A recent study published in Science Signaling by researchers at Washington University in St. Louis reveals potential metabolic concerns associated with the sugar substitute sorbitol. The research, led by Gary Patti, indicates that sorbitol is metabolically closely linked to fructose, being “one transformation away” from it, which suggests that the body can convert sorbitol into a fructose-like compound that may elicit similar metabolic effects. Experiments conducted in zebrafish demonstrated that sorbitol can be produced in the intestine from glucose after meals, not solely from dietary intake, and its metabolic fate is influenced by the quantity of glucose and sorbitol consumed as well as the composition of gut bacteria.

The study further highlights the pivotal role of gut microbiota in mitigating sorbitol’s potential adverse effects. Specific strains of Aeromonas bacteria can degrade sorbitol into harmless byproducts, preventing its accumulation and subsequent conversion into fructose derivatives in the liver. However, the absence of these beneficial bacteria can lead to sorbitol reaching the liver, where it may contribute to metabolic issues. This finding is particularly relevant for individuals with diabetes or other metabolic disorders who often opt for “sugar-free” products containing sorbitol, under the assumption that they are metabolically benign. The research underscores that high intakes of glucose or sorbitol can overwhelm the capacity of sorbitol-degrading bacteria, potentially leading to broader metabolic consequences. Consequently, the study suggests that the assumption of sugar alcohols like sorbitol being inert and harmless may be overly simplistic, indicating that alternative sweeteners may not entirely circumvent metabolic health risks. Source

This is a summary. Read the original at sciencedaily.com.