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Isomaltulose lowered triglyceride levels with no influence on glycemic control in type 2 diabetes
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Although isomaltulose did not influence glycemic control in type 2 diabetes, the substitute for sucrose significantly lowered triglyceride levels, according to data from a double blind trial.
“The aim of this study was to examine whether replacing a daily intake of 50 g sucrose by isomaltulose in sweet foods and beverages over a period of 12 weeks would result in improved glycemic control assessed as HbA1c and metabolic parameters in individuals with type 2 diabetes,” the researchers wrote.
Stefanie Brunner, MSc, of the Else Kröner-Fresenius-Center for Nutritional Medicine in Germany, and researchers designed a 12-week randomized, double blind study with 100 participants split into two parallel groups (isomaltulose, n=52; sucrose, n=48).
Participants were given sweet foods and beverages (biscuits, toffees, milk drinks, soft drinks) containing either 50 g sucrose or isomaltulose per day for the duration of the study. However, they were asked to refrain from additional sweets in their diet.
Isomaltulose did not influence glycemic control assessed as HbA1c in type 2 diabetes under free-living conditions in 12 weeks (sucrose: 7.39%, isomaltulose: 7.24%; regression coefficient=0.02; 95% CI, –0.21 to 0.25). However, triglycerides at 12 weeks were significantly lower in the isomaltulose group vs. the sucrose group (regression coefficient=34.01; 95% CI, 6.59-61.44).
The researchers concluded that a more marked modification of the dietary glycemic index is required to complete a clinically significant improvement in glycemic control in patients with type 2 diabetes.
Disclosure: The researchers report no relevant financial disclosures.
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