Sucrose and Sorbitol as Sweeteners in the Diet of Insulin‐Dependent Diabetics

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Abstract
Blood glucose levels following breakfast meals containing sorbitol or sucrose as sweeteners were investigated. Nine insulin-treated diabetics received 2 test meals after an overnight fast. The meals were composed of 90 g white bread, 9 g butter and 100 g strawberry jam which on 1 occasion contained 18 g sorbitol as sweetener and on another 18 g sucrose. Blood glucose was measured for 3 h following the meal. The test meal sweetened with sucrose showed a slightly faster postprandial rise in blood glucose than the sorbitol-sweetened meal, but this difference is not statistically significant at any point of the curves. Taking into consideration that sorbitol has a sweetening effect of only 60% of that of sucrose, neither sucrose nor sorbitol are acceptable sweeteners for insulin-dependent diabetics.

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