Sukrin is safe to eat and has no harmful side effects
Erythritol: A Review of Biological and Toxicological Studies
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The European Food Safety Authority (EFSA) reevaluated erythritol as an additive on December 20, 2023: Plain language summary
Sukrin contains zero calories
Sukrin is absorbed quickly in the small intestine and is not metabolized in the body. It is not fermented in the large intestine. This means that Sukrin does not contain any energy, nor does it cause the digestive discomfort experienced with other sugar alcohols like xylitol, isomalt and maltitol.
Human gut microbiota does not ferment erythritol
In the EU-Directive of 28 October 2008 it was decided that the energy content of sukrin granulated (Erythritol) shall be set equal to zero:
DIRECTIVE 2008/100/EC
Sukrin is an antioxidant
Sukrin acts as an antioxidant in the body, and can protect against damage to blood vessels caused by high blood sugar. This study shows that Sukrin can be beneficial to both the prevention and treatment of diabetes:
Erythritol is a sweet antioxidant
Sukrin is tooth-friendly
Sukrin prevents plaque and caries to a significantly greater extent than xylitol and sorbitol.
Effect of erythritol and xylitol on dental caries prevention in children
Sukrin limits the growth of bacteria in the oral cavity, thus reducing the risk of cavities:
Similarity of the Effects of Erythritol and Xylitol on Some Risk Factors of Dental Caries
Sukrin makes it harder for plaque-forming bacteria to stick to the teeth.
Xylitol and Erythritol Decrease Adherence of Polysaccharide-Producing Oral Streptococci
Sukrin has a GI of zero and is safe for diabetics
Sukrin does not affect blood sugar and insulin levels during or after consumption.
Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties
«We conclude that erythritol protects endothelial cells during high glucose conditions via effects on multiple targets. Overall, these data indicate a therapeutically important endothelial protective effect of erythritol under hyperglycemic conditions.»