Breath hydrogen after ingestion of the bulk sweeteners sorbitol, isomalt and sucrose in chocolate

Abstract

The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring breath H, levels. Levels were compared with those occurring after the consumption of normal, sugar-containing chocolate. Ten healthy volunteers aged 19 to 21 years ingested equal amounts of either sorbitol, isomalt or sucrose incorporated into standard chocolate bars. Breath H, levels after consumption of chocolate containing either sorbitol or isomalt were significantly higher than those after consumption of chocolate containing sucrose (P < 0.001). After consumption of chocolate containing sorbitol, double the mean estimated volume of breath H, was produced over 6 h compared with that produced after eating chocolate containing isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with isomalt.

Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid

“…Some factors affecting tolerance include the dose of polyol ingested, type of polyol (be it monosaccharide, disaccharide or polysaccharide), the medium of ingestion, consumption pattern, the individual GI tolerance of the individual and composition of the colonic flora (Cummings et al, 2001;Marteau and Flourie, 2001). Disaccharide polyols such as isomalt are generally better tolerated than monosaccharide polyols such as sorbitol, which exerts a greater osmotic load in the GI tract (Zumbe and Brinkworth, 1992;Lee et al, 1994). The dose of sorbitol and xylitol in confectionery is usually less than 20 g, presumably to limit adverse GI effects (Zumbe et al, 2001).…”

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

“…Isomalt could be used as an alternative to lactulose for colonic delivery system utilizing the principles of a unique colon-specific delivery technique called CODES [51]. Since d -glucitol has been associated with greater colonic fermentation compared with isomalt [52], its formation from the latter should be considered.…”

The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC

“…Consumption of fresh milk and fresh fruit juice by children was limited to no more than one 200 ml glass of each during test days, for the preceding 12 h of the previous day and for the first 12 h of the day thereafter. This restriction was made to avoid GI intolerance symptoms arising from malabsorption of lactose or fructose in milk and fresh fruit juice, respectively, as in Lee et al (1994).…”

“…Subjects consumed 25 and 40 g of either sucrose, isomalt or lycasin HBC sweets during test periods separated by washout periods of one week (Figure 2). Dietary restrictions were enforced according to Lee et al (1994), and Storey et al (1998), although fasting previous to the day of product ingestion and consumption of the product at breakfast time were not prescribed. Instead, subjects were requested not to consume products at extreme times of day or as a replacement breakfast, lunch or dinner.…”

“…If the fermentative capacity of the colon is exceeded, watery faeces may occur because of the osmotic effect exerted by malabsorbed low molecular weight carbohydrates (Saunders & Wiggins, 1981;Menzies, 1983). Consumption of polyol sugars has been shown to provoke dose-dependent increases in GI symptoms as well as elevated exhaled breath hydrogen profiles, indicating active colonic fermentation (Storey et al, 1998;Koutsou et al, 1996;Lee et al, 1994;Fritz et al, 1985;Hyams, 1983).…”