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BioMed Research International
Volume 2018, Article ID 8718053, 7 pages
Review Article

D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food

1Escuela de Nutrición, Facultad Ciencias De La Salud, Universidad San Sebastián, Santiago, Chile
2Carrera de Nutrición, Facultad de Medicina, Universidad Andres Bello, Sede Concepción, Talcahuano, Chile

Correspondence should be addressed to Marion Guerrero-Wyss; moc.liamg@ssyw.g.noiram

Received 27 June 2017; Revised 9 November 2017; Accepted 13 December 2017; Published 9 January 2018

Academic Editor: Konstantinos Papatheodorou

Copyright © 2018 Marion Guerrero-Wyss et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The objective of the current research was to review and update evidence on the dietary effect of the consumption of tagatose in type 2 diabetes, as well as to elucidate the current approach that exists on its production and biotechnological utility in functional food for diabetics. Articles published before July 1, 2017, were included in the databases PubMed, EBSCO, Google Scholar, and Scielo, including the terms “Tagatose”, “Sweeteners”, “Diabetes Mellitus type 2”, “Sweeteners”, “D-Tag”. D-Tagatose (D-tag) is an isomer of fructose which is approximately 90% sweeter than sucrose. Preliminary studies in animals and preclinical studies showed that D-tag decreased glucose levels, which generated great interest in the scientific community. Recent studies indicate that tagatose has low glycemic index, a potent hypoglycemic effect, and eventually could be associated with important benefits for the treatment of obesity. The authors concluded that D-tag is promising as a sweetener without major adverse effects observed in these clinical studies.