Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component.
Erythritol: An In-Depth Discussion of Its Potential to Be a Beneficial Dietary Component.
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DOI：
10.3390/nu15010204
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发表时间：
2023-01-01
期刊：
影响因子：
5.9
通讯作者：
Stanhope KL
中科院分区：
文献类型：
--
作者：
Mazi TA;Stanhope KL
糖醇是一种相对较新的食品配料。它天然存在于植物中，然而，通过发酵商业化生产。它也通过磷酸戊糖途径（PPP）内源性产生。消费者认为甜味剂不如从植物中提取的甜味剂（包括蔗糖）健康。本综述通过总结目前关于维生素B1的安全性、生产、代谢和健康影响的文献来评估这一观点。膳食纤维的甜度比蔗糖低30%，但能量可以忽略不计。因为它几乎完全被吸收并通过尿液排出，所以它比其他糖醇耐受性更好。有证据表明，在健康和糖尿病受试者中，果糖有可能作为糖的有益替代品，因为它对葡萄糖或胰岛素没有影响，并诱导肠道激素分泌，调节饱腹感，促进减肥。对啮齿动物的长期研究表明，食用玉米会降低体重或肥胖。然而，观察性研究表明，血浆甘油三酯与肥胖和心脏代谢疾病之间存在正相关。饮食失调不太可能介导这些关联，而是反映了由于受损的胰岛素或富含葡萄糖的饮食导致的PPP失调。然而，需要进行长期临床试验，调查慢性饮酒对体重和代谢疾病风险的影响。目前的证据表明，这些研究将记录与热量糖相比，膳食补充剂的有益效果，并减轻消费者的误解。
The sugar alcohol erythritol is a relatively new food ingredient. It is naturally occurring in plants, however, produced commercially by fermentation. It is also produced endogenously via the pentose phosphate pathway (PPP). Consumers perceive erythritol as less healthy than sweeteners extracted from plants, including sucrose. This review evaluates that perspective by summarizing current literature regarding erythritol’s safety, production, metabolism, and health effects. Dietary erythritol is 30% less sweet than sucrose, but contains negligible energy. Because it is almost fully absorbed and excreted in urine, it is better tolerated than other sugar alcohols. Evidence shows erythritol has potential as a beneficial replacement for sugar in healthy and diabetic subjects as it exerts no effects on glucose or insulin and induces gut hormone secretions that modulate satiety to promote weight loss. Long-term rodent studies show erythritol consumption lowers body weight or adiposity. However, observational studies indicate positive association between plasma erythritol and obesity and cardiometabolic disease. It is unlikely that dietary erythritol is mediating these associations, rather they reflect dysregulated PPP due to impaired glycemia or glucose-rich diet. However, long-term clinical trials investigating the effects of chronic erythritol consumption on body weight and risk for metabolic diseases are needed. Current evidence suggests these studies will document beneficial effects of dietary erythritol compared to caloric sugars and allay consumer misperceptions.
影响因子：
3.8
作者：
Gupte, Sachin A.
通讯作者：
Gupte, Sachin A.