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 .
A randomised four-intervention crossover study investigating the effect of carbohydrates on daytime profiles of insulin, glucose, non-esterified fatty acids and triacylglycerols in middle-aged men.
Postpr and ial concentrations of glucose , insulin and triacylglycerols ( TG ) correlate to risk for CHD . Carbohydrates affect many metabolites that could have a potential effect on cardiovascular risk factors . The objective of the present study was to examine , using a r and omised prospect i ve study , the acute ( day 1 ) and ad libitum medium-term ( day 24 ) effects of four diets : a high-fat diet ( HIGH-FAT ; 50 % fat , > 34 % monounsaturated fatty acids ) ; a low-glycaemic index ( GI ) diet ( LOW-GI ; high-carbohydrate , low-GI ) ; a high-sucrose diet ( SUCROSE ; high carbohydrate increase of 90 g sucrose/d ) ; a high-GI diet ( HIGH-GI ; high-carbohydrate , high-GI ) . Daytime profiles ( 8 h ) ( breakfast , lunch and tea ) of lipid and carbohydrate metabolism were completed during day 1 and day 24 . Seventeen middle-aged men with one or more cardiac risk factors completed the study . There was no change from day 1 or between diets in fasting glucose , lipids or homeostatic assessment model ( HOMA ) on day 24 . The HIGH-FAT compared with the three high-carbohydrate diets was associated with lower postpr and ial insulin and glucose but higher postpr and ial TG and non-esterified fatty acids ( NEFA ) . There was a significant increase in the 6 h ( 15.00 hours ) TG concentration ( day 1 , 2.6 ( sem 0.3 ) mmol/l v. day 24 , 3.3 ( sem 0.3 ) mmol/l ; P<0.01 ) on the SUCROSE diet . Postpr and ial HOMA ( i.e. incremental area under the curve ( IAUC ) glucose ( mmol/l per min)xIAUC insulin/22.5 ( mU/l per min ) ) median changes from day 1 to day 24 were -61 , -43 , -20 and + 31 % for the HIGH-FAT , LOW-GI , SUCROSE and HIGH-GI diets respectively . The HIGH-GI percentage change was significantly different from the other three diets ( P<0.001 ) . Despite being advised to maintain an identical energy intake there was a significant weight change ( -0.27 ( sem 0.3 ) kg ; P<0.02 ) on the LOW-GI diet compared with the SUCROSE diet ( + 0.84 ( sem 0.3 ) kg ) . In conclusion the HIGH-FAT diet had a beneficial effect on postpr and ial glucose and insulin over time but it was associated with higher postpr and ial concentrations of TG and NEFA . Conversely the HIGH-GI diet appeared to increase postpr and ial insulin resistance over the study period
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 .