Sorbitol intolerance is a digestive condition where the body cannot properly absorb sorbitol, a sugar alcohol. This leads to uncomfortable gastrointestinal symptoms. Effective management requires understanding how the body processes sorbitol, identifying its sources, and making dietary adjustments.
Understanding Sorbitol Intolerance
Sorbitol is a sugar alcohol found naturally in various fruits and widely used as a sugar substitute in many processed foods due to its lower calorie content. When a person has sorbitol intolerance, their small intestine does not adequately absorb this compound. Instead, the unabsorbed sorbitol travels to the large intestine.
Once in the large intestine, gut bacteria ferment the sorbitol, leading to the production of gases. This fermentation process triggers digestive symptoms, including bloating, increased gas, and abdominal cramping or pain. Diarrhea is another common symptom, attributed to sorbitol’s osmotic effect, drawing water into the intestines.
Foods High in Sorbitol
Sorbitol is present in many foods, both natural and as an additive. Many common fruits contain sorbitol, such as apples, pears, peaches, plums, apricots, and cherries. Dried fruits like prunes, raisins, and dried apples typically have higher concentrations due to the water removal.
Beyond natural sources, sorbitol is frequently used as a sweetener and humectant in “sugar-free” or “diet” products. This includes sugar-free chewing gum, candies, diet drinks, and some baked goods or desserts. Consumers can identify sorbitol on food labels, where it may be listed as E420. Even certain medications, like syrups for colds, can contain sorbitol.
Diagnosis and Dietary Management
Diagnosing sorbitol intolerance involves a hydrogen breath test. During this test, an individual consumes a solution containing a measured amount of sorbitol. The amount of hydrogen gas in the exhaled breath is then measured at regular intervals, as increased hydrogen indicates that unabsorbed sorbitol is being fermented by bacteria in the large intestine.
Managing sorbitol intolerance involves dietary adjustments. A common approach is an elimination diet, where high-sorbitol foods are avoided for a period, usually about two weeks, to see if symptoms improve. Following this, a gradual reintroduction phase helps identify individual tolerance levels for different sorbitol-containing foods. Reading food labels carefully for sorbitol (E420) and understanding serving sizes helps individuals manage intake. Consulting a registered dietitian provides personalized guidance for navigating a low-sorbitol diet.