Attenuated Response of the Serum Triglyceride Concentration to Ingestion of a Chocolate Containing Polydextrose and Lactitol in Place of Sugar

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  • SHIMOMURA Yoshiharu
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • MAEDA Ken
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • NAGASAKI Masaru
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • MATSUO Yoshiyuki
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • MURAKAMI Taro
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • BAJOTTO Gustavo
    Department of Materials Science and Engineering, Nagoya Institute of Technology Graduate School of Engineering
  • SATO Juichi
    Department of General Medicine, Nagoya University Hospital
  • SEINO Takeshi
    Central Laboratory, Lotte Co., Ltd.
  • KAMIWAKI Tatsuya
    Central Laboratory, Lotte Co., Ltd.
  • SUZUKI Masashige
    Department of Sports Medical Science, Waseda University School of Sport Sciences

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We examined the effects of ingesting a non-sugar chocolate containing polydextrose and lactitol in place of sucrose and lactose on the concentrations of plasma glucose and serum insulin and triglyceride in humans. A regular chocolate was used as the control. A crossover study was employed, and the subjects each ingested 46 g of the control or non-sugar chocolate in the experiments. Alterations in the blood components were monitored for a period of 150 min after ingestion. The control chocolate elevated the concentrations of plasma glucose and serum insulin, with the peak occurring 30 min after ingestion, but the non-sugar chocolate had a very minor effect. The serum triglyceride concentration gradually increased after ingesting the control chocolate, but was only slightly elevated 150 min after ingesting the non-sugar chocolate. An animal study also showed an attenuated response of serum triglyceride to the administration of a fat emulsion containing polydextrose and lactitol, suggesting that the triglyceride transit through the gut was promoted by these compounds. These results suggest that, compared to regular chocolate, fat absorption in the gut was less after ingesting the non-sugar chocolate, presumably resulting in less effect on body fat deposition.

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