Sucralose

Additive · E955

Sucralose is a sweetener made by chemically modifying sugar. It is about 600 times sweeter than table sugar, so only small amounts are needed. It is used in drinks, desserts and tabletop sweeteners; commercial blends may also contain other ingredients.

Also known as

sucralose · E955 · INS955

Why PRūF tracks it

Several short trials suggest that sucralose can reduce insulin sensitivity or alter blood-sugar responses, although results are mixed, and high-temperature cooking raises separate concerns about chlorinated breakdown products.

Read the research

Sucralose provides sweetness with very little energy at the amounts used in foods. Most passes through the digestive tract, while a smaller amount is absorbed. Research on blood-sugar regulation is mixed: several short human trials found reduced insulin sensitivity or altered glucose responses, while others found no adverse change. Results may depend on the dose, accompanying carbohydrates, usual diet and individual response.

Changes in gut bacteria do not by themselves establish gut damage or disease. A 2025 study linked higher estimated intake to poorer cancer-immunotherapy outcomes, but its human data were observational and need confirmation; it does not show that sucralose causes cancer. EFSA’s 2026 review retained its 15 mg per kilogram daily intake value and found no safety concern at reported current uses, using a literature cutoff in March 2025. Some important newer studies appeared afterward.

Heating presents a separate question because sucralose can form chlorinated breakdown products. German authorities advise against heating sucralose foods above 120°C. Louisiana has enacted a restriction for covered school meals beginning in the 2028–2029 school year and a separate future disclosure requirement.

Research reviewed on September 5, 2026 · 12 sources