The stevia leaf, which contains several glycosides, is used as a sweetening agent in various parts of the world. It is recognized for its ability to reduce the caloric content of popular food and beverages. The safety of steviol glycosides for human consumption has been tested through peer-reviewed research, including metabolic and pharmacokinetic studies. Stevia is approved as a sweetener for food and beverages in many countries.
Governing bodies around the world have concluded that stevia is safe for use as a general purpose sweetener. Specifically, in 2008 and 2009, the Food and Agriculture Organization/World Health Organization’s Joint Expert Committee on Food Additives (JECFA), a global panel of food ingredient safety experts, and the United States Food and Drug Administration stated the use of pure steviol glycosides (≥95%) is safe for human consumption as a non-medical ingredient up to 4 mg/kg of body weight/day. In April 2010, the European Food Safety Authority (EFSA) Panel on Food Additive and Nutrient Source (ANS) published a positive scientific opinion on the safety of steviol glycocides as a food additive, which is considered a significant step for a European Union-wide approval of stevia for use in food by 2011.