I don't have cites. But my bro assisted research studies at uni back in the late 80s that established this connection. The notion at the time was the body produces insulin to match the perceived sweetness, vs the actual amount of carbs to metabolize. The kicker is the excess insulin then works on otherwise useful protein. So in effect, artificially sweetener is worse than just straight sweet.

I've never read anything to contradict this. I have no idea what the state of the art is today.

Also, I do know it'd be a mistake to generalize insulin response across non-diabetic, type 1, and type 2 people.