D-allulose is a natural rare sugar with a sweetness of about 70% of sucrose, but extremely low in calories (about 0.2-0.4 kcal/g). Recent studies have found that D-allulose has potential benefits in regulating blood sugar, improving insulin sensitivity and reducing diabetic complications, providing a new option for dietary management of people with high blood sugar.

1. Metabolic characteristics of D-allulose

D-allulose has a unique metabolism in the human body, with about 90% excreted in the urine and almost no participation in energy metabolism. Due to the lack of corresponding metabolic enzymes, its absorption does not depend on insulin, so it does not cause significant blood sugar fluctuations. This feature makes it particularly suitable for dietary management of obese and diabetic patients.

2. Benefits of D-allulose for people with high blood sugar

1. Directly regulate blood sugar levels

D-allulose can reduce postprandial blood sugar peaks by inhibiting the activity of intestinal α-glucosidase and delaying the decomposition and absorption of carbohydrates. Studies have shown that the intake of D-allulose can reduce the rise in postprandial blood sugar by 20%-30%. In addition, it can promote the uptake of glucose by peripheral tissues (such as muscles), enhance insulin-mediated GLUT4 transport, and improve glucose utilization.

2. Improve insulin resistance

Both animal experiments and clinical studies have shown that D-allulose can upregulate the secretion of adiponectin in adipocytes and reduce the expression of proinflammatory factors (such as TNF-α), thereby improving insulin sensitivity. In a clinical trial of patients with type 2 diabetes, 5-15g of D-allulose was supplemented daily, and the fasting insulin levels of the subjects decreased significantly after 8 weeks (Diabetes Metab J, 2021).

3. Protect pancreatic β-cell function

Long-term hyperglycemia can lead to impaired pancreatic β-cell function, and D-allulose helps protect β-cells and delay the progression of diabetes by reducing glucotoxicity and inhibiting oxidative stress (such as the NF-κB inflammatory pathway).

4. Reduce the risk of diabetic complications

D-allulose has an inhibitory effect on key enzymes of liver gluconeogenesis (such as PEPCK), which can reduce liver glucose output and improve fasting blood sugar. In addition, it can regulate blood lipid metabolism, reduce triglyceride and low-density lipoprotein cholesterol (LDL-C) levels, thereby reducing the risk of atherosclerosis and cardiovascular disease.

3. Comparison of D-allulose with other sweeteners

Compared with artificial sweeteners (such as aspartame) and sugar alcohols (such as erythritol), D-allulose not only has little effect on blood sugar, but also can actively improve insulin sensitivity. Although artificial sweeteners do not increase blood sugar, they may affect metabolic regulation through "primary insulin response"; and sugar alcohols are prone to gastrointestinal discomfort at high doses. D-allulose performs well in baked goods and can participate in the Maillard reaction, while other sugar substitutes (such as erythritol) are limited in application due to their poor hygroscopicity.

4. Future research directions

Although D-allulose performs well in metabolic regulation, its current production capacity is insufficient, which limits its widespread application. Future research can focus on optimizing microbial fermentation processes (such as using genetically engineered bacteria to increase production) and exploring its long-term effects on intestinal flora and the safety of renal excretion.

D-allulose, with its low calorie, blood sugar-lowering and metabolic-improving properties, provides a functional and safe dietary option for people with high blood sugar levels. With the improvement of production processes and the accumulation of clinical evidence, it is expected to become one of the important strategies for nutritional intervention in diabetes.