New research from Washington University reveals that the common sugar substitute sorbitol, found in low-calorie foods, can convert to fructose in the body, potentially causing liver strain and metabolic dysfunction. Studies in zebrafish show that gut bacteria play a key role: without certain bacterial strains, sorbitol reaches the liver and contributes to steatotic liver disease, affecting up to 30% of adults. This discovery challenges the perception of sugar substitutes as harmless, highlighting risks for people with diabetes or those consuming high amounts of sorbitol or glucose. The study, published in Science Signaling, underscores the complexity of metabolism and the need for more research into how artificial sweeteners impact health.
