What can influence the symptoms observed?
The symptoms can vary depending on:
- The type of food matrix in which MALTISORB® is consumed:
Consuming MALTISORB® incorporated in a solid type of food matrix like chocolate, bread or biscuit, or consuming MALTISORB® during a meal can improve tolerance, partly because of the rate of gastric emptying (faster with liquid food and slower with solid food). - The rate and repartition of consumption during the day:
Tolerance and intake are greater when consumption is spread at regular intervals throughout the day . * - The intestinal bacterial adaptation:
Colonic flora can evolve depending on the type of low digestible carbohydrate present in the environment. An improvement in tolerance can be observed in the case of daily consumption of the same dosage, with decreasing symptoms in the course of time. - The susceptibility of the consumer and the tolerance studies:
A consensus of food and nutritional scientists and physicians has been established for polyol consumption: “Each individual may experiment with intake amounts and make adjustments based on their own experience – as they may do routinely with everyday foods having the same effects when eaten to excess.” **
These statements have been made because the individual susceptibility can widely vary between people. Some people show a particular intestinal susceptibility, which can have a genetic or pathologic origin. Nutritional habits and life style (practicing sport, sedentary, alcohol, tobacco…) can also have an impact on the colonic sensitivity.
The transition between a diet poor or low in MALTISORB® to ones rich in MALTISORB® should be progressive, varying the daily intake over a period of 1 to 4 weeks, in order to avoid potential discomfort.
Scientific references
* LIVESEY G (2001)
Tolerance of low-digestible carbohydrates: a general view.
British Journal of Nutrition, 85: Suppl 1: S7-S16.
See abstract
** Salford Symposium Consensus (2001) Consensus statements from participants of the International Symposium on Low Digestible carbohydrates. British Journal of Nutrition, 85, Suppl 1: S5.
MALTISORB® maltitol is completely harmless and is used in foodstuffs with no risk to health. It is the product best tolerated amongst fermented polyols.
