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Professor Gary Frost,who led the study,explained in this study,the energy intake of these patients was spread evenly over a day.Correspondingly,they did not gain weight of show an increase in blood glucose levels at the end of the study;in addition,their cholesterol levels and insulin sensitivity did not change.He added the results of this small,short-term study support other scientific studies,which suggest that there could be more flexibility with sucrose in the diets of patients with type 2 diabetes.There is evidence from other studies(reviewed by Kirk et al 2000)that inclusion of sucrose may help people to lower their fat intake,which in turn may be beneficial to overall health.
Professor Frost continued this research is in line with the dietary guidelines set by the American Diabetes Association(2007),which state that sucrose does not cause a greater increase in blood glucose levels than an equivalent amount of starch.Therefore sucrose of sucrose-containing foods should be treated similarly to other carbohydrate containing foods by people with diabetes;either substituted for other carbohydrates in the total daily intake,or managed with appropriate diabetes medication.
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