Dietary sugars in health and disease
1978
Abstract: Xylitol, a naturally-occurring 5-carbon sugar, is being increasingly used as a commercial sugar (sucrose) substitute in food products. The biochemical effects, metabolism and safety of xylitol are reviewed in a technical report prepared for the FDA Bureau of Foods. Metabolic studies demonstrate that xylitol is converted to glucose in the liver. It is nonketogenic and causes lower blood glucose and insulin responses than either sucrose or glucose. Clinical investigations suggest that xylitol may be therapeutic in preventing postprandial fluctuations of blood glucose level in diabetics. Oral feeding studies in Finland reveal that the consumption of 53 g xylitol daily caused no deleterious biochemical effects and reduced the incidence of dental caries as compared with sucrose. However, chronic animal toxicity studies have associated xylitol with tumor induction, although other animal studies have shown xylitol not toxic at levels likely to be consumed in foods. Confirmation of the possible carcinogenicity of xylitol by additional metabolic and pharmacological trials is needed.
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