智利大学研究团队在小鼠实验中发现，蔗糖素和甜菊糖两种广泛使用的零卡路里甜味剂会改变肠道微生物群的组成，降低有益代谢物短链脂肪酸的水平，并改变与代谢和炎症相关基因的活性1。令人瞩目的是，这些生物学变化的部分影响在从未直接接触这些甜味剂的后代小鼠中也被检测到，表明存在跨代遗传效应的可能性1。
该研究对47只雄性和雌性小鼠进行了追踪，将其分为三组，其中两组分别饮用含蔗糖素或甜菊糖的水，剂量设计旨在模拟人类作为正常饮食一部分的合理消费量1。研究人员观察了原代及其后两代小鼠，后代仅饮用清水1。结果显示，蔗糖素的效应更强且更持久，其影响在两代后仍可检测到，而甜菊糖的效应则较为温和，仅持续一代1。
在代谢指标上，蔗糖素组的雄性小鼠在第一代出现葡萄糖耐受受损，到第二代时，蔗糖素组的雄性小鼠和甜菊糖组的雌性小鼠都表现出血糖升高1。短链脂肪酸水平在两种甜味剂的使用组中均显示降低，包括后续两代1。
研究负责人强调，"目标不是制造警报，而是强调需要进一步调查"1。该研究已发表在《营养学前沿》期刊1。
Researchers at Universidad de Chile have discovered that two widely used zero-calorie sweeteners—sucralose and stevia—produce biological changes in mice that persist across multiple generations, even in offspring never exposed to these compounds.1 The study, published in Frontiers in Nutrition in 2026, involved 47 male and female mice divided into three groups, with two groups receiving drinking water containing either sucralose or stevia at doses designed to mimic reasonable human consumption levels as part of a normal diet, while subsequent generations drank only plain water.1
Both sweeteners altered the composition of intestinal microbiota and reduced levels of short-chain fatty acids, beneficial metabolic byproducts present across all three generations studied.1 Sucralose demonstrated stronger and more persistent effects than stevia, with detectable changes remaining two generations later, whereas stevia's effects lasted only one generation.1 In the first generation, only male mice exposed to sucralose showed impaired glucose tolerance, while in the second generation, males in the sucralose group and females in the stevia group exhibited elevated blood sugar levels.1 The researchers also observed changes in the activity of genes related to metabolism and inflammation.1
According to the research team, the goal is not to create alarm but rather to emphasize the need for further investigation into these transgenerational effects.1
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