Stevia, xylitol, monk fruit—when it comes to sweetening your morning cup of coffee, the options are plentiful. Yet there’s a less familiar alternative gaining traction among health enthusiasts and researchers: trehalose.
Sweet Secret Unveiled
Trehalose, a unique dual-glucose molecule sugar, has carved a niche in the sweetener market. Renowned for its stability, it extends beyond culinary uses, serving a role in keeping foods and other products fresh.
In an interview with The Epoch Times, Anqi Chen, assistant professor of food science at Jiangnan University and a Cornell University doctoral graduate, delved into her research on trehalose. She highlighted how it has protective qualities that distinguish it from sugars such as sucrose, glucose, and fructose.
“Its ability to protect cells and biological molecules from damage caused by stress, such as dehydration or extreme temperature,” allows it to act “almost like a shield,” enabling its survival in harsh conditions, according to Ms. Chen.
Historically, trehalose has found its way into our diets primarily through natural foods such as mushrooms, yeast, honey, beans, seaweed, and shellfish.
“These organisms use trehalose as a survival tool, allowing them to endure challenging environments like deserts or freezing temperatures,” she said.
In the mid-1990s, a novel method of producing trehalose from starch significantly reduced its cost, transforming it from an expensive niche product to a widely accessible ingredient. Consequently, trehalose began to appear in diverse food products, including baked goods, breakfast cereals, dairy items, and ice creams.
Despite its inclusion in these foods, trehalose accounts for a mere fraction of the average U.S. resident’s sugar consumption, with an annual intake estimated at 21 grams per person. That number pales in comparison to the veritable sugar rush of 71 grams of added sugar that the typical U.S. resident consumes daily.
Trehalose serves various roles beyond sweetening—including its use as a preservative and stabilizer in food, medicine, pharmaceuticals, and cosmetics. Over the past two decades, the average daily intake of trehalose has doubled, cementing its place in the modern diet.
The trehalose market has been steadily growing and is forecast to hit $330.5 million by 2029, marking a 5 percent compound annual growth rate from its $242.7 million standing in 2021.
The Glucose Regulation Advantage
The benefits of trehalose extend beyond its role as a sweetener. Its impact on glucose metabolism is a significant research interest, particularly regarding diabetes and metabolic health.
“Trehalose, with its low glycemic index, offers diabetic individuals a sugar alternative that doesn’t cause rapid blood sugar spikes like sucrose or glucose,” Ms. Chen said.
A study published in Nutrition Journal found that a daily teaspoon of trehalose “can help maintain glucose homeostasis.” According to the study, consuming 3.3 grams of trehalose daily for three months led to steady blood sugar levels after meals, contrasting with the effects of sucrose. The study concluded that trehalose “improves glucose tolerance in non-diabetic people.”
A separate study explored how trehalose affects blood sugar, insulin levels, and certain hormones that influence digestion in healthy individuals. The study found that ingesting trehalose leads to lower blood sugar spikes and less insulin release than glucose, suggesting that it may be beneficial for maintaining stable blood sugar levels and preventing obesity-related issues.
Ms. Chen elaborated on trehalose’s broader implications.
“Its potential extends beyond managing blood sugar, as studies suggest it may reduce the formation of advanced glycation end products (AGEs), which can worsen diabetic complications,” she said.
Health Benefits Beyond Blood Sugar
Neurodegenerative disorders involve the gradual deterioration or loss of neuron function, with Parkinson’s and Huntington’s diseases being notably common. These conditions present substantial care and treatment hurdles. Recent studies suggest that trehalose could provide therapeutic benefits in combating these debilitating diseases.
Trehalose is thought to exert its protective effects primarily through autophagy, a vital cellular cleanup process that removes harmful or improperly folded proteins prevalent in neurodegenerative diseases. By enhancing autophagy, trehalose may slow or stop the progression of such conditions.
Trehalose affects various cellular functions of cancer, including cell proliferation and inflammation. Research has suggested that trehalose “could potentially be employed as a novel anticancer agent.” Its role in aging, cardiometabolic disorders, and infectious diseases, including COVID-19, is also under investigation.
“Trehalose shows promise in promoting cellular health by protecting cells from oxidative stress and protein misfolding—factors associated with aging and age-related diseases,” Ms. Chen said. “It’s also been explored for its potential to boost exercise performance and endurance.”
However, she cautions that while these findings are promising, “more research is needed to confirm its efficacy and safety.”
Trehalose and Gut Health
Trehalose is garnering attention for its potential effects on gut health, suggesting that it could significantly alter the complex ecosystem of our gut microbiome. Trehalose is efficiently broken down in the small intestine by an enzyme called trehalase, which converts it into glucose—our body’s primary energy source. Bacteria in the gut have their own trehalase, enabling them to harness trehalose for energy.
Ms. Chen said that this process “can lead to changes in the types and numbers of bacteria present in the gut,” which may affect gut health and function in various ways.
The relationship between trehalose and gut bacteria is not entirely straightforward, however. She pointed out that some studies show that “excessive consumption of trehalose may alter the balance of beneficial and harmful bacteria in the gut.” This imbalance could affect digestion, immune function, and overall health, indicating the need for moderation when eating trehalose.
The compound has also been associated with Clostridioides difficile, commonly known as C. diff, a bacterium that causes severe diarrhea and poses risks, particularly to older and immunocompromised individuals. Research in 2018 revealed that aggressive strains of C. diff had evolved to feast on trehalose, leading to more severe infections and raising safety concerns about its widespread use in food products.
While trehalose holds potential benefits for gut health, “more studies are needed to fully understand the impact of trehalose on the gut microbiome and its implications for human health,” Ms. Chen told The Epoch Times.
Dietary Considerations
When it comes to trehalose, it’s vital to recognize that the nutrients from natural sources may not always produce the same effects as those manufactured industrially. Despite trehalose’s Food and Drug Administration’s (FDA) “Generally Recognized as Safe” status and its widespread use, ongoing research is exploring how our bodies respond to synthetic versions of this sugar.
How much to eat remains an open question.
“As for optimal consumption, there isn’t a specific recommended amount of trehalose for its health benefits as of now,” Ms. Chen said.
The FDA indicates that trehalose is well tolerated, with acceptable daily intakes of up to 100 grams. Manufacturers typically recommend a modest serving size of 5 grams—about a teaspoon—which serves as a manageable amount of sweetener to enhance the flavors of coffee, baked goods, and other food and beverages.
“[However,] for individuals interested in incorporating trehalose into their diet for its purported health benefits, it’s advisable to consume it in moderation, primarily through natural food sources,” Ms. Chen recommended.
This advice is particularly relevant as trehalose, about 45 percent less sweet than table sugar, requires larger quantities to achieve the same sweetness level.
A small number of people may lack the enzyme trehalase, which is necessary for breaking down trehalose, leading to potential adverse effects such as vomiting, abdominal pain, and diarrhea upon consuming foods that contain it.
“If considering trehalose as a dietary supplement or in fortified foods, it’s essential to follow recommended serving sizes and consult health care professionals, especially for those with underlying health conditions like diabetes or metabolic disorders,” Ms. Chen advised.
With more research, new consumption recommendations are likely to emerge.