Monk Fruit Sweetener: Safety, Properties, and Usage Research Paper

Introduction

Due to the increasing rate of people suffering from obesity-related issues, diabetes, and other preventable diseases linked to improper nutrition, there is a demand for healthier food options. Specifically, sugar is the primary product that health-conscious individuals are trying to substitute with less caloric and healthier options. Monk fruit is one of the choices alongside stevia, honey, maple syrup, erythritol, etc. While the general public consumes monk fruit sweetener due to its low-calorie density and sweetness, which is comparable to that of regular sugar, there is an informational gap in regards to its potential benefit or adverse impacts on health. Researchers have studied this particular component and come to several conclusions. Scientific experiments show that monk fruit has much better health benefits than sugar, yet more studies are needed to assess its safety. Moreover, the scientific articles illustrate that it has antioxidant properties. However, the product does not have significant effects in terms of weight loss.

Safety

Since monk fruit sweetener has recently become a relatively popular household item, it is important to discuss its safety. The European Commission has requested a study to be performed regarding the safety of monk fruit sweetener consumption. Researchers have used rat labs to analyze the effects on the reproductive system and development (Younes et al., 2019). Both male and female rats were examined during the 90-day experiment, which would illustrate whether the sweetener was safe or not. The findings showed that while the weight of the liver increased and of the testis decreased, no adverse effects on the liver and reproduction functions have been found. Moreover, the researchers highlight that consumption of monk fruit sweeteners showed no adverse effects on humans’ liver and other organs (Younes et al., 2019). There is a need for more research that specifically studies the effects on people rather than animals, who may react differently to the product. However, the initial results conclude that while studies cannot yet reassure the public of the safety of monk fruit sweeteners, the initial results are promising.

Antioxidant Properties

It is essential to mention that while a large number of people substitute sugar with monk fruit sweeteners due to the differences in calorie density, there is evidence that such changes can be beneficial on multiple levels. Ban et al. (2020b) performed a study involving yogurts with different additives such as sucrose and monk fruit. Moreover, the characteristics of the yogurts have been examined in terms of antioxidant properties, chemical compositions, nutritional values, etc. The researchers found a correlation between adding monk fruit sweetener and an increase in antioxidant attributes. Furthermore, the monk fruit yogurt’s properties turned out to be more than five times more potent in terms of radical scavenging and inhibitory activity (Ban et al., 2020b). The study exemplifies that monk fruit sweetener is linked to certain health benefits that products containing sucrose lack. The conclusion argues in benefit of the product as an antioxidant with excellent potential for use in the food processing industry.

Diabetes

There is a need for more options for individuals diagnosed with diabetes or those who have a family history that puts them at risk for this condition. Ban et al. (2020a) performed a study aimed to compare the effects on diabetic rats who were fed yogurt with monk fruit sweetener vs. sucrose. The researchers came to the conclusion that the rats whose diet included monk fruit sweetener showed better regulation of glucose in the blood, a better outcome in terms of insulin resistance and other beneficial effects related to gut health and metabolism (Ban et al., 2020a). Consuming sucrose resulted in opposite effects, reinforcing the idea that monk fruit sweetener was a better option for animals with diabetes. As mentioned prior, there are differences when it comes to experimenting on rats vs. humans. However, the results highlight the concept of substituting sucrose with monk fruit as a potentially useful measure for individuals diagnosed with type 2 diabetes.

Obesity

As mentioned prior, monk fruit sweetener is less caloric than other alternatives such as sucrose, white sugar, fructose, etc. Due to the increasing rate of obesity, individuals chose to substitute their regular sweeteners with monk fruit. However, researchers point out that this may not be an excellent idea. Pearlman et al. (2017) specifically studied the effects of monk fruit sweetener use for weight control. The findings illustrate that weight loss does not necessarily correlate with the substitute. Moreover, Pearlman et al. (2017) mention that individuals decreasing their calorie intake by replacing sugar with monk fruit sweeteners feel less satiated and later consume more food. The results illustrate that the overall calorie intake for monk fruit and sugar consumers is similar. Such a conclusion exemplifies that natural sweeteners cannot significantly change one’s weight without additional effort.

Conclusion

More research is needed to examine the long-term effects, safety, and efficacy of consuming monk fruit sweeteners regularly. However, evidence proves that monk fruit is an excellent sugar substitute for people with type 2 diabetes. Another essential characteristic is the product’s antioxidant properties which have been revealed through experimental research. While there is a lack of data, the results are promising. This highlights that monk fruit sweeteners may be a healthier, more nutritionally balanced, and safer alternative to more calorie-dense and less beneficial additives.

References

Ban, Q., Cheng, J., Sun, X., Jiang, Y., Zhao, S., Song, X., & Guo, M. (2020a). Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus. Journal of Dairy Science, 103(4), 2956–2968. Web.

Ban, Q., Liu, Z., Yu, C., Sun, X., Jiang, Y., Cheng, J., & Guo, M. (2020b). Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. Journal of Dairy Science, 103(11), 10006–10014. Web.

Pearlman, M., Obert, J., & Casey, L. (2017). The association between artificial sweeteners and Obesity. Current Gastroenterology Reports, 19(12). Web.

Younes, M., Aquilina, G., Engel, K. H., Fowler, P., Frutos Fernandez, M. J., Fürst, P., Gürtler, R., Gundert‐Remy, U., Husøy, T., Mennes, W., Moldeus, P., Oskarsson, A., Shah, R., Waalkens‐Berendsen, I., Wölfle, D., Degen, G., Herman, L., Gott, D., Leblanc, J. C., … Castle, L. (2019). Safety of use of monk fruit extract as a food additive in different food categories. EFSA Journal, 17(12). Web.