to sugar that provide intense sweetness with no calories or carbohydrates.
Aspartame is an Artificial Sweetener with Negligible Calories: While technically containing some calories from amino acids, the amount needed is so small that its caloric contribution is negligible, qualifying it as a non-nutritive option.
NNS Can Affect Gut Microbiome and Metabolism: Research indicates that NNS can alter the composition of gut bacteria and potentially impact metabolic responses, though more human studies are needed.
Regulatory Bodies Deem NNS Safe Within Limits: The FDA and WHO establish Acceptable Daily Intake (ADI) levels for approved NNS, concluding they are safe for consumption when these limits are not exceeded.
Heat Stability Varies Among NNS: Sucralose, Acesulfame-K, and stevia are heat-stable, making them suitable for baking, while aspartame loses its sweetness when heated.

Understanding Non-Nutritive Sweeteners

Non-nutritive sweeteners (NNS), sometimes called artificial sweeteners or sugar substitutes, are substances used to sweeten foods and beverages with minimal to zero caloric intake. They are significantly sweeter than sugar, meaning only a small amount is needed to achieve the desired sweetness. This makes them a popular choice for individuals managing their weight or blood sugar levels, including people with diabetes. However, the use and potential long-term effects of these compounds are subjects of ongoing research and debate.

Types of Non-Nutritive Sweeteners

NNS can be broadly categorized into two types: artificial (synthetic) and natural. The FDA has approved several of these for use in the United States.

Artificial Non-Nutritive Sweeteners

Sucralose: Derived from sugar, sucralose is about 600 times sweeter and is heat-stable, making it suitable for baking. It is often sold under the brand name Splenda.
Aspartame: Composed of two amino acids, aspartic acid and phenylalanine, aspartame is roughly 200 times sweeter than sugar. It is not heat-stable and should not be used for baking. Brand names include Equal and NutraSweet.
Acesulfame Potassium (Ace-K): Discovered in 1967, this sweetener is approximately 200 times sweeter than sugar and is heat-stable. It is often used in combination with other sweeteners to mask a slight aftertaste.
Saccharin: The oldest artificial sweetener, saccharin is 200–700 times sweeter than sucrose. It has a somewhat controversial history but is considered safe for consumption within recommended levels by health authorities.

Naturally Derived Non-Nutritive Sweeteners

Stevia: Extracted from the leaves of the Stevia rebaudiana plant, stevia is a popular natural, calorie-free sweetener. Its sweetness comes from steviol glycosides and it is about 200–400 times sweeter than sugar.
Monk Fruit Extract: Derived from the monk fruit, or luo han guo, this extract is 150–300 times sweeter than sugar and contains no calories. It is heat-stable and approved as Generally Recognized as Safe (GRAS) by the FDA.
Thaumatin: A protein-based sweetener extracted from the katemfe fruit, thaumatin is up to 2,000 times sweeter than sugar.

Potential Health Implications

Research into the health effects of non-nutritive sweeteners presents a mixed and complex picture. While they offer a way to reduce calorie intake from sugar, their long-term impact on the body is still a subject of scientific investigation.

Metabolism and Gut Microbiome: Some studies suggest that NNS might disrupt the gut microbiota composition, potentially leading to metabolic dysregulation, including altered blood sugar control. A 2019 review highlighted that saccharin and sucralose could potentially decrease healthy gut bacteria in animal studies, though more human research is needed.
Weight Management: The World Health Organization (WHO) has noted that long-term NNS use may not be effective for weight control and could be associated with other health risks. However, some controlled studies have shown that replacing sugary drinks with artificially sweetened versions can lead to modest weight or BMI reductions.
Cancer Risk: Concerns linking artificial sweeteners to cancer, originating from early animal studies, have largely been addressed by subsequent research. Major health organizations, including the National Cancer Institute, have found no conclusive evidence that approved NNS cause cancer in humans when consumed within established limits.
Other Potential Effects: Some individuals report side effects like headaches or digestive issues from certain NNS. The potential for altered sweetness perception leading to cravings is also a topic of research, with some studies suggesting NNS might confuse the brain's hunger cues.

Comparison of Common Non-Nutritive Sweeteners


Feature	Sucralose	Aspartame	Stevia	Monk Fruit Extract
Sweetness	~600x sweeter than sugar	~200x sweeter than sugar	~200-400x sweeter than sugar	~150-300x sweeter than sugar
Caloric Content	Zero calories (negligible from fillers)	4 calories/gram (negligible in use)	Zero calories	Zero calories
Heat Stability	Stable; suitable for baking	Not stable; loses sweetness when heated	Heat stable	Heat stable
Source	Artificial; derived from sucrose	Artificial; amino acids phenylalanine and aspartic acid	Natural; from stevia plant leaves	Natural; from monk fruit
Best Uses	Baking, beverages, processed foods	Cold beverages, dairy products, gum	Beverages, tabletop sweetener, baking	Beverages, processed foods, tabletop use
Aftertaste	Generally clean, sugar-like taste	May have a bitter or metallic aftertaste	Slight licorice aftertaste reported by some	Generally clean taste

The Role of Sweeteners in a Healthy Diet

Non-nutritive sweeteners provide an option for those aiming to reduce their intake of added sugars and manage calories, which is particularly relevant for individuals with diabetes or those trying to manage weight. By replacing caloric sugars, they can help lower the overall energy density of the diet. However, they should not be seen as a universal solution. The WHO recommends reducing the overall sweet taste in the diet, suggesting that relying solely on NNS is not a long-term fix for metabolic issues. A balanced approach involves incorporating whole, unprocessed foods and reducing a dependency on sweet flavors in general.

Regulatory Oversight and Consumer Concerns

Food regulatory bodies like the FDA in the US and the European Food Safety Authority (EFSA) carefully evaluate the safety of NNS before they are approved for public consumption. They establish an Acceptable Daily Intake (ADI), which is the amount of a substance that can be safely consumed daily over a lifetime. Despite these regulations, ongoing research continues to explore potential long-term effects and the public remains concerned about safety. In 2023, the International Agency for Research on Cancer (IARC) classified aspartame as “possibly carcinogenic to humans,” though the WHO's expert committee confirmed the ADI remains safe based on current evidence.

Conclusion

In summary, there are numerous options considered to be a non-nutritive sweetener, ranging from artificial compounds like sucralose and aspartame to natural, plant-based extracts such as stevia and monk fruit. While they offer a calorie-free way to enjoy sweet tastes, they are not metabolically inert and can have various effects on the body, particularly on the gut microbiome and metabolic responses. Making an informed choice involves understanding the specific characteristics, potential health impacts, and stability of each sweetener. Ultimately, a balanced diet that is not overly reliant on intense sweetness, whether from sugar or NNS, remains the most recommended approach for long-term health.

For more information on the history and controversy surrounding these additives, refer to the academic reviews on ScienceDirect: Nonnutritive Sweetener - an overview.

Frequently Asked Questions

Yes, Splenda is a brand name for sucralose, which is a non-nutritive sweetener. It is derived from sugar but has been chemically altered so that the body does not absorb it, meaning it provides sweetness with effectively no calories.

Yes, aspartame is considered a non-nutritive sweetener, though it provides 4 calories per gram. Because it is so much sweeter than sugar (around 200 times), only tiny amounts are needed, making its caloric contribution negligible in typical serving sizes.

The main difference is the caloric content. Non-nutritive sweeteners provide very few or no calories, while nutritive sweeteners, like sugar and honey, contain calories and carbohydrates.

Yes, stevia is a natural, non-nutritive sweetener. It is extracted from the leaves of the stevia plant and provides intense sweetness without adding calories or carbohydrates.

Generally, non-nutritive sweeteners do not raise blood sugar levels directly, making them a common choice for people with diabetes. However, some research suggests they might indirectly affect glucose control through mechanisms involving the gut microbiome, though results are inconsistent.

Regulatory bodies like the FDA have determined that approved non-nutritive sweeteners are safe for daily consumption within established acceptable daily intake (ADI) levels. However, some studies raise questions about their long-term metabolic effects, so moderation is key.

Sucralose (Splenda), Acesulfame Potassium (Ace-K), and stevia are generally considered best for baking. These sweeteners are heat-stable and maintain their sweetness when exposed to high temperatures, unlike aspartame.