I noticed it right away: the itching, the dryness, the skin irritation — every time I indulged in candy, ice cream, or sometimes even bread. For years, I thought my issue was a gluten allergy. However, after experimenting with various diets, including an elimination diet, I realized I had an intolerance to sucrose — the common sugar found in many foods, even the breads I grew up enjoying.
In my case, symptoms didn’t just surface immediately. They could appear within 24 hours after consuming sugary treats. My scalp would become itchy, leading to large, scaly flakes — a form of dermatitis — and the scratching would sometimes become severe. When I eliminated my beloved taffy and Twizzlers from my diet, I noticed remarkable improvements: my skin cleared up, my itching subsided, and my stomach felt much better. Sucrose intolerance is a genuine condition, and here’s what you should know about it.
Also known as sucrase-isomaltase (SI) deficiency, disaccharide intolerance, Congenital Sucrase-Isomaltase Deficiency (CSID), or Genetic Sucrase-Isomaltase Deficiency (GSID), sucrose intolerance is often misdiagnosed. It occurs when the enzymes responsible for breaking down sucrose and isomaltase function slowly, hindering proper sugar absorption. This condition can either develop over time or be present at birth. When sucrose isn’t effectively broken down, the absorption of other nutrients is also compromised.
In the U.S., it’s estimated that 80% of individuals with gastrointestinal problems suffer from sucrose intolerance. Once sugar and starches enter the large intestine, they can cause bloating, gas, abdominal pain, and diarrhea. In children, symptoms often manifest as chronic colic, gassiness, stomach pain, vomiting, diaper rash, and more. Because sucrose intolerance is lesser-known, it’s frequently misdiagnosed in children by healthcare professionals.
Similar to lactose intolerance, which affects about 25% of the U.S. population, the symptoms of sugar intolerance can often mimic those of lactose intolerance. Common issues like gas, bloating, loose stools, or constipation may lead to misdiagnosis — for instance, an adult might be labeled with IBS instead of sucrose intolerance. Unlike those who can manage lactose intolerance with lactose-free products or over-the-counter supplements, those suffering from sucrose intolerance often have to contend with their symptoms without easy solutions. I’ve learned to cope with this for much of my life.
As noted by nutritionist and food writer Mia Thompson, many everyday foods we consume — even those we don’t associate with sweetness — can trigger discomfort. “Every day, we consume a variety of foods: bread, grains, dairy products, legumes, potatoes, fruits, and sweeteners like sugar and honey… It can be overwhelming for our bodies to handle all this.”
If you suspect or have been diagnosed with sucrose intolerance, there are some straightforward adjustments you can make to alleviate your symptoms. Consider replacing high-sucrose fruits, like apples and grapes, with those lower in sucrose, such as kiwis, strawberries, and peaches. Trying an elimination diet for at least four weeks while tracking your symptoms can also be beneficial. Always read food labels carefully.
Here’s a sample meal plan to help you get started on a low-sucrose diet. Remember, it’s wise to consult your healthcare provider before making significant dietary changes.
Understanding our bodies is the best defense against discomfort. Paying close attention to how we feel after eating — especially when trying new foods — is crucial. We should never settle for feeling unwell.
This article was originally published on Sep. 22, 2021.
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