{"id":307796,"date":"2019-06-08T18:52:48","date_gmt":"2019-06-08T18:52:48","guid":{"rendered":"https:\/\/www.nahrungsmittel-intoleranz.com\/sorbitol-tolerance\/"},"modified":"2025-03-18T10:11:31","modified_gmt":"2025-03-18T10:11:31","slug":"sorbitol-tolerance","status":"publish","type":"page","link":"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/sorbitol-tolerance\/","title":{"rendered":"Sorbitol tolerance"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" id=\"h-ursachen-symptome-und-aktuelle-erkenntnisse\">Causes, symptoms and current findings<\/h2>\n\n<p>Sorbitol, also known as sorbitol, is a sugar alcohol that occurs naturally in various fruits such as apples, pears and plums. In the food industry, sorbitol is often used as a sweetener and humectant and is known under the E number E420. In the case of sorbitol intolerance, also known as sorbitol malabsorption, the small intestine cannot absorb sorbitol sufficiently. The mechanism is similar to that of <a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/initial-information-intestinal-fructose-intolerance\/\">fructose malabsorption<\/a>. And although we have known about sorbitol intolerance since the 1980s, not everything about this intolerance has been fully researched. We know that undigested sorbitol reaches the large intestine, where it is fermented by bacteria, which can lead to symptoms such as flatulence, abdominal pain and diarrhea.     <\/p>\n\n<h2 class=\"wp-block-heading\">Current research results<\/h2>\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi.jpg\" alt=\"\" class=\"wp-image-313537\" style=\"width:350px\" srcset=\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi.jpg 1024w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi-300x300.jpg 300w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi-150x150.jpg 150w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi-768x768.jpg 768w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi-100x100.jpg 100w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/sorbitintoleranz_ki_nmi-500x500.jpg 500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<p>Recent studies have shown that the <strong>gut microbiome<\/strong> plays a crucial role in the processing of sorbitol. Research has identified changes in the gut microbiome that can lead to sorbitol no longer being effectively digested. In particular, a reduced number of Clostridia bacteria, which can break down sorbitol, has been observed. These changes may be caused by factors such as the intake of antibiotics in combination with a high-fat diet.   <\/p>\n\n<h2 class=\"wp-block-heading\">Diagnosis and therapy<\/h2>\n\n<p>Sorbitol tolerance is usually diagnosed using an <a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/the-h2-breath-test\/\">H2 <sub>breath<\/sub> test<\/a>. The affected person drinks a sorbitol-containing solution and the exhaled hydrogen (<sub>H2<\/sub>) is measured. An increase in the hydrogen content indicates malabsorption. As there is no specific therapy, treatment mainly consists of adjusting the diet. Those affected should avoid foods containing sorbitol or reduce their consumption.    <\/p>\n\n<h3 class=\"wp-block-heading\">Three-step plan for nutritional adaptation<\/h3>\n\n<p>1. <strong>elimination diet<\/strong>Avoid sorbitol-containing foods for about two weeks.<\/p>\n\n<p>2nd <strong>test phase<\/strong>: Gradual reintroduction of small amounts of sorbitol-containing foods to determine the individual tolerance threshold. Duration 1-2 weeks. <\/p>\n\n<p>3. <strong>permanent diet<\/strong>Long-term nutrition based on individual tolerance limits.<\/p>\n\n<h2 class=\"wp-block-heading\">Tips for everyday life<\/h2>\n\n<p>Sorbitol is not only found in many types of fruit, but also in many processed foods, especially in &#8216;sugar-free&#8217; products such as chewing gum and sweets. It is therefore important to read the ingredients lists carefully. Foods with a sorbitol content of more than 10% must be labeled &#8216;may have a laxative effect if consumed in excess&#8217;.  <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-sorbitgehalte\">Sorbitol content<\/h2>\n\n<p>The following foods have relatively high sorbitol contents. These are examples, not a complete table. If you would like a more complete and interactive list, we recommend the <a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/\">&#8220;Ask ingrid&#8221; app<\/a>.  <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-naturliche-sorbitquellen-fruchte-mit-hohem-sorbitgehalt\">Natural sources of sorbitol (fruits with a high sorbitol content)<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Apples<\/li>\n\n\n\n<li>Pears<\/li>\n\n\n\n<li>Plums \/ damsons<\/li>\n\n\n\n<li>Cherries<\/li>\n\n\n\n<li>Apricots<\/li>\n\n\n\n<li>Peaches<\/li>\n\n\n\n<li>Nectarines<\/li>\n\n\n\n<li>Berries (e.g. blackberries)<\/li>\n\n\n\n<li>Dried fruit (e.g. dried apples, plums, apricots, raisins)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Vegetables with sorbitol content<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Cauliflower<\/li>\n\n\n\n<li>Broccoli<\/li>\n\n\n\n<li>Brussels sprouts<\/li>\n\n\n\n<li>Paprika<\/li>\n\n\n\n<li>Mushrooms (e.g. button mushrooms)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Sugar-free and diet products (sorbitol as additive E 420)<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Sugar-free chewing gum<\/li>\n\n\n\n<li>Sweets &amp; candies with sugar substitutes<\/li>\n\n\n\n<li>Diet or &#8220;light&#8221; confectionery<\/li>\n\n\n\n<li>Toothpaste and mouth rinses (e.g. with sorbitol as a humectant)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Processed foods with sorbitol as an additive<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Baked goods (e.g. &#8220;sugar-free&#8221; cookies)<\/li>\n\n\n\n<li>Ready-made desserts and ice cream<\/li>\n\n\n\n<li>Soft drinks and fruit juices (especially those labeled &#8220;sugar-free&#8221; or &#8220;light&#8221;)<\/li>\n\n\n\n<li>Some ready-made sauces &amp; dressings<\/li>\n<\/ul>\n\n<p>Sorbitol tolerance requires individual dietary adjustments. By understanding their personal tolerance level and being aware of sorbitol-containing foods, sufferers can effectively manage their symptoms and improve their quality of life. <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-quellen\">Sources<\/h3>\n\n<p class=\"smalldark has-small-font-size\">Souci-Fachmann-Kraut, Lebensmitteltabelle f\u00fcr die Praxis, 3rd edition<br\/>&#8220;Ern\u00e4hrung. Physiologische Grundlagen, Pr\u00e4vention, Therapie&#8221;, WVG, 2016<br\/>Lee, J.-Y. <em>e al.<\/em> High fat intake sustains sorbitol intolerance after antibiotic-mediated Clostridia depletion from the gut microbiota. <em>Cell<\/em> <strong>187<\/strong>, 1191-1205.e15 (2024).<br\/>Sorbitol intolerance: An overview&#8217;<br\/>N. K. Jain, D. Rosenberg, M. Ulahannan, M. Glasser, C. Pitchumoni (1985). <em>Sorbitol intolerance in adults.<\/em>American Journal of Gastroenterology<br\/>N. K. Jain, V. P. Patel, C. Pitchumoni (1987).  <em>Sorbitol intolerance in adults. Prevalence and pathogenesis on two continents. <\/em>  Journal of Clinical Gastroenterology<br\/>E. Hazrati, J. Hyams (1983). <em>Sorbitol intolerance: An unappreciated cause of functional gastrointestinal complaints.<\/em> Gastroenterology<br\/>G. Corazza, A. Strocchi, R. Rossi, D. \u0160irola, G. Gasbarrini (1988). <em>Sorbitol malabsorption in normal volunteers and in patients with coeliac disease.<\/em> Gut<br\/>M. Raithel, M. Weidenhiller, A. Hagel, Urban Hetterich, M. Neurath, and 1 more (2013). <em>The malabsorption of commonly occurring mono and disaccharides: levels of investigation and differential diagnoses.<\/em> Deutsches \u00c4rzteblatt International<br\/>C. Yao, H. Tan, D. R. Langenberg, J. Barrett, Rosemary Rose, and 3 more (2014).     <em>Dietary sorbitol and mannitol: food content and distinct absorption patterns between healthy individuals and patients with irritable bowel syndrome.<\/em>  Journal of human nutrition and dietetics (Print)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Causes, symptoms and current findings Sorbitol, also known as sorbitol, is a sugar alcohol that occurs naturally in various fruits such as apples, pears and plums. In the food industry, sorbitol is often used as a sweetener and humectant and is known under the E number E420. In the case of sorbitol intolerance, also known [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":313538,"parent":0,"menu_order":65,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-307796","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sorbitol intolerance - symptoms, causes, therapy - nmi-Portal<\/title>\n<meta name=\"description\" content=\"Learn more about sorbitol intolerance and its effects on digestion. 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