Xylitol and Other Sugar Alcohols (Polyols)

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Xylitol and Other Sugar Alcohols

JoAnn Guest

Sep 28, 2004 22:15 PDT

 

Xylitol and Other Sugar Alcohols

(Polyols)

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Technically speaking, sugar alcohols are linear poly-alcohols, as

opposed to table sugar (and other sugars) which are cyclic

poly-alcohols.

 

The structure of the sugar molecules probably means next to nothing

to most people, but the bottom line is that in this form the

molecule 'interferes' with the ability of the body's " enzymes'

to 'oxidize' (burn) food molecules.

 

The poor " absorption " of sugar alcohol in the small intestine, while

potentially a boon for dieters, can also pose a problem.

 

This condition essentially means that sugar alcohols may often lead

to a very unhealthy digestive system. Furthermore,

the presence of sugar alcohols in the meal has been shown to result

in the *malabsorption* of other `energy nutrients',such as

fat and carbohydrates, in addition to the malabsorption of the sugar

alcohol itself. "

Particular caution is recommended for children under 5 years old

and for anyone with *metabolic* disorders.

--

-H S H - Lycasin®

(**Hydrogenated** Starch Hydrolysate)- also called (Lycasin®)

HSH are produced by the partial " hydrolysis " of corn, wheat or

potato starch and subsequent " hydrogenation " of the

hydrolysate at high temperature under pressure.

 

The end product is an ingredient composed of:

sorbitol,xylitol, maltitol and other *hydrogenated*

saccharides (maltitriitol and others).

 

By varying the conditions and extent of hydrolysis, there is

relative occurrence of various mono-, di-, oligo- and

polymeric " hydrogenated " saccharides.

Because of the sugar alcohols present in this chemical structure it

is generally not a good fit for those who are yeast intolerant

(i.e. Candida Albicans and yeast intolerant/infections)

 

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Information provided in part by Calorie Control Council98

---

Sugar Alcohols and Diabetes: A Review

 

Thomas M.S. Wolever MD PhD, Ana Piekarz RD, Marjorie Hollands MSc RD

CDE,Katherine Younker MBA RD CDE

Can J Diabetes. 2002;26(4):356-362.

 

Many foods sweetened with sugar alcohols (also known as polyols),

such as isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol,

are available today.

 

Because of concerns about possible harmful effects, we reviewed

government regulations and scientific literature on sugar alcohols.

Although some sugar alcohols do not raise plasma glucose (PG), no

long-term benefits regarding their ingestion have been established

for people with diabetes.

 

Replacing carbohydrates with sugar alcohols in foods may alter diet

'composition' and 'adequacy'.

 

Since sugar alcohols are only " partially " digested and metabolized,

intakes >10 to 20 g/day may cause flatulence, diarrhea and other

gastrointestinal (GI) symptoms. Individuals relying on product label

information to assist in carbohydrate counting could overestimate

the amount of insulin required for a carbohydrate load.

Further research is required to understand the long term health

effects of sugar alcohols.

 

In the meantime, it is recommended that the use of products

containing sugar alcohols be approached with caution and discussed

with healthcare professionals on an individual basis.

 

De nombreux aliments sucrés aux alcools de sucre (aussi appelés

polyols) tels le sorbitol, le xylitol, le maltitol, le lactitol et

l'isomalt, sont sur le marché. En raison de craintes sur les effets

néfastes possibles des alcools de sucre, nous avons passé en revue

les règlements

gouvernementaux et la documentation scientifique à leur sujet.

Certains

alcools de sucre n'augmentent pas la concentration plasmatique de

glucose, mais on n'a pas décelé de bienfaits à long terme chez les

personnes atteintes de diabète. Le remplacement des glucides dans

les

aliments par des alcools de sucre peut modifier la composition du

régime

alimentaire et la rendre inadéquate. Puisque les alcools de sucre ne

sont que partiellement digérés et métabolisés, un apport supérieur à

10

à 20 g/jour peut causer flatulence, diarrhée et autres symptômes

gastro-intestinaux. Les personnes qui se fient aux renseignements

qui

figurent sur les étiquettes pour calculer leur apport de glucides

pourraient surestimer la quantité d'insuline nécessaire pour une

charge

en glucides donnée. Chez les personnes atteintes de diabète, la

consommation d'aliments contenant de grandes quantités d'alcools de

sucre commande la prudence et une discussion à ce sujet avec un

professionnel de la santé s'impose.

 

http://www.diabetes.ca/Files/SugarAlcohols--Wolever--

CJDDecember2002.pd

 

http://www.diabetes.ca/Section_Professionals/pub_cjd_dec2002.asp

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Diets.html