Literature Review from the year 2017 in the subject Nutritional Science, grade: 1, Ankara University (Faculty of Health Sciences), language: English, abstract: Sweeteners are the most discussed among the food additives. Those, used as alternatives to sucrose, are generally referred to as “alternative sweeteners”. The first registered sweetener was honey, but as time pasts the common sugar took its place. Artificial sweeteners came into use, because diabetes and obesity rate was increased due to use of common sugar. The first used artificial sweetener was saccharin. Aspartame and cyclamate were used following the saccharin. They are produced to be used instead of sugar, have the same taste as sugar, are not considered as harmful to health, have low calorie and/or without calories. Increasing with the prevalence of obesity, individuals wishing to reduce energy intake have talented particularly to energy-free sweeteners and low-calorie products. The products made with sweeteners are equivalent to the product made with sugar being preferred by producers and consumers. During the past two decades, worldwide low-calorie food consumption has considerably increased, thus leading to an increase in health concerns associated with high intake of synthetic sweeteners. In this book safety of aspartame was reviewed.