Over the past 30 years, aspartame has been used worldwide in more than 6,000 food products, including sparkling beverages, chewing gum, gelatine, confectionery, desserts, yoghurt and sugar-free cold remedies.

No. Numerous studies have been conducted on the safety of aspartame and continue to confirm it. Today aspartame is one of the most thoroughly studied food ingredients. Research has shown that aspartame does not cause cancer (EFSA, 2009; U.S. FDA, 2007).

Almost everyone can consume aspartame, including children, people with diabetes, and pregnant and breastfeeding women. Only people with phenylketonuria (PKU), who cannot metabolise phenylalanine, should avoid it. The regulations of most countries require food and beverage labels for products containing aspartame to carry a “contains phenylalanine” statement for people with PKU.

Aspartame is a low-calorie sweetener made up of two amino acids: aspartic acid and phenylalanine. It is almost 180–200 times sweeter than sugar. The body digests aspartame in the same way as protein. Aspartame is used in more than 6,000 products worldwide.