Increased sucrose intake is not associated with a change in glucose or insulin sensitivity in people with type 2 diabetes

Background Debate continues over the role of sucrose and sucrose-containing food in the diet for people with type 2 diabetes. Traditionally, dietary recommendations have suggested sucrose be reduced to a minimum level to improve glycaemic control. More recently the American Diabetes Association evidence-based guidelines have suggested a more liberal approach.

Objective To investigate whether a 50 g increase in sucrose given as three slices of cake a day over a period of 24 days (88±7.5 g total sucrose/day) in combination with an increased monounsaturated fat intake (20% E) in line with current American Diabetes Association recommendations has an effect on glycaemic control or insulin sensitivity in people with type 2 diabetes.

Design We re-examined results from a larger study that investigated the type of fat in the diet of people with type 2 diabetes. Nine overweight people with type 2 diabetes received a high-sucrose, high-monounsaturated-fat isocaloric diet for 24 days.

Results Weight and glycaemic control remained stable throughout the study. There was no significant change in HbA1c over the study period. There was no change in insulin sensitivity, measured by the short insulin tolerance test. There was no change in fasting or postprandial incremental area under the curve in response to an identical standard test meal for glucose or insulin.

Conclusions Over the 3-week intervention period, an isocaloric increase in the dietary intakes of sucrose to 13% of total energy per day in people with type 2 diabetes was not associated with a decline in glycaemic control or insulin sensitivity.