Declines in plasma erythritol levels and improvements in insulin sensitivity and glucose metabolism: POUNDS lost trial
Authors' conclusion
Declines in plasma erythritol may be related to long-term improvements in insulin sensitivity and glycemic status during weight-loss dietary interventions in adults with overweight or obesity.
Study context
- Population
- Adults with overweight or obesity in the POUNDS Lost trial664 at 6 months
- Participants
- 802 adults
- Comparison
- Changes in plasma erythritol and other polyols vs changes in insulin sensitivity and glucose metabolism
Methodological detailsrepeated measures, weight-loss dietary interventions
- Repeated measures
- Weight-loss dietary interventions
Primary result
As reported in the abstract
Association of 6-month decline in plasma erythritol with changes in HOMA-IR, fasting insulin and glycemic markers · 6 months and 2 years
- Greater declines in plasma erythritol associated with greater reductions in homeostasis model assessment of insulin resistance (HOMA-IR) at 6 months
- p < 0.001
- Greater declines in plasma erythritol associated with greater reductions in fasting insulin at 6 months
- p < 0.001
- Per 1 SD reduction in erythritol over 6 months: 2-year change in log-transformed HOMA-IR, β (SE)
- −0.07 [0.02], p = 0.008
- Per 1 SD reduction in erythritol over 6 months: 2-year change in fasting glucose, β (SE)
- −1.0 [0.44] mg/dL, p = 0.025
- Per 1 SD reduction in erythritol over 6 months: 2-year change in HbA1c, β (SE)
- −0.05% [0.02%], p = 0.019
Further findings
Baseline plasma erythritol
- Plasma erythritol positively related to HOMA-IR, fasting insulin and glycemic markers at baseline
Other polyols
- Similar associations for changes in arabitol/xylitol, but not for mannitol/sorbitol
Original publication
Declines in plasma erythritol levels and improvements in insulin sensitivity and glucose metabolism: POUNDS lost trial. Int J Obes (Lond). Published 21 July 2026. doi:10.
Composed by AI from the published abstract and checked against it. How Briefs are made →