D-alulosa, Un Alimento Funcional con Características Anticariogénicas: Revisión Bibliográfica

D-Allulose, a functional food with anticariogenic properties: a literature review

Abstract

Dental caries is a prevalent chronic disease associated with the frequent consumption of fermentable sugars and bacteria such as Streptococcus mutans. In response, functional foods and non-cariogenic sweeteners have gained relevance, with D-allulose standing out as a low-calorie monosaccharide with a taste like sucrose. It is not fermented by oral bacteria, thus not producing acids or promoting biopelícula formation, and additionally provides antioxidant and metabolic benefits. This review analyzes evidence from in vitro, animal, and human studies indicating that D-allulose inhibits bacterial growth, reduces oral acidity, and prevents dental demineralization. It compares favorably with sweeteners such as xylitol and sorbitol, showing no gastrointestinal side effects at normal doses and better sensory acceptance. The safety of D-allulose has been recognized by the Food and Drug Administration (FDA) of the United States and the Food Standards Australia New Zealand (FSANZ), as well as approved in China and Latin American countries. However, the European Food Safety Authority (EFSA) notes that gaps remain in genotoxicity data and long-term clinical trials. D-allulose emerges as a promising alternative for dental caries prevention and sugar replacement.