American Journal of Clinical Nutrition, Vol 4, 61-67, Copyright © 1956 by The American Society for Clinical Nutrition, Inc.

Clinical Use of Sorbitol as a Sweetening Agent in Diabetes Mellitus

¹ From Temple University Hospital and Metabolic Division of Philadelphia General Hospital, Philadelphia, Pa.

A palatable "ice cream" preparation in which sorbitol has been used as the sweetening agent in place of sucrose has been fed to 38 diabetic patients. The slow absorption of sorbitol, and its conversion to fructose and glycogen prior to its availability as glucose, has led to consideration of this substance for use as an adjunct in diabetic diets. In mild and moderately severe diabetic patients, the feeding of sorbitol ice cream as an addition to the usual diet did not significantly alter the diurnal blood glucose values.

If further studies support these findings, it is possible that sorbitol ice cream may be permitted in the diet of the diabetic without substitution for its caloric equivalent. Additional data are required concerning its effect upon colonic bacterial population with reference to its laxative action, and upon its metabolic effects following long-term feeding programs. At present, sorbitol may be regarded as an available carbohydrate until additional studies further delineate its position in human metabolism and in the diabetic patient.