Fig. 1. Area increments in plasma glucose (mean ± SEM) after test meals indicated as follows: fructose (F), sucrose (S), potato (P), wheat (W) and glucose (G) [from 14].
Since fructose has an agreeable taste similar to that of sucrose and since fructose produces a smaller postprandial rise in plasma glucose than other common carbohydrates, fructose seemed to be an excellent candidate for a sweetening agent in the diabetic diet. To test this possibility, we studied 12 type-1 and 12 type-2 diabetic subjects who were fed three isocaloric diets for 8 days each using a randomized, crossover design . The three diets provided,
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