Fructose can and does affect diabetes. Fructose is a simple carbohydrate that occurs naturally in fruits, fruit juices and honey. It is about 1.2 times as sweet as table sugar when added to food as a sweetener. Fructose can raise blood glucose levels just like other carbohydrates, but it can be used safely by diabetics as long as its carb content in taken into consideration when planning a diabetic diet.
Glycemic Index
Diabetes is a group of diseases in which the body cannot make insulin or properly utilize the insulin it does make to control the level of sugar in the blood. Blood sugar, or glycemic, control is important for preventing diabetic complications. The Glycemic Index, or GI, assigns a number to foods containing carbs by their level of impact on blood sugar measurements. A 50 g serving of fructose sweeteners averages between 11 and 23 on the GI scale, making it a low GI food.
Fructose Vs. High-Fructose Corn Syrup
Fructose sweetener is pure fructose in crystalline form. High-fructose corn syrup consists of both fructose and glucose. Glucose registers as a high GI food, so pure fructose, while it does have an impact on blood sugar levels, will have less of an impact than high-fructose corn syrup, which is often used to sweeten cereals, syrups, candy and other processed foods.
Counting Calories and Carbs
One gram of fructose contains four calories. Diabetics have specific diets in which they must count calories to control their weight to manage their condition. Counting carbs manages how much sugar is put into their body during meals and snacks. A diabetic diet, in addition to exercise and medication, controls blood sugar levels to keep the diabetic healthy. Fructose can be a part of a diabetic diet as long as calories and carbs are carefully tracked.
Advantages
It can be difficult to stay on a diabetic diet, but fructose sweeteners can make adherence to a diabetic diet a little easier by making favorite foods taste and feel good in the mouth. Recipes calling for table sugar can use a smaller amount of fructose because it is sweeter. It will not change food texture or taste when combined with other sweeteners and starches. Cakes baked with fructose will still rise and brown properly.
