STUDY: Combining allSWEET® allulose with sugar mitigates the effect of sugar on the body
Important factor in facilitating the trend toward reduced sugar over zero sugar
A study soon to be released by Anderson Advanced, the producer of allSWEET® allulose, shows that when allSWEET® is combined with sugar it mitigates the effect of sugar on the body. (Registration: Clinical trials.gov NCT05185960)
The study found:
• Glucose response measured over a two-hour period was significantly lower after both allSWEET® and allSWEET® + sucrose compared to sucrose alone.
• Postprandial glucose levels were significantly lower after allSWEET® + sucrose and allSWEET® when compared to sucrose alone at 15 and 30 minutes.
• Insulin iAUC was significantly lower after both allSWEET® and allSWEET® + sucrose compared to sucrose alone.
• Postprandial insulin was significantly lower after allSWEET® and allSWEET® + sucrose when compared to sucrose alone at 15 and 30 minutes.
These findings demonstrate that when taken alone, allSWEET® does not elicit a glycemic or insulinemic response. In addition, when allSWEET® is added to sucrose it attenuates both the overall and early glucose and insulin responses. allSWEET® may therefore have a beneficial role as a sugar substitute for acute glycemic and insulinemic control.
If you want to learn more about allSWEET® allulose from Anderson Advanced, call Burley Foods at (952) 943-1970 for additional information, to request samples or schedule a demonstration.