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Sorbitol
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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 …
References (Sources)
- A Systematic Review of the Effects of Polyols on Gastrointestinal Health and Irritable Bowel Syndrome
- Distribution of Sorbitol in Rosaceae
- Fermentable Carbohydrates [FODMAPs] Exacerbate Functional Gastrointestinal Symptoms in Patients With Inflammatory Bowel Disease: A Randomised, Double-blind, Placebocontrolled, Cross-over, Re-challenge Trial
- Functional bowel disease: malabsorption and abdominal distress after ingestion of fructose, sorbitol, and fructose-sorbitol mixtures
- High fat intake sustains sorbitol intolerance after antibiotic-mediated Clostridia depletion from the gut microbiota
- Sorbitol induced diarrheal illness model
- Sorbitol malabsorption in normal volunteers and in patients with coeliac disease