Allulose Sweetener

Allulose is a low-calorie sugar substitute that has gained popularity in recent years. Here are the key points about allulose:

What is Allulose?

Allulose is a rare sugar that occurs naturally in small amounts in certain foods like figs, raisins, maple syrup, and wheat[1][3]. It is also commercially produced from corn or fructose[3][5].

Key characteristics:

  • It has about 70% of the sweetness of regular sugar[1][3]

  • Contains only about 0.4 calories per gram, compared to 4 calories per gram in sugar[1][4]

  • Does not raise blood glucose or insulin levels[1][4]

Benefits of Allulose

Some potential benefits of allulose include:

  • Low calorie alternative to sugar for weight management[1][4]

  • Does not impact blood sugar, making it suitable for people with diabetes[1][4]

  • Does not contribute to tooth decay[1][3]

  • May help reduce body fat and abdominal fat[8]

  • Potential benefits for fatty liver disease[8]

Safety and Side Effects

Allulose is generally recognized as safe (GRAS) by the FDA[4]. However, some potential side effects include:

  • Gastrointestinal discomfort like bloating or gas when consumed in large amounts[4]

  • More research is needed on long-term effects[4]

Uses

Allulose can be used as a sugar substitute in various products:

  • Beverages

  • Baked goods

  • Frozen desserts

  • Confectionery products[5]

It provides similar texture and browning properties to sugar in baking[5].

While allulose shows promise as a low-calorie sweetener, it's still relatively new. More research is needed to fully understand its long-term effects and benefits. As with any sweetener, moderation is recommended when using allulose.

Citations:

[1] https://www.uhhospitals.org/blog/articles/2024/03/is-allulose-the-perfect-sweetener

[2] https://allulose.org/allulose-info/about-allulose/

[3] https://foodinsight.org/what-is-allulose-a-different-kind-of-low-calorie-sweetener/

[4] https://www.webmd.com/diet/features/what-is-allulose

[5] https://www.ingredion.com/na/en-us/ingredients/ingredient-types/allulose.html

[6] https://www.tateandlyle.com/news/what-is-allulose

[7] https://health.clevelandclinic.org/what-is-allulose

[8] https://www.healthline.com/nutrition/allulose

[9] https://www.medicalnewstoday.com/articles/326198

Research


Bae HR, Shin S-K, Han Y, et al. D-Allulose Ameliorates Dysregulated Macrophage Function and Mitochondrial NADH Homeostasis, Mitigating Obesity-Induced Insulin Resistance. Nutrients. 2023;15(19):4218.

Daniel H, Hauner H, Hornef M, et al. Allulose in human diet: the knowns and the unknowns. Br. J. Nutr. 2022;128(2):172–178.

Han Y, Kwon E-Y, Yu MK, et al. A Preliminary Study for Evaluating the Dose-Dependent Effect of d-Allulose for Fat Mass Reduction in Adult Humans: A Randomized, Double-Blind, Placebo-Controlled Trial. Nutrients. 2018;10(2):160.


Han Y, Han HJ, Kim A, et al. d-Allulose supplementation normalized the body weight and fat-pad mass in diet-induced obese mice via the regulation of lipid metabolism under isocaloric fed condition. Mol. Nutr. Food Res. 2016;60(7):1695–1706.


Jürkenbeck K, Haarhoff T, Spiller A, et al. Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany. Nutrients. 2022;14(16):3350.

Kimura T, Kanasaki A, Hayashi N, Yamada T, Iida T, Nagata Y, Okuma K. d-Allulose enhances postprandial fat oxidation in healthy humans. Nutrition. 2017 Nov-Dec;43-44:16-20. doi: 10.1016/j.nut.2017.06.007. Epub 2017 Jul 6. PMID: 28935140.


Teysseire F, Bordier V, Budzinska A, et al. Metabolic Effects and Safety Aspects of Acute D-allulose and Erythritol Administration in Healthy Subjects. Nutrients. 2023;15(2):458.


Yuma T, Tokuda M, Nishimoto N, et al. Allulose for the attenuation of postprandial blood glucose levels in healthy humans: A systematic review and meta-analysis. PLOS ONE. 2023;18(4):e0281150.