What is E954?

Complete guide to understanding E954 (Saccharin) in your food

The Quick Answer

E954 is saccharin—an artificial zero-calorie sweetener that is 300-500 times sweeter than sugar, discovered in 1879 and used globally in diet sodas, sugar-free foods, and beverages for over 140 years.

MAJOR 2024 REGULATORY SHIFT: EFSA’s November 2024 re-evaluation INCREASED the acceptable daily intake (ADI) from 5 mg/kg to 9 mg/kg body weight per day after concluding saccharin does not cause DNA damage and is not linked to cancer in humans. This represents a significant reversal of decades-old concerns based on 1970s rat studies that are now deemed irrelevant to human biology. Saccharin is now considered safe by all major authorities (EFSA, FDA, JECFA). However, emerging research on artificial sweeteners as a category (particularly related to cardiovascular health) suggests ongoing scientific debate about broader health effects beyond cancer.

What Exactly Is It?

E954 is saccharin—a small aromatic molecule (benzoisothiazole imide) that is not metabolized by the human body and is rapidly excreted unchanged in urine, providing zero-calorie sweetness for diet products.

Chemical formula: C₇H₅NO₃S; molecular weight 183.19; discovered by Johns Hopkins chemists Ira Remsen and Constantine Fahlberg in 1879.

E954 appears as white crystalline powder. Pure saccharin (free acid form) is poorly water-soluble. Food-grade E954 is almost always the sodium salt (sodium saccharin), which is highly water-soluble (670 g/liter at room temperature), making it practical for beverages and aqueous solutions.

Metabolism: Saccharin is slowly absorbed from the small intestine; very little is metabolized. Most is rapidly excreted unchanged in urine within 24-48 hours. There is no bioaccumulation.

Heat stability: Saccharin is highly stable at normal food processing temperatures. It does not chemically react with other food ingredients, enabling long shelf-life storage.

Where You’ll Find It

E954 appears in many low-calorie and diet products:

• Diet sodas and sugar-free beverages (major use)
• Sugar-free candy and sweets
• Sugar-free baked goods
• Tabletop sweeteners (saccharin packets)
• Some pharmaceutical syrups and suspensions
• Some cosmetics and personal care products
• Pet food (for animals on restricted diets)
• Chewing gum (sugar-free)
• Food additives in various processed foods

Saccharin is one of the oldest and most widely used artificial sweeteners globally, though its use has somewhat declined due to emergence of newer sweeteners (aspartame, sucralose, stevia). However, saccharin remains important, particularly in diet sodas and beverages.

Why Do Food Companies Use It?

E954 serves multiple advantages despite availability of newer sweeteners:

Zero calories: Unlike sugar (4 kcal/gram), saccharin provides zero calories, enabling diet/reduced-calorie product claims.
Extreme sweetness (300-500× sugar): Very small amounts needed, reducing bulk and enabling product versatility.
Heat stable: Unlike aspartame (degrades at high temperatures), saccharin remains stable during food processing, baking, and storage.
Non-reactive: Does not chemically react with other ingredients; enables long shelf-life without deterioration.
Cost-effective: Among the cheapest artificial sweeteners due to low production costs and long industrial history.
Long track record: 140+ years of use and extensive safety evaluation provide regulatory comfort and consumer familiarity for some consumers.
Blending capability: Often blended with other sweeteners to mask bitter aftertaste and improve overall taste profile.

Is It Safe? – MAJOR 2024 UPDATE

YES—EFSA’s November 2024 re-evaluation significantly upgraded saccharin’s safety profile. The ADI was increased from 5 mg/kg to 9 mg/kg body weight per day. EFSA concluded saccharin does NOT cause DNA damage and is NOT linked to cancer in humans. All major authorities (FDA, EFSA, JECFA) now approve saccharin as safe.

The FDA approved saccharin in 1958. In 1970-1980, cancer concerns emerged from rat studies, but these were later determined irrelevant to humans. FDA removed saccharin from the list of substances to be avoided in 2000.

EFSA’s historical ADI (set in 1995): 5 mg/kg body weight per day.

EFSA’s November 2024 Re-evaluation (MAJOR UPDATE): EFSA increased the ADI to 9 mg/kg body weight per day after concluding:
– Saccharin does NOT cause DNA damage
– Saccharin is NOT linked to cancer in humans
– The previous concern (1970s rat bladder tumors) is specific to male rats and does not apply to humans
– All available scientific data supports saccharin safety at the new ADI
– Consumer exposure is currently BELOW the newly derived ADI

What Are The Health Concerns?

The primary health concern with E954 has been RESOLVED by 2024 EFSA re-evaluation, but emerging research on artificial sweeteners as a category warrants awareness:

Cancer concerns (RESOLVED by EFSA 2024): In the 1970s, studies on laboratory rats found bladder tumors at very high saccharin doses. Canada banned saccharin in 1977 based on this. However, later research determined this effect was specific to male rats due to a unique mechanism not relevant to humans. EFSA’s November 2024 comprehensive re-evaluation concluded saccharin does not cause DNA damage and is not linked to cancer in humans. This cancer concern is now scientifically resolved.

Cardiovascular effects (emerging, category-wide concern): Recent large cohort studies (2022-2024) suggest associations between artificial sweetener consumption (not saccharin specifically) and increased cardiovascular disease risk. However, these studies examined artificial sweeteners as a category (aspartame, acesulfame-K, sucralose); saccharin was included in total sweetener intake but not isolated for analysis. Causation not established; associations may reflect confounding (diet soda consumers may have other health factors).

Metabolic effects (ongoing research): Some research suggests artificial sweeteners may affect glucose metabolism or the gut microbiome, though this research is preliminary and causation unclear.

Bitter/metallic aftertaste (not health concern, but quality issue): Saccharin’s strong bitter or metallic aftertaste at high concentrations is why it’s typically blended with other sweeteners. This is a taste quality issue, not a safety concern.

No documented acute toxicity: Over 140 years of global use without documented serious adverse events at food-use levels.

Safe for special populations: No reproductive, developmental, or other toxicity concerns at food-use levels. Safe for children, pregnant women, elderly at approved ADI levels.

Historical Context – Cancer Scare Resolution

Understanding saccharin’s history is important for context:

• 1970s: Rat studies suggested link to bladder cancer; Canada banned saccharin
• 1977: FDA proposed ban, but consumer protests from diabetics led to moratorium; warning labels required
• 1980s-1990s: Further research determined rat effect was species/sex-specific; not relevant to humans
• 2000: US Congress removed saccharin from “substances to be avoided” list after determining human cancer risk was low
• 2024 (Recent): EFSA comprehensive re-evaluation increased ADI and explicitly confirmed no cancer risk, no DNA damage

The saccharin history is a textbook example of how initial animal safety concerns can be resolved through rigorous re-evaluation and is often cited as case study in food safety risk assessment.

Comparison to Other Artificial Sweeteners

• Saccharin (E954): 300-500× sweetness; EFSA ADI just increased to 9 mg/kg (November 2024); cancer concerns resolved
• Aspartame (E951): 200× sweetness; EFSA approved; ongoing controversy about safety (some scientists contest EFSA assessment)
• Sucralose (E955): 600× sweetness; EFSA approved; some cardiovascular associations noted in recent studies
• Acesulfame-K (E950): 200× sweetness; EFSA approved; some cardiovascular/cancer associations noted in recent studies
• Stevia (E960): Natural plant extract; 200-300× sweetness; EFSA approved; generally positive safety profile
• Erythritol (E968): Sugar alcohol; 70% sweetness; EFSA recently LOWERED ADI due to laxative effects and manufacturing concerns

Natural Alternatives

Want to avoid E954?

• Stevia (E960) – natural plant extract; EFSA approved
• Monk fruit – natural sweetener; zero calories
• Erythritol (E968) – sugar alcohol; fewer calories; recent ADI decrease warrants attention
• Sorbitol (E420) – sugar alcohol; laxative effects at high doses
• Xylitol (E967) – sugar alcohol
• Regular sugar – accept full calories and glycemic impact
• Honey/maple syrup – natural alternatives

The Bottom Line

E954 (Saccharin) is an artificial zero-calorie sweetener that has been significantly upgraded by EFSA’s November 2024 re-evaluation, which increased the ADI from 5 to 9 mg/kg body weight per day and explicitly concluded saccharin does not cause DNA damage and is not linked to cancer in humans. The decades-old cancer concerns based on 1970s rat studies have been scientifically resolved. All major authorities (FDA, EFSA, JECFA) now approve saccharin as safe. However, emerging research on artificial sweeteners as a category suggests ongoing scientific debate about cardiovascular and metabolic effects.

MAJOR 2024 REGULATORY SHIFT: EFSA’s November 2024 re-evaluation increased ADI from 5 to 9 mg/kg—a 80% increase reflecting new confidence in safety.

Cancer Concerns Resolved: EFSA 2024 explicitly concluded saccharin does not cause DNA damage and is not linked to cancer. The 1970s rat studies showing bladder tumors are now understood to be species/sex-specific and irrelevant to humans.

140+ Year Safety Track Record: Saccharin has been used globally for over 140 years with extensive regulatory review and no documented serious adverse events at food-use levels.

Regulatory Consensus: FDA approved, EFSA approved (with increased ADI), JECFA approved—unanim agreement among major authorities.

No Bioaccumulation: Saccharin is slowly absorbed, minimally metabolized, and rapidly excreted unchanged in urine. No accumulation in organs or tissues.

Emerging Research on Artificial Sweetener Category: While saccharin specifically has no proven cancer risk, recent studies suggest associations between artificial sweetener consumption (as a category) and cardiovascular effects. However, saccharin was not isolated in these studies; causation not established; confounding factors possible.

Heat-Stable Advantage: Unlike aspartame (degrades at high temperatures), saccharin remains stable during baking, cooking, and long-term storage.

Recommendation: E954 is safe according to current regulatory consensus (November 2024 EFSA re-evaluation). The decades-old cancer scare has been scientifically resolved. Saccharin represents a cost-effective, heat-stable zero-calorie sweetener option. However, those concerned about artificial sweeteners as a category may prefer natural alternatives (stevia, monk fruit) despite less extensive long-term safety data. The choice between saccharin and alternatives depends on individual preferences regarding artificial vs. natural ingredients and comfort with respective safety profiles.