The International Agency for Research on Cancer (IARC) under the World Health Organization (WHO) classified aspartame as a probable human carcinogen (Group 2B) on the basis of "limited evidence" of carcinogenicity to human beings, which triggered widespread consumer concern about the safety of aspartame. In order to help consumers to recognize aspartame scientifically, the following scientific explanations are provided.

Aspartame is a sweetener approved for use by the Codex Alimentarius Commission and many national and regional governments.

Aspartame is made by chemically combining two amino acids, aspartic acid and phenylalanine, in food, with the chemical name of aspartyl phenylalanine methyl ester, and its sweetness is about 100-200 times that of sucrose. Because of its good taste, high sweetness and low energy, aspartame has been approved by more than 90 countries/regions around the world as a food additive (sweetener) widely used in the food industry. The International Codex Alimentarius Commission (CAC) has approved aspartame as a food additive, which can be used in frozen beverages, chewing gums, candies, baked goods, aquatic products, seasonings, carbonated beverages and other foods. In China, aspartame is approved for use in carbonated beverages, bread, pastries, chewing gum, candy, frozen drinks and other foods.
 

JECFA's Risk Assessment Finds Aspartame Safe for Consumption Within Limits

The Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has published a new risk assessment report on aspartame, concluding that there is no strong reason to change the previously established Acceptable Daily Intake (ADI) for aspartame of 40 milligrams per kilogram of body weight per person (40 mg/kg BW), which is safe as long as it can be safely consumed within the limit.