The Safety and Physiological Functions of Allulose

D-Allulose (D-Psicose) is a natural sweetener and the C-3 isomer of D-fructose. It is found in small amounts in foods such as sugarcane and wheat. D-Allulose has a sweetness level of 70% of sucrose, with only 20 kcal of calories per 100g of D-Allulose. Compared to steviol glycosides or other natural sweeteners, D-Allulose has a soft taste, stable sweetness, residual sweetness, and duration that are closer to sucrose. It has physiological effects such as anti-inflammatory, antioxidant, and satiety enhancement, demonstrating good potential for food applications. With the ongoing global health challenges related to dietary habits, understanding and utilizing the unique properties of D-Allulose can lay the foundation for healthy food choices.

I. The safety of D-Allulose.

Multiple animal and in vitro simulation experiments have shown that D-Allulose metabolism is stable, safe, and has no cumulative effects. D-Allulose has shown good resistance in human trials, and low-dose intake of D-Allulose in children and young adults has not resulted in adverse reactions.

In 2011, the US Food and Drug Administration certified D-Allulose as a safe food (GRAS); In 2021, China has accepted applications to use D-Allulose as a new food ingredient; In 2023, the Australian and New Zealand Food Standards Agency plans to approve D-Allulose as a new resource food for use in food categories such as water-based flavored beverages and baked goods candies; On June 26, 2025, the National Health Commission of China approved the approval of D-Allulose and officially announced it as a new batch of food raw materials on July 2, injecting fresh blood into the domestic sugar substitute market.

II. The physiological effects of allulose.

1. Regulate blood glucose metabolism.

D-allulose can effectively regulate the postprandial blood glucose of patients with type 2 diabetes, showing a good effect in the field of anti diabetes.

2. Regulate lipid metabolism.

Consuming D-Allulose can regulate lipid metabolism and prevent fat accumulation. Experiments have shown that D-Allulose suppresses foodborne obesity by downregulating adipogenic genes and upregulating adipogenic genes. Compared with glucose, fructose, and cellulose, supplementing with D-Allulose can increase the regulation of lipid metabolism related enzymes such as serum sorbitol dehydrogenase and hepatic lipase. By stimulating the expression of fatty acid oxidation related genes AMPK2, HSL, and PPAR, inhibiting the expression of adipogenesis related genes ACC and liver fatty acid uptake genes FAS and SREBP-1c, fat accumulation can be prevented.

3. Antioxidant.

D-Allulose can effectively inhibit the production of reactive oxygen species (ROS). D-Allulose exhibits good antioxidant properties by regulating genes related to oxidative stress in the body, reducing the production of ROS.

4. Other physiological effects.

D-Allulose provides new ideas and directions for solving problems such as reducing brain damage and inhibiting cancer cell proliferation. Moreover, D-Allulose can increase the production of short chain fatty acids in feces and promote metabolism; It can synergize with erythritol to induce the release of three satiety hormones, CCK, GLP-1, and PYY, effectively enhancing satiety.