New study uses simulated gastrointestinal tract to test surprising health benefit sugar alternative

August 7, 2024 (TORONTO) - A rare sugar called allulose, which occurs naturally in figs, raisins and maple syrup, has been found to reduce blood sugar spikes by simply adding it to food.

Allulose is about 70 per cent as sweet as typical white sugar, contains a fraction of the calories and could be used to both regulate blood sugar and improve the nutrition of pre-packaged snacks.

New research from Toronto Metropolitan University examined the effect of allulose (allSWEET®) on blood sugar after eating carbohydrates. They added the sugar to rice before feeding it to a simulated digestive system at the university's Nutrition Discovery Labs. They found that adding the allulose reduced the degree to which blood sugar spiked after eating.

"Many individuals are seeking dietary solutions to manage fluctuations in their blood sugar levels.," said professor Nick Bellissimo, the lead researcher on the study. "For every one gram of allulose added to the dish, there is a one per cent reduction in blood glucose rise."

The researchers believe the allulose slows down the release of glucose into the bloodstream by blocking some of the enzymes used to store glucose or by interacting with the starch matrix of carbohydrates like rice. The findings may be particularly important for people living with Type 1 and Type 2 diabetes, who often find it difficult to self-regulate their blood glucose. Professor Bellissimo says sprinkling allulose on food or drinking a beverage with allulose during mealtimes can help control and reduce blood sugar spikes.

In addition to benefiting those with diabetes or others looking to control their blood sugar, the researchers believe allulose could become an important ingredient for food producers as they look to reduce calories and increase the nutritional benefits of pre-packaged food like granola bars and cereals. Food producers are under increasing pressure to change their recipes as Canada is set to add front-of-packaging warning labels (external link) to foods that are high in sugar by January 1, 2026.

This is the first time the impact of allulose on blood glucose has been studied using a simulated digestive system, or what researchers call an in-vitro study. A human clinical trial is the next step for the researchers.

The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model (external link) was published in the journal Foods on July 23, 2024. This study was funded by Anderson Advanced Ingredients.

Professor Nick Bellissimo is available to discuss the study and its findings. To arrange an interview, please contact Michelle below.

MEDIA CONTACT:
Michelle LePage
PR and Communications Specialist
Toronto Metropolitan University
[email protected]

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