Alternativer Süßstoff Sorbit, der häufig in kalorienfreien Süßigkeiten sowie in einigen Obst- und Gemüsesorten vorkommt und mit Lebererkrankungen in Verbindung gebracht wird
Alternativer Süßstoff Sorbit, der häufig in kalorienfreien Süßigkeiten sowie in einigen Obst- und Gemüsesorten vorkommt und mit Lebererkrankungen in Verbindung gebracht wird
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>The most surprising finding from the current work is that because sorbitol is essentially “one transformation away from fructose,” it can induce similar effects, Patti said.
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>The research involved experiments with zebrafish demonstrating that sorbitol, often used in “low-calorie” candy and gum, and commonly found in stone fruits, can naturally be made by enzymes in the gut and eventually converted into fructose in the liver.
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>Patti’s team found there are many roads to fructose in the liver, and potential detours, depending on a person’s sorbitol and glucose consumption patterns, along with the bacterial populations colonizing their gut.
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>For starters, although most of the research on sorbitol metabolism has focused on its production due to glucose overload in pathological settings such as diabetes, sorbitol can be naturally produced in the gut from glucose after eating, Patti said.
> Bottom line: it’s becoming more apparent that “there is no free lunch” when trying to find sugar alternatives, with many roads leading to liver dysfunction.
[Intestine-derived sorbitol drives steatotic liver disease in the absence of gut bacteria | Science Signaling](https://www.science.org/doi/10.1126/scisignal.adt3549)
Are there things which give you the runs – as sorbotol does – that don’t damage the liver?
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In zebra fish…
… And not because of the sorbitol itself but because it can get converted into fructose.
„Gut bacteria do a good job of clearing sorbitol when it is present at modest levels, such as those found in fruit. But problems arise when sorbitol quantities become higher than what gut bacteria can degrade.“
An apple has 9g of fructose.
More than 20g of sorbitol can cause diarrhea
It seems like getting to these unhealthy levels of sorbitol without violently shitting yourself is going to be difficult.
So… Delete the gut bacteria in _zebrafish_ and sorbitol is produced from glucose…. Therefore sorbitol might cause liver disease in humans?!? Even the abstract in the linked study is making that massive jump, am I missing something?
Another alcohol molecule is increasingly linked to liver damage.
Interesting bit about the in situ conversion from dietary sugar, though.
It seems more and more that alternative sweeteners aren’t the guilt-free additives we’ve been sold on.
I know people who swear by the safety of Stevia, Monk Fruit, and now Allulose, but I’m still waiting for more studies on these too.