Harmful compounds may form when foods containing sweetener sucralose are heated

Sucralose is a sweetener authorized in the European Union under the reference E 955. The German Federal Institute for Risk Assessment (BfR) has badessed the current situation regarding the stability of sucralose and the formation of potentially harmful chlorinated compounds at high temperature.

Available data show that harmful compounds, some with carcinogenic potential, may occur when sucralose, and in particular foods containing sucralose, such as canned vegetables or baked goods, are heated. When sucralose (E 955) is heated to temperatures above 120 ° C, decomposition and dechlorination of the sweetener occurs gradually. Temperatures between 120 and 150 degrees Celsius are possible during industrial manufacturing and food processing, and are also achieved in private households when cooking foods containing sucralose. This can lead to the formation of chlorinated organic compounds potentially harmful to health, such as polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs) and chloropropanols.

However, the data are insufficient to draw definitive conclusions. On the one hand, it is unclear which toxic reaction products are generated in detail and in what quantities they are formed when sucralose-containing foods are heated to temperatures above 120 ° C, of ​​which they are formed. other. In addition, representative data on levels in foods so manufactured are required for the estimation of exposure as part of a risk badessment.

The European Food Safety Authority (EFSA) is also dealing with sucralose in the context of the re-evaluation of food additives authorized in accordance with Regulation (EC) No 1333/2008 and Regulation (EU) No 257/2010. The result of the evaluation is still pending. Until a conclusive risk badessment is available, the BfR recommends that foods containing sucralose should not be heated to temperatures that occur during baking, frying, roasting, or cooking. Add sucralose only after heating. This applies to both consumers and commercial food manufacturers.

Provided by
Federal Institute for Risk Assessment of the BfR