Allulose Vs. Sugar

Comparison of the Postprandial Glycemic and Insulinemic Response of Allulose Consumed Alone or Added to Sucrose

 

 

Blood Sugar Level

When 15 g of allulose was added to 30 g of sucrose, the increase in blood sugar level (iAUC) was 24% lower than when subjects consumed only sucrose.

Insulin Level

When allulose and sucrose were consumed together, the increase in insulin level was 33% lower than that of the pure sucrose drink.

Consumption Alone

Consuming 15 g of allulose alone practically did not trigger a blood sugar or insulin response.

 

 

Changes in Blood Sugar Level (Figure A)

Sucrose (blue line)

Causes a rapid and significant increase, peaking at 30 minutes (~3.0 mmol/L), then falling below baseline after 90 minutes.

Allulose + Sucrose (green line)

The addition of allulose significantly moderates the increase in blood sugar levels.

The peak value is also at 30 minutes, but it is only half as much (~1.6 mmol/L) as with pure sugar.

Allulose (purple line)

When consumed alone, it practically has no effect on blood sugar levels, and may even show a slight decrease.

Changes in Insulin Level (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 response by roughly half compared to sugar alone.

Allulose (purple line)

Does not trigger a significant insulin response.

 

Conclusions

• Allulose added to sucrose resulted in lower postprandial glucose and insulin responses than sucrose alone.
• Allulose may have a beneficial role as a sugar substitute in acute glycemic control.

 

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