I found this NHS generated info quite comforting after all the hype re artificial sweeteners. As in everything else ... moderation is key 
xx
Information for Health Professionals
Sweeteners
The Use of Sweeteners in Foods
The use of sweeteners is tightly regulated. The Food Standards Agency
carries out work on all sweeteners to ensure that their presence in food does
not compromise food safety, and their safety must be approved before they
can be used. In Great Britain, the use of sweeteners in food is controlled by
the Sweeteners in Foods Regulations 1995, which specifies the types of foods
in which they may be used and the maximum level of usage. In the UK, it is
illegal to put anything in food that will injure health, and scientific work is
carried out to ensure that controls on additives are enforced
E Numbers
EU regulations require that most additives in foods are clearly labelled in the
ingredients list either by name, or by an E number. If an additive has an E
number, it means that it has passed safety tests and has been approved for
use here and in the rest of the European Union.
The Acceptable Daily Intake (ADI)
The ADI is the amount of a food additive that can be consumed daily
throughout life without health risks. It is a safe intake level that relates to a
persons body weight. People who consume a lot of artificially sweetened
products (especially children and people with diabetes) can have intakes that
approach ADI levels. It is therefore advisable that people who regularly
consume these products (particularly saccharin and cyclamates) choose
products containing a variety of different sweeteners to lessen the risk of
exceeding the ADI in any one of them.
Intense (non-nutritive) Sweeteners
These are compounds, which have the unique property of imparting an
intensely sweet flavour in minute amounts. Although some do have an
energy value, their caloric contribution to a food is negligible because they are
used in such small quantities. They are non-cariogenic, so have the additional
use as sweeteners in sugar-free chewing gum. Intense sweeteners are not
permitted for use in foods specifically prepared for babies and young children.
Examples include Saccharin, Aspartame, Acesulfame -K, Cyclamate and
Sucralose.
The Safety of Aspartame
Low-calorie sweeteners, including Aspartame are among the most
comprehensively investigated food additives ever, and have been assessed
by national and international regulatory bodies throughout the world, in all
cases they have concluded that Aspartame is safe.
Bulk (Nutritive) Sweeteners
These are sugar substitutes, which because they are used in similar
quantities to sugar, add bulk, and some of the properties of sugar, to foods.
Although, on a weight-for-weight basis, some provide less energy than sugar
all provide some carbohydrate and energy.
1. Fructose
Fructose is sometimes used as an alternative sweetener to sugar. Although it
has the same energy content as sugar, it is 1.5 times sweeter, so less is
needed for equivalent sweetness. However, for overweight people, the
potential energy saving is small. It was initially thought to be beneficial for
people with diabetes, since insulin is not required for its’ initial metabolism,
however any short-term glycaemic advantage is offset by potential adverse
effects on blood lipids and other metabolic parameters. In addition to this high
intakes can result in osmotic diarrhoea.
2. Sugar Alcohols
Although many of these occur in nature, they are classified as food additives,
and are therefore also controlled by the sweeteners in food regulations. Bulk
sweeteners that are commonly used are Sorbitol (E420), Mannitol (E421),
Isomalt (E953), Maltitol (E965), Lactitol (E966), Xylitol (E967).
Sugar alcohols are less well absorbed than other carbohydrates, and can
therefore cause side effects such as stomach cramps, flatulence and osmotic
diarrhoea. Individual tolerance varies and children are more likely to suffer
these side effects. Because of their reduced absorption, sugar alcohols
provide less energy (calories) when compared to other sugars. However,
they are half as sweet, so need to be used in larger quantities to create the
same degree of sweetness, thus negating any energy saving. Their slower
rate of absorption produces a smaller rise in post-prandial glycaemia, which is
why they were previously used as an alternative to sugar in specialist
"diabetic foods". But, like fructose any small benefit in this respect is far
outweighed by the many disadvantages associated with their use. In addition,
the need for such products can no longer be justified, since the need for total
dietary exclusion of sugar is no longer considered necessary for Diabetic
control. However, these bulk sweeteners are much less cariogenic than
sugar and fructose, and hence have a role in products such as sugar-free
chewing gum, sweets and toothpaste.
Compound Sweeteners
These are commercially made products marketed as an alternative to table
sugar. Most are mixtures of an intense sweetener with a carbohydrate, a bulk
sugar substitute and / or inert filler. Most are designed for use in drinks or on
foods and a few are suitable for use in baking. They vary considerably in
sweetness, and as a result, their nutritional profile and sweetening power vary
considerably. Although on a spoonful basis, they will provide less energy than
table sugar, the energy saving in absolute terms is often small and of
questionable significance in the context of total daily energy intake.
