Nutri Courses

Advisory

Polyols

Polyols are a group of sweeteners often used as sugar substitutes in foods and beverages. They are also known as sugar alcohols, but unlike regular sugar, they do not contain ethanol. Polyols are less caloric than sugar but still provide a sweet taste. Common polyols include xylitol, sorbitol, maltitol, and erythritol.

From a health and nutrition perspective, polyols are considered a healthier alternative to sugar. They have a lower glycemic index than sugar, meaning they do not cause a rapid spike in blood sugar levels. This is important for people with diabetes or for those who are trying to control their blood sugar levels. Polyols also do not contribute to tooth decay, as bacteria in the mouth do not break them down into acids that cause cavities. However, excessive consumption of polyols can lead to digestive issues such as bloating, diarrhea, or cramps.

I would like to inquire about erythritol. On some products, it is listed with a caloric value of 0 kcal/100 g, while others might state 20 kcal/100 g. On average, polyols have 2.4 kcal per gram, so the information about 0 calories seems unrealistic to me. Is this even possible?

The situation with erythritol is a bit more complex. Generally, it is classified among polyols, which are metabolized in the large intestine into lower fatty acids, thus possessing a low energy value. The exception is erythritol, which is absorbed in the small intestine and mostly excreted in urine, therefore it is reported to have a zero energy value. In the EU, it is presented as a substance with zero value, whereas in the USA, it is stated as 0.2 kcal/1 gram.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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