Answer to Question 1
The sugar alcohols can be derived from fruits or commercially produced from dextrose and are absorbed more slowly and metabolized differently than other sugars in the human body. The sugar alcohols are not readily used by bacteria ordinarily found in the mouth and therefore are associated with less cavity formation. Although the sugar alcohols are used as sugar substitutes, they do add calories (about 1.5 to 3 calories per gram) to a food product. The common sugar alcohols found on food labels include: erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol. Xylitol may actually inhibit the production of tooth-damaging acid by the caries-producing bacteria in the mouth and prevent them from adhering to the teeth. For this reason, the FDA authorizes use of the health claim on food labels that sugar alcohols do not promote tooth decay. Sugar alcohols are found in a wide variety of chewing gums, candies, and dietetic foods.
Answer to Question 2
Whole-grain products are preferable to enriched products. Although the enrichment of flour and other cereal products does improve them, it doesn't improve them enough. To compensate for nutrients lost when grain is refined, nearly all breads, grains such as rice, wheat products such as macaroni and spaghetti, and cereals (both cooked and ready to eat), have been enriched with iron, thiamin, riboflavin, niacin, and folate. However, enriched grains have very low levels of other important nutrients (vitamin B6, fiber, magnesium, and zinc) that are present in whole grain products.
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