A Setback For Stevia?

Remember how I said, “stay tuned” at the end of a recent blog I wrote on stevia (Stevia: The Next Chapter?), I wasn’t kidding. Here it is the beginning of the school year and already fur is flying.

CSPI (the non-profit Center For Science In The Public Interest) just sent out a press release urging the FDA to conduct more testing before stevia extract is used in food and drinks. This appeal is based on a new report by toxicologists at UCLA, which claims that several laboratory tests show that the sweetener causes mutations and DNA damage, raising the possibility that it increase the risk of cancer.

According to Michael Jacobson, executive director for CSPI, it would be tragic if rebiana (an extract of stevia leaves that is 200 times sweeter than sugar) turned out to cause cancer or other problems. “The FDA needs to be as sure as possible that rebiana is safe before allowing it into foods that would be consumed by tens of millions of people,” urges Jacobson.

What is needed next?
FDA’s own guidelines advise testing prospective major new food additives on two rodent species (usually rats and mice) but rebiana/stevia has only been tested on one rodent species – rats. A lifelong study designed to evaluate the risk of carcinogenicity and other health problems in mice would prove helpful. UCLA toxicologists emphasized the need to perform independently conducted tests that look specifically at damage to genetic material, preferably research not sponsored by the company that will be benefiting from it’s approval.

“I am not saying that rebiana is harmful,” explains Jacobson, “but it should not be marketed until new studies establish that it is safe.” It’s hard to argue with that logic, given that once it is approved the flood gates will open with all sorts of rebiana-sweetened sodas and drinks.

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