Clinical Application of Xylitol in Diabetes

Yamagata, Shoichi; Gotō, Yoshio; Ohneda, Akira; Anzai, Moritoshi; Kawashima, Seiichiro; Kikuchi, Jin; Chiba, Masaki; Maruhama, Yoshisuke; Yamauchi, Yoshiko; Toyota, Takayoshi

doi:10.1007/978-3-642-46191-0_32

Cited by 7 publications

(3 citation statements)

References 6 publications

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“…Such treatment with xylitol lowered the FPG in some individuals of a mixed population of type 1 and 2 DM patients (Yamagata et al 1965(Yamagata et al , 1969; amongst the type 2 DM patients the present author notes the xylitol to have consistently reduced urinary excretion of glucose, and this almost quantitatively in accordance with the degree of glucosuria observed before treatment.…”

Section: Glycaemic Control In Groups Of Normal Type 1 and Type 2 Diasupporting

confidence: 73%

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

2003

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Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), lowglycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and lowinsulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of low-GI foods. The literature on glycaemia and insulinaemia after polyol ingestion was analysed and expressed in the GI and insulinaemic index (II) modes, which yielded the values: erythritol 0, 2; xylitol 13, 11; sorbitol 9, 11; mannitol 0, 0; maltitol 35, 27; isomalt 9, 6; lactitol 6, 4; polyglycitol 39, 23. These values are all much lower than sucrose 65, 43 or glucose 100, 100. GI values on replacing sucrose were independent of both intake (up to 50 g) and the state of carbohydrate metabolism (normal, type 1 with artificial pancreas and type 2 diabetes mellitus). The assignment of foods and polyols to GI bands is considered, these being: high (> 70), intermediate (> 55-70), low (> 40-55), and very low (< 40) including non-glycaemic; the last aims to target particularly low-GI-carbohydrate-based foods. Polyols ranged from low to very low GI. An examination was made of the dietary factors affecting the GI of polyols and foods. Polyol and other food GI values could be used to estimate the GI of food mixtures containing polyols without underestimation. Among foods and polyols a departure of II from GI was observed due to fat elevating II and reducing GI. Fat exerted an additional negative influence on GI, presumed due to reduced rates of gastric emptying. Among the foods examined, the interaction was prominent with snack foods; this potentially damaging insulinaemia could be reduced using polyols. Improved glycated haemoglobin as a marker of glycaemic control was found in a 12-week study of type 2 diabetes mellitus patients consuming polyol, adding to other studies showing improved glucose control on ingestion of low-GI carbohydrate. In general some improvement in long-term glycaemic control was discernible on reducing the glycaemic load via GI by as little as 15-20 g daily. Similar amounts of polyols are normally acceptable. Although polyols are not essential nutrients, they contribute to clinically recognised maintenance of a healthy colonic environment and function. A role for polyols and polyol foods to hydrate the colonic contents and aid laxation is now recognised by physicians. Polyols favour saccharolytic anaerobes and aciduric organisms in the colon, purifying the colon of endotoxic, putrefying and pathological organisms, which has clinical relevance. Polyols also contribute towards short-chain organic acid formation for a healthy colonic epithelium. Polyol toothfriendliness and reduced energy values are affirmed and add to the ...

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Section: Glycaemic Control In Groups Of Normal Type 1 and Type 2 Diasupporting

confidence: 73%

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

2003

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“…It contributes to weight reduction and indirectly prevents the onset of cardiovascular disease. The diet of nursing women and pregnant ladies with gestational diabetes can be replaced by food items containing xylitol to prevent the impact of diabetes (Yamagata et al, 1969). When consumed, xylitol is digested into carbon dioxide and water, requiring no insulin for metabolism and having no effect on blood glucose levels.…”

Section: Food and Confectionerymentioning

confidence: 99%

Xylitol: Bioproduction and Applications-A Review

et al. 2022

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Xylitol, a natural compound classified as a sugar alcohol, is found diversely in fruits and vegetables in small quantities. Commercial production of xylitol has expanded due to its health benefits and wide applications as an alternative sweetener in food and pharmaceutical products. Production of xylitol on large scale is industrially being achieved by the chemical method. However, the biotechnological method offers the possibilities of lowered cost and energy compared to the chemical methods. It involves the conversion of xylose to xylitol by microbes or enzymes which is environmentally safe. This review highlights the prospects of the biotechnological method of xylitol production. Various microorganisms that have been used to produce xylitol, the bioprocess parameters, and genetic modifications to increase xylitol yield have been reviewed. In addition, the applications, benefits, and safety concerns to health have been discussed.

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“…As a result of its metabolism and fermentation, xylitol contributes 2.4 kcal/g. Moreover, in animal and human studies, xylitol has been reported to have an antiketogenic effect, decreasing ketone body production by the liver and also decreasing blood ketone body levels [87,88,89]. Presumably, this antiketogenic effect is mediated by an indirect mechanism, and is due to a stimulation of insulin release from the pancreas by xylitol [89,90], improving peripheral glucose utilization [79].…”

Section: Foods For a Ketogenic Dietmentioning

confidence: 99%

Food and Food Products on the Italian Market for Ketogenic Dietary Treatment of Neurological Diseases

et al. 2019

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The ketogenic diet (KD) is the first line intervention for glucose transporter 1 deficiency syndrome and pyruvate dehydrogenase deficiency, and is recommended for refractory epilepsy. It is a normo-caloric, high-fat, adequate-protein, and low-carbohydrate diet aimed at switching the brain metabolism from glucose dependence to the utilization of ketone bodies. Several variants of KD are currently available. Depending on the variant, KDs require the almost total exclusion, or a limited consumption of carbohydrates. Thus, there is total avoidance, or a limited consumption of cereal-based foods, and a reduction in fruit and vegetable intake. KDs, especially the more restrictive variants, are characterized by low variability, palatability, and tolerability, as well as by side-effects, like gastrointestinal disorders, nephrolithiasis, growth retardation, hyperlipidemia, and mineral and vitamin deficiency. In recent years, in an effort to improve the quality of life of patients on KDs, food companies have started to develop, and commercialize, several food products specific for such patients. This review summarizes the foods themselves, including sweeteners, and food products currently available for the ketogenic dietary treatment of neurological diseases. It describes the nutritional characteristics and gives indications for the use of the different products, taking into account their metabolic and health effects.

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Clinical Application of Xylitol in Diabetes

Cited by 7 publications

References 6 publications

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

Xylitol: Bioproduction and Applications-A Review

Food and Food Products on the Italian Market for Ketogenic Dietary Treatment of Neurological Diseases

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