Nutritional counseling based on nutritional analysis
Observance of the following specific nutritional recommendations:
Sorbitol is naturally present in many fruits, especially pome fruits. The following fruits contain high amounts of sorbitol and should be avoided: Stone fruit (apricots, cherries, apricots, peaches, plums), pome fruit (apples, pears) and grapes, as well as fruit juices (apple, pear juice).
Fruits without sorbitol or with small amounts of sorbitol are: Pineapple, avocados, bananas, blackberries, figs, grapefruit, rosehip, elderberries, honeydew melon, currants (red and black), kiwi, tangerines, mango, mirabelles, olives, oranges, cranberries, sea buckthorn berries, gooseberries, watermelon and lemons.
Considered safe: Coffee and tea without sweeteners, mineral water, wheat flour, rice, pasta, meat, fish, sausages without sweeteners, spice blends and dextrose.
Sorbitol is often found in sauces as a carrier of flavors. As a humectant, it is added to mustard, mayonnaise, marzipan, chocolate and chocolate fillings, sponge cake and toast.
The additive sorbitol itself bears the designation E 420. The following other emulsifiers are based on sorbitol: E 432-E 436.
Foods labeled “gentle on teeth” or “sugar-free” usually contain sorbitol. Consequently, this includes diabetic and light products.
Cosmetics, medicines and toothpastes may also contain sorbitol. The sorbitol contained in toothpastes is considered harmless, because toothpaste is not swallowed.
At the beginning of therapy, sorbitol should be consistently avoided (abstinence phase; duration 2 weeks) and the intake amount of fructose should be reduced. Subsequently, sorbitol should be gradually resumed. The individual tolerance limit for sorbitol must be tested out.
