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Introduction and purpose: Even though sweeteners’ popularity is increasing as they are approved by the Food and Drug Administration (FDA) and generally considered to be safe, their whole impact on the human body is still confusing. Polyols are among one of the most used sweeteners, therefore in this review we will focus on their impact on the gut microbiome as this community of various bacteria influences many aspects of overall health. Brief description of the state of knowledge: The current conclusions mostly present prebiotic benefits of polyols and their ability to increase the number of Bifidobacteria, there is research supporting the evidence of it conducted on isomalt, maltitol, lactitol and xylitol. It is possible, as most of them are able to reach the colon. We also investigate other ways sweeteners are shaping the gut microbiome such as multiplication of short chain fatty acids (SCFAs) or decreasing the numbers of Clostridium difficile. Conclusions: The impact of polyols on the gut microbiome has many knowledge gaps. More long-term studies are needed in order to consider the individual diversity of the participants’ gut microbiota. In order to conduct more valuable conclusions dietary and lifestyle habits should be taken into consideration. All things considered, there is not enough data to clearly determine polyols' role in modifying the gut microbiota.

The aim of this study is to present dietary habits concerning sweeteners and the knowledge and frequency of their consumption, with particular emphasis on polyols. Based on conducted questionnaire research, it has been verified that women, when choosing food products, are guided by energy value, and men are guided by taste. Knowledge about the harms of excessive sugar consumption is very high, although not everyone knows that consumption of sweeteners has more health benefits than sugar consumption. Less than half believed that all approved sweeteners were safe for consumption. Women consume some foods with natural polyol content (cauliflower and pears) more often than men and are more aware of which foods contain polyols. Many people are unaware that they consume intense sweeteners (e.g. in chewing gum) and polyols (e.g. in fruits and vegetables). Since almost every consumer (consciously or unconsciously) consumes polyols in small amounts, there is a need to increase access to information on sweeteners. [ABSTRACT FROM AUTHOR]

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Sweet taste is one of five basic ones: sour, bitter, salty, and umami. It accompanies us from the first days of life because lactose is present in mother's milk. However, excessive carbohydrate consumption has adverse effects on health. This prompts consumers to choose sweeteners and the products in which they are contained. This paper presents sweeteners, with particular emphasis on polyols, in the light of current knowledge and legal aspects. It discusses conditions of use, allocation, safety issues of consumption, sweetening intensity, labeling of products to which they are added, and the sugar tax introduced from January 2021. The natural content of polyols in food and their effects on health were also mentioned. These substances are well studied and safe. They have a prebiotic effect, do not cause caries; their energy value, insulin index, and glycemic index are lower than sucrose. Thus, it is worth including them in a diet. [ABSTRACT FROM AUTHOR]

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the article the results of experimental studies aimed at identifying of sensitizing and allergenic properties of polyols oral intake of warm-blooded animals. The task of the research stage to assess skin-resorptive action alternative was to obtain answers about the possibility substances penetrate intact skin and cause intoxication of the organism in multiple steps. Found that polyols do not have the skin-resorptive properties. Skin-resorptive effect inherent in all substances lesser degree. Visible symptoms of intoxication in the clinical picture when assessing the penetration of substances through the skin is not detected.

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polimery is the property of Industrial Chemistry Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Transaldolase deficiency is a rare inborn autosomal recessive error of the pentose phosphate pathway that, to date, has been diagnosed in 33 patients, including 4 from Poland. The aim of this manuscript was to present the clinical presentation, pathogenesis and diagnostic process of transaldolase deficiency. The authors also present a diagnostic algorithm of transaldolase deficiency.