Splenda and Truvia are both zero-calorie sweeteners. The main ingredient of Truvia is a diterpene glycoside called rebaudioside A, whereas Splenda is made from sucralose. This Buzzle write-up provides information on the differences between Truvia and Splenda.
According to the Food and Drug Administration of the United States, zero-calorie food items contain less than 5 calories per reference amount customarily consumed and per labeled serving. The actual energy content of a single serving of Splenda, as well as Truvia, is less than 5 calories, which is why they are called zero-calorie sweeteners.
According to the National Diabetes Statistics Report that was released on June 10, 2014, about 29.1 million Americans are affected by diabetes. Characterized by high blood sugar levels, diabetes is a serious medical condition that can have an adverse effect on one’s health, if left untreated. Individuals affected by diabetes are often on a lookout for healthy sugar substitutes. Broadly classified into natural sweeteners, artificial sweeteners, and sugar alcohols, sugar substitutes should be used wisely, as their indiscriminate use could cause certain untoward effects. Some of the commonly used sugar substitutes include natural sweeteners such as honey, stevia, maple syrup, coconut palm sugar; artificial sweeteners such as sucralose (Splenda), saccharin, Neotame, AcesulfameK, Cyclamate, and Aspartame (NutraSweet, Equal, NatraSweet, Canderel, Spoonfuls, DiabetiSweet); sugar alcohols such as Xylitol, Sorbitol, Maltitol, etc. Besides helping in cutting down the intake of sugar, these substitutes also provide fewer calories in comparison to table sugar (sucrose). Truvia, Purevia, and SweetLeaf are stevia-based sweeteners. Though Truvia is marketed as a natural Stevia sweetener, concerns have been raised about it. It cannot be compared to Stevia sweetener, as it only contains rebaudioside A, which is extracted from the sweet-tasting stevia leaves and chemically processed. However, Truvia is definitely more natural, when compared to Splenda (sucralose). The following section presents a comparison between Truvia and Splenda.
Truvia Vs. Splenda
| Truvia | Splenda |
| Manufacturers | |
| Developed jointly by Cargill and Coca-Cola, Truvia entered the market in 2008. | Splenda was discovered in 1976 during a research project conducted by Tate & Lyle and Queen Elizabeth College in London. |
| FDA Approval | |
| Though the FDA has not given its approval to the use of Stevia as a sweetener, it granted the ‘Generally Recognized As Safe’ (GRAS) status to the highly purified extract of stevia called rebaudioside A in 2008. | The FDA gave its approval for the use of Splenda (sucralose), the high-intensity sweetener in a variety of food products in 1998. |
| Main Ingredient | |
| The main ingredient of Truvia is rebiana/rebaudioside A, which is a glycoside that imparts a sweet taste to the leaves of stevia plant. Besides rebiana, it also contains a sugar alcohol called erythritol and flavors. | Splenda is an chlorinated artificial sweetener that is derived from the sugar molecule. It is made by replacing three select hydrogen-oxygen groups on sucrose molecules with three chlorine atoms. It contains maltodextrin and dextrose. |
| Calories | |
| Truvia is a zero-calorie sweetener. However, a single serving of Truvia contains 3 g of erythritol, which is responsible for the carbohydrate content in this sweetener. | The carbohydrate content of a single serving of Splenda is less than 1 g. It contains less than 5 calories, which makes it a zero-calorie sweetener, as per FDA’s standards. |
| Acceptable Daily Intake | |
| As per the guidelines provided by the FDA, the acceptable daily intake of stevia leaf extracts is 12 mg/kg body weight. | As per the guidelines provided by the FDA, the acceptable daily intake of sucralose is 5 mg/kg body weight. |
| Sweetness | |
| Rebiana, which is the main ingredient of Truvia, is about 200 times sweeter than sugar. Its other ingredient, erythritol is 60-70% as sweet as table sugar. | Splenda is about 600 times sweeter than sugar. Thus, very small amounts are needed to sweeten foods and beverages. |
| Side Effects | |
| The FDA considers Truvia to be safe for consumption. However, it must be discontinued, if one develops an allergic reaction. Being a plant-based sweetener, it is safer than artificial sweeteners. However, gastrointestinal symptoms such as bloating, intestinal gas, diarrhea, etc., could occur due to the presence of erythritol. | According to an animal study, the use of sucralose reduced the amount of good bacteria in the intestines by 50%, and increased the pH level in the intestines. Though these effects have not been proved in humans, side effects that have been reported include gastrointestinal problems, dizziness, migraine, allergic reaction, etc. |
| Uses | |
| Truvia is used as a tabletop sweetener. It can be used for sweetening food items and beverages. Truvia baking blend can also be used in baked goods. | Being heat-stable, sucralose has been approved for use in baked goods, baking mixes, non-alcoholic beverages, coffee, tea, confections and frostings, frozen dairy desserts, fruit juices, etc. |
While Splenda is sweeter than sugar, Truvia has an aftertaste. Truvia is plant-based and is a safer option for those who don’t wish to opt for an artificial sweetener, but it is more expensive. So, you can choose accordingly. Excess of anything is bad, and moderation is the key to good health. So, avoid indiscriminate use of sweeteners.