Allulose

Low Calorie Sugar

Study Finds Anti-Obesity Potential of Allulose

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By Jill Weisenberger, MS, RDN, CDE, CHWC, FAND

Allulose, also known as D-psicose, is a rare sugar originally discovered naturally in a number of foods such as figs, raisins and maple syrup. It’s about 70% as sweet as sucrose but provides less than 1% of the calories because allulose is not metabolized like other sugars. Instead of being broken down for energy, allulose is largely absorbed and excreted in the urine.

The study titled “Anti-obesity potential of rare sugar D-psicose by regulating lipid metabolism in rats” by Chen et al. investigates the potential of allulose to prevent obesity in an animal model. The researchers prepared five diets based on standard rat chow containing 65.2% carbohydrate with an additional 5% carbohydrate coming from one of these five sources: cornstarch (control diet), allulose, glucose, fructose and cellulose. Chen et al. compared the effects of the carbohydrate-modified diets in rats for four weeks on body weight, lipid profile, antioxidant level and the expression of genes related to lipid metabolism in the liver.

Findings on Body Weight

The rats in the allulose group gained significantly less weight than the animals in any of the other groups, yet their food intake was only significantly lower compared to the cellulose group (and not the other groups). Both the epididymal fat and abdominal fat were also significantly lower in the allulose group. Chen et al. speculate that short-term intake of allulose leads to the least amount of weight gain because of the lower energy value of allulose compared to other carbohydrates.

Findings on Blood Lipids

Allulose supplementation may also benefit the lipid profile. For example, the triglyceride levels of the animals in the allulose group were lower than that of any of the other groups, and significantly lower than the triglyceride levels of the control group. The LDL-cholesterol level of the allulose group was 34.5% lower than that of the control group, and was significantly lower than both the control and glucose groups. Additionally, the free fatty acid level of the allulose group was lower than that of the other four groups and was significantly lower than both the control and cellulose groups.

Findings on Antioxidant Capacities of Liver and Serum

Supplementation of allulose appears to boost catalase activity and improve antioxidant capacity in rats, which may reduce free radical damage within the body. The researchers examined the serum and hepatic levels of both catalase and superoxide dismutase. The levels of the catalase enzyme were significantly higher in the allulose group compared to the other groups. While the serum and hepatic levels of superoxide dismutase were also higher in the allulose group, they were significantly higher only when compared to the serum activity in the fructose group.

Findings on Gene Expression

Chen et al. concluded that allulose supplementation contributes to the smallest body weight increase by inhibiting the expression of genes related to fatty acid synthesis and increasing the expression of genes related to lipolysis. As examples, the expression of both acetyl-coA carboxylase and fatty acid synthase, which are important in fat synthesis, were significantly lower in the allulose group. Furthermore, supplementation of allulose resulted in increased expression of peroxisome proliferator-activated receptors-alpha, which is also important in fatty acid metabolism.

Overall Conclusions: According to Chen et al.’s findings, the consumption of allulose does not cause significant weight increase or disorders of lipid metabolism in rats. Furthermore, supplementation of allulose appears to inhibit fat accumulation, improve blood lipids and increase antioxidant capacity in rats consuming a high carbohydrate diet.

Jill Weisenberger, MS, RDN, CDE, FAND, has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA. Jill is the author of Diabetes Weight Loss – Week by Week and two upcoming books, The Overworked Person’s Guide to Better Nutrition and 21 Things You Need to Know about Diabetes and Your Heart. She is a member of the Academy of Nutrition and Dietetics, the American Association of Diabetes Educators and the American Diabetes Association. Jill is a paid contributor to Sucralose.org. Follow Jill on Twitter @NutritionJill and find more at www.JillWeisenberger.com.

FDA allows the low-calorie sweetener allulose to be excluded from total and added sugars counts on Nutrition and Supplement Facts labels when used as an ingredient – FDA.gov

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The U.S. Food and Drug Administration has issued a draft guidance “The Declaration of Allulose and Calories from Allulose on Nutrition and Supplement Facts Labels” to provide the current view on the declaration of calories, total carbohydrates, total sugars and added sugars for products that contain allulose on Nutrition and Supplement Facts labels. Allulose is a low-calorie sweetener that is naturally occurring in small amounts in wheat, some fruits, and a variety of other foods and can also be manufactured.

Continuing reading on FDA in Brief

FDA guidance could prompt surge of interest in low-cal, tooth-friendly rare sugar allulose – Food Navigator

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FDA draft guidance allowing allulose to be excluded from the total and added sugars declarations on the Nutrition Facts panel could generate a surge of interest in the rare sugar, predict formulators. An ultra low-calorie sugar found naturally in jackfruit and figs that Tate & Lyle, Matsutani (in cooperation in partnership with Ingredion), and CJ Cheiljedang are making in commercial quantities using enzymes, allulose has the clean taste, bulk and functionality of regular sugar (sucrose), and about 70% of its sweetness.

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Importance of Clear Nutrition Information for Diabetes Management: Spotlight on Allulose

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April 25, 2019 — While some people ignore or merely glance at the nutrition information on food and beverage packaging, others closely review the label for carbohydrate information if they are on a certain low-carb diet and want to lose a few pounds. However, for those with type I or type II diabetes, the carbohydrate information provided on nutrition labels serves an even more critical role, helping those populations to manage a potentially life-threatening disease in large part through their diet. Without reliable, accurate nutrition information, those with diabetes are unable to accurately calculate the amount of insulin needed for the carbohydrates in the foods and beverages they consume.

Why are carbohydrates the most important nutrient for those with diabetes to monitor? Of the three main nutrients – protein, carbohydrates, and fat – carbohydrates have the greatest impact on blood sugar levels because the body breaks carbohydrates down into glucose, or, in simple terms, sugar. Those who do not have diabetes produce insulin, the hormone needed to let glucose into cells so that the glucose can in turn fuel the body’s activities. Those with diabetes have a problem producing insulin, and need to inject insulin or take medication when consuming carbohydrates in order to enable the glucose to be used by their body’s cells, instead of remaining as sugar in the blood stream (hence the term “high blood sugar”). This is why accurate information about the carbohydrate content of foods and beverages is essential for calculating an appropriate insulin dosage. It is also important to note that various components comprise the total carbohydrate count, and there are different types of physiological effects of each. For example, the total sugar and added sugars declared on labels would increase blood sugar levels, while dietary fiber, which is also considered a carbohydrate, would not.

As you can see, people with diabetes expect that the carbohydrates, specifically sugars and added sugars, listed on nutrition labels will have an impact on their blood glucose level. This is why listing the new low-calorie sweetener allulose as a total sugar and added sugar under the total carbohydrate count on nutrition labels would be especially misleading, confusing, and potentially dangerous for the over 100 million U.S. adults now living with diabetes or prediabetes[1]. Allulose, a “rare sugar” discovered in small quantities in natural sources such as figs and maple syrup, is technically a monosaccharide and classified as a “sugar” based on its molecular formula. However, allulose is not metabolized by the body and therefore contributes negligible calories and does not impact blood glucose levels. A comprehensive label study included in a citizen petition[2] to the U.S. Food and Drug Administration (FDA) corroborates the belief that consumers will be misled by the labeling of allulose as a carbohydrate and sugar. In this study of over 4,000 U.S. adults, the labeling of allulose as an added sugar led to confusion about the impact on blood glucose. In total, 52 to 65 percent of respondents with diabetes evaluating labels mistakenly believed that a flavored beverage with allulose contained sugar.   

The FDA is responsible for protecting public health by ensuring the safety, efficacy, and security of the nation’s food supply. Those living with type I and type II diabetes must place significant trust in FDA, and other regulatory bodies when abroad, to protect the accuracy and integrity of nutrition information provided on food and beverage packaging. New draft guidance published in April 2019 indicates FDA’s efforts to reduce consumer confusion over the new nutrition facts label by allowing allulose to be excluded from total and added sugar listings on labels when used as a food ingredient. For those living with or without diabetes, this will help provide additional clarity around the total carbohydrate counts on nutrition labels and allow for the enjoyment of foods and beverages sweetened with allulose, while hopefully minimizing unintended health consequences of misinformation.      

[1] New CDC report: More than 100 million Americans have diabetes or prediabetes. CDC Online Newsroom. CDC. (2017, July 18). Retrieved from https://www.cdc.gov/media/releases/2017/p0718-diabetes-report.html

[2] Citizen Petition from Tate and Lyle. Regulations.gov. https://www.regulations.gov/document?D=FDA-2015-P-1201-0001. Published April 14, 2015. 

Magic Spoon is a new ‘childlike cereal for adults’ that’s high in protein and low in sugar — I tried all 4 flavors and now I’m hooked — Business Insider

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On April 9, 2019, Magic Spoon launched “childlike cereal for adults.” All four flavors (Fruity, Cinnamon, Cocoa, and Frosted) are not only seriously yummy, they’re also high in protein but low on carbs and calories. The cereal is keto-friendly, non-GMO, and free from gluten, grain, wheat, soy, and artificial sweeteners. It gets its taste from allulose, a relatively new natural sweetener found in figs and maple syrup that has zero glycemic impact.

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