Sucrose, maltose & starch

Sucrose, maltose & starch

General information

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.

The ability to digest starch differs between the various genetic mutation groups with sucrose intolerance (congenital sucrase-isomaltase enzyme deficiency (CSID 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 (CSID or GSID).

Links to extensive food content list

Sucrose content

Foods that contain Sucrose CSID Food Composition Tables

Starch content

Foods that contain Starch CSID Food Composition Tables

Maltose content

Foods that contain Maltose CSID Food Composition Tables

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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)”)