Gastrointestinal effects of low-digestible carbohydrates

Review Examines Digestive Health Benefits and Gastrointestinal Tolerance of Low-Digestible Carbohydrates

This review examined the gastrointestinal effects of low-digestible carbohydrates (LDCs). LDCs are carbohydrates that are not fully absorbed in the small intestine and are instead partially fermented in the large intestine. Types of LDCs include dietary fiber, resistant starches, and sugar alcohols.

These ingredients are increasingly used in foods and beverages because they offer several health benefits. They can help reduce calories, have little or no effect on blood sugar levels, and support dental health. Some may also contribute to digestive health and regularity.

Researchers reviewed 68 published human studies and six review articles evaluating the gastrointestinal effects of 15 different LDCs. The review found that many of the benefits of LDCs are related to how they are fermented in the colon. However, higher or excessive intakes may also cause temporary gastrointestinal effects. These can include bloating, gas, abdominal discomfort, laxation, or diarrhea.

The authors noted that these effects are generally temporary, but they may affect consumer comfort and acceptance of products containing LDCs. The review also highlighted that current fiber intake recommendations do not account for total low-digestible carbohydrate intake. They also do not establish upper intake levels based on gastrointestinal tolerance. The authors concluded that additional research is needed to better understand appropriate intake levels and consumer tolerance for different types of low-digestible carbohydrates.