Along with adding a sweet taste, sugar alcohols perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, preventing browning that occurs during heating and retaining moisture in foods. When consumed in excess, some sugar alcohols may produce abdominal gas and discomfort in individuals. As a result, regulations also stipulate that foods containing certain sugar alcohols that are likely to be eaten in amounts that could produce such an effect must be labeled. Sugar and Diabetes Modern nutritional management of diabetes recommends up to 55 to 60 percent of calories from carbohydrates . While complex carbohydrates should comprise the majority of carbohydrates, most endocrinologists and other health experts now agree that sugar can be part of a well-balanced diabetes meal plan.
New research indicates that sugars and starches affect blood glucose levels similarly.
The amount of carbohydrate, not the source, is the most important consideration for people with diabetes. The American Diabetes Association also approves the enjoyment of small amounts of foods containing sucrose and other refined sugars by people whose diabetes is well-controlled. The organization is currently revising its nutritional recommendations for people with diabetes, with an expected publication date in 1994.