Chemistry Reference
In-Depth Information
table 11.1
Glycemic and Insulinemic responses to Bulk Sweeteners and alternatives
Sugars or
alternatives
Glycemic response
(g GGe/100 g)
Insulin response
(g IGe/100 g)
references
Monosaccharides
Glucose
100
100
livesey 2003
fructose
19
9
foster-powell et al. 2002
Tagatose
3
3
donner et al. 1999, 2010
Disaccharides
Maltose
105
-
foster-powell et al. 2002
Trehalose
72
51
livesey 2003; van can et al. 2009a
Sucrose
68
45
foster-powell et al. 2002
lactose
46
-
foster-powell et al. 2002
isomaltulose
37.32
25
Sydney university glycemic index
research service, van can et al. 2009b;
Holub et al. 2010
Maltodextrin
91
90
Macdonald and Williams 1988
Maltitol syrup
48
35
livesey 2003
polydextrose
5
5
foster-powell et al. 2002
hydrogenated Monosaccharides
Erythritol
0
2
livesey 2003
Xylitol
12
11
foster-powell et al. 2002; livesey 2005
Sorbitol
9
11
livesey 2003
Mannitol
0
0
livesey 2003
hydrogenated Disaccharides
Maltitol
45
27
livesey 2003
isomalt
9
6
livesey 2003
lactitol
5
4
livesey 2003; foster-powell et al. 2002
Source:
Mitchell, H. l.,
Am. J. Clin. Nutr.
87 (Suppl.), 244S-246S, 2008. With permission. livesey, G., in
Sweeteners
and Sugar Alternatives in Food Technology
, Blackwell publishing, 2006. With permission.
Note:
GGE, glycemic glucose equivalent; iGE, insulin glucose equivalent.
maltodextrins. The reduction in glycemia caused by sucrose replacing high-glycemic starch is con-
sidered an advantage (Livesey 2006; Miller and Lobbezoo 1994).
Among the studies undertaken with polyols [mainly with maltitol (MTL), isomalt, and sorbitol],
the glycemic response versus glucose is similar in people with normal and abnormal carbohydrate
metabolism, as exempliied by type l and 2 diabetics, provided that insulin-dependent participants
receive insulin via an artiicial pancreas (Livesey 2003).
The impact of slow digestible sources of dietary carbohydrate in reducing the risk of developing
obesity and related metabolic disorders is unclear, although Brand-Miller et al. (2002) hypothesized
that the ingestion of slowly digestible carbohydrates attenuates the postprandial rise in glycemia and
insulinemia and enhances fat oxidation rates. The latter may assist in preventing body weight gain
and insulin resistance.
van Can et al. (2009b) compared the postprandial metabolic response to the ingestion of
sucrose versus isomaltulose. They hypothesized that the reduced digestion and absorption rate of
isomaltulose would result in lower glycemic and insulinemic responses compared with the inges-
tion of sucrose, leading to greater postprandial fat oxidation rates. In a randomized, single-blind,
cross-over study, 10 overweight subjects ingested two different carbohydrate drinks (sucrose and
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