The study appears to focus on aspartame, sucrolose, and acesulfame-k, which to my mind (which is admittedly uneducated in this domain) seem heavily artificial, and the findings are not surprising.
What about plant-based sweeteners such as stevia, monkfruit etc, or sugar alcohols?
What about plant-based sweeteners such as stevia, monkfruit etc, or sugar alcohols?