What Is Sucrose?

Sucrose is common sugar. It is a disaccharide, a molecule made up of two monosaccharides: glucose and fructose. Sucrose happens normally in plants, from which table sugar is refined. It has the molecular formula C12H22O11.

Sucrose intolerance

Sucrose narrow mindedness or hereditary sucrase-isomaltase inadequacy (GSID) is the condition where sucrase-isomaltase, a catalyst essential for the legitimate digestion of sucrose (sugar) and starch (for instance, grains), isn’t delivered or the chemical created is halfway utilitarian. or on the other hand non-utilitarian in the small digestive tract.

Symptoms of sucrose intolerance

Many people with sucrose intolerance, clinically known as a congenital sucrase-isomaltase deficiency (CSID), lack sucrase, the enzyme necessary for the digestion of sucrose. An individual with sucrose bigotry can’t process table sugar and subsequently, creates gastrointestinal manifestations in the wake of eating nourishments that contain sucrose. Many of those affected with CSID also have irregular amounts of isomaltase and maltase-glucoamylase, the enzymes necessary for the digestion of starch. These people can also experience gastrointestinal symptoms from starch consumption.

Patients with sucrose prejudice can encounter gentle to serious gastrointestinal uneasiness when they devour nourishments containing sucrose as they travel undigested through the small digestive system and enter the internal organ. Resident bacteria in the large intestine (colon) feed on the undigested sugar through a process called “fermentation”. This fermentation leads to increased gas production. When undigested substances are not absorbed in the large intestine, an osmotic draw of water into the large intestine causes watery diarrhea. The gastrointestinal symptoms can vary in infants, children, and adults affected by this enzyme deficiency.

Infants and children

The indications of sucrose bigotry don’t show up in newborn children until they ingest sucrose and dull nourishments, for example, natural product juices, strong nourishments, normal infant nourishments, milk equations, and meds improved with sucrose. Infants who are breastfed may not show symptoms until a milk-based formula is added to their diet or they start eating solid foods.

Constant stomach torment, watery the runs, and additionally inability to flourish (poor actual development) are regular indications of sucrose bigotry. Stomach expanding (gas), gassiness, persistent colic, touchiness, abraded (scraped spots and bothering) rear end, retching, and diaper rash can be indications of pediatric sucrose bigotry. Hospitalization may be required if symptoms result in dehydration, malnutrition, muscle wasting, and weakness in infants. There are very rare chances that this occurs. Symptoms in children can be more severe than in adults because children have shorter gastrointestinal tracts.

Sucrose intolerance is often diagnosed in infants as chronic, non-specific diarrhea known as “infant diarrhea”. Older children are often mistakenly diagnosed with irritable bowel syndrome (IBS) because cramping, abdominal pain, gas, and intermittent diarrhea are symptoms common in both IBS and sucrose intolerance. Unfortunately, older children can learn to live with their symptoms and are never properly diagnosed. Other incorrect diagnoses can include milk protein intolerance, food allergies, and chronic, non-specific diarrhea. It’s important to note that sucrose intolerance is a genetic disease that infants and children cannot outgrow.


Adults too can learn to live with their gastrointestinal symptoms and accept that their problems are normal. Symptoms in adults are similar to those in infants and children. However, because the gastrointestinal tract is longer in adults, their symptoms may not be as severe or as common. Symptoms in adults may be limited to an increased incidence of loose stools, abdominal disorders, and gas. Episodic watery diarrhea can occur when ingesting foods high in sucrose. Diarrhea can also alternate with constipation, which can lead to a misdiagnosis of IBS.

In infants, children, and adults, failure to ingest sucrose and starch from food can impair the absorption of other nutrients and disrupt the normal hormonal regulation of gastrointestinal functions. Improperly absorbed carbohydrates slow the rate at which consumed food moves from the stomach to the small intestine, while also increasing the rate at which consumed food reaches the large intestine in the small intestine. These progressions in gastrointestinal travel time add to the malabsorption of starch, fat, and monosaccharides. The severity of symptoms can be affected by factors such as the amount of sucrose and starch consumed, the level of bacterial activity in the large intestine, the absorption capacity of the large intestine, and rates of transit from the stomach and small intestine.

Repeating manifestations, for example, persistent runs, unexplained stomach torment, gas, weight reduction, successive solid discharges, gassiness, gas, and spewing ought not be disregarded. Constant gastrointestinal side effects ought to be examined with a gastroenterologist.

Facts On Sucrose Intolerance

Sucrose is generally known as table sugar, the white stuff. This sugar is found in many regular nourishments like apples and in handled food sources like frozen yogurt. Sucrose is a disaccharide sugar particle, a mix of two monosaccharide sugar atoms, glucose, and fructose. It is estimated that 1 in 5,000 people of European descent has a sucrose intolerance, more formally known as a genetic sucrase-isomaltase deficiency (GSID). Sucrose Intolerance (GSID) is the condition where sucrase-isomaltase, a protein required for the legitimate digestion of sucrose and starch (for example grains and rice), is not produced or the enzyme produced is either partially functional or non-functional on a small scale is the gut. The outcome can be awkward and agonizing side effects. Sucrose narrow mindedness is now and again mistaken for other sugar bigotries, for example, fructose or lactose and gastrointestinal issues, including crabby entrail condition. Here are eight facts you should know about sucrose and sucrose intolerance.

  1. Common symptoms of sucrose intolerance (GSID) are excess gas, gas, diarrhea, stomach cramps, nausea, and/or vomiting.
  2. Symptoms of sucrose intolerance (GSID) in infants and children include chronic abdominal pain, watery diarrhea, failure to thrive (poor physical growth), abdominal swelling, gassiness, colic, irritability, vomiting, and diaper rash.
  3. Here is an itemized rundown of nourishments high in sucrose. Some offenders are apple juice, flavored coffee creamer, and prepackaged pasta sauce.
  4. As per the American Heart Association (AHA), the greatest measure of added sugars you ought to eat in a day is 150 calories for each day for men (37.5 grams or 9 teaspoons) and 100 calories for every day for ladies (Aug. Grams or 6) teaspoons).
  5. Each case of sucrose intolerance (GSID) is unique, so no one diet works for everyone. Patients with GSID will need to work with their physician and a registered dietitian (RD) to develop an individualized diet that meets their specific needs. As a rule, the dietary treatment for GSID centers around sugar (sucrose) and starch (isomalt and maltose) limitations. The degree of restriction depends on the patient.
  6. After completing an initial two-week sucrose elimination diet, foods containing sucrose are gradually added to the diet to determine how much sucrose can be tolerated. It is suggested that just a single new food be once again introduced into the eating regimen each three to five days prior to adding the following new food.
  7. This is a list of fruits and vegetables that are generally well-tolerated and not tolerated by people with sucrose intolerance (GSID).
  8. Working with a registered dietitian who understands sucrose intolerance (GSID) is crucial to the success of the diet. The RD will teach you how to effectively write and manage a food log/diary, and how to slowly introduce foods into your diet.

Sucrose molar mass

Mass of carbon = 12 g.
Mass of hydrogen = 1 g.
Mass of oxygen = 16 g.

The chemical formula of sucrose is C₁₂H₂₂o₁₁

Molar mass = 12 × 12 + 1 × 22 + 16 × 11
= 144 + 22 + 176
= 320 + 22
= 342 g / mole.

Therefore the molar mass of sucrose corresponds to 342 g / mol.

sucrose formula

Sucrose is a non-reducing disaccharide made up of glucose and fructose linked through their anomeric carbons.It is acquired industrially from sugar stick, sugar beet (Beta Vulgaris), and different plants, and is utilized widely as a food and sugar. Sucrose is obtained by crushing and extracting sugar cane (Saccharum officinarum) with water or by extracting the sugar beet (Beta vulgaris) with water, evaporating and cleaning it with lime, carbon, and various liquids. Sucrose is also available from sorghum. Sucrose is found in small amounts in honey and maple syrup. Sucrose is used as a sweetener in food and soft drinks, in the production of syrups, invert sugar, confectionery, canned goods and jams, demulsifiers, pharmaceutical products, and caramel. Sucrose is additionally a synthetic moderate for cleansers, emulsifiers, and other sucrose subsidiaries. Sucrose is broad in seeds, leaves, natural products, blossoms, and underlying foundations of plants, where it goes about as an energy store for digestion and as a carbon hotspot for biosynthesis. The yearly world creation of sucrose is in excess of 90 million tons, chiefly from the juice of sugar stick (20%) and sugar beet (17%). Notwithstanding its utilization as a sugar, sucrose is utilized in nourishments as an additive, cell reinforcement, dampness control specialist, stabilizer, and thickener.

The molecular formula of sucrose is: C12H22O11

Sucrose structure

Disaccharides: Sucrose is shaped when a monomer from glucose and a monomer from fructose is connected to frame a glycosidic bond in drying out response. A water molecule is lost in the process. Conventionally, the carbon atoms in a monosaccharide are numbered from the terminal carbon that is closest to the carbonyl group.

Iron sucrose

Iron sucrose is also known as the ‘mineral iron’. Iron is important for many functions in the body, especially for transporting oxygen in the blood.

Iron sucrose is utilized to treat iron inadequacy weakness in individuals with kidney illness.

Iron sucrose is not suitable for treating other forms of anemia that are not caused by iron deficiency.

Injecting iron sucrose can also be used for other purposes not listed in this medication guide.

Follow all bearings on your medication mark and bundling. Let each of your health care providers know about all of your medical conditions, allergies, and all medicines that you use.

Try not to be treated with this medication in the event that you have ever had a hypersensitive response to an iron infusion.

To make sure iron sucrose is safe for you, tell your doctor if you:

  • Iron overload (build-up of excess iron) or hemochromatosis.

Side effects of iron sucrose

Get emergency medical help if you have signs of an allergic reaction: hives, itching; Wheezing, trouble breathing; expanding of the face, lips, tongue, or throat.

Tell your doctors right away if you have:

  • chest pain;
  • a feeling of dizziness, like you, might pass out; or
  • increased blood pressure (severe headache, pounding in the neck or ears, anxiety, confusion).

Common side effects can include:

  • headache, dizziness;
  • nausea vomiting;
  • Diarrhea;
  • muscle or joint pain, back pain;
  • pain in an arm or leg;
  • itching; or
  • bruising or irritation where the medicine was injected.

Frequently Asked Questions (FAQs)

Q. Is sucrose a monosaccharide?

A. No, sucrose is not a monosaccharide, but a disaccharide, a molecule made up of two monosaccharides: glucose and fructose. Sucrose is naturally made in plants that are used to refine table sugar. It has the molecular formula C12H22O11.

For human consumption, sucrose is extracted from either sugar cane or sugar beet and refined.

Q. Is sucrose a reducing sugar?

A. Sucrose is a non-lessening sugar on the grounds that the two monosaccharide units are held together by a glycosidic connection between C1 of α-glucose and C2 of β-fructose. Since the lessening gatherings of glucose and fructose are engaged with the development of glycosidic bonds, sucrose is a non-decreasing sugar.

h3> Q. What is sucrose made of?

A. Sucrose is made from glucose and fructose.

Q. Is sucrose a carbohydrate?

A. Carbohydrates (also called saccharides) are molecular compounds made up of only three elements: carbon, hydrogen, and oxygen. Monosaccharides (e.g. glucose) and disaccharides (e.g. sucrose) are relatively small molecules. They are often called sugar.

h3> Q. Is sucrose bad for you?

A. Sucrose occurs naturally in many fruits and vegetables but is also refined into granulated household sugar. It’s virtually impossible to eat enough plant-based foods for natural sucrose to be a health problem, but it’s fairly easy to consume too much-refined sucrose through baked goods, sweets, and desserts. Sucrose quickly increases blood sugar levels, causing a number of events that can be bad for you, especially if you are a diabetic.

Q. Is sucrose soluble in water?

A. The response to this is both yes and no. Why? It depends on whether. One thing you should know about solubility is this: Everything is, in principle, soluble in everything. The inquiry is how much something is dissolvable in something. So for your question, sucrose may be soluble in water, especially given the number of hydroxyl groups the molecule carries (remember that the principle of “like dissolves like”). In fact, I quickly checked Wikipedia and found that the solubility of sucrose in the water at 298 K is 2.1 kg / L. So yeah, it’s pretty water-soluble. But here comes the “it depends” part. You should note that the three things I mentioned for the solubility of sucrose in water are weight, volume, and temperature. These things determine the extent of the dissolution, ie. how soluble things are in something. In this case the answer to your question is “no” if: You are using more than 2.1 kg of sucrose and only 1 liter of water, or less than 1 liter of water and 2.1 kg of sucrose, or if you are using 2.1 kg of sucrose use sucrose and 1L of water, but try to dissolve it at, say, 273K. For your information: With gases, the pressure also makes a difference.

Q. Is sucrose an enzyme?

A. Sucrose is hydrolyzed by the enzyme sucrase, an α-glucosidase in the human small intestine, to its components monosaccharides fructose and glucose. About 10-25% of the fructose is converted to glucose at the brush edge of the upper gastrointestinal tract. The monosaccharides are absorbed and transported to the liver via the portal vein and then transported to all tissues.

Sucrose intolerance is a rare disease but it can cause quite a few digestive disorders if the diet is not adjusted correctly. Know what foods you should avoid.

What is sucrose intolerance?

Bag of sugar or sucrose

The sucrose is table sugar, white sugar or table sugar. Due to the short length of its molecule, this rapidly absorbed sugar results from the combination of two monosaccharides, which are the smallest components within the group of carbohydrates, and are a glucose molecule and a fructose molecule. By containing two molecules of saccharides or sugars, sucrose is a disaccharide.

The intolerance to sucrose is an alteration that occurs gastrointestinal level, in particular in the intestinal tract due to the absence or low presence of the enzyme or protein responsible for separating the two molecules of sucrose and is called ‘sucrase’ or ‘sucrase’. Without the action of this enzyme, sucrose cannot be digested and therefore absorbed. Unable to cross the wall of the intestine, the sucrose molecules continue their way through the large intestine until they are eliminated anally.

It is a properly digestive pathology that has little to do with food allergy, since there is no immunological impairment, one of the defining characteristics of allergic reactions.

Sometimes, a total absence of sucrase can be found in those affected, so that small amounts of sucrose can trigger the symptoms of intolerance; But some people contain trace amounts of the enzyme, so they tolerate small amounts of sucrose that can be digested. In these cases, it is important to discover the limit threshold for the amount of sucrose that these people can take until the enzyme levels are saturated. When this level is exceeded, it is likely that the amount of sucrose that remains undigested causes the symptoms.

Fortunately, the prevalence of this intolerance is very low in the world in general, being somewhat higher among the inhabitants of Canada and Greenland.

In many cases, sucrose intolerance is associated with a deficit of other digestive enzymes that digest other sugars such as lactose, milk sugar or fructose, fruit sugar. In these cases, the alteration affects sugars that cannot be digested normally due to enzyme deficiency.

Causes and symptoms of sucrose intolerance

The genetic code as a cause of sucrose intolerance

The cause of sucrose intolerance is the deficiency of the enzyme that assists in the digestion of sugar: sucrase, sucrase or invertase. This deficiency has a genetic origin and is present from birth. On some occasions, and when there is already a certain predisposition, this lack of sucrase can be unnoticed until ages where sucrose consumption is higher. In the case of babies, it is usually at the time when fruits or infant formulas with sugar addiction are introduced that symptoms are caused and the intolerance is discovered.

Sucrose intolerance can be caused by genetic mutations that require both parents to contain this gene for the child to carry the disease (so-called primary sucrose intolerance). Sucrose intolerance can also be caused by irritable bowel syndrome , aging or disease of the small intestine (secondary sucrose intolerance).

There are specific tests used to determine if a person has sucrose intolerance. The most accurate test is the determination of the enzyme activity, which is done by a biopsy of the small intestine. This test is a diagnosis for GSID. Other tests that can help diagnose GSID, but are not really diagnostic of the disease, are the sucrose breath test and a genetic test that tests for the absence of certain genes believed to be responsible for GSID.

Sucrose (also called saccharose ) is a disaccharide and is a two sugar chain consisting of glucose and fructose that are bound together. A more famous name is table sugar, beet sugar or cane sugar. Most cases of sucrose intolerance were thought to be due to autosomal recessive genetic metabolic disease.

Based on new data, patients with heterozygous and compound heterozygous genotypes may also have symptom presentation. GSID is deficient in the enzyme sucrase-isomaltase , which breaks the bond between the glucose and fructose molecules. When disaccharides are consumed, they must be broken down by enzymes in the gut into monosaccharides before they can be absorbed.

Monosaccharides, or single sugar units, are absorbed directly into the blood. Sucrase deficiency can lead to sugar malabsorption , which can lead to potentially serious symptoms. Since sucrase-isomaltase is involved in starch digestion, some GSID patients are unable to properly absorb starch. It is important for people with sucrose intolerance to limit their consumption of sucrose as much as possible.

Dietary supplements or drugs can be used to replace the missing enzyme or to introduce healthy bacteria into the immune system.

Also, some children can tolerate higher amounts of sucrose over the years and what begins as a serious digestion problem, can lead to minor alterations.

Signs and Symptoms

  1. Abdominal cramps and bloating
  2. Diarrhea and constipation
  3. Vomit
  4. Hypoglycemia and headaches
  5. Poor weight gain and growth
  6. Upper respiratory tract and viral diseases
  7. Anxiety and palpitations
  8. Excessive gas production

Symptoms and complications of sucrose intolerance

The symptoms of intolerance to sucrose are mainly the gastric or intestinal-type with abdominal pain, gastric distension, discomfort or processes diarrhoea. If the problem is not treated and the symptoms continue more or less chronically, the nutritional status can be affected by the loss of micronutrients due to diarrhoea.

Similarly, dehydration could also be triggered if fluid losses are not compensated for. All this process could lead to a delay in the growth and development of children, as well as generalized fatigue with the presence of anemia or various nutritional deficits in adults.

The first basic and fundamental step in treatment should be the early diagnosis. Thus, the sooner you know if you have an intolerance, the sooner you can start treatment and minimize the consequences of this problem.


Chronic gastrointestinal symptoms that are fairly common but difficult to diagnose can be caused by congenital sucrase-isomaltase deficiency (CSID). CSID is an inherited condition characterized by a dysfunctional digestive enzyme.

The purpose of the digestive enzyme, sucrase isomaltase, is to break down the compound sugars sucrose (table sugar) and starch sugars so that they will be small enough to be absorbed from the gastrointestinal tract. In addition to CSID, a primary gastrointestinal condition, such as gastrointestinal infection, celiac disease, or Crohn’s disease, can temporarily suppress the digestive function of sucrase-isomaltase, causing an acquired form of sucrase-isomaltase deficiency (SID).

Once the underlying condition has been treated and resolved, the symptoms of SID usually disappear. Deficiency or absence of sucrase-isomaltase function is likely to cause chronic gastrointestinal symptoms when a person eats foods containing sucrose or starch sugars, which are very commonly found in carbohydrates.

In fact, the sucrase-isomaltase enzyme is responsible for the digestion of all foods containing sucrose and about 60% to 80% of all foods containing starch sugars. When sucrose or starch sugars are not absorbed from the gastrointestinal tract, they travel to the large intestine (colon) where two things happen: The food soaks up excess water through a process called osmosis, which causes watery diarrhea.

Food is broken down by the normal bacteria that reside in the colon through a process called fermentation; By-products of all fermentation are the production of excess gas and an acidic environment. The timing of gastrointestinal symptoms associated with CSID is distinctive. CSID symptoms are frequent, everyday events; they are lifelong and they are postprandial (occur after eating food).

These symptoms can range from mild to severe and include chronic, watery, acidic diarrhea; intestinal gas and bloating; nausea; and stomach ache. Babies may not show symptoms of CSID until they start eating sucrose and starchy foods, such as juices, solid foods, and medications sweetened with sucrose. Chronic, watery diarrhea and stunted growth are the most common symptoms in infants and toddlers. Other symptoms include abdominal distension, flatulence, colic, irritability, satirized buttocks, severe diaper rash due to acidic diarrhea, indigestion and vomiting.

Adults with CSID tend to be lean, have a low body-mass index, and dislike eating carbohydrates and “sweets.” Because CSID is an inherited condition, patients with CSID often have close relatives who also suffer from chronic diarrhea. Determining the cause of chronic gastrointestinal symptoms can take a long time, as the symptoms can occur in many gastrointestinal conditions.

A diagnostic method, considered the gold standard for diagnosing CSID, measures the activity level of four gut enzymes that digest compound sugars, known as disaccharides. The four disaccharides digested in the small intestine are lactose, sucrose, maltose and isomaltose.

This diagnostic method, called a disaccharidase assay, is performed on tissue samples taken from the small intestine during an endoscopic procedure, also known as an upper GI (gastrointestinal) exam. If the level of sucrase activity is less than that considered necessary for normal sucrase function, the patient is diagnosed with CSID.

Noninvasive diagnostic methods include two breath tests, which can be useful screening tools, but are not specific enough for a confirmed diagnosis of CSID.

The first of these is the hydrogen / methane breath test, which measures the amount of hydrogen and methane gases a person exhales after consuming sugary water. The exhaled air is collected in sealed test tubes at 30 minute intervals for a period of three hours after drinking the sugary water. If a person has CSID and there are few or no working sucrase-isomaltase enzymes in the gut, greater than normal levels of hydrogen and / or methane are generated and exhaled in the breath. However, there may be other reasons why the person exhales excess hydrogen and / or methane gas, such as an overgrowth of bacteria in the small intestine called small intestinal bacterial overgrowth (SIBO).

The second breath test is called the carbon-13 (13C) breath test. Carbon-13 is a stable isotope of carbon that occurs naturally in sucrose, making it possible to track a person’s ability to digest and absorb sucrose by measuring the amount of 13CO2 exhaled after drinking a sugar-water solution . In this breath test, the exhaled air is collected in sealed test tubes at 30 minute intervals for a period of 90 minutes after drinking the sugar-water solution. If the cumulative amount of 13CO2 exhaled is less than the normal level that occurs when sucrose is digested by sucrase, the person may have CSID and the person should be further examined by their physician.

The findings from a 13C breath test are believed to be more definitive for CSID than for the hydrogen / methane breath test, although neither test has been validated to diagnose CSID on its own. In both breath tests, sugar consumption can cause severe gastrointestinal symptoms in people with CSID. For this reason, these breath tests should be performed under the supervision of a health care provider.

A relatively new, non-invasive test that shows promise is a genetic test for the gene SI, which codes for the enzyme sucrase-isomaltase. This test requires a piece of tissue from the inside of the cheek. So far, 37 abnormal variations of the SI gene have been found in patients diagnosed with CSID. A positive genetic test for one or more of the 37 SI gene variations known to cause CSID can help confirm a diagnosis of CSID.

However, a negative genetic test cannot rule out a diagnosis of CSID. There are over 2,000 different variations of the SI gene, and many of these variations have not yet been studied for their ability to cause CSID. Therefore, a negative genetic test only means that the person does not carry one of the 37 SI gene variations that are known to be associated with CSID, but they may have an SI gene variation that has not yet been identified as a variation that CSID can cause.

While the breath tests and genetic tests have not been validated to be diagnostic for CSID, they can become important tests that help identify patients with CSID. As with all diagnoses, a diagnosis of CSID depends on combining a physician’s clinical findings with results from objective tests. A physical exam, medical history, and other secondary tests, such as stool pH test for acidic stools, can help diagnose CSID.

If it is clinically unsuitable or difficult to biopsy, or if there is doubt about a CSID diagnosis, a physician may suggest a two-week therapeutic study with an enzyme replacement. If the patient shows a reduction in symptoms, it is considered diagnostic for CSID. -

Little by the little introduction of sucrose in the diet

The two ways to treat the gastrointestinal symptoms associated with CSID are:

  1. Diet modification that eliminates or limits the consumption of foods containing sucrose (table sugar) or starch sugars
  2. The use of enzyme replacement therapy to replace the action of the deficient sucrase enzyme. This drug requires a prescription from a doctor.

Diet change

The level of the ability to digest sucrose or starch sugars is unique to every person living with CSID and depends on many factors, including the following:

  • The individual function level of the digestive enzyme sucrase-isomaltase
  • How well the other functions of the gastrointestinal tract work
  • How much sucrose and starch sugars are consumed
  • If a person has other health problems that can affect digestion

For these reasons, a restriction diet must be specific for each patient with CSID. Before a patient changes diet, it is important for a patient to speak with a health care provider, especially if the patient is underweight or does not gain weight as expected. It is also recommended that the patient works with a registered dietitian or nutritionist who can help identify the foods that can and cannot be tolerated.

A registered dietitian or nutritionist can also help the patient plan a diet that meets nutritional needs for normal growth and development. Vitamins, minerals and additional supplements may be required to meet all nutritional needs.

The treatment of sucrose intolerance is based on diet control, avoiding foods that contain sucrose in order to prevent its accumulation undigested in the intestine. This control should be more exhaustive the lower the sucrose tolerance threshold that the person has. This is important work since sucrose is not only found in table sugar as such. The use of sucrose in food is highly diversified, since it is used in a multitude of products, so it requires a constant level of vigilance.

Sucrose foods to avoid

By food groups, these are some of the ones with the highest sucrose content.

  • Some fruits contain not inconsiderable amounts of sucrose, such as mango, pineapple, peach, apricot, nectarine, fig. Also some dried fruits like dates.
  • Among vegetables, carrots, beets, cabbage and tomatoes are some of the richest in this disaccharide.
  • Legumes: peas contain quite a bit of sucrose.
  • Sugary drinks: commercial carbonated and sugary soft drinks, fruit juices with added sugar.
  • Sugary dairy: condensed milk, sweetened yoghurt, and other sweet dairy desserts.
  • Pastries, pastries, cakes, cookies.
  • Chocolate with added sugar, jam, jam, ice cream, caramel.
  • Candy, sweets, various sweets.
  • Sweet corn, sugary cereals.

After the diagnosis of sucrose intolerance, the affected person should test their tolerance to this disaccharide in the following weeks. Initially, taking minimal amounts of sucrose contained in food and, if symptoms do not appear, gradually and gently increasing the intake. In the event that digestive symptoms appear, reduce sucrose in the diet again until the situation normalizes.

Likewise, it is convenient to test, from time to time, the tolerance again, since it can be modified over time.

Sucrose Intolerance: How to Prevent?

Since the primary form of sucrose intolerance is caused by an inherited gene mutation, this metabolic disorder cannot be prevented. Anyone suffering from chronic inflammatory bowel disease and therefore secondary to sucrose intolerance will always need comprehensive nutritional advice and consistent medical attention.