Abstract
To The editor Erythritol (ERT; 1,2,3,4-butanetetrol) is a 4-carbon sugar alcohol prepared from glucose by fermentation,1 ERT occurs naturally in certain foods (mushroom, watermelon, pear, grape, wine, beer, soy sauce, cheese) at levels up to 0.13%. ERT is used to sweeten beverages and snack foods in Japan, where more than 125 million people consume more than 5 billion servings of ERT-sweetened foods annually. Anecdotal and unconfirmed reports of adverse reactions to ERT-containing products (estimated prevalence, <1 per million people) have appeared.2 To clarify the pathophysiology of these reactions, we studied 2 Japanese volunteers who had experienced multiple reactions to ERT-containing foods.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
