Are Polyols the Same as Sugar? A Comprehensive Guide to Sweeteners

December 15, 2025 •

3 min read

Polyols are a distinct type of carbohydrate that differ fundamentally from sugar in their chemical structure and how they are metabolized by the body. Understanding this distinction is crucial for managing health goals, especially concerning blood sugar levels, dental health, and overall calorie intake.

Quick Summary

Polyols, or sugar alcohols, are low-calorie sweeteners with a different chemical structure and lower glycemic impact than sugar. They are partially absorbed by the body, offer dental benefits, and can cause digestive side effects when consumed in large quantities.

Key Points

Not the Same: Polyols, or sugar alcohols, are structurally different from traditional sugars and are processed differently by the body.
Lower Glycemic Impact: Polyols cause a minimal or no spike in blood sugar, unlike regular sugar, which is beneficial for diabetics and those on low-carb diets.
Digestive Effects: Excessive consumption of polyols can lead to bloating, gas, and diarrhea due to incomplete absorption.
Dental Benefits: Polyols do not promote tooth decay and can even have protective effects on teeth, making them common in chewing gum and dental products.
Labeling Matters: Look for specific polyol names or "sugar alcohols" on nutrition labels, as they are not included in the "Added Sugars" total.
Varying Effects: The health impacts and sweetness of polyols can differ greatly depending on the specific type, with erythritol being well-absorbed and maltitol having a higher glycemic load.

The Fundamental Difference Between Polyols and Sugar

At a chemical level, polyols and sugars are not the same. Sugars are simple carbohydrates, including monosaccharides like glucose and fructose, and disaccharides like sucrose (table sugar). Polyols, also known as sugar alcohols, are a class of carbohydrates that possess a chemical structure with multiple hydroxyl groups that differs from true sugars. While they are both sweet, this structural difference results in a completely different metabolic fate within the human body.

How Polyols are Processed by the Body

The human body does not fully absorb or metabolize polyols during digestion. They are slowly and incompletely absorbed in the small intestine, with the unabsorbed portion traveling to the large intestine where it is partially fermented by gut bacteria. This contrasts sharply with regular sugar, which is rapidly and fully absorbed, causing a quick rise in blood glucose and insulin levels.

Polyols and Blood Sugar

Because polyols are poorly absorbed, they have a significantly lower glycemic index than sugar. This means they do not cause the same rapid spikes in blood sugar levels, making them a valuable alternative for people with diabetes or those following a low-carbohydrate diet. It's important to note that the glycemic impact can vary among different types of polyols; for example, maltitol has a higher glycemic effect than erythritol.

Dental Health Advantages

Unlike sugar, polyols do not contribute to tooth decay. The bacteria in the mouth cannot ferment polyols to produce the acids that cause cavities. Some polyols, like xylitol and erythritol, are even associated with protective effects on dental health. This is why they are commonly found in sugar-free gum and toothpaste.

Potential Drawbacks and Considerations

While polyols offer benefits, there are potential downsides, primarily related to digestive health. Because they are not fully absorbed, consuming large quantities of polyols can lead to side effects. These can include:

Bloating
Gas
Stomach pain
Diarrhea

Many polyol-containing products carry a warning label stating that "excessive consumption may produce laxative effects" if the polyol content exceeds 10%. Tolerance can vary widely among individuals, so it's best to introduce them gradually into your diet to see how your body reacts.

Reading Nutrition Labels

Identifying polyols on food labels can be confusing. They are often listed under the "Total Carbohydrates" section, with a separate entry for "Sugar Alcohols" or the specific name of the polyol (e.g., Erythritol). Crucially, they are not counted within the "Added Sugars" line, which was a change implemented to help consumers better track their intake of processed sugars.

Polyols vs. Sugar: A Direct Comparison


Feature	Sugar (Sucrose)	Polyols (Sugar Alcohols)
Chemical Nature	Simple carbohydrate (disaccharide)	A class of carbohydrates with a unique structure
Caloric Value	~4 calories per gram	0-3 calories per gram, depending on the type
Metabolism	Rapidly and fully absorbed	Slowly and incompletely absorbed; partially fermented in the large intestine
Blood Sugar Impact	High glycemic index, causes spikes	Low glycemic index, minimal impact on blood sugar
Dental Health	Promotes tooth decay	Does not cause tooth decay, can be protective
Taste Profile	Sweet, no aftertaste	Varies; some have a cooling effect
Digestive Effects	No laxative effect	Can cause gas, bloating, and diarrhea in excess

Considerations for Specific Diets

Keto Diet: Many polyols, particularly erythritol, are very popular in keto diets because they have almost no impact on blood sugar, meaning they contribute minimal "net carbs". However, other polyols like maltitol have a more significant glycemic effect and should be used with caution.
Low-FODMAP Diet: Polyols are a type of FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols). Individuals with IBS or other digestive sensitivities may need to limit or avoid polyols, with the exception of erythritol, which is generally well-tolerated due to its rapid absorption.

Conclusion: Not the Same, but a Useful Substitute

In conclusion, polyols are distinctly different from sugar. They offer several health advantages, such as fewer calories and a lower impact on blood sugar and dental health, making them a useful sugar alternative for those managing their diet. However, they are not a perfect substitute and may cause digestive discomfort if consumed in large amounts. Moderation and a personalized approach are key to incorporating polyols successfully into a healthy lifestyle, recognizing that not all polyols are created equal.

For more detailed information on the health effects of polyols, a systematic review published by the National Institutes of Health provides valuable insights.

Frequently Asked Questions

The primary difference lies in their chemical structure and how the body metabolizes them. While sugars are rapidly and fully absorbed, polyols are only partially absorbed, leading to fewer calories and a lower impact on blood sugar.

Yes, polyols are generally considered a safe sugar alternative for diabetics because they have a minimal effect on blood glucose and insulin levels. However, individuals should monitor their own tolerance and be mindful that some polyols, like maltitol, have a higher glycemic impact.

Polyols can cause digestive issues such as gas, bloating, and diarrhea because the body does not fully absorb them. The unabsorbed portion travels to the large intestine, where it is fermented by bacteria, causing these side effects.

On a food label, polyols are typically listed under the "Total Carbohydrates" section as "Sugar Alcohols". The ingredients list will also show the specific polyol by name, such as erythritol, xylitol, or sorbitol.

Not all polyols are ideal for a keto diet. Erythritol is a popular choice due to its near-zero glycemic impact, but others like maltitol can raise blood sugar more significantly and should be limited.

Yes, the taste can differ. Polyols vary in sweetness compared to sugar, and some, like xylitol, have a noticeable cooling effect in the mouth. They are often combined with other intense sweeteners to achieve a desired taste profile.

Yes, polyols offer dental health benefits by not promoting tooth decay. Oral bacteria cannot ferment polyols to produce the decay-causing acids that sugars produce.