D-allulose/D-psicose is an epimer of D-fructose and is a rare monosaccharide that occurs naturally in nature but in extremely small amounts. Its sweetness is 70 % of sucrose, while its calorie content is only 10% of sucrose. After D-allulose is ingested by human, it is not metabolized in the small intestine. Within 0 to 12 hours, 70 % of it is excreted in its original form through the kidneys, and very little fermentation occurs in the large intestine. As a food ingredient with unlimited potential, D-allulose has been recognized by regulations in over ten countries and regions around the world, including the United States, Japan, South Korea, Australia and New Zealand. It has also been approved for the legal status of a new food ingredient in China in 2025. However, the research on the safety and efficacy of D-allulose for human consumption is still relatively limited. This article reviews the research on the safety and efficacy of D-allulose for human consumption at home and abroad, aiming to better guide product development and consumer selection. From a large number of acute studies and limited long-term studies, the main adverse reaction of D-allulose consumption in the human body is diarrhea. For healthy adults, diabetics, obese people, hyperlipidemia, and healthy children aged 6-8, moderate doses of D-allulose consumption all show good safety and tolerance. It simultaneously demonstrates multiple health benefits such as improving obesity, blood sugar, liver function, and fatty liver, indicating the potential of D-allulose as a new type of health food ingredient. Overall, however, existing research is limited, domestic population research data is in a blank state, large-scale population and long-term safety data are lacking, and the efficacy performance still needs to be verified and the mechanism explored.