Diabetes mellitus type 1

Diabetes mellitus type 1 - Basics

Type 1 diabetes mellitus is an autoimmune disease in which the body's own immune system attacks the insulin-producing cells of the pancreas. As a result, no or very little insulin is produced. Without this hormone, the absorption of glucose into many body cells is severely restricted, causing blood sugar levels to rise.

While a healthy pancreas releases insulin even when fasting in order to regulate the release of glucose from the liver, this mechanism is absent in type 1 diabetes. As a result, the glucose concentration in the blood rises, while the cells are inadequately supplied.

Health risks with type 1 diabetes mellitus

People with type 1 diabetes need to keep a constant eye on their blood glucose levels. If there are significant fluctuations, subsequent problems can arise that affect everyday life. Careful monitoring of the values is therefore important in order to avoid possible stress.

Sugar consumption in type 1 diabetes mellitus

Sugar plays a special role in this disease as it directly affects blood sugar levels. Those affected therefore pay close attention to which and how many sugary foods they eat. The main thing here is to find the right balance between diet, insulin intake and everyday situations.

Regulation of sugar types at a glance

Different types of sugar differ in their absorption rate and their influence on blood sugar levels. These differences are described by the glycemic index (GI). It indicates how much 50 g of carbohydrates in a food increase the blood sugar level compared to glucose (GI = 100).

Glycemic index (GI) of sugar types in comparison:

• Glucose: (dextrose): GI 100 (very high)
• Household sugar: (sucrose = glucose + fructose)): GI 65 (very high)

Sugars with a low glycemic index:

• Allulose: GI 1 (very low)
• Erythritol: GI 0 (none, but only recommended for moderate consumption!)
• Galactose: GI 20 (low)
• Isomaltulose: GI 32 (low)
• Mannose: GI 5 (very low)
• Tagatose: GI 3 (very low)
• Trehalose: GI 38 (low)
• Ribose: GI 5 (very low)

The values show that types of sugar are absorbed into the blood at different rates and therefore have different effects on blood sugar levels.

Properties of selected types of sugar

Types of sugar differ in structure, digestion speed and glycemic index. While glucose causes blood sugar levels to rise very quickly, other types of sugar are absorbed more slowly or are partially excreted unchanged. These differences are shown in table values such as the GI and offer a way of describing the influence of different types of sugar in a comparative way.

Allulose

Allulose is a simple sugar that occurs in small quantities in nature. The glycaemic index is around 1 and therefore significantly lower than that of sucrose (household sugar, GI ≈ 65).

Erythritol
Erythritol belongs to the sugar alcohols (polyols). It is hardly metabolized and is largely excreted unchanged. Its glycemic index is 0.

Galactose
Galactose is a simple sugar that can be gradually converted into glucose in the body. The glycemic index is around 20.

Isomaltulose
Isomaltulose is a disaccharide made from glucose and fructose. It is broken down more slowly in the small intestine than sucrose. The glycemic index is around 32.

Mannose

With a glycemic index of 5, mannose is a carbohydrate that only has a very small effect on blood sugar levels.

Tagatose
Tagatose is a sugar with a very low GI (≈ 3). Only part of the amount ingested enters the bloodstream.

Trehalose
Trehalose consists of two glucose units. It is digested more slowly as the enzyme trehalase is only present in the small intestine in limited quantities. The glycemic index can vary depending on individual enzyme activity; GI (≈ 38).

Ribose
Ribose is a sugar that is structurally different from glucose and plays a role in energy metabolism. Its influence on the blood sugar level GI (≈ 5) differs from that of other types of sugar.