The Effects of Physiologic Amounts of Simple Sugars on Lipoprotein, Glucose, and Insulin Levels in Normal Subjects

Using a crossover design, eight healthy volunteers randomly received physiologic amounts (⅓ of each subject's total carbohydrate intake) of either fructose or sucrose as the primary source of simple sugar, incorporated into isocaloric diets comprised of typical American foods. After 7 and 14 days of consuming either of the two sugars, no change occurred in fasting glucose or insulin levels. In addition, total triglyceride, totalcholesterol, low-density-lipoprotein (LDL) cholesterol, and high-density-lipoprotein (HDL) cholesterol concentrations were unaltered. Since our study used conventional foods in normal eating patterns rather than contrived formulas or excessive amounts of simple sugar, our data indicate that there is no difference between sucrose or fructose on various lipid components or glucose and fasting insulin levels in the “real world” innormal subjects.