Tufts University Jun 30 2026 Reviewed Since the first introduction of saccharin, an array of artificial and other non-nutritive (i.e., low-calorie or calorie-free) sweeteners have become ubiquitous in the US food supply. However, a growing body of research suggests that these compounds are not inert in the body and may be disrupting our metabolism. A new review and meta-analysis by researchers from the Food is Medicine Institute at the Gerald J. and Dorothy R. Friedman School of Nutrition