As medications like Ozempic® gain widespread attention for managing diabetes and weight loss, researchers are asking a compelling question: could certain foods achieve similar effects?
A TMU School of Nutrition researcher is exploring exactly that — and the answer may lie in an unusual sugar hiding in figs, molasses and maple syrup.
A sweet ingredient with surprising properties
Professor Nick Bellissimo and his Nutrition Discovery Labs team are studying allulose, a naturally occurring sugar with less than 10 per cent of the calories of white sugar, yet about 70 per cent of the sweetness. Early research suggests it could become a powerful tool in the fight against diabetes and obesity.
The team has been investigating three potentially significant benefits: allulose curbs appetite, lowers blood sugar and increases the number of calories the body burns at rest.
Award-winning results
The findings made a splash at the Rare Sugar Congress 2025 in Japan, where MHSc student Zaina Birkdar won a prestigious poster award for her research on allulose's effect on metabolism, blood sugar and satiety.
In her study, participants consumed doses of five, 10 and 20 grams of allulose on three separate mornings. "We found that the highest dose – 20 grams – decreased blood sugar concentrations and increased the calories burned at rest over three hours. Allulose suppressed the appetite at all doses," says Birkdar.
A second study presented by Bellissimo found that allulose suppressed appetite more effectively than the sweetener stevia, with effects lasting up to five hours. "Both of our studies confirmed that allulose is satiating and has amazing potential as an appetite suppressant," he says.
From simulated gut to human trials
The human trial results build on earlier lab work using DRUID, a simulated gastrointestinal tract that mimics human digestion. When allulose was added to rice and run through the system, each additional gram produced a one per cent reduction in blood glucose — a striking linear effect.
Who could benefit?
Bellissimo sees the most promise for people living with type 1 and type 2 diabetes, those managing their weight, and anyone trying to eat less. "Allulose is attractive because it's low-calorie, keeps you full longer and can be used in cooking just like regular sugar – something many other substitutes can't do," he says.
For Birkdar, the research is personal. "I live with type 1 diabetes. It can be challenging to find food that tastes good and doesn't affect my blood sugar," she says. She hopes allulose can become a practical, health-promoting substitute in everyday foods.
What's next
Allulose is widely available in the U.S. but not yet approved as a sweetener in Canada. Bellissimo plans to study it in people living with diabetes and obesity, with a key focus on mechanism: allulose appears to stimulate GLP-1, a gut hormone that regulates blood sugar, appetite and digestion – the same pathway targeted by drugs like Ozempic.
"We want to better understand how allulose reduces blood sugar and suppresses appetite at a physiological level," he says.
Preliminary evidence also points to two additional benefits: possible improvements in cognition and cardiovascular health. "We think allulose might improve cognition and have cardiovascular benefits, and want to look at the possible effects on heart health and conditions like pre-dementia," says Bellissimo.
The broader mission, he says, is clear: use evidence-based research to find dietary solutions to the public health crises of diabetes, obesity, heart disease and dementia. "We're looking for functional ingredients that can promote better health."
