Coulston A M, Hollenbeck C B, Donner C C, Williams R, Chiou Y A, Reaven G M
Metabolism. 1985 Oct;34(10):962-6. doi: 10.1016/0026-0495(85)90146-5.
This study addresses the metabolic effects of sucrose in the diets of 11 individuals with noninsulin-dependent diabetes mellitus (NIDDM). Each of two dietary periods were 15 days in length, and contained 50% of the calories as carbohydrate, 30% as fat, and 20% as protein. The only variable between the two periods was the percentage of total calories as sucrose, 16% v 1%. Fasting blood samples were analyzed for plasma glucose and insulin as well as total plasma VLDL-, LDL- and HDL-cholesterol and triglyceride concentrations. In addition, postprandial blood samples were obtained for the measurement of plasma glucose, insulin and triglyceride concentrations. Fasting plasma glucose, insulin, and day-long insulin concentrations were similar between the two diets. However, the addition of sucrose in amounts comparable to those typically consumed by the general population resulted in significantly elevated day-long glucose (P less than 0.05) and triglyceride (P less than 0.05) responses, as well as elevated fasting total plasma cholesterol (P less than 0.001), triglyceride (P less than 0.05), VLDL-cholesterol (P less than 0.01), and VLDL-triglyceride (P less than 0.05) concentrations. LDL-cholesterol and HDL-cholesterol concentrations were unchanged during the added sucrose diet. It is clear that the consumption of diets containing moderate amounts of sucrose resulted in changes to plasma lipid and postprandial glucose concentrations that have been identified as risk factors for coronary artery disease. Therefore, it seems prudent at this time to advise patients with NIDDM to avoid added dietary sucrose.
本研究探讨了蔗糖对11名非胰岛素依赖型糖尿病（NIDDM）患者饮食代谢的影响。两个饮食阶段各为期15天，碳水化合物供能占总热量的50%，脂肪占30%，蛋白质占20%。两个阶段的唯一变量是蔗糖占总热量的百分比，分别为16%和1%。对空腹血样进行血浆葡萄糖、胰岛素以及总血浆极低密度脂蛋白（VLDL）、低密度脂蛋白（LDL）、高密度脂蛋白（HDL）胆固醇和甘油三酯浓度分析。此外，还采集餐后血样以测定血浆葡萄糖、胰岛素和甘油三酯浓度。两种饮食方式下的空腹血浆葡萄糖及胰岛素水平以及全天胰岛素浓度相似。然而，添加与普通人群通常摄入量相当的蔗糖后，全天血糖（P<0.05）和甘油三酯（P<0.05）反应显著升高，同时空腹总血浆胆固醇（P<0.001）、甘油三酯（P<0.05）、VLDL胆固醇（P<0.01）和VLDL甘油三酯（P<0.05）浓度升高。添加蔗糖饮食期间，LDL胆固醇和HDL胆固醇浓度未发生变化。显然，食用含有适量蔗糖的饮食会导致血浆脂质和餐后葡萄糖浓度发生变化，而这些变化已被确认为冠状动脉疾病的危险因素。因此，目前建议NIDDM患者避免饮食中添加蔗糖似乎是谨慎之举。
