Sucrose Intolerance: an Overlooked Cause of Digestive Disorders

Kathryn Adel July 26, 2026 FODMAP, gastrointestinal health, Health

How is disaccharidase deficiency treated?

The good news is that a diagnosis of disaccharidase deficiency generally does not mean having to eliminate sugar or starchy foods for the rest of one’s life.

Treatment depends on the specific enzyme affected, the severity of symptoms, and the cause of the deficiency. In cases of acquired deficiency, the priority is to treat the underlying cause. As the intestine heals, enzyme activity may improve and dietary tolerance may increase.

From a nutritional standpoint, the goal is to identify the foods and quantities that trigger symptoms and then tailor the diet to the individual. Most people with a disaccharidase deficiency can maintain a varied diet by adjusting portion sizes and frequency of consumption.

In some cases, a digestive enzyme may also be prescribed or recommended to improve digestion and expand dietary choices.

Which foods are highest in sucrose?

Sucrose occurs naturally in certain foods, but it is also widely used in processed products. It is found notably in:

• White sugar, brown sugar, and maple syrup
• Candies, cookies, pastries, and desserts
• Flavored yogurts and ice cream
• Sugary drinks and fruit juices
• A wide variety of fruits, including: apple, apricot, banana, cantaloupe, date, grapefruit, honeydew melon, mango, nectarine, orange, passion fruit, peach, pineapple, plum, mandarin, and watermelon.
• All processed foods containing added sugar (commercial breads, condiments, tomato sauce, breakfast cereals, granola bars, etc.)

This does not mean that all these foods must be eliminated. Following a low-sucrose diet in the long term is not recommended, as it is very restrictive.

Should starchy foods also be limited?

Not necessarily. Starch tolerance depends on which enzymes are deficient. During digestion, starch is gradually broken down into maltose, which is then converted into glucose by the enzyme maltase. Some people can digest starchy foods very well, while others notice a worsening of their symptoms after consuming them.

The main sources of starch include bread, pasta, rice, potatoes, sweet potatoes, cereals, oats, quinoa, corn, peas, and legumes. Before cutting back on these foods, a few simple strategies can sometimes help improve their digestion and, consequently, tolerating them better:

• Chewing food thoroughly
• Pairing starchy foods with a source of protein and/or fat
• Boiling and then rinsing the potatoes, rice, legumes, and pasta
• Prioritizing whole grains and fiber-rich starchy foods
• Eating smaller, more frequent meals rather than one large meal

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Author

Kathryn Adel

Kathryn holds a Bachelor Degree in Nutrition as well as a Bachelor and a Master Degree in Kinesiology, all from Laval University. She is a Registered Dietitian and active member of the Ordre professionnel des Diététistes Nutritionnistes du Québec (ODNQ) and of the American Academy of Nutrition and Dietetics. She holds the Monash University's certification for the FODMAP diet and IBS, and has considerable clinical experience in that area. She is also an accomplished athlete, having ran track and cross-country at a national level. Kathryn specializes in sports nutrition, weight loss, diabetes, as well as heart and gastrointestinal health.