Natural and artificial sweeteners have essential functions in human nutrition and also in the food industry and among dieticians. Many researchers identify sucrose, sometimes known as table sugar, with a sweet flavour. Food makers, on the other hand, add a variety of sweet compounds to their goods because some of them are not perfect for all applications. Other sugars such as glucose and fructose, in addition to sucrose, come from both natural and artificial sources, like fruits and honey. There are sweeteners which are sweet taste but contain no calories, as well as those whose sweetness is so powerful that they can be used at very low quantities, reducing their overall impact. Sweetening chemicals either elicit or improve the impression of sweet flavour. Natural sweetening agents are preferred to synthetic sweetening agents since they have no negative health effects. Natural non-saccharide sweetening agents are low in calories, non-toxic, and very sweet and can replace sucrose and synthetic sweeteners. We demonstrate the impact of natural and artificial sweeteners on our health, which are the essential components of meals that we are eating on a regular basis.