Gastrointestinal tolerance of D-allulose in healthy and young adults. A non-randomized controlled trial

Youngji Han, Bo Ra Choi, So Young Kim, Seong Bo Kim, Yang Hee Kim, Eun Young Kwon, Myung Sook Choi

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

D-allulose has recently received attention as a sugar substitute. However, there are currently no reports regarding its association with gastrointestinal (GI) tolerance. Thus, we performed a GI tolerance test for D-allulose in order to establish its daily acceptable intake level. When the dose of D-allulose was gradually increased in steps of 0.1 g/kg·Body Weight (BW) to identify the maximum single dose for occasional ingestion, no cases of severe diarrhea or GI symptoms were noted until a dose of 0.4 g/kg·BW was reached. Severe symptoms of diarrhea were noted at a dose of 0.5 g/kg·BW. Similarly, the GI tolerance test did not show any incidences of severe diarrhea or GI symptoms until a dose of 0.5 g/kg·BW was reached. A correlation analysis of the GI tolerance test for D-allulose and sugar revealed significantly higher frequencies of symptoms of diarrhea (p = 0.004), abdominal distention (p = 0.039), and abdominal pain (p = 0.031) after D-allulose intake. Increasing the total daily D-allulose intake gradually to 1.0 g/kg·BW for regular ingestion resulted in incidences of severe nausea, abdominal pain, headache, anorexia, and diarrheal symptoms. Based on these results, we suggest a maximum single dose and maximum total daily intake of D-Allulose of 0.4 g/kg·BW and 0.9 g/kg·BW, respectively.

Original languageEnglish
Article number2010
JournalNutrients
Volume10
Issue number12
DOIs
Publication statusPublished - 2018 Dec 19

Bibliographical note

Funding Information:
Funding: This study was supported by a grant from the National Research Foundation of Korea (NRF), funded by the Korean government (NRF-2016R1A2B4011329) and a Science Research Center Project (NRF-2015R1A5A6001906) from the Ministry of Science, ICT and Future Planning through the National Research Foundation.

Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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