Research Alert
Allulose is a rare sugar that provides <10% of the energy but 70% of the sweetness of sucrose. Allulose has been shown to attenuate glycemic responses to carbohydrate-containing foods in vivo. This study aimed to determine the optimal allulose dose for minimizing in vitro glucose release from rice compared to a rice control and fructose.
The study found that for every one gram of allulose added to the dish, there is a one per cent reduction in blood glucose rise.
Researchers believe the allulose slows down the release of glucose into the bloodstream by blocking some of the enzymes used to store glucose or by interacting with the starch matrix of carbohydrates like rice.
RSS