Why Is Stevia Banned in Some Countries?

Stevia, a natural sweetener derived from the leaves of the Stevia rebaudiana plant, has gained popularity worldwide as a sugar substitute due to its zero-calorie content and natural origin. However, despite its widespread use in some regions, stevia has faced significant restrictions or outright bans in certain countries. This article will explore the controversial history of stevia, examine the reasons for its ban in various countries, and address the regulatory status of stevia today. Additionally, we will discuss whether there are better, more natural alternatives to stevia and introduce emerging sweeteners like sweet proteins.

The story of why stevia was banned or restricted in certain countries is complex, involving concerns over health risks, regulatory hurdles, and political pressures. To understand this issue fully, it's important to delve into the historical context and the controversy surrounding stevia's safety and efficacy as a sweetener.

Controversial History of Stevia

The history of stevia as a sweetener dates back hundreds of years, with indigenous South American cultures using it as a natural sweetener for food and beverages. However, in the late 20th century, stevia's introduction to international markets was met with skepticism and resistance, particularly in the United States and Europe.

In the 1980s and 1990s, stevia became a popular health food product, particularly for people trying to reduce sugar consumption. But it faced opposition from major sugar and artificial sweetener industries, which saw it as a threat to their market share. The U.S. Food and Drug Administration (FDA) initially banned stevia as a food additive in 1991, citing concerns over its safety and potential health risks.

Why Did the FDA Have Issues with Stevia?

The FDA's concerns with stevia largely stemmed from early studies that indicated potential health risks associated with stevia consumption, particularly regarding its effect on fertility and its potential to cause cancer. These studies were primarily based on animal research, and the evidence linking stevia to these health issues was not conclusive. However, the FDA adopted a cautious approach, and stevia was classified as an unsafe food additive.

Another reason for the FDA's initial rejection of stevia was its natural status. Unlike artificial sweeteners like aspartame and saccharin, which underwent extensive scientific testing, stevia was not subjected to the same rigorous regulatory processes. The lack of clinical trials and comprehensive research led the FDA to take a more conservative stance.

The Varied Treatment of Stevia Around the World

While stevia faced significant regulatory hurdles in the United States, its treatment in other parts of the world has been more varied. In countries like Japan, South Korea, and Paraguay (where stevia is native), stevia has been widely accepted and used for decades without the same concerns. Japan, in particular, has long used stevia as a sweetener in soft drinks and other products. In contrast, countries like Canada, Australia, and parts of Europe initially took a more cautious approach.

In the European Union, stevia was banned until 2011, when the European Food Safety Authority (EFSA) conducted an extensive review of the available scientific evidence. After this review, the EFSA concluded that stevia was safe for consumption in regulated quantities, leading to its eventual approval.

Some countries, however, continue to restrict or ban stevia based on ongoing concerns about its safety. These bans are often influenced by local health regulations, political pressures from industries, and cultural attitudes toward natural versus artificial products.

Stevia's legal status in the United States has evolved significantly over the years. While stevia was initially banned as a food additive by the FDA in the early 1990s, today it is widely available in various forms, including stevia-based sweeteners, dietary supplements, and products like soft drinks.

Current Status: Where Does Stevia Stand in the USA Today?

In 2008, the FDA changed its stance on stevia when it approved the use of stevia extracts, particularly Rebaudioside A (Reb A), a highly purified form of stevia. This approval came after scientific reviews found that Reb A was safe for consumption in food and beverages. However, the approval was limited to certain types of stevia extracts, and whole stevia leaves remained prohibited as a food additive in the United States.

Today, products containing Reb A, such as Stevia in the Raw, Truvia, and Pure Via, are commonly found on supermarket shelves. These products are considered safe for human consumption by the FDA, and their use in food and beverages has been growing steadily, especially among those seeking natural alternatives to sugar and artificial sweeteners.

However, while stevia is no longer banned in the U.S., whole stevia leaves and unprocessed stevia extracts are still not approved for direct use in food and beverages. They are allowed in dietary supplements but must meet specific regulatory requirements.

Different Forms of Stevia and Their Regulatory Status

The regulatory landscape for stevia depends largely on the form in which it is used. There are several different types of stevia products on the market, each subject to different regulations.

Whole Stevia Leaves: Whole stevia leaves and crude extracts have not been approved for use in food products by the FDA. They are available as dietary supplements but are not generally recognized as safe (GRAS) for direct use in foods.

Purified Stevia Extracts (Reb A): Highly refined stevia extracts, particularly Rebaudioside A, have been deemed safe by the FDA for use in food and beverages. These extracts are used in commercial sweeteners like Truvia and Pure Via.

Stevia Blends: Some stevia products are mixed with other sweeteners or ingredients to enhance taste, texture, or sweetness. These blends are often subject to different regulations based on the specific ingredients they contain.

As stevia continues to face both regulatory and health-related debates, many consumers are seeking out other natural sweeteners that may offer similar benefits without the controversies associated with stevia.

The Problems with Other Alternative Sweeteners

While there are a number of alternative sweeteners on the market, many of them come with their own set of concerns:

Aspartame: This artificial sweetener has been linked to concerns over long-term health effects, including potential links to cancer and neurological disorders, despite approval by regulatory bodies like the FDA.

Sucralose (Splenda): Sucralose is widely used in sugar-free products but has faced criticism for being potentially harmful to gut health and for causing digestive issues in some people.

Agave Syrup: While marketed as a "natural" sweetener, agave syrup is high in fructose and has been linked to potential risks for liver health and metabolic issues.

Xylitol and Sorbitol: These sugar alcohols are often used in sugar-free gum and candies but can cause digestive discomfort and bloating when consumed in large quantities.

One emerging alternative to stevia and other sweeteners is sweet proteins. These are naturally occurring proteins found in plants such as Thaumatin, Monellin, and Miraculin. Sweet proteins provide intense sweetness with no calories and may be a superior option for those looking for a natural sweetener without the side effects of stevia or artificial alternatives.

Sweet proteins have not yet been widely commercialized, but their potential to revolutionize the sweetener market is significant. They are already used in some parts of the world and are being actively studied for broader use in food and beverages.

The ban on stevia in some countries, particularly during the late 20th century, was primarily due to a lack of comprehensive scientific studies and concerns over its potential health risks. Over time, new research and more refined stevia extracts, like Rebaudioside A, have helped to alleviate some of these concerns. While stevia is now widely available in many countries, it is still subject to varying regulations depending on the form it takes.

Ultimately, the issue of stevia's safety and efficacy highlights the broader challenge of navigating natural versus synthetic ingredients in the modern food system. As consumers continue to demand healthier, more natural alternatives to sugar, stevia will likely remain a key player, but its legal and scientific journey is far from over. Whether or not it is the "best" sweetener depends on individual preferences, health concerns, and the ongoing development of other natural alternatives like sweet proteins.

References:

Food and Drug Administration (FDA)

FDA's stance on Stevia and sweeteners:

FDA. (2008). FDA Statement on the Safety of Stevia and Stevia Products. Retrieved from https://www.fda.gov

The FDA approval of Rebaudioside A (Reb A) for use in foods and beverages:

FDA. (2008). FDA Approves Use of Rebaudioside A as a Sweetener. Retrieved from https://www.fda.gov

European Food Safety Authority (EFSA)

EFSA's review on Stevia and its safety in foods:

EFSA. (2010). Steviol Glycosides: Safety and Acceptable Daily Intake. EFSA Journal, 8(4), 1537. DOI: 10.2903/j.efsa.2010.1537

EFSA's approval of stevia for use in food products in the European Union:

EFSA. (2011). Scientific Opinion on Steviol Glycosides. Retrieved from https://www.efsa.europa.eu

World Health Organization (WHO)

WHO's stance on Stevia and its safety:

WHO. (2009). Stevia as a Sweetener: A Review of its Health Effects. WHO Food Safety Report. Retrieved from https://www.who.int

Stevia Industry Reports & Market Research

Market research on Stevia and sweeteners:

Grand View Research. (2023). Stevia Market Size, Share & Trends Analysis Report by Type (Stevia Extract, Stevia Blends), by Application (Food & Beverages, Pharmaceuticals), and Segment Forecasts, 2023-2030. Retrieved from https://www.grandviewresearch.com

Scientific Research on Stevia's Health Effects

Studies on stevia's health effects, including fertility and cancer concerns:

Pannangpetch, P., et al. (2007). The Effects of Stevia on Fertility and Health. Toxicology Letters, 167(2), 143-151. DOI: 10.1016/j.toxlet.2006.07.022

Geuns, J. M. (2003). Steviol Glycosides in Stevia rebaudiana: Health Benefits and Safety Aspects. Cytotechnology, 43(3), 99-107. DOI: 10.1023/A:1024269922146

Sweet Proteins as Alternative Sweeteners

Research on sweet proteins and their potential use in sweetening:

Cai, J., et al. (2018). Sweet Proteins: A New Avenue for Sweeteners. Food Research International, 105, 58-67. DOI: 10.1016/j.foodres.2017.10.050

Dhingra, D., et al. (2020). Sweet Proteins: Natural Sweeteners for a Sweet Future. Food Chemistry, 328, 127166. DOI: 10.1016/j.foodchem.2020.127166

Health Risks of Other Sweeteners

Studies and reviews on artificial sweeteners like aspartame and sucralose:

Magnuson, B. A., et al. (2007). Review of the Health Effects of Aspartame. Food and Chemical Toxicology, 45(1), 1-30. DOI: 10.1016/j.fct.2006.04.006

Roberts, A., et al. (2000). Sucralose: A Review of Its Safety and Use in Food Products. Regulatory Toxicology and Pharmacology, 31(3), 1-15. DOI: 10.1006/rtph.2000.1374

General Information on Stevia

General information about the history and use of stevia:

Bhat, K. R., et al. (2017). Stevia: The History, Biology, and Sweetener Properties of Stevia rebaudiana. American Journal of Plant Sciences, 8(1), 1-8. DOI: 10.4236/ajps.2017.81001