Sugar alcohols
Sugar alcohols
What are sugar alcohols?
Sugar alcohols are a type of sweetener used in foods labeled "sugar-free." You'll find them in chewing gum, sugar-free candies, cookies, soft drinks, and other foods. Sugar alcohols have about one-half to one-third fewer calories than sugar.
For example, if a food label doesn't list sugar as an ingredient, but it has 20 grams of sugar alcohol, that is equal to the calories in about 10 grams of sugar.
Sugar alcohols occur naturally in plant foods in small amounts, such as berries and fruits. Common names for sugar alcohols are sorbitol, xylitol, mannitol, lactitol, isomalt, maltitol, and hydrogenated starch hydrolysates (HSH).
What are sugar alcohols used for?
Sugar alcohols not only sweeten diet foods, they are also used in chewing gums, toothpaste, and mouthwash. People who have diabetes eat foods made with sugar alcohols because they turn to glucose more slowly and don't cause sudden increases in blood sugar.
Sugar alcohols used in chewing gum do not cause tooth decay.
If foods are "sugar-free," does this mean I can eat all I want?
No. People with diabetes still need to be careful when eating foods made with sugar alcohols, because they still contain carbohydrate.
If you have diabetes, read food labels closely to determine the amount of carbohydrate in each serving of food containing sugar alcohol. Although sugar alcohols don't cause sudden spikes in blood sugar, they do have some effect on it. Artificial sweeteners, on the other hand, are calorie-free and have no effect on blood sugar.
Are there risks from eating too much sugar alcohol?
If you eat too much of them, sugar alcohols can cause diarrhea, bloating, and weight gain.
Credits
| Author | Caroline Rea, RN, BS, MS |
| Editor | Susan Van Houten, RN, BSN, MBA |
| Associate Editor | Pat Truman, MATC |
| Primary Medical Reviewer | Ruth Schneider, MPH, RD - Diet and Nutrition |
| Specialist Medical Reviewer | Rhonda O'Brien, MS, RD, CDE - Diabetes Educator |
| Last Updated | February 10, 2008 |
| Last updated: | February 10, 2008 |
|---|---|
| Author: | Caroline Rea, RN, BS, MS |
| Reviewed By: | Ruth Schneider, MPH, RD - Diet and Nutrition, Rhonda O'Brien, MS, RD, CDE - Diabetes Educator |
| Editors: | Susan Van Houten, RN, BSN, MBA, Pat Truman, MATC |
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