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CONFIDENTIAL
Regulatory Affairs &
Nutrition Communication – AJ/Se
28 May 2008
Page 6 of 16
3. Studies on the Effect of Isomaltulose on Blood Glucose and Insulin Levels and its
Prolonged Energy Supply
The slower hydrolysis of isomaltulose and subsequent slower absorption of glucose and
fructose compared to sucrose are reflected in its characteristic blood glucose response with
a slow, low and sustained rise in blood glucose levels and corresponding low insulin levels.
Blood glucose and insulin response studies
The effect of isomaltulose on blood glucose and insulin levels was studied in healthy and
diabetic humans (Macdonald & Daniel 1983; Kawai et al 1985 and 1989, Sydney
University’s Glycaemic Index Research Service (SUGiRS), 2002). In all the studies similar
study designs were used for blood glucose and insulin measurements e.g. intake of the test
and control substances dissolved in water and after overnight fasting.
The most recent study at Sydney University’s Glycaemic Research Service (SUGiRS,
2002) – one of the leading research institutes in this scientific area - was performed to
determine the Glycemic Index (GI) and the Insulinemic Index (II) of isomaltulose according
to internationally recognised standard methodology 1 . In this study, 10 healthy volunteers
(Caucasian, 18-24 years old, BMI of 19-24 kg/m 2 ) received 50 g isomaltulose or sucrose,
maltodextrine, or glucose (control) dissolved in 250 ml water after overnight fasting. Blood
glucose and insulin concentrations were determined over a period of 120 minutes. The
blood glucose and insulin curves for isomaltulose and sucrose are shown in Figures 3 and
4.
Blood glucose concentration after sucrose intake increased by a maximum of almost 4
mmol/l (76 mg/dl) within 30 minutes, while they returned to baseline after about 60 minutes
followed by a phase below baseline (relative hypoglycaemia) for the most of the second
hour of the measurement. In contrast, blood glucose concentrations after isomaltulose
increased by less than a third of that of sucrose (1,2 mmol/l or 22 mg/dl) and remained
above baseline for most of the duration of the two hour experiment. The insulin curves
corresponded. The overall blood glucose and insulin responses were lower for isomaltulose
than for sucrose as reflected by the corresponding GI and II values shown in Table 2.
1 The Glycemic Index (GI) is defined by FAO/WHO (1998) as the incremental area under the blood glucose
response curve (IAUC) of a 50g carbohydrate portion of a test food expressed as a percentage of the
response to the same amount of carbohydrate from a standard food (typically glucose or white bread) taken
by the same subject. The Insulinemic Index (II) can be determined for the insulin curve, respectively.