Evidence supporting the use of: Sucralose
For the health condition: Weight Loss
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Sucralose is an artificial sweetener widely used as a sugar substitute in foods and beverages. Its use to support or assist in weight loss is primarily justified by scientific evidence rather than tradition. Sucralose is non-nutritive, meaning it provides negligible or zero calories, and is approximately 600 times sweeter than sucrose (table sugar). Because of this, it enables individuals to enjoy sweet-tasting foods and drinks with significantly reduced caloric intake, which can help with weight management if it replaces higher-calorie sugars. Multiple randomized controlled trials have suggested that substituting sugar with non-nutritive sweeteners like sucralose can lead to modest reductions in body weight, mainly when they are part of an overall calorie-reduction strategy.
However, the evidence is mixed. Some observational studies suggest that people using artificial sweeteners may not always lose weight, potentially due to compensatory increases in calorie intake from other sources. Research published in Obesity Reviews (2010) and later meta-analyses indicate that, in controlled settings, sucralose and similar sweeteners can be effective tools for weight loss or maintenance. Still, the overall impact is likely modest and best realized when combined with broader lifestyle and dietary changes. Long-term safety studies have not shown significant adverse effects at typical consumption levels. In summary, scientific evidence supports the use of sucralose as a low-calorie alternative that may assist in weight loss, though the magnitude of its effect varies among individuals.
Other ingredients used for Weight Loss
7-Keto-DHEAacetyl l-carnitine
akkermansia muciniphila
alpha-ketoglutarate (AKG)
apple
ashwagandha
black tea
chia seed
coleus forskohlii
conjugated linoleic acid (CLA)
forskohlii root
garcinia
glucomannan
guarana
hydroxycitric acid
inulin
l-leucine
matcha
medium chain triglycerides (MCT)
monkfruit
prune
quinoa
rye
saffron
sardines
black ginger
soybean
almond fruit
whey protein
jiaogulan
yerba mate
amaranth
millet seed
algae
kidney beans
cocoa
chickpea protein
brown rice protein
AMP-activated protein kinase (AMPK)
1,3,7-Trimethylpurine-2,6-dione
3-desoxy-7-KETO-DHEA
Adrenergic amines
Ascophyllum nodosum
Adzuki bean
Algal protein
Animal protein
Beta-hydroxybutyrate
Beef Protein
Bean
BCAA
Cowpea
California chia
Cardarine
Capsinoids
chlorogenic acid
Capsiate
Chicken
Caralluma fimbriata
Cha de bugre
Diacylglycerol
Dihydrocapsiate
Deoxycholic acid
Egg
Ecdysteroids
Ephedrine
Pistachio
Quinoa Protein
yohimbine