Introduction
Sugars
Function in Foods
Sugar Properties
Diabetic Use

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Carbohydrates are simply chains of single sugars hooked together. Sucrose (white table sugar) is a chain of glucose and fructose molecules. Several studies have shown that sucrose when fed as part of a meal does not cause increases in blood glucose levels any more than do most starches (complex carbohydrate). However, studies have linked sugar (concentrated sweets) consumption by diabetics with an increase in blood triglycerides, a type of fat in the blood that increases risk for heart disease. The OTHER CARBOHYDRATE list in the ADA Exchange Lists for Meal Planning states these foods can be substituted in the meal plan even though they do contain sugar. However, they do not contain many important vitamins and minerals like the starch, fruit and milk foods they may replace. Because of the concentrated source of carbohydrates and/or fat the portion sizes are very small.

The National Institutes of Health Consensus Development Conference on Diet and Exercise in type 2 Diabetes states that it is acceptable for up to 5%+- of total calories to come from sugar. For 1500 calories, of the 60%+- from carbohydrate, about 2 and 1/2 teaspoons (12 grams) of sugar is allowed.

While this is a fairly small amount the allowance for some desserts is a welcome and realistic one for our clients with diabetes. A 15 gram serving of these -other - choices include: