A study published in the journal Neurology, the medical journal of the American Academy of Neurology, suggests that high daily consumption of artificial sweeteners is associated with a 62% faster rate of cognitive decline.
Study Findings on Cognitive Aging and Sweetener Use
Research conducted by the University of São Paulo and published in Neurology has identified a correlation between the frequent consumption of artificial sweeteners and accelerated cognitive aging. The study followed 12,772 adults, with a median age of 52, over an average period of eight years to evaluate changes in memory, language, and thinking skills. Participants completed cognitive assessments at the beginning, midpoint, and end of the study to measure changes over time. They also answered questionnaires about their diet at the start of the study, sharing what they ate and drank over the previous year.
Researchers focused on seven sweeteners: aspartame, saccharin, acesulfame K, erythritol, xylitol, sorbitol, and tagatose. Participants were categorized into groups based on their daily intake. Those in the highest consumption group—averaging 191 milligrams per day, roughly the amount found in a can of diet soda—exhibited a 62% faster rate of cognitive decline compared to those in the lowest consumption group, who averaged 20 milligrams daily. Dr. Claudia Kimie Suemoto, associate professor of geriatrics at the University of São Paulo in Brazil and lead author of the study, noted that this 62% faster decline is equivalent to approximately 1.6 years of aging. Furthermore, individuals in the middle-consumption group experienced a decline that was 35% faster than those in the lowest group, equivalent to approximately 1.3 years of aging.
Expert Perspective and Observations
A 62% faster decline means that people in the highest group of sweetener consumption experienced cognitive aging at a much quicker pace than expected, which could increase their risk of earlier impairment later in life. While our study cannot prove causation, this magnitude of association raises concern that frequent sweetener consumption is not a harmless habit, and it underscores the need for more research and for people to be cautious with long-term use. Discussing
Clifford Segil, D.O., a neurologist at Providence Saint John’s Health Center in Santa Monica, CA, is among the experts noting the relevance of the findings. The research highlights that sweeteners are commonly added to ultra-processed foods and beverages, and are often sold separately for use in coffee, tea, cooking, and baking. Keri Gans, R.D.N., author of The Small Change Diet, is also identified as a contributor to the professional discourse surrounding these dietary habits.
Risk Factors and Population Context
The study’s findings were notably significant among participants with diabetes. Suemoto noted, While we found links to cognitive decline for middle-aged people both with and without diabetes, people with diabetes are more likely to use artificial sweeteners as sugar substitutes.
According to the researchers, previous work with the ELSA-Brasil study found that higher consumption of ultra-processed foods was associated with faster cognitive decline, and many sugar-free ultra-processed foods contain artificial sweeteners.
Interpretation and Next Steps
The authors emphasize that the study does not establish a direct cause-and-effect relationship, but rather a correlation. Scientists suspect these sweeteners may create inflammation in the brain and contribute to degeneration, though more research is required. Readers should note that brain fog, difficulty concentrating, and trouble remembering things are not facts of aging, and lifestyle strategies play a role in cognitive function. Individuals concerned about their intake of sugar substitutes are encouraged to consult with qualified healthcare professionals to discuss their specific dietary needs and brain health.
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