Toxicological Assessment of D-Allulose From a Novel One-Step Fermentation Process Using Genetically Modified <i>Escherichia coli</i>: A 90-Day Dietary Toxicity Study in Rats.

TC showed a decreasing trend with increasing D‐allulose dose, and LDL‐C was significantly reduced in the high‐dose group (0.22 ± 0.09 mmol/L, p < 0.01) relative to the control group (0.37 ± 0.16 mmol/L); no significant changes in HDL‐C were observed in any D‐allulose group.

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