You are saying that sucralose (or a metabolite thereof) could alkylate DNA - and theoretically proteins too - correct? Like what sulfur mustard gas does?

I did a quick search and couldn’t find any papers demonstrating a mechanism of action for that, although I skimmed a few that postulated that a dichlorinated hydrolysis product might be the true carcinogenic agent. Do you know of any studies that demonstrate that the alkylation can happen, either in vitro or (ideally) in vivo? Or maybe some better search terms to use, that could be my issue…

I am truly curious about this, I never knew the chemical structure of sucralose until I read your comment and subsequently looked it up.

Seems like I read this same headline a few times each year. Soon, rampant heat illness/stroke is going to make the recent pandemic look like a tiny blip when it comes to human mortality data.