Dietotherapy is regarded as a basic remedy for diabetes. Sorbitol based sweeteners are principally used currently by the diabetes. The newly introduced maltitol, which is a disaccharide alcohol produced by hydrogenating maltose, is recognized as being non-decomposable in intestinal tracts and also as being non-utilizable in vivo. The reporters performed the tests with normal and diabetic testees. The results of maltitol preference tests with “Zenzai”, a sweetened thick bean soup, using sucrose as control showed no significant differences in the intensity and quality of sweetness, whereas a lower increase in blood sugar level was observed with maltitol. Further more, 50g maltitol-tolerance test using glucose as control to determine the variation of blood sugar and immunoreactive insulin showed that the effects of maltitol were lower than those of glucose. As for side effects, no unfavourable effect was noticed. Based on the above findings the reporters concluded that maltitol is a useful sweetener for the diabetes.
The metabolism of orally administered maltitol was investigated and compared with clinical study, especially in two groups, one which exhibited diabetic type and the other non-diabetic type (contained intermediate type) in 50g glucose tolerance test. The following results were obtained. The variation curves of blood sugar, immunoreactive insulin, and non-esterified fatty acids levels effected by 50g maltitol tolerance test in both groups had been extremely lower than those effected by 50g glucose tolerance test. So, it was considered that maltitol per se had been hardly absorbable through intestinal wall, clinically as so with animal study. In the case of concurrent administration of 50g maltitol and 50g glucose, the absorption of glucose was inhibited, resulting in a lower increase of blood sugar level than in the case of an individual administration of 50g glucose.
We investigated actual conditions of dietary life in isolated islands in Kagoshima Prefecture in 1963, and at that time we instructed the housewives in the area to take more nutritious food. When we made the second investigation in 1966, we found a little improvement in their dietary life, and so we undertook nutritive guidance again. In 1970 we made the third investigation. The result showed, as compared with the first and second survey, a favorable increase of the intake of all the nutritive elements except vitamin B1. Comparing it with the average value of nutritive requirement of the people in the area, the percentages of sufficiency in each element were follows: vitamin A 53%, calcium 63%, vitamin B2 84%, calorie 93%; and protein, vitamin C, vitamin B1, and iron were over 100%. We also made investigations about the working time of housewives, their views for the meals, conditions of domestic equipments, hygiene, income, etc.: the result showed a good tendency compared with the survey in 1963.