NON, le sucre et le sucré n'ont pas de raison spécifique d'être exclus de la diététique conseillée aux patients diabétiques

Trying to anticipate what will most probably be the glycemic effect of a given food or a meal should take into account the glycemic index and quantity of that food or of each stuff constituting the meal. A slightly different notion is that of the glycemic load of a meal which takes into account not only the glycemic index of the food but also the size of the usual portion consumed. For example the glycemic index of watermelon is high but the glycemic load is low.