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KMID : 0927720100110020143
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Korean Clinical Diabetes
2010 Volume.11 No. 2 p.143 ~ p.147
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Sweetness and Blood Glucose
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Park Young-Mi
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Abstract
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Sweet foods offer a pleasurable addition to a meal or a snack. Sweetness is stimulated by a wide variety of compounds including sugars, sugar alcohols, and disaccharides. However, the use of sweet foods has been restricted in the diets of most diabetes on the premise that these sugars cause rapid rises in blood glucose concentrations. Fructose produces a smaller postprandial rise in plasma glucose than other common carbohydrates and thus might be a useful sweetening agent in the diabetic diet. However, dietary fructose appears to have adverse effects on postprandial serum triglycerides so adding fructose in large amounts to the diet is undesirable. Nonnutritive sweeteners (saccharin, aspartame, acesulfame-K, sucralose) are safe for use within the approved regulation. The use of glycemic index (GI) may provide a modest additional benefit over that observed when total carbohydrate is considered alone. Fruits are known to be an important carbohydrate and vitamin source and are commonly served as part of a meal or a snack. Fruits have low GI. This low GI is attributed to the type of sugars and presence of fiber. In conclusion, some sweet foods can offer diabetic patients a way to enjoy the taste of sweetness with little or no energy and/or glycemic response. Therefore, information about both amount and type of carbohydrate is needed for the management of diabetes mellitus.
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KEYWORD
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Blood glucose, Fructose, Fruits, Glycemic index, Sweetener, Sweetness
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