New Study: Sucralose Can Help Type 2 Diabetics

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sharing chocolate cake

Enjoying desserts as part of a healthy diet can be challenging for people with diabetes, especially in the summertime and around holidays when there are cupcakes, ice cream and pies galore!  But new research published this week in The Review of Diabetic Studies suggests that some desserts made with added fiber and sucralose (a no calorie sweetener), instead of sugar, may help type 2 diabetics maintain their blood sugar and insulin levels.

Study Breakdown

  • Researchers compared blood sugar, insulin and c-peptide responses (which gauge how much insulin the body is producing) in people with type 2 diabetes after eating desserts made with sucralose and dextrin (a common soluble fiber), to the same responses in those people after eating the desserts made with sugar.
  • 70 people with type 2 diabetes were divided into seven groups of ten. On three occasions after an overnight fast, each participant received either a meal (bread and cheese); or a meal and dessert made with sucralose and dextrin; or a meal and dessert made with sugar.
  • Differences in glucose, insulin, and C-peptide were evaluated at five different points in time after each meal.
  • Some of the sesserts used in the study were cake, pastry cream, strawberry jelly, chocolate, and napoleons (YUM!).


The study showed that the participants who ate cake, strawberry jelly, or pastry cream made with sucralose and dextrin had lower after-meal glucose and insulin levels than after eating the same desserts made with sugar.

The researchers concluded that the desserts made with sucralose and soluble fiber did not raise after-meal levels of glucose, insulin or c-peptide in comparison with meal consumption.  In addition, the study largely showed a lower blood glucose and insulin response for meals with desserts made with sucralose and soluble fiber.


Unlike sugar, sucralose is not broken down for energy. It is not a source of carbohydrate or glucose, and clinical studies have shown it has no effect on blood glucose levels, insulin secretion or blood levels, glycosylated hemoglobin levels (HbA1c), or blood glucose control.

“Even though this research was short term, this study adds to the growing body of scientific evidence suggesting that sucralose can play an important role in the management of diabetes,” said Haley Curtis Stevens, Ph.D., President of the Calorie Control Council.

In 2013, a separate study published in Diabetes Care, a journal of the American Diabetes Association, showed that consuming drinks containing sucralose have the same effect as drinking water on a one’s sugar and insulin levels.

Sucralose has been used safely by millions of people around the world for more than 20 years, supported by research data from more than 100 studies. Both the American Diabetes Association (ADA) and the Academy of Nutrition and Dietetics (AND) support the use of low calorie sweeteners such as sucralose as a useful tool in managing weight and diabetes.

For more information, visit, a resource of the Calorie Control Council.

Posted on July 22, 2014 at 7:30 am

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