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 .
Effects of natural honey consumption in diabetic patients: an 8-week randomized clinical trial
Objectives We investigated the effect of natural honey on body weight and some blood biochemical indices of diabetic subjects . Methods Forty-eight diabetic type 2 patients were r and omly assigned into two groups : the honey group received oral natural honey for 8 weeks , and the control group did not take honey . Before the onset of the study ( week 0 ) and after 8 weeks , weight measurements were taken and fasting blood sample s were drawn . Results After adjustment for the baseline values , there were no significant differences in the fasting blood sugars between the two groups . Body weight , total cholesterol , low-density lipoprotein-cholesterol and triglyceride decreased ( P = 0.000 ) , and high-density lipoprotein-cholesterol increased significantly ( P < 0.01 ) in honey group . The levels of hemoglobin A1C increased significantly in this group ( P < 0.01 ) . Conclusion The results of this study demonstrate that 8-week consumption of honey can provide beneficial effects on body weight and blood lipids of diabetic patients . However , since an increase in the hemoglobin A1C levels was observed , cautious consumption of this food by diabetic patients is recommended
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 .