FAQs and Skeptics

Allulose, a rare sugar found naturally in small quantities in certain foods, has gained attention as a promising low-calorie sweetener with potential health benefits. As reported by various sources, this monosaccharide offers a taste similar to sugar but with significantly fewer calories, making it an attractive option for those seeking to manage their weight or blood sugar levels.

Naturally occurring in small quantities in foods like figs, raisins, and maple syrup, allulose is a monosaccharide that provides only 0.2-0.4 calories per gram, significantly less than traditional sugar. This low-calorie sweetener offers several advantages:

• 70% as sweet as sucrose but with minimal impact on blood glucose and insulin levels
• Rapidly absorbed but not metabolised, with about 70% excreted in urine within 24 hours
• Potential benefits for weight management, blood sugar control, and liver health
• Generally recognised as safe (GRAS) by the FDA, though it may cause gastrointestinal discomfort in some individuals when consumed in large amounts

Allulose has emerged as a promising partner for sucrose in creating optimised sweetener blends that reduce sugar content while maintaining desirable sensory properties. When combined with sucrose, allulose offers several advantages:

• Clean taste profile: Allulose-sucrose blends closely mimic the taste of sugar without the off-flavours or aftertastes associated with other high-intensity sweeteners
• Functional benefits: Allulose participates in the Maillard reaction and activates leavening agents, making it particularly suitable for baked goods and desserts
• Synergistic effects: The combination of allulose and other sweeteners like stevia creates a "plug-and-play" sweetening system that can achieve significant sugar reduction while maintaining sweetness and texture

The mechanism of action of allulose involves multiple pathways that contribute to its health benefits. It inhibits carbohydrate-digesting enzymes like sucrase and maltase in the small intestine, reducing glucose absorption from carbohydrates. Allulose also competes with glucose and fructose for glucose transporter (GLUT) receptors, further limiting their absorption. In the liver, it stimulates glucokinase activity, enhancing hepatic glucose utilisation and maintaining blood glucose homeostasis. Additionally, allulose activates the AMPK/SIRT1/PGC-1α pathway in adipose tissue, promoting mitochondrial biogenesis and reducing adipogenesis. These mechanisms collectively contribute to allulose's potential effects on blood sugar control, weight management, and overall metabolic health.

Allulose offers several potential health benefits beyond its low-calorie profile:

• Blood Sugar Management: Studies suggest that allulose may help regulate blood glucose levels, particularly in individuals with impaired glucose tolerance
• Weight Management: Research indicates that allulose may contribute to weight loss and fat reduction
• Liver Health: Some studies have observed that allulose can reduce the storage of fat in the liver
• Antioxidant Properties: Allulose has demonstrated antioxidant effects, which may help protect cells from oxidative stress and inflammation
• Dental Health: Unlike sugar, allulose is not fermented by oral bacteria, potentially reducing the risk of tooth decay
• Improved Insulin Sensitivity: Research suggests that allulose may enhance insulin sensitivity

It's important to note that while these health benefits are promising, much of the current research has been conducted on animal models or in limited human trials. More extensive studies are needed to fully understand the long-term effects and optimal dosage of allulose for human consumption.

Allulose has a long history of safe use in Asian countries, particularly Japan and South Korea, providing valuable insights into its long-term safety profile:

• Japan: D-allulose has been marketed in Japan for over 20 years without requiring regulatory approval
• South Korea: D-allulose is permitted for use in South Korea, where it is considered a zero-energy carbohydrate
• Long-term safety studies: A 48-week randomised, double-blind, placebo-controlled trial in 90 subjects found no significant adverse effects
• Regulatory recognition: The U.S. FDA has issued 'no questions' letters for seven GRAS notifications related to food uses of D-allulose

Allulose presents a promising alternative to traditional sugars, offering numerous potential health benefits with minimal caloric impact. Its ability to lower blood glucose levels, aid in weight management, and improve liver health makes it an attractive option for those seeking to manage their health through dietary choices. With a long history of safe use in Asian countries and growing regulatory acceptance worldwide, allulose is poised to play a significant role in sugar reduction strategies. However, as with any dietary component, moderation is key, and more extensive human studies are needed to fully understand its long-term effects. As research continues, allulose may become an increasingly valuable tool in promoting metabolic health and combating obesity and diabetes.