Abstract
Background/objectives:To evaluate the short-term digestive tolerance and glycaemic response of several associations of maltitol and short-chain fructo-oligosaccharides (scFOS) used to replace sugars (for example, dextrose) in foods.Subjects/methods:Thirty-six healthy subjects aged 18–60 years were recruited for the study and 32 completed it. The subjects consumed six different mixtures of dextrose, maltitol and scFOS added in a chocolate dairy dessert at a dosage of 35 g. The test days were separated by 2-week washout periods. The subjects reported the intensity of four individual gastrointestinal (GI) symptoms, number of bowel movements and stool frequency for the 48 h following consumption of the dessert. A subgroup of 18 subjects also provided blood samples 2 h after intake to evaluate the postprandial glycaemic and insulinaemic responses.Results:The composite score calculated from the intensity of flatulence, borborygmi, bloating and discomfort was significantly higher (P<0.0001) for all the desserts containing maltitol and/or scFOS than for the control dessert containing dextrose, but remains at the level of mild effects. The number of bowel movements was also slightly increased (P=0.0006) and the stools were softer (P=0.0045) for the first 24 h but not after (P=0.1373 and 0.5420, respectively). Blood glycaemic and insulinaemic responses were lower for all the sugar-free recipes containing maltitol and scFOS in comparison to the control one (P<0.0001).Conclusions:This study has shown that maltitol and scFOS can be used jointly when formulating sugar-free foods with the benefit to lower postprandial glycaemic response with only a small and transient increase in non-serious GI symptoms.
Highlights
Maltitol belongs to polyol family that are sugar-free sweeteners called ‘sugar alcohols’, widely used in various foods either as sweetening agents in sugar-free foods or energy-reduced foods or for other technological purposes such as bulking agent.[1]
The intention to treat (ITT) population (n = 18) who participated in the evaluation of the glycaemic and insulinaemic responses had an average age of 39.0 ± 12.6 years and an average body mass index of 23.38 ± 2.87 kg/m2
Polyols are low-digestible carbohydrates (LDCs) that are mainly used to replace sugars in foods such as confectionery, bakery and dairy products because they are non-cariogenic, have a low glycaemic response and lower caloric value than sugars.[2]. Dietary fibres such as shortchain fructo-oligosaccharides (scFOS) are used in foods to replace sugars[15] because they have a sweet taste and have a lower caloric value than digestible carbohydrates.[16,17]. These ingredients may have physiological benefits on dental health[18] or on postprandial glycaemic response[2] for maltitol and on digestive comfort[19] for scFOS when consumed at an adequate level, they may induce transient and non-serious Gi symptoms when consumed in excessive amounts.[6,8]
Summary
Maltitol belongs to polyol family that are sugar-free sweeteners called ‘sugar alcohols’, widely used in various foods either as sweetening agents in sugar-free foods or energy-reduced foods or for other technological purposes such as bulking agent.[1]. As other polyols, has the advantage of a lower caloric intake than sugars (2.4 kcal vs 4 kcal per g) and a reduced glycaemic response.[2] Other types of food ingredients such as dietary fibres are used to reduce sugar content or energy in foods. These fibres are not digested in the small intestine and will be intact when reaching the colon where some of them will be fermented. Digestive symptoms linked to the consumption of little or no digestible carbohydrates are generally assessed product by product and are rather well known for maltitol[6,7] and scFOS.[8,9] several LDCs are often mixed in foods and very limited scientific literature documents the effect of these LDC mixtures on GI symptoms.[10]
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