title: Sucrose and sorbitol as sweeteners in the diet of insulin-dependent diabetics.
abstract: Blood glucose levels following breakfast meals containing sorbitol or sucrose as sweeteners were investigated. Nine insulin-treated diabetics received two test meals after an overnight fast. The meals were composed of 90 g white bread, 9 g butter and 100 g strawberry jam which on one occasion contained 18 g sorbitol as sweetener and on another 18 g sucrose. Blood glucose was measured for three hours following the meal. The test meal sweetened with sucrose showed a slightly faster postprandial rise in blood glucose than the sorbitol-sweetened meal, but this difference is not statistically significant at any point of the curves. Taking into consideration that sorbitol has a sweetening effect of only 60% of that of sucrose, we conclude that neither sucrose nor sorbitol are acceptable sweeteners for insulin-dependent diabetics.
mesh_terms: D000293:Adolescent; D000328:Adult; D001786:Blood Glucose / Q000032:analysis; D003922:Diabetes Mellitus, Type 1 / Q000178:diet therapy* / Q000188:drug therapy; D003927:Diet, Diabetic; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D006801:Humans; D007328:Insulin / Q000627:therapeutic use; D013012:Sorbitol / Q000494:pharmacology*; D013395:Sucrose / Q000494:pharmacology*; D013997:Time Factors
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D007328:Insulin; D013012:Sorbitol; D013395:Sucrose