Saccharin: Discovery, Ban, Reevaluation

Saccharin, the earliest and most longstanding artificial sweetener, has been employed for over a century to impart sweetness to foods and beverages without introducing additional calories. Approximately 200-700 times sweeter than sucrose, saccharin was first identified by Fahlberg and Remsen in 1878 at the University of John Hopkins in Baltimore. This chance discovery took place while the scientists were exploring the oxidation mechanisms of toluene sulfonamide, a component found in coal-tar derivatives.

The sugary taste of saccharin became apparent when a droplet of the substance touched Fahlberg's finger during their research. The researchers linked this sweetness to the compound now recognized as saccharin. The original paper detailing the revelation of saccharin was published in 1879, a year subsequent to their experiments.

In periods of global conflicts such as World Wars I and II, saccharin gained widespread popularity due to shortages of sugar. Nevertheless, in 1981, saccharin encountered a prohibition following studies that suggested a connection to bladder cancer in rats subjected to excessive doses.

By the year 2000, the National Toxicology Program reevaluated saccharin and determined that it should no longer be designated as a potential cancer-causing agent. Mechanistic studies indicated that the cancer-related findings were specific to rats. Consequently, saccharin continues to be recognized as an FDA-approved sweetener.
Saccharin: Discovery, Ban, Reevaluation