A new study has found that sorbitol, which is widely used as a low calorie sweetener, may increase the risk of Metabolic Dysfunction Associated Steatotic Liver Disease (MASLD), commonly known as fatty liver disease, under certain conditions. The research also challenges the common belief that sugar alcohols pass through the body without causing any effects.
Sorbitol is commonly used in sugar free candies, chewing gum, protein bars and other low sugar foods. It is also naturally found in certain fruits and vegetables, particularly stone fruits such as peaches, apricots and plums.
MASLD, previously known as Non Alcoholic Fatty Liver Disease (NAFLD), is a common liver disease linked to obesity, diabetes and other metabolic disorders. Previous research has already established that fructose plays an important role in the development of fatty liver disease, which affects nearly 30 percent of adults worldwide.
Scientists at Washington University in St. Louis have discovered that if the beneficial gut bacteria responsible for breaking down sorbitol are absent or unable to function effectively, sorbitol can travel to the liver and be converted into fructose.
In other words, sorbitol, which many people consider a relatively safe alternative to regular sugar, may under specific conditions transform inside the body into a substance that increases the risk of fatty liver disease.
The findings have been published in the scientific journal Science Signaling.
