Allulose vs Dextrose: which is worse?

What is Allulose?

Allulose (D-psicose) is a rare sugar monosaccharide naturally present in trace amounts in wheat, figs, raisins, and jackfruit. It has about 70% of sucrose's sweetness but provides only 0.4 kcal/g (about 10% of sucrose's calories) because it is absorbed but not metabolized. The FDA exempted allulose from the 'total sugars' declaration in 2019.

What is Dextrose?

Dextrose is a simple sugar (monosaccharide) derived from corn starch hydrolysis. It is chemically identical to glucose and is the primary energy source for human cells. In food manufacturing, dextrose is used as a sweetener, fermentation substrate, and browning agent. It has a glycemic index of approximately 100.

Documented risks

Allulose: Generally considered safe with a favorable glycemic profile. Human studies show that allulose does not raise blood glucose or insulin. GI effects (bloating, abdominal cramping, diarrhea) have been reported in dose-response studies above 0.4 g/kg body weight; a 2016 study in the journal Food & Chemical Toxicology established a no-observed-adverse-effect level (NOAEL) in humans. Compared to erythritol, no cardiovascular concerns have been raised in the literature.

Dextrose: Dextrose has a GI of 100 (the standard reference), causing rapid blood glucose elevation. Excessive consumption contributes to caloric overload, dental caries, and metabolic syndrome risk. However, as a single ingredient it is no more concerning than other simple sugars. The health risks of dextrose are those of added sugar generally, which the American Heart Association and WHO link to obesity, type 2 diabetes, and cardiovascular disease when consumed in excess.