BREATH HYDROGEN AFTER INGESTION OF THE BULK SWEETENERS SORBITOL, ISOMALT AND SUCROSE IN CHOCOLATE

The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring br eath H-2 levels. Levels were compared with those occurring after the c onsumption of normal, sugar-containing chocolate. Ten healthy voluntee rs aged 19 to 21 years ingested equal amounts of either sorbitol, isom alt or sucrose incorporated into standard chocolate bars. Breath H-2 l evels after consumption of chocolate containing either sorbitol or iso malt were significantly higher than those after consumption of chocola te containing sucrose (P < 0.001). After consumption of chocolate cont aining sorbitol, double the mean estimated volume of breath H-2 was pr oduced over 6 h compared with that produced after eating chocolate con taining isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with isomalt.