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Why Aspartame and Acesulfame-K Cause Cancer - sorze4 AS
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Why Aspartame and Acesulfame-K Cause Cancer

A controversial topic, but a new report concludes that Aspartame and Acesulfame-K can cause cancer due to the carbon isotope 13C.

On April 4, 2022, researchers in France published an extensive study that correlated diet beverage consumption having artificial sweeteners (aspartame and acesulfame-K) with cancer[1]. Do these results raise many issues as to how can components of proteins cause cancer? And how does acesulfame-K (having no amino acids) cause cancer?

The report: 

Evidence of Stable Isotope 13C Causing All Cancers
Reginald B. Little. Dept of Natural Science, Stillman College
Tuscaloosa, Alabama 35401

In this report, the author concludes that this is evidence that stable uncommon, nonprimordial isotopes (2D, 13C, 15N, 17O, 25Mg, 33S) cause cancer and 13C directly causes cancer.

Little, R. B. (2022). Evidence of Stable Isotope 13C Causing All Cancers. European Journal of Applied Physics, 4(4), 37–44.

Why do Aspartame and Acesulfame-K Cause Cancer?

Aspartame is synthesized from aspartic acid and phenylalanine. And these amino acids are in all proteins. During digestions, proteins are broken down into amino acids. And during digestion of aspartame, phenylalanine and aspartic acids are produced.

So, what is it about aspartic acid and phenylalanine from aspartame that causes cancer, whereas aspartic acid and phenylalanine from other foods do not cause cancer?

Aspartic acid is a nonessential amino acid. Phenylalanine is an essential amino acid, so it is likely the phenylalanine that causes cancer. The author here notes that 13C in phenylalanine and aspartic acids are the reasons aspartame causes cancer.

What about acesulfame-K?

Acesulfame-K is not synthesized from amino acids, but it is synthesized from precursors having peptide and oligonucleotide-like structures. And acesulfame-K can possibly decompose and interact to cause the decomposition of oligonucleotides for causing cancer.

Acesulfame-K is known to not only disrupts human cells but also bacteria cells [2].

For instance, experimental data have shown that acesulfame-K accelerates the reproduction of bacterial E. Coli, whereas aspartame decelerates E. Coli reproduction [2]. E Coli is further known and commonly used to enrich amino acids and other biomolecules with stable isotopes of 13C, 15N, and 17O [3].

Acesulfame-K and Aspartame in diet soda accelerate E. Coli numbers in the guts can cause cancer in the body.

E. Coli is a common bacterium as well as others in the guts and intestines of humans and some animals. Therefore, acesulfame-K and aspartame in diet soda when drank regularly can with carbonates (known to enrich in 13C and 17O under pressures) in beverages accelerate E. Coli numbers in the guts and provide media for E. Coli to produce isotopically enriched amino acids; as the guts act as fermenting reactors for E. Coli to enrich amino acids like glycine, phenylalanine, lysine, leucine, glutamic acid and aspartic acid with 13C, 15N and 17O. The resulting isotopically enriched amino acids like aspartic acid and phenylalanine (from acesulfame-K accelerated E. coli reproduction) then can cause cancer in the body.

Why is Aspartame Enriched with 13C?

Why does aspartame contain elevated amounts of 13C? The aspartame is synthesized by the production of aspartic acid and phenylalanine from bacterial cultures (B. Flavum and C. Glutamicum, respectively) by fermentation processes.

The 13C and 15N are involved in such bacterial fermentation processes as it is known that B. Flavum can enrich aspartic acid with 13C and 15N[4,5]. It is known that C. Glutamicum can enrich phenylalanine with 13C [6]. Therefore, the synthesized aspartame can be enriched with 13C and possibly 15N.

The author’s conclusion

A recent study gives a correlation between chronic aspartame and acesulfame-K ingestion in sodas to cancers of all types. Such study is consistent with the prior theory of RBL of isotopes of 13C enrichment and/or clumping into specific bonds of biomolecules of proteins and nucleic acids for cancer genesis and advancement. Care should be taken for use of bacterial media and algae [7] for synthesizing drugs and foods in the future [8]. There are currently pressing questions concerning farming and animals and human over-population and the environment and the use of these new technologies for new food sources for less impact on the environment and global warming. Care should be taken to assess and measure subtle stable isotope effects of 2D, 13C, 15N, 17O, 25Mg, and 33S (which might be introduced into humans by such technologies of algae and bacteria) on human health for diseases.


  1. Debris C, Chazelas E, Srour B, Druesne-Pecollo N, Esseddik Y, de Edelenyi FS, Agaesse C, De Sa A, Lutchia R, Gigandet S, Huybrechts I, Julia C, Kesse-Guyot E., …., Touvier M. Artificial sweeteners and cancer risk: Results from the NutriNet-Sante population-based cohort study. PLOS Medicine. 2022; .
  2. Shahriar S, Ahsan T, Khan A, Akhteruzzaman S, Shehreen S, and Sajib AA. Aspartame, acesulfame K, and sucralose influence the metabolism of Escherichia coli. Metabol Open. 2020; 8 : 100072.
  3. Jansson M, Li YC, Jendeberg L, Anderson S, Montelione GT and Nilsson B. High-level production of uniformly 15N and 13C enriched fusion proteins in Escherichia coli. Biomol NMR. 1996; 7(2): 131-141.
  4. Walker TE and London RE. Biosynthetic preparation of L-[13C]- and [15N] glutamate by Brevibacterium flavum. Appl Environ Microbiol. 1987; 53(1): 92-98.
  5. Miura K and Goto AS. Stable nitrogen isotopic fractionation associated with transamination of glutamic acid to aspartic acid: Implications for understanding 15N trophic enrichment in ecological food webs. Res. Org. Geochem. 2012; 28: 13-17
  6. Ramaraju B, McFeeters H, Vogler B, McFeeters RL. Bacterial production of site-specific 13C labeled phenylalanine and methodology for high-level incorporation into bacterially expressed recombinant proteins. J. Biomol NMR. 2017; 67(1): 23-34.
  7. Post M. Medical technology to produce food. Journal of the Science of Food and Agriculture. 2004; 94(6): 1039-1041.
  8. Bacteria – The role of bacteria in fermentation. Oct 2020.


  1. Reginald B. Little says:

    Thank you for this press release. I randomly noticed this awesome press release while surfing the internet on April 22, 2022. It fills my heart with pleasure. I have run acutely and chronically for over 37 years. Rarely is my work acknowledged. I am astonished that this fundamental contribution to mechanism of cancer is not accepted, acknowledge and not honored except for you of great excellence. I have been allowed very few resources in life, but with pennies I give and benefit humanity. As I get old, this press release is pleasant to my heart. With Gratitude and Sincerity, Reginald B. Little

    • Jan Yttereng says:

      Hi Reginald,
      We were asked by Academia for an assessment of your research report. Unfortunately, this is not our specialty, so no one in our company considered us the right person to verify your claims.

      However, we saw no reason to doubt your findings. Politicians would probably rather deny it, but more and more food producers are choosing natural solutions that taste better and are better for consumers’ health.

      A big thank you to you who have given the world valuable knowledge! Now we can only hope they listen …

      Jan Yttereng

      • Reginald Little says:

        Hi Sir,
        It certainly is a complex phenomena that I never trivialize. Cancer is complex phenomena spanning hundreds of years of confusion to humanity but in need of urgent better understanding. With such complexity and importance to humanity, I think it is excellent to consider broad possibilities. I think it harmful for scientists to brush off the idea without more exploration as for complexity more exploration is necessary. Some people contact me and say things like, oh we feed rats 13C glucose for two months and they develop no cancer. But such simplicity is not properly addressing this complexity of cancer genesis. In this recent study the subjects ingest the 13C over years and they ingest it in the form of modified peptide. The effect of longer time and the peptide rather than the sugar manifest totally different possible outcomes. So I since 2007, continue to encourage open mind for stable isotopic effects for causing and affecting cancer. For instance in last couple of month in 2022,I noticed a research result where 13C testosterone (again very different from glucose) had severe effects on human cells (not rats). See { }. It may take time for food to enrich hormones with 13C for 13C to cause such effects and such phenonema may be involved in cancer. A second example to consider is that from 2021 of a famous Harvard Lab where they observed cancer in tumor enriching in 13C beyond the levels of C4 plants relative to surrounding healthy tissue { }. Life, biology and biochemistry are very complex. I think it is good not to brush off this idea in a rush. Therefore I am extremely grateful to you for communicating this as in future it is possible that greater understanding and use may arise due to your communications. With Kind Sincerity, Reginald B. Little