New research from our team at INQUIS looked at glucose and insulin responses to allulose, when consumed alone or added to sucrose. We found that when consumed alone, allulose only minimally raised glucose and insulin levels. When combined with sucrose (sugar), allulose decreased both the glucose and insulin responses to sucrose, as well as the peak rise in glucose and insulin.

“Many sweeteners have been developed by ingredient companies, as demand for substitutes for dietary sugars remains high,” says Dr. Alexandra Jenkins, Senior Scientist and INQUIS Clinical Research. “When ingredients such as sweeteners and fibers are developed, it is important to conduct clinical research that demonstrates the effect of these ingredients, on their own and incorporated into other products. Our research supports ingredient companies with product development and claim substantiation.”

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