From SourceWatch
Jump to navigation Jump to search

Sucrose is a sugar molecule composed of glucose and fructose. It is often referred to as "table sugar" or simply "sugar."

Health Impact

A 1969 study tested 19 men who each ate high sucrose for two weeks and low sucrose diets for two weeks. All of the men developed high triglycerides while consuming high sucrose diets, but six of the 19 also gained , increased platelet adhesiveness, and increased serum immunoreactive insulin.[1] The authors surmised that "It is suggested that the effect of sucrose in producing hyperinsulinism may be more relevant to its possible role in the aetiology of ischaemic heart disease than its effect on blood lipids. It is further suggested that only some individuals are susceptible to the development of ischaemic heart disease by dietary sucrose, and that these may be identified as those that show 'sucrose-induced hyperinsulinism'."

Articles and Resources

SourceWatch Resources


  1. Stephen Szanto and John Yudkin, "The effect of dietary sucrose on blood lipids, serum insulin, platelet adhesiveness and body weight in human volunteers," Postgraduate Medical Journal, September 1969.

External Resources

External Articles