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Cancer mortality and saccharin consumption in diabetics
British Journal of Preventive & Social Medicine
|September 1, 1976
Summary
This study followed British Diabetic Association members, finding high saccharin use did not increase cancer risk. Excess deaths were linked to diabetes and heart disease, not cancer.
Area of Science:
- Epidemiology
- Public Health
- Toxicology
Background:
- The British Diabetic Association (BDA) conducted a mortality study on its members.
- Concerns existed regarding potential health risks, including cancer, associated with artificial sweeteners like saccharin.
- Previous research on artificial sweeteners and cancer risk yielded mixed results.
Purpose of the Study:
- To investigate the mortality experience of BDA members.
- To assess the relationship between saccharin consumption and cancer risk in this cohort.
- To determine if high saccharin intake increased overall cancer mortality.
Main Methods:
- A cohort of 5971 BDA members was followed for 5-8 years until mid-1973.
- Mortality data was compared to expected deaths based on the general population of England and Wales.
- Saccharin consumption patterns were assessed through questionnaires and survivor data.
Main Results:
- 1207 deaths occurred, exceeding the expected 778, primarily due to diabetes mellitus and ischemic heart disease.
- Cancer deaths (128) were lower than expected (168), with a notable deficit in smoking-related cancers.
- Over half of BDA members used saccharin daily; 23% used it for 10+ years, 10% for 25+ years.
Conclusions:
- High levels of saccharin consumption among BDA members did not appear to increase the risk of cancer.
- The observed excess mortality was attributed to diabetes and ischemic heart disease, not saccharin use.
- Further research may be warranted to confirm these findings in broader populations.
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