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Fat and Sugar Substitutes: Nutritional Promise or Potential Disaster? Have you ever wondered whether that packet of Equal you put in your coffee is really healthy for you? Or have you ever wondered whether chips made with artificial fat helps cut back on fat and caloric intake? These are the questions that are on the minds of not only most consumers, but it is also a very important question amongst nutrition scientists and federal food regulators. In this paper, I am going to exhibit the advantages and disadvantages of fat and sugar substitutes. I am going to decide which side I take on the controversy of are they safe enough to use in a consumer’s regular diet. People use sugar and fat substitutes for three main reasons: to help control their weight; to limit the symptoms or conditions of diabetes, cardiovascular disease and cancer, and also to prevent tooth decay. Although, the question of these products actually achieving these goals is disputed. There are many controversies on sugar substitutes. The oldest artificial sweetener on the market is saccharin, which was developed in 1900. The fake sugar, Cyclamate, was introduced in the 1950’s, but by the 70’s , there were claims that it increased