Metabolic effects of replacing sucrose with isomaltulose in subjects with Type 2 Diabetes
Brunner et al., (2012) Diab Care 35: 1249 - 1251
Objective: To test whether replacement of sucrose with isomaltulose in sweet foods and beverages improves metabolic control in patients with Type 2 diabetes
Design: Randomized controlled double-blind trial with 2 parallel groups. Participants received foods and beverages which were sweetened either with 50 g isomaltulose or sucrose for 12 weeks. During this time they maintained their usual diet but refrained from additional sweetened foods.
Setting: Two study centres in Germany
Participants: 100 patients with T2DM (>18 y, BMI 25 – 40, HbA1c 6.5 – 9.0) completed the study (isomaltulose n = 52, sucrose n = 48). Patients were treated by diet alone or by oral hypoglycaemics.
Main outcome measures: Numerous fasting (12 h overnight) metabolic parameters including HbA1c, glucose and insulin, fructosamine, C-peptide, proinsulin, and blood lipids.
Results: Apart from triglycerides, which were significantly higher at the end of the study in the sucrose compared to the isomaltulose group, there were no other significant differences between the groups on any other blood parameters. However, within the sucrose group fructosamine decreased with time, and within the isomaltulose group c-peptide increased, whereas oxidised-LDL decreased.
Conclusions: Use of isomaltulose compared to sucrose sweetened foods/drinks did not affect HbA1c in patients with Type 2 diabetes, but was associated with lower blood triglycerides.
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