Effects Of Chocolate Containing D-Allulose On Postprandial Lipid And Carbohydrate Metabolism In Young Japanese Women

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 50g of chocolate containing no D-allulose (placebo), 1.8g D-allulose, 3.6g D-allulose, or 12.5g 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.