In the first part of this study, the effect of four isocaloric mixed breakfast 
meals on the blood glucose and urinary glucose losses was tested in nine adult 
diabetics and in three healthy subjects, ages 60 to 75. Three of the test meals 
consisted of a base diet supplemented with applesauce sweetened with sucrose, 
fructose, or sorbitol. In the fourth test meal, the starch was increased 
together with saccharine. In the second part of the study, analyses for free 
glucose and sucrose in several timed food preparations, ordinary as well as food 
preparations specially designed for diabetics, were performed. The amount of 
sucrose equivalents (S(eg)) in one ordinary serving of the various products was 
estimated. No significant differences among sucrose, fructose, and 
sorbitol-containing meals with respect to the effect on the blood glucose level 
or on glucosuria were found. The saccharine-containing meal gave a significantly 
greater blood glucose increase at 60 min only. The amount of sucrose in ordinary 
marinated foods, such as herring, cucumber, and common beet was negligible. 
Water-packed fruits supplied one half of the amount of S(eq) or less, compared 
with fruits packed in sorbitol-sweetened syrup. The amount of S(eq) in the 
latter products as well as in fruits packed in unsweetened juice equalled that 
of the fleshy substance of ordinary sucrose-sweetened products. It was concluded 
that fructose or sorbitol has no advantages over sucrose, as regards the effect 
on blood glucose in well-regulated adult diabetics, and that it seems 
unnecessary to have specially sweetened foods designed for diabetics.