Effects of Chocolate Containing D-allulose on Postprandial Lipid and Carbohydrate Metabolism in Young Japanese Women

Abstract

D-allulose is an almost zero calorie sweetener with 70% sweetness of sucrose, and has some health benefits. Here, we conducted a small-scale human trial with a single blind cross over design in 8 young healthy Japanese women to assess the utility of D-allulose as a low-calorie and functional sweetener, using chocolates as the test food. Subjects were asked to consume 50 g of chocolate containing no D-allulose (placebo), 1.8 g D-allulose, 3.6 g D-allulose, or 12.5 g D-allulose, and blood samples were collected at 0, 1, 2, 4, and 6 h after intake. The levels of postprandial free fatty acid increased and blood glucose and insulin levels decreased in the D-allulose group compared with those in the placebo group. These changes may be related to the enhanced GLP-1 secretion observed after the D-allulose intake. Our findings suggest that D-allulose can be a healthy alternative low-calorie sweetener for use in confectioneries.