IngentaConnect Sugars in Food Intolerance and Gut Fermentation

Abstract:

Patients with abnormal gut fermentation commonly have marked craving for sugars and fermentable foods. True food allergy to sucrose is rare, and intolerance is also uncommon. It is suggested that the craving mechanism in abnormal gut fermentation may be similar to that of alcohol craving in alcoholics.

A group of patients seen in 1983 who were then diagnosed as food intolerant had been given challenges with Isomaltulose, a sugar, and Thaumatin, a protein sweetener. The diagnoses were revised retrospectively into food intolerance and abnormal gut fermentation. The challenge results were then re-interpreted to see if the two groups behaved differently.

None of the intolerant group reacted to the fermentable sugar: 4 out of 10 fermenters did. Reactions to Thaumatin were similar in both groups. Fermenters were three times more likely than intolerants to crave sucrose. The craving was relieved by Isomaltulose in two-thirds of this group, but Thaumatin had no effect on craving in either group. The results were statistically analyzed, but the numbers were probably too small to achieve significance.

Subjects with apparent intolerance to sugars, starches, yeast and cheese may be affected not by intolerance, but by abnormal gut fermentation. Such patients may respond even to novel fermentable foods in a different way to intolerants, and tend to have sucrose craving. As the results of the fermentation include ethanol production the mechanism may well have biochemical unities with the addictive alcohol craving in alcoholics.

Keywords: sugar; food intolerance; gut fermentation; sucrose craving; ethanol

Document Type: Research article

DOI: 10.1080/13590840410001734956

Affiliations: 1: The Princess Margaret Hospital Osborne Road Windsor, Berkshire SL4 3SJ UK

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