Dolcificanti alzano livello di glucosio

Attenzione ai dolcificanti: alzano anche essi il livello di glucosio. Spesso ci affidiamo a questi prodotti cercando una alternativa meno pericolosa dello zucchero. Dobbiamo fare attenzione: anche il loro consumo non è esente da conseguenze.

Conferma di studi del passato

A chiarirci questo fatto ci ha pensato una ricerca pubblicata sulla rivista di settore Cell che ha mostrato come due dolcificanti molto diffusi aumentino i livelli di glucosio nel sangue. Parliamo nello specifico di saccarina e sucralosio che causano tale reazione alterando il microbiota intestinale.

Questo studio viene a confermare quello che già si sospettava dal 2014 quando venne pubblicato un primo lavoro sul tema. Le industrie alimentari rigettarono i risultati perché la sperimentazione era stata condotta solo a livello animale. Ora il Weizmann Institute of Science di Israele ha confermato ciò che era già stato osservato in precedenza. Questa volta su modello umano, fugando ogni possibile dubbio in tal senso.

La ricerca ha infatti mostrato che alcuni dolcificanti sono in grado di alterare l’equilibrio batterico intestinale, influenzando in maniera negativa la tolleranza al glucosio dell’organismo. Fattore che fa parte della capacità dello stesso di spostare gli zuccheri dal sangue ai muscoli e all’adipe.

Cosa dice lo studio in questione? Sono stati reclutati 120 volontari che sono stati divisi in sei gruppi diversi. Quattro di loro hanno ingerito per due settimane, quotidianamente, dolcificanti contenenti aspartame, saccarina, sucralosio o stevia. Un altro gruppo ha assunto l’equivalente in glucosio e un altro ha funzionato come gruppo di controllo non assumendo nulla. Tutti i partecipanti non avevano consumato dolcificanti per un periodo di sei mesi prima dei test. A tutti è stata misurata la glicemia prima, durante e dopo la sperimentazione ed è stato analizzato il microbioma raccogliendo dei campioni salivari.

Da controllare due dolcificanti in particolare

È stato così possibile osservare la differenza tra batteri intestinali di chi aveva assunto dolcificanti e di chi non lo avevano fatto. Picchi di glucosio sono stati rilevati in coloro che avevano assunto saccarina e sucralosio. Questi non aumentano il livello di glucosio nel sangue ma peggiorano le capacità dell’organismo di gestirlo.

Per provare un nesso di causa-effetto è stata eseguita una sperimentazione su modello animale: dei topi hanno ingerito il microbiota di coloro che avevano alti livelli di glucosio. Ed è stato notato come anche la capacità di gestione glicemica di questi mammiferi venisse inficiata.

Gli scienziati vogliono ora scoprire quali sono i batteri del microbiota che soffrono l’effetto di questi dolcificanti. Sottolineando che se ci vogliamo dissetare sarebbe sempre meglio per noi evitare le bibite e bere acqua.

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