There was interaction by food source , with specific food sources showing beneficial effects ( fruit and fruit juice ) or harmful effects ( sweetened milk and mixed sources ) in substitution studies and harmful effects ( sugars‐sweetened beverages and fruit juice ) in addition studies on at least one outcome .
Conclusions Energy control and food source appear to mediate the effect of fructose‐containing sugars on glycaemic control .
Although most food sources of these sugars ( especially fruit ) do not have a harmful effect in energy matched substitutions with other macronutrients , several food sources of fructose‐containing sugars ( especially sugars‐sweetened beverages ) adding excess energy to diets have harmful effects .
Objective To assess the effect of different food sources of fructose‐containing sugars  on glycaemic control at different levels of energy control .
Postprandial glucose and insulin levels in type 2 diabetes mellitus patients after consumption of ready-to-eat mixed meals
Abstract Purpose To compare the effects of three ready-to-eat mixed meals , with a high fiber content and low glycemic index , on postpr and ial glycemic and insulinemic response in patients with Type 2 diabetes mellitus ( T2DM ) . Methods The current study followed a prospect i ve , three-way , cross-over design . Twenty-four patients with T2DM consumed three ready-to-eat mixed meals , i.e. , “ wild greens pie ” ( meal 1 ) , “ chicken burgers with boiled vegetables ” ( meal 2 ) and “ vegetable moussaka ” ( meal 3 ) and an oral glucose load , all providing 50 g of carbohydrates . Venous blood was collected at 0 , 30 , 60 , 90 and 120 min postpr and ial . Statistical analyses included repeated measures analysis of variance and calculations of the area under the glucose and insulin curves ( AUC ) for each one of the test meals and the oral glucose load . Results Patients consuming each one of the three mixed meals showed better postpr and ial glycemic responses compared to the oral glucose load ( P < 0.001 ) . Furthermore , patients consuming meal 3 showed a better insulinemic response compared to the oral glucose load and meal 1 , after 60 and 120 min postpr and ial , respectively ( P < 0.05 ) . In addition , the increase observed in HOMA-IR values from T0 to T120 was significantly lower for meal 3 , compared to the oral glucose load ( P < 0.001 ) . Conclusions The three ready-to-eat mixed meals examined in the present study were found to elicit significantly lower glycemic responses compared to the oral glucose load in diabetic patients . The mixed meals examined in the present study could be proposed as effective , palatable and practical solutions for diabetics for glucose control
There was interaction by food source , with specific food sources showing beneficial effects ( fruit and fruit juice ) or harmful effects ( sweetened milk and mixed sources ) in substitution studies and harmful effects ( sugars‐sweetened beverages and fruit juice ) in addition studies on at least one outcome .
Conclusions Energy control and food source appear to mediate the effect of fructose‐containing sugars on glycaemic control .
Although most food sources of these sugars ( especially fruit ) do not have a harmful effect in energy matched substitutions with other macronutrients , several food sources of fructose‐containing sugars ( especially sugars‐sweetened beverages ) adding excess energy to diets have harmful effects .
Objective To assess the effect of different food sources of fructose‐containing sugars  on glycaemic control at different levels of energy control .