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Microbial sorbitol catabolism seems to be a potential target for approaches for the diagnosis, treatment, and prevention of sorbitol intolerance.
Sorbitol is a naturally occurring polyol that is poorly absorbed by the small intestine, resulting in a low caloric content. Therefore, sorbitol is used as low-calorie sweetener in ‘‘sugar-free’’ foods, such as sugar-free chewing gum, candy, mints, jam, diet drinks, and chocolate.
Ingesting 5 g of sorbitol can intensify gastrointestinal symptoms in individuals with …