Sweetener saccharin shows surprise power against antibiotic resistance

Original Article ↗ Hacker News Discussion ↗

Saccharin safety and history

  • Commenters recall the 1970s–80s cancer scare from rat studies, noting later work found human risk at normal intake to be low and saccharin is widely approved again.
  • Some jurisdictions restrict saccharin in specific products (e.g., ice cream for children) while allowing limited use elsewhere.
  • One commenter cites an LD50 in mice and the 1.4% solution used in the study, suggesting topical use “maybe” acceptable but leaving systemic use as an open safety question.
  • There is disagreement: some see saccharin as among the safer artificial sweeteners; others argue that “all sweeteners are harmful” and even advocate zero sugar, seen by others as fringe.

Sweeteners, taste, and alternatives

  • Many describe artificial sweeteners (including saccharin, aspartame, stevia, monk fruit, sucralose, sugar alcohols) as having an off, “chemical” taste or causing GI issues.
  • Others think dislike may be due to unfamiliarity and note saccharin is still used in certain zero-sugar drinks.
  • Several alternatives are discussed (xylitol, isomaltulose/Palatinose), with competing claims about which is “safest” or metabolically preferable; consensus is unclear.

Antibiotic effect and mechanism

  • The study’s claim is that saccharin disrupts bacterial cell walls and enhances antibiotic effectiveness.
  • Some point out that many substances (sugar, salt, ethanol, kerosene) can lyse bacteria in vitro, questioning what is uniquely useful about saccharin.
  • Others note the key is that saccharin might be clinically tolerable on wounds where harsher agents are not, making topical use for resistant infections (e.g., MRSA) interesting, though it would not help systemic infections like pneumonia.
  • One commenter wonders why an in vivo antibiotic effect hasn’t been seen before, given high absorption and urinary excretion; possible dose/organism issues are left unresolved.
  • Another paper is cited suggesting saccharin can also increase biofilm formation, implying effects are context- and dose-dependent.

Gut microbiome and systemic concerns

  • Some link this work to broader worries that artificial sweeteners can disturb gut bacteria and potentially impair health, referencing popular and scientific articles.
  • Others note we already accept that antibiotics non-selectively damage “good” and “bad” bacteria alike, and saccharin-as-antibiotic would likely share that issue.

Broader nutrition and risk debates

  • A large subthread veers into distrust of nutrition science: constant reversals about coffee, alcohol, sugar, fruit juice, dairy, and artificial sweeteners.
  • There’s extensive argument over fruit juice vs whole fruit, processed vs “natural” foods, and whether focusing on marginal dietary risks is worthwhile compared to larger lifestyle risks.
  • Overall mood: interest in saccharin’s new potential, but heavy skepticism toward dietary and health claims in general.