Breath hydrogen after ingestion of the bulk sweeteners sorbitol, isomalt and sucrose in chocolate

The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring breath H2 levels. Levels were compared with those occurring after the consumption of normal, sugar-containing chocolate. Ten healthy volunteers aged 19 to 21 years ingested equal amounts of either sorbitol, isomalt or sucrose incorporated into standard chocolate bars. Breath H2 levels after consumption of chocolate containing either sorbitol or isomalt were significantly higher than those after consumption of chocolate containing sucrose (P < 0.001). After consumption of chocolate containing sorbitol, double the mean estimated volume of breath H2 was produced over 6 h compared with that produced after eating chocolate containing isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with isomalt.

通过监测呼气中氢气（H₂）水平，研究了食用含糖醇作为甜味剂的巧克力对结肠发酵的影响。并将其水平与食用正常含蔗糖巧克力后的水平进行了比较。10名年龄在19至21岁的健康志愿者摄入了等量的分别添加山梨醇、异麦芽酮糖醇或蔗糖的标准巧克力棒。食用含山梨醇或异麦芽酮糖醇的巧克力后，呼气中H₂水平显著高于食用含蔗糖巧克力后的水平（P < 0.001）。食用含山梨醇的巧克力后，6小时内产生的呼气中H₂平均估计量是食用含异麦芽酮糖醇巧克力后的两倍。结合不耐受症状发生率的相关结果，这些发现表明，与异麦芽酮糖醇相比，山梨醇与更强的结肠发酵有关。