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Breath hydrogen after ingestion of the bulk sweeteners sorbitol, isomalt and sucrose in chocolate

Published online by Cambridge University Press:  09 March 2007

Adam Lee ,
Albert Zumbe  and
David Storey
Adam Lee
Affiliation:
Department of Biological Sciences, University of Salford, Tlie Crescent, Salford M.5 4WT
Albert Zumbe
Affiliation:
Department of Biological Sciences, University of Salford, Tlie Crescent, Salford M.5 4WT
David Storey
Affiliation:
Department of Biological Sciences, University of Salford, Tlie Crescent, Salford M.5 4WT
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Abstract

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The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring breath H2 levels. Levels were compared with those occurring after the consumption of normal, sugar-containing chocolate. Ten healthy volunteers aged 19 to 21 years ingested equal amounts of either sorbitol, isomalt or sucrose incorporated into standard chocolate bars. Breath H2 levels after consumption of chocolate containing either sorbitol or isomalt were significantly higher than those after consumption of chocolate containing sucrose (P < 0.001). After consumption of chocolate containing sorbitol, double the mean estimated volume of breath H2 was produced over 6 h compared with that produced after eating chocolate containing isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with isomalt.

Keywords

Breath hydrogenChocolateColonic fermentationSucroseIsomaltSorbitol
Type
Breath hydrogen responses to bulk sweeteners
Information
British Journal of Nutrition , Volume 71 , Issue 5 , May 1994 , pp. 731 - 737
Copyright
Copyright © The Nutrition Society 1994

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