Scientists discover a hidden problem with this popular sugar substitute
Sorbitol, a sugar alcohol commonly used in sugar-free candy, gum, and other low-calorie foods, may not be as harmless as it seems. Researchers at Washington University in St. Louis found that the body can convert sorbitol into a form of fructose in the liver, potentially triggering some of the same harmful metabolic effects linked to fructose.
A recent study published in Science Signaling has uncovered a hidden issue with sorbitol, a commonly used sugar substitute, that could make it less harmless than previously assumed. Researchers from Washington University in St. Louis, led by Professor Gary Patti, have found that sorbitol may trigger metabolic effects that could be harmful, particularly in the liver.
Sorbitol, found in low-calorie foods and candies, is essentially one transformation away from fructose, another sugar substitute. While gut bacteria can often break down sorbitol into harmless byproducts, their effectiveness can vary depending on factors such as the presence of certain bacteria in the gut and the levels of glucose and sorbitol consumed.
Interestingly, sorbitol can be produced within the body from glucose, even in healthy individuals after meals. This means that even without direct consumption, sorbitol can still enter the body and potentially contribute to health issues. Once in the liver, sorbitol can be converted into a derivative of fructose, a process that may be exacerbated in people with metabolic disorders such as diabetes.
The study's findings suggest that relying on sugar substitutes like sorbitol may not eliminate metabolic consequences, as the body still processes these compounds through various metabolic pathways. The research highlights the complexity of alternative sweeteners and the need to consider the broader metabolic impact when choosing such products.
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