Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco · 2026
Stable isotope labeling reveals that sugars are direct precursors to several toxicants and flavorings in cigarette smoke.
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Visser Wouter F, Klerx Walther N M, Cremers Hans W J M, Lensen Daan G W, Dings Liesbeth, Hoving Roelina, de Ruijter Wilbert J, Boer Karin, Weibolt Naömi, van Alphen Max J, Stepanov Irina, Talhout Reinskje
Аннотация
INTRODUCTION: sugars, added or naturally present in cigarette tobacco, have been reported to contribute to the harmful properties of cigarettes by enhancing smoke palatability, appeal, and potentially toxicity and addictiveness. In this study, 13C sugars were used to better understand the specific impact of added sugars on smoke composition.
METHODS: [13C]-isotope-labeled sugars were added to cigarettes. Different concentrations, sugars (fructose, glucose, sucrose, and a mixture) were tested with 8 cigarette brands, with different design characteristics such as length, filter ventilation, and sugar content. Cigarettes were machine-smoked (using International Organization for Standardization and World Health Organization Intense regimes), and the resulting samples were subjected to untargeted and targeted analyses (for volatile organic compounds, polycyclic aromatic hydrocarbons (PAHs), aldehydes, tobacco-specific nitrosamines, and nicotine).
RESULTS: The presence of 13C in 5 furans, pyranone, and 1 compound of unknown chemical identity showed that additional amounts of these compounds were directly formed from the decomposition of sugars. Up to 58% of 5-hydroxymethylfuran originated from 13C sugars. Moreover, sugars were direct precursors of 4 out of the 5 aldehydes tested, although the 13C-labeled fraction of aldehydes was much smaller (up to 2%). No evidence for the direct formation of PAHs was found, but the addition of sugars was nevertheless found to impact the levels of unlabeled PAHs, TSNAs, and nicotine, presumably by altering the burning process of the experimental cigarettes.
CONCLUSIONS: Added sugars to cigarette tobacco contribute to the formation of harmful and flavored components in smoke, including furans and aldehydes.
IMPLICATIONS: Based on our findings on sugars as precursors of harmful and flavored compounds, we propose to ban the addition of sugars to cigarettes and other combustible tobacco products. Imposing maximum allowable levels on sugars that are naturally present in tobacco could also be considered, as they also lead to harmful compounds and impart a flavor.This study adds to the body of evidence that sugars present in cigarette tobacco are precursors of harmful and flavored constituents of cigarette smoke. Regulation of sugars, such as banning added sugars and setting limits on natural sugars, may serve to protect public health.
METHODS: [13C]-isotope-labeled sugars were added to cigarettes. Different concentrations, sugars (fructose, glucose, sucrose, and a mixture) were tested with 8 cigarette brands, with different design characteristics such as length, filter ventilation, and sugar content. Cigarettes were machine-smoked (using International Organization for Standardization and World Health Organization Intense regimes), and the resulting samples were subjected to untargeted and targeted analyses (for volatile organic compounds, polycyclic aromatic hydrocarbons (PAHs), aldehydes, tobacco-specific nitrosamines, and nicotine).
RESULTS: The presence of 13C in 5 furans, pyranone, and 1 compound of unknown chemical identity showed that additional amounts of these compounds were directly formed from the decomposition of sugars. Up to 58% of 5-hydroxymethylfuran originated from 13C sugars. Moreover, sugars were direct precursors of 4 out of the 5 aldehydes tested, although the 13C-labeled fraction of aldehydes was much smaller (up to 2%). No evidence for the direct formation of PAHs was found, but the addition of sugars was nevertheless found to impact the levels of unlabeled PAHs, TSNAs, and nicotine, presumably by altering the burning process of the experimental cigarettes.
CONCLUSIONS: Added sugars to cigarette tobacco contribute to the formation of harmful and flavored components in smoke, including furans and aldehydes.
IMPLICATIONS: Based on our findings on sugars as precursors of harmful and flavored compounds, we propose to ban the addition of sugars to cigarettes and other combustible tobacco products. Imposing maximum allowable levels on sugars that are naturally present in tobacco could also be considered, as they also lead to harmful compounds and impart a flavor.This study adds to the body of evidence that sugars present in cigarette tobacco are precursors of harmful and flavored constituents of cigarette smoke. Regulation of sugars, such as banning added sugars and setting limits on natural sugars, may serve to protect public health.