Studies of the Dental Properties of Lactitol Compared with Five Other Bulk Sweeteners in vitro

Grenby, T.H.; Phillips, Alvah H.; Mistry, M

doi:10.1159/000261199

Cited by 28 publications

(15 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Isomalt, while not supplying substrate for polysaccharide synthesis (Bramstedt et al 1976;Ciardi et al 1983), might also inhibit this process from sucrose, as evident for some of the longer-chain hydrogenated isomaltooligosaccharides (Tsunehiro et al 1997). Polysaccharide synthesis is also lower with xylitol, lactitol, mannitol and sorbitol than with sucrose (Grenby et al 1989).…”

Section: Dental Aspects Of Polyolsmentioning

confidence: 99%

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

2003

View full text Add to dashboard Cite

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 ...

show abstract

Section: Dental Aspects Of Polyolsmentioning

confidence: 99%

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

2003

View full text Add to dashboard Cite

show abstract

“…Several reports [83][84][85][86] have demonstrated that lactitol is non-cariogenic in nature. It is not easily metabolised by acidogenic and polysaccharide-forming oral microorganisms 83 . It has been found to have extremely low enamel-demineralising activity.…”

Section: Lactitol <4-o-beta-d-glactopyranosyl-d-glucitol C 12 H 24 mentioning

confidence: 99%

Sucrose substitutes and their role in caries prevention

Mutoh¹,

Takazoe²

2006

International Dental Journal

View full text Add to dashboard Cite

Many non-or low-cariogenic sucrose substitutes are currently available and are found as ingredients of a variety of candy, chewing gum, and drinks. Recently the role of sugar alcohols in promoting remineralisation of enamel has attracted much attention. Thus, the dental profession needs to understand the general characteristics and features of sugar substitutes to provide advice on oral health to patients as well as the general public. There are two critical requirements for sucrose substitutes, namely, being nutritionally appropriate and not being detrimental to the overall general health of the individual. The use of a greater variety of confectionary containing sucrose substitutes and the development of new substitutes with high nutritional value are essential in the battle against caries. In this paper we review in detail the characteristics of sucrose substitutes currently in use, their role in caries prevention and promotion of oral health.

show abstract

“…In contrast, sorbitol, manitol, lactitol, maltitol, hydrogenated glucose syrup and isomalt are all fermented slowly by plaque organisms but the rates are very much slower than that for sucrose or fructose. 41,42,78,79 Reduction in plaque quantity on using xylitol appears to be a reflection not only of the non-fermentability of xylitol, ensuring its non-availability metabolically as an energy source for oral bacteria, but also its ability to change the adhesive and cohesive properties of plaque leading to decreased plaque quantity. A number of chewing gum studies, in particular, have investigated changes in plaque quantity after use of xylitol, sorbitol or xylitol-sorbitol mixtures.…”

Section: Xylitol Compared With Other Non-sugar Bulk Sweetenersmentioning

confidence: 99%