Low-cal sweeteners increase cancer risk by 30%

Low-calorie sweeteners increases cancer risk by 30%, although this increased risk is not associated with any PARTICULAR low-calorie sweetener [Weihraugh MR & Diehl, Ann Oncol 15 (2004) 1460]. The reality is that most of the foods with low-calorie sweeteners on the market contain a BLEND of low-calorie sweeteners to avoid (negate) any of the strange after-tastes of any one sweetener. The Holy Grail for this industry is to find a combination that tastes like natural sugar; the combination needed to approximate this is different for each food since sweeteners work together with the other tastes in a food to provide different results. Since the increased cancer risk is correlated to the highest levels of low-calorie sweetener intake, my advice is to simply use them in moderation. See my recommendations for sweetening your food in this thread.