The Safety of Saccharin: An Analysis of Health Effects and Market Dynamics

Saccharin, chemically known as benzoic sulfimide (C7H5NO3S), is an artificial sweetener with no calories and a high level of sweetness, approximately 300 to 400 times more than sucrose. Constantin Fahlberg first discovered and commercialized saccharin, and it quickly gained popularity due to its sweetness and affordability, leading to widespread use of the substance from pharmaceuticals to diet drinks in the early 20th century. Following its growth, saccharin faced significant controversy, primarily due to studies in the 1970s that linked it to bladder cancer in lab rats. These findings led to mandatory warning labels on products containing saccharin and regulatory bans in several countries. The controversy intensified with the 1958 Food Additive Amendment and the FDA's 1977 attempt to ban saccharin. By the early 2000s, health organizations such as the FDA reevaluated saccharin, declaring it safe for consumption, leading to the removal of bans and warning labels. Saccharin's global regulatory history highlights significant regional differences, and these regional variations underscore the complexities of saccharin's safety and regulation, emphasizing the importance of ongoing scientific review and adaptive policies. This paper seeks to determine the safety of saccharin and analyze the impacts of saccharin on human by considering the results of biochemical studies, epidemiological data, and experimental research. Findings suggest that saccharin is safe for consumption though contradictory data may suggest a need for continued research. This review acknowledges the challenges associated with conducting human-based versus animal-based studies but ultimately recommends further research on long-term effects and studies with human subjects when possible.