ALLULOSE: THE RISING STAR IN THE SKY OF NATURAL SWEETENERS by Julia Tulipan
In the ongoing search for healthy alternatives to conventional sugar, a new favorite has emerged: allulose.
This rare sugar, which offers sweetness without the negative effects, has garnered a lot of attention in the world of health-conscious individuals and diabetics. In this article, we delve deep into the topic of allulose, explaining what it is, how it is produced, the benefits it offers, and its availability.
Allulose, also known as D-Psicose, is a rare sugar that occurs naturally in only small amounts, for example in figs, raisins, and maple syrup. Chemically, allulose belongs to the family of monosaccharides and is very similar to fructose. For those who want to know exactly: Allulose is a C-3 epimer of fructose. This means they are similar like the right and left hand. Simplified, allulose is the good twin of fructose. Glucose and galactose are also epimers.
The crucial difference, however, lies in its metabolism by the human body: allulose is almost completely excreted unchanged and therefore contributes hardly any calories.
The natural rarity of allulose means that its production for commercial use is carried out through a specialized process. The industrial production of allulose is generally based on the conversion of fructose from corn or sugar beets through enzymatic conversion. This process allows allulose to be produced on a larger scale, making it usable as a sweetener in various foods and beverages.
Glycemic Control: One of the major benefits of allulose is its minimal impact on blood sugar levels and insulin response, making it an excellent choice for diabetics or those who need to maintain a stable blood sugar level.
Figure 1 Au-Yeung, Fei, et al. "Comparison of postprandial glycemic and insulinemic response of allulose when consumed alone or when added to sucrose: A randomized controlled trial." Journal of Functional Foods 105 (2023): 105569.
Low Calorie: With nearly zero calories, allulose offers a sweetness close to that of conventional sugar without the associated health drawbacks. This makes it an attractive sweetener for weight management and calorie-conscious diets.
Mouthfeel and Taste: Unlike many other sugar substitutes, allulose has a similar texture and sweetening power as conventional sugar, which makes it particularly valuable in food production, especially in the manufacture of baked goods and sweets.
You may have heard of the new "miracle drugs" Ozempic or Wegovy (Semaglutide), currently prescribed for the treatment of Type 2 diabetes and obesity and are the new cash cow of the pharmaceutical industry. These are so-called GLP-1 receptor agonists. This means they bind in the intestine to the GLP-1 receptor and unfold a blood sugar-lowering effect, reduce glucagon secretion, thereby reducing glucose release by the liver (= reduction of gluconeogenesis), and send satiety signals to the brain.
In a healthy organism, this cascade is activated by the hormone incretin GLP-1, which is normally produced in the small intestine. In people with diabetes or obesity, incretin secretion seems to be impaired. Thus, we come back to the basic idea behind said drugs, Ozempic and Co. mimic incretin and thus unfold similar effects. Sounds great at first, but beware, every drug also comes with side effects.
Some studies suggest that allulose, in addition to its ability to regulate blood sugar levels, may offer additional health benefits, including improving fat burning and possibly even reducing the risk of certain diseases.
Allulose activates the body's own production of incretin. That is, it does not mimic the effect of incretin as the drugs do, but it causes the body to produce more incretin itself. Studies have shown that allulose stimulates the release of satiety hormones in the intestine, including CCK, GLP-1, and PYY [i].
In a study, rats were fed with 5% allulose for 28 days. The rats showed a significant reduction in fatty acid synthesis in the liver. Other organs were not affected. The rats had less abdominal fat and less fat formation in the liver than the control group [ii].
While allulose has already gained wide recognition in the United States and has been deemed safe by the Food and Drug Administration (FDA), its approval in the European Union is still pending.
In Japan, allulose has been approved for use in food since 2010 and in the USA since 2016. Unfortunately, the European Food Safety Authority (EFSA) has not yet granted approval. This decision by the EFSA is incomprehensible, considering the many years of experience from other countries and the good data situation.
Even less understandable is that on the one hand, a group of drugs that takes exactly the same approach is allowed. But not a food that may show similar positive effects, but without the side effects of Ozempic and Co [iii].
I am not naive. I know why this is the case. Money, money, money… I won't say more than that.
Availability in Europe is thus still limited. Currently, consumers can order allulose directly from the USA over the internet (for example here). Despite these hurdles, interest in allulose is growing worldwide, and it is hoped that the approval of allulose in the EU can be expected in the near future.
Allulose stands on the threshold of revolutionizing the world of sweeteners. With its impressive benefits, ranging from glycemic control to authentic taste, it offers a promising alternative for everyone who wants to reduce sugar consumption without giving up sweetness. But not only that, allulose shows positive effects on blood sugar regulation, insulin sensitivity, inhibition of fat formation, and increased satiety.
While availability in certain regions is still an obstacle, the growing awareness and interest in allulose continues.
The current easiest way to order allulose [in Germany] is through iHerb. iHerb is a shopping platform that specializes in products from the USA. iHerb handles transportation and customs processing.
RxSugar Allulose Sugar 1 Pound Canister
[i] Teysseire, Fabienne, et al. "The role of D-allulose and erythritol on the activity of the gut sweet taste receptor and gastrointestinal satiation hormone release in humans: A randomized, controlled trial." The Journal of Nutrition 152.5 (2022): 1228-1238.
[ii] Matsuo, Tatsuhiro, et al. "Dietary D‐psicose, a C‐3 epimer of D‐fructose, suppresses the activity of hepatic lipogenic enzymes in rats." Asia Pacific Journal of Clinical Nutrition 10.3 (2001): 233-237.
[iii] Iwasaki, Yusaku, et al. "GLP-1 release and vagal afferent activation mediate the beneficial metabolic and chronotherapeutic effects of D-allulose." Nature communications 9.1 (2018): 113.
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Written by Mag. Julia Tulipan
Published April 27th, 2024
Original Post published on LinkedIn, April 25th, 2024
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