Sucrose intolerance (intolerance to table sugar)

Sucrose intolerance (also referred to as sucrose-isomaltase deficiency or sucrose-isomaltose malabsorption) is usually an inherited autosomal recessive metabolic disorder that causes low tolerance or intolerance to table sugar.

The primary form is an enzyme deficiency disorder of the small intestine. The enzyme that should be breaking down sucrose (table sugar) and maltose (malt sugar) is not working properly. It is present in the body, but not active. It loses contact to the cell membrane during the maturity stage and is then discharged into the small intestine.  The two sugars are therefore not absorbed, but transported to the colon and digested there by bacteria, producing carbon dioxide and water. This results in diarrhoea, abdominal cramps, vomiting and discomfort.

Sucrose-isomaltose malabsorption usually appears from the sixth month of age, when sugar in complementary food is given to the infant for the first time.

With the secondary form, sucrose-isomaltose malabsorption is the result of an intestinal inflammation or other damage to the intestinal mucosa. It can also occur as the result of coeliac disease.

How much sucrose can be found in food?

  • Fondant: 73.0 g/100 g
    equals 21.9 g per portion (portion size 30 g)
  • Chocolate spread: 55.7 g/100 g
    equals 8.4 g per portion (portion size 15 g)
  • Milk chocolate: 44.6 g/100 g
    equals 13.4 g per portion (portion size 30 g)
  • Biscuit: 20.0 g/100 g
    equals 6.0 g per portion (portion size 30 g)
  • Banana: 10.3 g/100 g
    equals 15.4 g per portion (portion size 150 g)
  • Tangerine: 7.1 g/100 g
    equals 2.8 g per portion (portion size 40 g)
  • Cola: 10.6 g/100 ml
    equals 26.5 g per portion (portion size 250 ml)
  • Orange juice: 3.4 g/100 ml
    equals 8.5 g per portion (portion size 250 ml)

Quelle: Souci/Fachmann/Kraut "Die Zusammensetzung der Lebensmittel, Nährwert-Tabellen" 7., revidierte Auflage (1. April 2008), Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart