The glycemic index rates foods according to how quickly they increase blood sugar levels compared to glucose, or dextrose. Glycemic scores range from zero to , with pure glucose at and any score of 70 or higher indicating that the food causes a big spike in blood sugar.
By comparison, plain sucrose has a glycemic score of 68, which indicates it only has a moderate effect on blood sugar. Most fruits and a variety of vegetables naturally contain varying amounts of dextrose and sucrose.
The fiber found in fruits and vegetables changes the glycemic impact of both types of sugar. Fiber slows down carbohydrate digestion, so naturally occurring dextrose and sucrose enter your blood at a gradual pace.
However, both sugars are also added to foods as sweeteners. In this form they exert their normal glycemic effect. Added sugars also contribute 4 calories per gram of sugar without any nutritional benefit. There are many different kinds of sugar which form a source of fuel to the body.
These are digested and absorbed differently based on their individual structure [5]. Sugar is broadly divided into three different groups, namely sugar, oligosaccharides and polysaccharides with the sugar group being further divided into classes of monosaccharides, disaccharides and polyols [1].
Monosaccharides and disaccharides form two kinds of simple sugars while oligosaccharides and polysaccharides, contain more sugar combinations and are known as complex carbohydrates. Since monosaccharides are simple sugars, they require the least effort to be broken down by the body which means they are available for energy usage more quickly than other sugar molecules.
They do not require any form of digestion. Common examples of monosaccharides include glucose, fructose and galactose. Disaccharides on the other hand are formed with two monosaccharides are joined by a glycosidic bond. Common examples include sucrose, lactose and maltose with digestion of disaccharides usually occurring in the small intestine [2].
Dextrose and sucrose are both sugars and while they are similar and used in similar ways within the body, they are often confused as being identical sugars which is not true.
Sugar itself is a general term while dextrose forms a specific type of sugar [2]. Sucrose is a complex carbohydrate and disaccharide consisting of two different sugar molecules. Sucrose forms a disaccharide molecule consisting of two sugar units.
It contains a basic ring of glucose which is chemically combined with another monosaccharide of fructose. It has the chemical formula C 12 H 22 O The official chemical name is saccharose and the conventional name is table sugar [3]. Sucrose is much sweeter as it contains both dextrose and fructose and because fructose itself, is much sweeter than dextrose alone.
Sucrose is better known as table sugar which is commonly extracted from cane sugar and sugar beets. The dextrose molecule is extremely abundant in nature and can be found in numerous plant and animal tissues.
Dextrose is a monosaccharide and is defined as simply being a form of glucose or a simple carbohydrate. While the terms glucose ad dextrose are used interchangeably, there is a slight difference between dextrose and glucose. Glucose is said to have two different molecular arrangements. These are known as isomers and while they contain the same molecules, the arrangement of the molecules is different such that they mirror each other. These isomers are known as L-glucose and D-glucose with the later forming the dextrose molecule.
Whilst dextrose, sucrose and fructose are all simple sugars, the impact each has on blood sugar levels varies can vary. Due its molecular make up, dextrose scores on the glycaemic index as it raises blood glucose levels very quickly.
Comparatively, sucrose and fructose score 65 and 19 on the GI scale. According to the Sugar Association, the majority of dextrose in foods is derived from corn starch. You can find dextrose in many foods, desserts, drinks, snacks, and baked products.
It is especially favoured in the food industry for its swelling and preservative benefits while leaving the end product moderately sweet. Dextrose is identical to glucose the names can be used interchangeably and effective for managing low blood sugar. People with hypoglycaemia or diabetes can be given dextrose orally or intravenously to raise their blood sugar levels very quickly.
A side effect of dextrose is its ability to increase blood sugar above acceptable levels — a condition known as hyperglycaemia. People with diabetes should be careful when taking dextrose as they might not be able to process it as quickly. You can follow the minute rule when administering dextrose as a treatment for hypoglycaemia. Consume 15 grams of dextrose and check the results after 15 minutes using a gluco-meter.
It is also known as the naturally occurring sugar, and the main sources for it are — fruits, cereals, vegetables, and many other sources.
Also, it is used as an additive sugar agent in many food items. This is an example of monosaccharide sugar that is a simple form of sugar. They constitute of the sugar is made up of one single unit, and it is of Glucose. The naturally occurring sugar has the main source as corn. The other sources for obtaining sugar can be fruits, cereals, vegetables, and many other things.
The dextrose sugar is less sweetened in taste. Because of its simple sugar, the body can metabolize it easily in the body.
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