Desserts Made with Sucralose and Dextrin Do Not Raise After-meal BG Levels

Researchers found that desserts made with added soluble fiber (dextrin) and sucralose in place of added sugar, had positive effects on blood sugar and insulin levels in people with type 2 diabetes. Consumption of desserts made with sucralose and soluble fiber did not raise after-meal levels of glucose, insulin or C-peptide in comparison with meal consumption only (no dessert). Participants in the study who consumed the desserts made with sucralose had lower after-meal glucose and insulin levels than after eating the same desserts made with sugar. The Review of Diabetic Studiesfrom the Society for Biomedical Diabetes Research. July, 2014