Case Study on Aspartame in Norway

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Case Study on Aspartame in Norway JoAnn Guest Feb 08, 2003 18:06 PST CASE

STUDY – December 2001

 

[A major newspaper in Norway]

 

Translation:

 

ABSTRACT

 

http://www.dagbladet.no/print/?/dinside/2001/12/17/301529.html

 

 

Introduction: Aspartame (ASM) is a product that was originally made for

diabetics, but today ASM is widely used by healthy people as an

artificial sweetener in many food products.

 

 

 

Purpose: The main goal with this research was to see whether ASM was

harmful to brain cells (cerebellar granule cells). We wanted to check if

the damage to the neurons is connected to the N-methyl-D-aspartate

(NMDA)-receptors on these cells.

 

 

 

Procedure: Brain cells from 7 day old mice were used. They were

cultured in 24 Petri well dishes, and different quantities of ASM were

added. After 7 days, the cultures were analysed by two different tests:

Lactate dehydrogenases (LDH) test, which gives a picture of cell death

(LDH leakage to the medium in which the cells were cultured).

3-[4,5-dimethylthiazol-2yl]-2,5-diphenyltetrazolium bromid (MTT) test,

which can be used to analyse mitochondrial activity in living cells. To

test whether the NMDA-receptor was involved in the damage done by ASM,

the receptor was blocked by (±)-2-amino-5 phosphonopentanocid (AP5).

 

 

 

Results: Our results showed damage/cell death from an added quantity of

0.06 mg/ml ASM each day for 4 days. As a comparison there is 0.24 mg/ml

ASM in Cola Light. MTT- and LDH-tests showed damage to the neurons at an

added quantity of 1.5 and 3.00 mg/ml ASM after 22 hours of incubation.

The results also show that ASM is in part acting through the

NMDA-receptor because AP5 reduced or blocked the damage to the granule

cells.

 

 

 

Conclusion: In light of these results, our conclusion is that in order

to be on the safe side, it should be warned against use of ASM as a food

additive, maybe especially in products consumed by children, because

NMDA-receptors and the synapses involved also are connected to learning.

 

 

JoAnn Guest

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