Sucrose is the sugar commonly known as table sugar and is digested to glucose and fructose. It occurs in a wide range of foods. Generally, patients with sucrose intolerance can tolerate food with sucrose levels below 2g per 100 grams of food. However, individuals with a high sensitivity to sucrose may have to refrain from foods containing any sucrose. They will frequently require the replacement enzyme sacrosidase (Sucraid®) when ingesting foods containing any sucrose per 100 grams of food.
The ability to digest starch differs between the various genetic mutation groups with sucrose intolerance (congenital sucrase-isomaltase enzyme deficiency (SGID or GSID)) and must be tested individually (see sucrose, maltose and starch intolerance pages). We recommend a specialist dietician for detailed advice. There appears to be little improvement in sucrose digestion as children mature.
Maltose and starch tolerance are variably also reduced in case of congenital sucrase-isomaltase enzyme deficiency (SGID or GSID).
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US Nutrient Database for Standard Reference (enter food you are interested in checking sugar content of, e.g. bread, and click “Full report (all nutrients)”)