Fructose intolerance

Fructose intolerance is an unnoticeable health hazard.

One in four suffers unknowingly from it.

Almost everyone has heard about intolerance of lactose, i.e. the sugar contained in milk. About 15% of Central Europeans suffer from it, which are usually aware of their ailments. Having constant contact with their doctor, follow a diet that excludes milk, its products and products to which milk is added. Calculating to the number of Polish inhabitants, we are dealing with approx. 5.8 million people of the Polish population suffer from lactose intolerance.

According to statistical data on fructose intolerance, its percentage in the world population is approx. 27%, which means that in Poland, almost twice as many people suffer from it than lactose intolerance. This means a total of approx. 10.5 million patients, who most often are not aware of it. Hardly anyone is oriented to it, and most fructose intolerant sufferers live with the consequences of this fact. For years and decades, he has accepted them, attributing his gastrointestinal ailments and many other ailments, most often to some other form of allergy.

Fructose intolerance may be symptomatic or asymptomatic. With symptomatic intolerance, you suffer from frequent flatulence, diarrhea or abdominal pain, and also suffer from serious and difficult to cure civilization diseases. The patient is unaware that these ailments are mainly caused by fructose intolerance.

Asymptomatic intolerance is not accompanied by the above-mentioned flatulence, diarrhea or abdominal pain, unpleasant in everyday life, but other serious disease consequences. Most often they are not associated with the consumption of fructose contained in fruit or other food products, such as honey or table sugar (sucrose). Sucrose, our most popular sweetener, is a disaccharide containing glucose and fructose molecule in its chemical structure. So it contains the highest percentage of fructose of any food.

It may seem that the asymptomatic form of fructose intolerance is not as troublesome as symptomatic with flatulence, diarrhea, etc., inconveniences, but after seeing a few examples of possible diseases caused by it, we will quickly come to the conclusion how negative its effects are for our health.

The topic of fructose intolerance should also include a very little-known intolerance to one of the sugar alcohols known as sorbitol or hexahydroxy alcohol, which has been increasingly part of factory-produced food and beverages for a long time. Unfortunately, there is no official information on sorbitol intolerance and it is difficult to quantify or estimate it as a percentage. Not every consumer knows about a specific equilibrium relationship between the presence of sorbitol and the other two most important types of simple sugars, i.e. fructose or glucose in food products. Photogenica-PHX332195676_z.jpg

All these sweeteners in the form of two known natural sugars and artificially produced sorbitol are found in the so-called kinetic equilibrium, the interrelationships of which can be simplified with the following equation:

GLUCOSE ↔ SORBITOL ↔ FRUCTOSE

At the beginning of our considerations, we will skip role of glucose, because we want to focus primarily on the pathogenic components of this equilibrium state, i.e. fructose and sorbitol. The equation presented above shows that under the same environmental conditions and temperature, a chemical reaction of the conversion of sorbitol molecules into fructose takes place according to the principle “the more sorbitol in a environment, the more fructose is formed from it” or vice versa “the more fructose, the more there is in their mixture sorbitol “. This also means that if there was no fructose in the environment from the beginning, but there is sorbitol, then after a short time fructose will form from it in an amount regulated by the principles of maintaining the kinetic balance of both components. What could this mean for us?