Allulose is a new lower calorie sugar in a category of new sweeteners referred to as “rare sugars.” Due to the availability of rare sugars and guidance from FDA that allows for positive labeling on the Nutrition Facts panel, manufacturers are racing to formulate new lower calorie and sugar foods. In this article for Today’s Dietitian titled, Introducing Allulose, I define this new sugar, discuss other rare sugars, review safety evaluation and detail how allulose is processed through the human body.
In May of 2019 the American Diabetes Association (ADA) published in their journal, Diabetes Care, an update to the 2014 iteration of their nutrition recommendations. It’s titled, “Nutrition Therapy for Adults with Diabetes or Prediabetes: A Consensus Report.” ADA does a complete review and update of this report roughly every five years.