Metabolic Effects of Dietary Sucrose and Fructose in Type II Diabetic Subjects

Malerbi, Domingos Augusto Cherino; Paiva, Ellen Simone A; Duarte, Ana Lucia; Wajchenberg, B. L.

doi:10.2337/diacare.19.11.1249

Cited by 76 publications

(56 citation statements)

References 34 publications

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“…47 However, a study in individuals with type 2 diabetes showed a lack of significant variation in glucose, lipid, and insulin responses to three 28-day isocaloric feeding periods when 20% of calories were either fructose, sucrose, or starch. 48 For most individuals, consuming fructose either free or in the form of sucrose has neither beneficial nor adverse effects.…”

Section: The Role Of Dietary Fructose Sorbitol and Mannitolmentioning

confidence: 99%

Sugar and Cardiovascular Disease

Howard¹,

Wylie‐Rosett²

2002

Circulation

170

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Section: The Role Of Dietary Fructose Sorbitol and Mannitolmentioning

confidence: 99%

Sugar and Cardiovascular Disease

Howard¹,

Wylie‐Rosett²

2002

Circulation

170

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“…This switch can be calculated to account for an approximate reduction of 20 GI units when compared to the predicted GI of the food if sucrose has been used, and was therefore responsible for almost half of the 50-unit difference seen between the white bread and the functional food prototypes. Some studies (Frayn & Kingman, 1995;Bantle et al, 1992), but not all (Malerbi et al, 1996), have shown deleterious effects on serum triglycerides and LDL cholesterol levels when fructose intakes are 20% of energy. Generally, moderate intakes of fructose have been considered acceptable (American Diabetes Association, 1999;Wolever et al, 1999).…”

Section: Discussionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

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“…Intakes up to 45 g/day (3 tablespoons) in energycontrolled diets do not compromise glycaemic, insulin or lipid indices when substituted for equivalent carbohydrate as starch from high GI sources. 576,621,[624][625][626][627][628][629][630][631] (1+) Ad libitum diets designed with a high proportion of simple sugars inhibit weight loss compared with higher-starch diets in people who have the metabolic syndrome 632 or are healthy or post-obese or have two coronary heart disease risk factors. 576,633 The majority of people with type 2 diabetes and the metabolic syndrome require a reduced energy intake and a variety of protective foods that have a rich content of dietary fi bre.…”

Section: Added Sugarsmentioning

confidence: 99%

Absolute risk of cardiovascular disease events, and blood pressure‐ and lipid‐lowering therapy in Australia

Banks

Crouch

Korda

et al. 2016

Medical Journal of Australia

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Objective: To quantify absolute cardiovascular disease (CVD) risk and treatment in Australian adults. Design, participants: Cross‐sectional representative study of 9564 people aged 18 years or more who had participated in the 2011–12 Australian National Health Measures Survey (response rate for those aged 45–74 years: 46.5%). Main outcome measures: Prior CVD was ascertained and 5‐year absolute risk of a primary CVD event calculated (using the Australian National Vascular Disease Prevention Alliance algorithm; categories: low [< 10%], moderate [10–15%], and high [> 15%] risk) on the basis of data on medical history, risk factors and medications, derived from interviews, physical measurements, and blood and urine samples. Results: Absolute CVD risk increased with age and was higher among men than women. Overall, 19.9% (95% CI, 18.5–21.3%) of Australians aged 45–74 years had a high absolute risk of a future CVD event (an estimated 1 445 000 people): 8.7% (95% CI, 7.8–9.6%) had prior CVD (estimated 634 000 people) and 11.2% (95% CI, 10.2–12.2%) had high primary CVD risk (estimated 811 000 people). A further 8.6% (95% CI, 7.4–9.8%, estimated 625 000) were at moderate primary CVD risk. Among those with prior CVD, 44.2% (95% CI, 36.8–51.6%) were receiving blood pressure‐ and lipid‐lowering medications, 35.4% (95% CI, 27.8–43.0%) were receiving only one of these, and 20.4% (95% CI, 13.9–26.9%) were receiving neither. Corresponding figures for high primary CVD risk were 24.3% (95% CI, 18.3–30.3%); 28.7% (95% CI, 22.7–34.7%); and 47.1% (95% CI, 39.9–54.3%). Conclusions: About one‐fifth of the Australian population aged 45–74 years (about 1.4 million individuals) were estimated to have a high absolute risk of a future CVD event. Most (estimated 970 000) were not receiving currently recommended combination blood pressure‐ and lipid‐lowering therapy, indicating substantial potential for health gains by increasing routine assessment and treatment according to absolute CVD risk.

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Metabolic Effects of Dietary Sucrose and Fructose in Type II Diabetic Subjects

Abstract: Our data suggest that in the short and middle terms, high fructose and sucrose diets do not adversely affect glycemia, lipemia, or insulin and C-peptide secretion in well-controlled type II diabetic subjects.

Cited by 76 publications

References 34 publications

Sugar and Cardiovascular Disease

Sugar and Cardiovascular Disease

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Absolute risk of cardiovascular disease events, and blood pressure‐ and lipid‐lowering therapy in Australia

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