As someone with an inherited metabolic disorder, I want to find out if anyone can tell me anything more about the purity of sugars that get listed on foodstuffs. I have Hereditary Fructose Intolerance (HFI). Someone with this condition is unable to tolerate Fructose, Sucrose or Sorbitol (or any sugars that metabolise into these).
HFI is one of the inherited conditions that is now going to be tested for under the UK pilot genomic screening programme.
We have a charity to offer information and support to those affected, and to raise awareness amongst health and allied professionals. www.hfisupport.org.uk
As you can imagine, finding safe foodstuffs is difficult, and we have to read ingredients labels very carefully!
I have been told that even 'safe' sugars such as dextrose or glucose (safe if 100% pure) can in fact be adulterated with other sugars, but still retain the e.g. 'dextrose' label.
Please can anyone tell me what the requirement of purity is for sugars on food labelling?
In time, the HFI charity would like to support research into naturally occurring sugars in vegetables (we cannot eat fruits at all). Many of us with HFI feel that sugar content has changed, but that it isn't reflected in official dietary advice that we are given e.g. many vegetables seem to taste much sweeter now than they used to. We need up to date analyses to guide us!
If anyone has an information on sugar contents, fructose, sucrose and sorbitol specifically, I'd love to hear from you!
Thank you.
HFI is one of the inherited conditions that is now going to be tested for under the UK pilot genomic screening programme.
We have a charity to offer information and support to those affected, and to raise awareness amongst health and allied professionals. www.hfisupport.org.uk
As you can imagine, finding safe foodstuffs is difficult, and we have to read ingredients labels very carefully!
I have been told that even 'safe' sugars such as dextrose or glucose (safe if 100% pure) can in fact be adulterated with other sugars, but still retain the e.g. 'dextrose' label.
Please can anyone tell me what the requirement of purity is for sugars on food labelling?
In time, the HFI charity would like to support research into naturally occurring sugars in vegetables (we cannot eat fruits at all). Many of us with HFI feel that sugar content has changed, but that it isn't reflected in official dietary advice that we are given e.g. many vegetables seem to taste much sweeter now than they used to. We need up to date analyses to guide us!
If anyone has an information on sugar contents, fructose, sucrose and sorbitol specifically, I'd love to hear from you!
Thank you.
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