Sugars sucrose intolerance

An interesting phenomenon is seen in (he far reaches of the northern hemisphere, where sucrose intolerance occurs among Eskimos. About 10% of the native population of Greenland is sucrose intolerant. The occurrence of sucrose intolerance among these populations is eonsi.stent with the lack of availability of sucrose-containing staples. People in Greenland traditionally have consumed meat as the major food source, and not fruits or sugar cane. 

Although sucrose is very widely used in foods and pharmaceutical formulations, sucrose consumption is a cause of concern and should he monitored in patients with diabetes mellitus or other metabolic sugar intolerance. ... 

Do you crave sweets, but worry about the empty calories in sugary treats If so, you are not alone. Research tells us that, even as babies, we demonstrate preference for sweet tastes over all others. But there are many reasons to reduce our intake of refined sugars, in particular sucrose or table sugar. Too many people eat high-calorie, low-nutrition snacks rather than more nutritious foods. This can lead to obesity, a problem that is very common in our society. In addition, sucrose is responsible for tooth decay. Lactic acid, one of the products of the metabolism of sucrose by bacteria on our teeth, dissolves the tooth enamel, which results in a cavity. For those with diabetes, glucose intolerance, or hypoglycemia, sucrose in the diet makes it difficult to maintain a constant blood sugar level. 

The great solubility difference between the two anomers is noteworthy. The sweetness of lactose is significantly lower than that of fructose, glucose or sucrose (Table 10.16). For people who suffer under lactose intolerance, dietetic milk products are produced by treatment with P-1,4-galactosidase (cf. 2.7.2.2.7). Glucose and some other amino sugars and oligosaccharides are present in small amounts in milk. 

People with the genetic defect called fructose intolerance, avoid all sucrose-containing foods since sucrose (sugar)... 

Lactose (j8-D-galactopyranosyl-l-4-D-glucopyranose) is the major sugar of milk (Fig. 19). It is of interest that the ability to utilize either sucrose or lactose as a source of calories is dependent on their enzymatic hydrolysis to the constituent monosaccharides in the intestine. About one-third of the oriental population lacks the requisite galac-tosidase and is thus lactose intolerant this same problem occurs in some infants (developmentaUy related) and results in a colicky baby. 

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