Aspartame: A review of functional properties and physiology impacts of aspartame

Aspartame is a high-intensity, low-calorie, synthetic sweetener which has been approved as a food additive (specifically as a sweetener) in the European Union and several nations worldwide. Primarily, it is employed as a sweetening agent in carbonated beverages, confectionery products, and pharmaceutical preparations. Despite the extensive utilisation of this particular phenomenon, there continues to be ongoing debate over its safety. The Food and Drug Administration (FDA) acknowledges the findings of the International Agency for Research on Cancer (IARC) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) on aspartame, as stated on July 14, 2023. The classification of aspartame by the International Agency for Research on Cancer (IARC) as possibly carcinogenic to humans should not be interpreted as a direct causal relationship between aspartame use and cancer. This review paper presents a theoretical framework for the utilization of aspartame across several industries. It accomplishes this by examining its physical and chemical characteristics, physiological roles, contemporary approaches to chemical synthesis and biological production, as well as its application in the realm of food. The objective of this narrative inquiry is to enhance individuals comprehension regarding the utilization of aspartame and its potential impact on the human body through an examination of existing research. The present study examined a collection of scholarly papers pertaining to the impact of aspartame on many health aspects, including obesity, diabetes, pediatric and fetal health, phenylketonuria, and the potential carcinogenicity of this artificial sweetener. Further investigation is required in order to provide a comprehensive understanding of the potential impact of aspartame on human health.