Allulose Vs. Sugar
Allulose StoreComparison of postprandial glycemic and insulinemic responses to allulose consumed alone or added to sucrose
Blood glucose levels
When 15 g of allulose was added to 30 g of sucrose, the blood glucose response (iAUC) was 24% lower than when subjects consumed sucrose alone.
Insulin levels
When allulose and sucrose were consumed together, the rise in insulin levels was 33% lower than that of the drink containing only sucrose.
Consumption alone
15 g of allulose consumed alone triggered practically no blood glucose or insulin response.
Changes in blood glucose levels (Figure A)
Sucrose (blue line)
Triggers a rapid and significant rise, peaking at 30 minutes (~3.0 mmol/L), then falling below the baseline after 90 minutes.
Allulose + Sucrose (green line)
Adding allulose significantly moderates the rise in blood glucose levels.
The peak is also at 30 minutes here, but it is only half as high (~1.6 mmol/L) as with pure sugar.
Allulose (purple line)
When consumed alone, it has practically no effect on blood glucose levels; in fact, it may even show a slight decrease.
Changes in insulin levels (Figure B)
Sucrose (blue line)
Triggers a strong insulin response, which also peaks at 30 minutes (~260 pmol/L).
Allulose + Sucrose (green line)
The presence of allulose reduces the body's insulin reaction to sugar by approximately half.
Allulose (purple line)
Does not trigger a meaningful insulin response.
Conclusions
- Allulose added to sucrose triggered a lower postprandial glucose and insulin response than sucrose alone.
- Allulose may have a beneficial role as a sugar substitute in acute glycemic control.
