A comparison of carbohydrate metabolism after sucrose, sorbitol, and fructose meals in normal and diabetic subjects.
Sucrose, sorbitol, and fructose (35 g) were fed to normal and diabetic subjects as a component of a 400-calorie breakfast. In both normal and diabetic subjects, the mean peak increment in plasma glucose was highest after the sucrose meals (44.0 mg/dl for normal subjects; 78.0 mg/dl for diabetic subjects); lowest after sorbitol meals (9.3 mg/dl for normal subjects; 32.3 mg/dl for diabetic subjects); and intermediate after the fructose meals (29.0 mg/dl for normal subjects; 48.0 mg/dl for diabetic subjects). In normal subjects, the mean peak increment of plasma immunoreactive insulin followed a similar pattern, but in diabetic subjects there was no significant difference between the three groups. We conclude that fructose or sorbitol, given as part of a meal, results in lower glucose levels in both normal and diabetic subjects, but that the latter is not related to a difference in insulin release.
D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D003920:Diabetes Mellitus / Q000097:blood*; D005632:Fructose / Q000378:metabolism*; D006801:Humans; D007328:Insulin / Q000097:blood; D007700:Kinetics; D008297:Male; D008875:Middle Aged; D012016:Reference Values; D013012:Sorbitol / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism*
D001786:Blood Glucose; D007328:Insulin; D005632:Fructose; D013012:Sorbitol; D013395:Sucrose