{"id":17263,"date":"2019-06-04T18:11:18","date_gmt":"2019-06-04T22:11:18","guid":{"rendered":"http:\/\/caloriecontrol.org\/?p=17263"},"modified":"2019-07-09T18:16:23","modified_gmt":"2019-07-09T22:16:23","slug":"study-finds-anti-obesity-potential-of-allulose","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/study-finds-anti-obesity-potential-of-allulose\/","title":{"rendered":"Study Finds Anti-Obesity Potential of Allulose"},"content":{"rendered":"\n<p>By Jill Weisenberger, MS, RDN, CDE, CHWC, FAND<\/p>\n\n\n\n<p>Allulose,\nalso known as D-psicose, is a rare sugar originally discovered naturally in a\nnumber of foods such as figs, raisins and maple syrup. It\u2019s about 70% as sweet\nas sucrose but provides less than 1% of the calories because allulose is not\nmetabolized like other sugars. Instead of being broken down for energy,\nallulose is largely absorbed and excreted in the urine.<\/p>\n\n\n\n<p>The\n<a href=\"https:\/\/pubs.rsc.org\/en\/content\/articlelanding\/2019\/fo\/c8fo01089g#!divAbstract\">study<\/a> titled \u201cAnti-obesity potential of\nrare sugar D-psicose by regulating lipid metabolism in rats\u201d by Chen et al.\ninvestigates the potential of allulose to prevent obesity in an animal model.\nThe researchers prepared five diets based on standard rat chow containing 65.2%\ncarbohydrate with an additional 5% carbohydrate coming from one of these five\nsources: cornstarch (control diet), allulose, glucose, fructose and cellulose. Chen\net al. compared the effects of the carbohydrate-modified diets in rats for four\nweeks on body weight, lipid profile, antioxidant level and the expression of\ngenes related to lipid metabolism in the liver. <\/p>\n\n\n\n<p><strong>Findings on Body\nWeight<\/strong><\/p>\n\n\n\n<p>The\nrats in the allulose group gained significantly less weight than the animals in\nany of the other groups, yet their food intake was only significantly lower\ncompared to the cellulose group (and not the other groups). Both the epididymal\nfat and abdominal fat were also significantly lower in the allulose group. Chen\net al. speculate that short-term intake of allulose leads to the least amount\nof weight gain because of the lower energy value of allulose compared to other\ncarbohydrates.<\/p>\n\n\n\n<p><strong>Findings on Blood Lipids<\/strong><\/p>\n\n\n\n<p>Allulose\nsupplementation may also benefit the lipid profile. For example, the\ntriglyceride levels of the animals in the allulose group were lower than that\nof any of the other groups, and significantly lower than the triglyceride\nlevels of the control group. The LDL-cholesterol level of the allulose group\nwas 34.5% lower than that of the control group, and was significantly lower\nthan both the control and glucose groups. Additionally, the free fatty acid\nlevel of the allulose group was lower than that of the other four groups and\nwas significantly lower than both the control and cellulose groups.<\/p>\n\n\n\n<p><strong>Findings on\nAntioxidant Capacities of Liver and Serum <\/strong><\/p>\n\n\n\n<p>Supplementation\nof allulose appears to boost catalase activity and improve antioxidant capacity\nin rats, which may reduce free radical damage within the body. The researchers\nexamined the serum and hepatic levels of both catalase and superoxide\ndismutase. The levels of the catalase enzyme were significantly higher in the allulose\ngroup compared to the other groups. While the serum and hepatic levels of\nsuperoxide dismutase were also higher in the allulose group, they were\nsignificantly higher only when compared to the serum activity in the fructose\ngroup. <\/p>\n\n\n\n<p><strong>Findings on Gene\nExpression<\/strong><\/p>\n\n\n\n<p>Chen\net al. concluded that allulose supplementation contributes to the smallest body\nweight increase by inhibiting the expression of genes related to fatty acid\nsynthesis and increasing the expression of genes related to lipolysis. As\nexamples, the expression of both acetyl-coA carboxylase and fatty acid\nsynthase, which are important in fat synthesis, were significantly lower in the\nallulose group. Furthermore, supplementation of allulose resulted in increased\nexpression of peroxisome proliferator-activated receptors-alpha, which is also\nimportant in fatty acid metabolism.<\/p>\n\n\n\n<p><strong>Overall Conclusions:<\/strong> According to Chen et al.\u2019s findings, the consumption of allulose does not cause significant weight increase or disorders of lipid metabolism in rats. Furthermore, supplementation of allulose appears to inhibit fat accumulation, improve blood lipids and increase antioxidant capacity in rats consuming a high carbohydrate diet. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft\"><img decoding=\"async\" src=\"http:\/\/allulose.org\/wp-content\/uploads\/2019\/06\/jill-weisenberger.jpg\" alt=\"\" class=\"wp-image-759\"\/><\/figure><\/div>\n\n\n\n<p><strong>Jill Weisenberger, MS, RDN, CDE, FAND<\/strong>, has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA. Jill is the author of <a href=\"http:\/\/www.jillweisenberger.com\/book-diabetes-weight-loss\/\"><em>Diabetes Weight Loss \u2013 Week by Week<\/em><\/a>&nbsp;and two upcoming books,&nbsp;<em>The Overworked Person\u2019s Guide to Better Nutrition<\/em>&nbsp;and&nbsp;<em>21 Things You Need to Know about Diabetes and Your Heart<\/em>. She is a member of the Academy of Nutrition and Dietetics, the American Association of Diabetes Educators and the American Diabetes Association. Jill is a paid contributor to Sucralose.org. Follow Jill on Twitter @<a href=\"https:\/\/twitter.com\/nutritionjill\">NutritionJill<\/a>&nbsp;and find&nbsp;more&nbsp;at&nbsp;<a href=\"http:\/\/www.jillweisenberger.com\/\">www.JillWeisenberger.com<\/a>.<br><\/p>\n\n\n<p><!--EndFragment--><\/p>","protected":false},"excerpt":{"rendered":"<p>By Jill Weisenberger, MS, RDN, CDE, CHWC, FAND Allulose, also known as D-psicose, is a rare sugar originally discovered naturally in a number of foods such as figs, raisins and maple syrup. It\u2019s about 70% as sweet as sucrose but provides less than 1% of the calories because allulose is not metabolized like other sugars. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17264,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[181,6,92],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Study Finds Anti-Obesity Potential of Allulose - Calorie Control Council<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caloriecontrol.org\/study-finds-anti-obesity-potential-of-allulose\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Study Finds Anti-Obesity Potential of Allulose - Calorie Control Council\" \/>\n<meta property=\"og:description\" content=\"By Jill Weisenberger, MS, RDN, CDE, CHWC, FAND Allulose, also known as D-psicose, is a rare sugar originally discovered naturally in a number of foods such as figs, raisins and maple syrup. 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