Clinical Use of Sorbitol as a Sweetening Agent in Diabetes Mellitus

Shuman, Charles R.; Kemp, Robert L.; Coyne, R.; Wohl, Michael G.

doi:10.1093/ajcn/4.1.61

Cited by 7 publications

(4 citation statements)

References 13 publications

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“…Shuman et al also evaluated sorbitol and found no alteration of diurnal blood glucose values when sorbitol was added to the usual diets. 17 While the current studies do not answer the question of long-term effects of nonglucose nutritive sweeteners as a substitute for glucose and sucrose in diets of patients with diabetes mellitus, they do provide information that is more useful than that obtained by administration of the pure sugars fructose and sorbitol. In normal subjects, both fructose and sorbitol meals resulted in lower PG and IRI levels than corresponding amounts of sucrose also given as parts of a meal, with sorbitol resulting in lower PG levels during the first hour.…”

Section: Discussionmentioning

confidence: 82%

A Comparison of Carbohydrate Metabolism After Sucrose, Sorbitol, and Fructose Meals in Normal and Diabetic Subjects

Akgün

Ertel

1980

Diabetes Care

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Sucrose, sorbitol, and fructose (35 g) were fed to normal and diabetic subjects as a component of a 400-calorie breakfast. In both normal and diabetic subjects, the mean peak increment in plasma glucose was highest after the sucrose meals (44.0 mg/dl for normal subjects; 78.0 mg/dl for diabetic subjects); lowest after sorbitol meals (9.3 mg/dl for normal subjects; 32.3 mg/dl for diabetic subjects); and intermediate after the fructose meals (29.0 mg/dl for normal subjects; 48.0 mg/dl for diabetic subjects). In normal subjects, the mean peak increment of plasma immunoreactive insulin followed a similar pattern, but in diabetic subjects there was no significant difference between the three groups. We conclude that fructose or sorbitol, given as part of a meal, results in lower glucose levels in both normal and diabetic subjects, but that the latter is not related to a difference in insulin release.

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Section: Discussionmentioning

confidence: 82%

A Comparison of Carbohydrate Metabolism After Sucrose, Sorbitol, and Fructose Meals in Normal and Diabetic Subjects

Akgün

Ertel

1980

Diabetes Care

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“…Sorbitol's effects on stool form, frequency, and consistency may have been missed because subjects were only observed for 4 h after sorbitol was given. Other studies suggest that healthy subjects may tolerate doses of sorbitol as high as 57 g without gastrointestinal side effects 32,33 . Like lactulose, sorbitol can also provide calories.…”

Section: Discussionmentioning

confidence: 99%

Effects of an osmotically active agent on colonic transit

Skoog¹,

Bharucha²,

Camilleri³

et al. 2006

Neurogastroenterology Motil

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It is unknown if sorbitol, a widely used laxative agent, accelerates colonic transit, and if these effects are modified by concomitant meal ingestion. Colonic transit was assessed by (111)In scintigraphy in 40 healthy subjects. After a 24-h scan, subjects received sorbitol (30 mL of 70% solution) or dextrose (30 mL of 70% solution), administered with or without a meal. Colonic transit, breath hydrogen excretion, and symptom scores were recorded for 4 h thereafter. VAS scores for flatulence, but not other symptoms increased (P = 0.004) by 13.1 +/- 6.3 mm (mean +/- SEM) on a 100 mm scale after sorbitol alone or sorbitol with a meal (by 18.9 +/- 7.2 mm), but not after dextrose. After adjusting for GC(24), sorbitol accelerated (P < 0.001) colonic transit (GC(28) = 3.0 +/- 0.3) compared with dextrose (GC(28) = 2.2 +/- 0.2), regardless of meal ingestion. Breath hydrogen excretion was correlated with the change in colonic transit (r = 0.52, P < 0.01) and with flatulence (r = 0.45, P = 0.003) after sugar ingestion. In healthy subjects, sorbitol accelerated colonic transit and increased flatulence but not other symptoms within 4 h, regardless of meal intake.

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“…The use of sorbitol as a sweetening agent in diabetic foods/diets has received substantial attention since its first recommendation for this purpose in 1929 [ 69 ]. In 1941 [ 70 ], Ellis and Krantz observed that a single dose of 25 or 50 g of sorbitol does not elevate blood glucose levels in normal individuals [ 70 ].…”

Section: Sugar Alcoholsmentioning

confidence: 99%

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

Msomi¹,

Erukainure²,

Islam³

2021

Journal of Food and Drug Analysis

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The major goals in the management of diabetes are to maintain optimum control of high blood glucose level or hyperglycemia. Dietary modification is one of the most recommended treatment modalities for diabetic patients. The use of foods sweetened with sugar alcohols (also known as polyols) such as xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt and erythritol has brought an escalating interest in the recent years since some sugar alcohols do not rise plasma glucose, as they are partially digested and metabolised. Diet composition and adequacy may be altered by replacing carbohydrates with sugar alcohols. It has been established that these polyols are appropriate sugar substitutes for a healthy lifestyle and diabetic foods. The present review focuses on the evidence supporting the use of sugar alcohols in the management of diabetes, by evaluating their physical and chemical properties, metabolism, absorption, glycemic and insulinemic responses. Although documentation on the glycaemic and insulinemic response of polyols is evident that these compounds have beneficial effects on the better management of hyperglycemia, the possible side effects associated with their normal or higher dosages warned their use according to the relevant Food & Drug Administration guidelines. For the same reason, future studies should also focus on the possible toxicity and side effects associated with the consumption of sugar alcohols in order to define their safety.

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Clinical Use of Sorbitol as a Sweetening Agent in Diabetes Mellitus

Cited by 7 publications

References 13 publications

A Comparison of Carbohydrate Metabolism After Sucrose, Sorbitol, and Fructose Meals in Normal and Diabetic Subjects

A Comparison of Carbohydrate Metabolism After Sucrose, Sorbitol, and Fructose Meals in Normal and Diabetic Subjects

Effects of an osmotically active agent on colonic transit

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

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