Les édulcorants de masse ou de charge ont-ils leur place dans l'alimentation chez le patient diabétique ?

Sugar-containing foods are traditionally strongly restricted in the diabetic diet despite some sugars such as sucrose or fructose induces no more or less hyperglycemia than white bread. While the specific taste is an important component of food palatability, several sugar substitutes were used by diabetic patients with the aim to maintain a high palatability food and to better control their weight. Some bulk sweeteners such as maltitol are involved in “sugar free” manufactured food (chocolate, jelly, candies). Overall, polyol-based foods have a lower glycemic index and a low cariogenic potential but provided roughly the same amount of energy as the food of reference. These “sugar free” products present no significant advantages and should be weakly recommended in overweight diabetic patients.