What is sorbitol diabetes?

Sorbitol may be useful as an alternative to sugar for people with diabetes as it significantly reduces the rise in blood glucose and the insulin response associated with the ingestion of glucose.

How does sorbitol accumulation in diabetes?

Intracellular sorbitol accumulation has been implicated as an aetiological factor for many of the complications of diabetes mellitus. Erythrocyte sorbitol is found in higher concentration in Type 1 (insulin-dependent) diabetic patients than in normal subjects.

How does sorbitol cause retinopathy?

In diabetes, the sorbitol pathway increases in activity in tissues like retina, kidney, peripheral nerves, and blood vessels where insulin is not required for cellular glucose uptake. Sorbitol does not easily diffuse through cell membranes; as a result, it accumulates and causes osmotic damage [25].

Why does glucose turn into sorbitol?

In uncontrolled diabetes, large amounts of glucose enter these tissues and is then converted to sorbitol by aldose reductase. Sorbitol then accumulates, causing water to be drawn into the cell due to the increased osmotic pressure, impairing tissue function.

What are the benefits of sorbitol for diabetics?

Sorbitol may be useful as an alternative to sugar for people with diabetes as it significantly reduces the rise in blood glucose and the insulin response associated with the ingestion of glucose. It also has a reduced calorie value of around 2.54 kcal/g, which is consistent with the objective of calorie and weight control for diabetics.

How does sorbitol build up in the body?

As more food items are made with sorbitol and consumed by diabetics, combined with the accelerated conversion of glucose, sorbitol can build up over time. Calorie Counters & Diabetics Beware!

What foods have sorbitol as a sweetening agent?

Sorbitol is a polyol ( sugar alcohol ) that is used as a sweetening agent in various food products, including: 1 Sugar-free sweets 2 Frozen desserts 3 Baked goods and 4 Chewing gum

When did the discovery of sorbitol take place?

First discovered in 1872, it is today commercially produced by the hydrogenation of glucose and is available in both liquid and crystalline form. Sorbitol is useful in the production of confectionery, baked goods and chocolate where products tend to become dry or harden.