Artificial Sweeteners Could Speed Up Brain Aging by 1.6 Years: Study Finds

Consuming large amounts of artificial sweeteners may accelerate cognitive decline, according to a new study published in the journal Neurology. The research, which followed over 12,000 Brazilian adults for an average of eight years, found that those who consumed the highest amounts of low- and no-calorie sweeteners experienced a significantly faster decline in memory and thinking skills than those who consumed the least. The effect was particularly notable in individuals under 60 and those with diabetes. Artificial sweeteners are commonly used in ultra-processed foods and beverages like diet sodas, flavored waters, energy drinks, yogurts, and low-calorie desserts. The study examined seven sweeteners: aspartame, saccharin, acesulfame-K, erythritol, xylitol, sorbitol, and tagatose. Researchers tracked the dietary habits of 12,772 participants with an average age of 52. Participants completed food frequency questionnaires and underwent cognitive testing at the start, midpoint, and end of the study. Researchers divided participants into three groups based on sweetener intake: low (average 20 mg/day), medium, and high (average 191 mg/day). Those in the highest group showed a 62% faster decline in cognitive performance compared to the lowest group—equivalent to about 1.6 years of brain aging. Those in the middle group showed a 35% faster decline, or roughly 1.3 years of aging. "Low- and no-calorie sweeteners are often seen as a healthy alternative to sugar; however, our findings suggest certain sweeteners may have negative effects on brain health over time," said study author Dr. Claudia Kimie Suemoto of the University of São Paulo, Brazil. While a clear association was found, the study did not prove that artificial sweeteners cause cognitive decline. Limitations include reliance on self-reported diet data and the exclusion of some lesser-used sweeteners. Still, researchers emphasized the need for further studies and suggested that natural alternatives like honey or applesauce could be explored in future research.