Study Finds Allulose Doesn’t Feed Cavity-Causing Bacteria
Research from Jeonbuk National University’s School of Dentistry, published in Frontiers in Cellular and Infection Microbiology, found that allulose produced less acid and plaque than table sugar and supported a healthier balance of mouth bacteria.
Researchers in South Korea set out to answer a simple question: do the bacteria in our mouths respond to allulose the same way they respond to sugar? To find out, they grew mouth bacteria under controlled conditions and fed them different sweeteners. They then compared what happened with each one.
The study used three models, each closer to real life than the last. The first used a single type of cavity-causing bacteria. The second combined a cavity-causing type with a harmless type, similar to what lives together on teeth. The third used a full mix of bacteria taken from human saliva.
What Was Studied?
Allulose was compared with three common sugars (table sugar, glucose and fructose) and two sugar alcohols already known to be tooth-friendly (xylitol and erythritol).
Cavities form when bacteria feed on sugar and release acid that wears away tooth enamel. Bacteria also build sticky layers called biofilm, better known as plaque. Researchers measured how much the bacteria grew, how much acid they made, how much plaque formed and how varied the bacteria were in the saliva model.
Key Findings
- Less acid and bacterial growth: Allulose led to less bacterial growth and acid than table sugar, glucose or fructose.
- Performed like tooth-friendly sweeteners: Results with allulose were similar to xylitol and erythritol, two sweeteners known not to cause cavities.
- Less plaque: Bacteria given allulose did not form the thick, sticky plaque seen with table sugar.
- Healthier mix of bacteria: In the saliva model, allulose kept a more diverse mix of bacteria, including types linked to a healthy mouth. Table sugar allowed cavity-causing bacteria to take over.
What Do the Findings Mean?
Cutting back on sugar is one of the most effective ways to protect teeth. This study shows that allulose can deliver sweetness without feeding the bacteria behind tooth decay. It adds allulose to the short list of sweeteners that work with good oral health, not against it.
Allulose is a rare sugar found in small amounts in foods like figs, raisins and maple syrup. It has the same chemical formula as fructose, but a slightly different shape. That small difference means the body, and the bacteria in our mouths, don’t use it the way they use sugar. Next, studies in people will help show how these results play out in everyday eating.
Conclusion
This study found that allulose produces less acid and plaque than common sugars and supports a healthier balance of mouth bacteria. The findings are consistent with FDA’s view that sugars like allulose are metabolized differently than traditional sugars and are not linked to tooth decay in the same way. Along with its low calories and minimal effect on blood sugar, allulose is a smart option for people looking to cut back on sugar.
Related Resources
- Read the full study in Frontiers in Cellular and Infection Microbiology
- FDA: Sugars That Are Metabolized Differently Than Traditional Sugars
- Learn more about allulose.