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 .
Does sucrose intake affect antropometric variables, glycemia, lipemia and C-reactive protein in subjects with type 1 diabetes?: a controlled-trial
Background It is unclear if the sugar intake may affect metabolic parameters in individuals with type 1 diabetes . Therefore , the purpose of this study was to evaluate the effects of sucrose intake in glycemic , lipemic , anthropometric variables , as well as in C-reactive protein ( CRP ) levels in these individuals . Methods Thirty-three subjects with type 1 diabetes were evaluated at baseline and 3-months after intervention . Volunteers were r and omized into groups : sucrose-free ( diet without sucrose ) or sucrose-added ( foods containing sucrose in composition ) . Both groups received the same macronutrient composition and used the carbohydrate counting methods . All underwent an interview and anthropometric evaluation . Blood was drawn for glycated haemoglobin , glucose , total cholesterol , HDL , and CRP measurement , and the medical charts were review ed in all cases . Results At baseline , anthropometric , clinical and laboratory variables did not differ between groups , except for the triglycerides . Although at baseline triglycerides levels were higher in the sucrose-added group ( p = 0.01 ) , they did not differ between groups after the intervention ( p = 0.92 ) . After 3-months , CRP was higher in the sucrose-added than in the sucrose-free group ( p = 0.04 ) , but no further differences were found between the groups , including the insulin requirements , anthropometric variables , body composition , and glycemic control . Both groups showed sugars intake above the recommendations at baseline and after intervention . Conclusions Sucrose intake , along with a disciplined diet , did not affect insulin requirements , anthropometric variables , body composition , lipemic and glycemic control . However , although the sucrose intakes increase CRP levels , the amount of sugar in the diet was not associated with this inflammatory marker
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 .