Digestive tolerance and postprandial glycaemic and insulinaemic responses after consumption of dairy desserts containing maltitol and fructo-oligosaccharides in adults

Respondek, Frédérique; Hilpipre, C; Chauveau, Philippe; Cazaubiel, Murielle; Gendre, David; Maudet, Corinne; Wagner, Anne

doi:10.1038/ejcn.2014.30

Cited by 40 publications

(27 citation statements)

References 20 publications

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“…Maltitol is also a non-cariogenic agent, which characterizes a pleasant sweet taste that is similar to sucrose; however, due to slow absorption, the insulin response associated with its ingestion is significantly reduced [1,10]. It has been reported that its simultaneous application with short-chain fructo-oligosaccharides in sugar-free food product formulations lowers postprandial glycemic responses [62].…”

Section: Properties and Applicationsmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

347

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Properties and Applicationsmentioning

confidence: 99%

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

347

296

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“…“Toxicity” of d -mannitol and d -glucitol was discussed as early as 1941 [37]. Recent IBS papers included those of Shepherd et al [38], Tuck et al [12], Respondek et al [39], Goebel-Stengel and Mönnikes [40], and El-Salhy [41]. …”

Section: The Pivotal Role Of D-glucitol and D-mannitolmentioning

confidence: 99%

Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals

Mäkinen

2016

International Journal of Dentistry

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Sugar alcohols (polyols) are used in food manufacturing and in medical tests and examinations. d-Glucitol (sorbitol) and d-mannitol were previously the most common alditols used for these purposes. After the 1960s, xylitol became a common ingredient in noncariogenic confectioneries, oral hygiene products, and diabetic food. Erythritol, a polyol of the tetritol type, can be regarded as the sweetener of the “next generation.” The disaccharide polyols maltitol, lactitol, and isomalt have also been used in food manufacturing and in medical tests. Consumption of pentitol- and hexitol-type polyols and disaccharide polyols may cause gastrointestinal disturbances at least in unaccustomed subjects. The occurrence of disturbances depends on consumer properties and on the molecular size and configuration of the polyol molecule. Adaptation may take place as a result of enzyme induction in the intestinal flora. Some of the literature on xylitol has been difficult to access by health-care professionals and will be reviewed here. Research and clinical field experience have found no pathology in polyol-associated osmotic diarrhea—the intestinal mucosa having normal basic structure, except in extreme instances. Xylitol is better tolerated than hexitols or the disaccharide polyols. Erythritol, owing to its smaller molecular weight and configuration that differ from other alditols, normally avoids the gastrointestinal reactions encountered with other polyols. This review will also touch upon the FODMAPs diet concept.

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“…The Panel also notes that another human intervention study investigated the effect of scFOS from sucrose given once only (Respondek et al 2014). The Panel considers that no conclusions can be drawn from these studies for the scientific substantiation of the claim.…”

Section: Efficacy Studies Efficacy Studies In Humansmentioning

confidence: 99%

Short‐chain fructooligosaccharides from sucrose and maintenance of normal defecation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Products¹

2016

EFS2

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Following an application from Beghin-Meiji and Tereos Syral, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of France, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver an opinion on the scientific substantiation of a health claim related to short-chain fructooligosaccharides (scFOS) from sucrose and maintenance of normal defecation. The food constituent that is the subject of the health claim is scFOS from sucrose. The Panel considers that scFOS from sucrose is sufficiently characterised. The claimed effect proposed by the applicant is 'maintaining normal intestinal transit regularity by increasing stool frequency'. The target population proposed by the applicant is the general population. Upon a request from EFSA, the applicant confirmed that the proposed claimed effect refers to maintenance of normal defecation. The Panel considers that maintenance of normal defecation is a beneficial physiological effect. The Panel considers that one human intervention study did not show an effect of scFOS from sucrose at a dose of 5.7 g/day for 4 weeks on defecation frequency, consistency of stools or dry faecal mass and that in two other human intervention studies 10 g/day of scFOS increased faecal bulk, whereas higher amounts (12.5 g/day) consumed for shorter period did not. Although a number of studies provided some evidence that scFOS are fermented in the colon and increase bacterial mass and faecal bulk, the information provided does not demonstrate that the changes in short-chain fatty acids (SCFA) or bile acids induced by scFOS lead to significant changes in the frequency of stools. The Panel concludes that a cause and effect relationship has not been established between the consumption of scFOS from sucrose and maintenance of normal defecation under proposed conditions of use.

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Digestive tolerance and postprandial glycaemic and insulinaemic responses after consumption of dairy desserts containing maltitol and fructo-oligosaccharides in adults

Cited by 40 publications

References 20 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals

Short‐chain fructooligosaccharides from sucrose and maintenance of normal defecation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

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