The effect on plasma lipids of the isoenergetic replacement of table sucrose by dried glucose syrup (maize-syrup solids) in the normal diet of adult men over a period of 1 year

Abstract

1. Eighteen males (31–62 years) who habitually consumed significant amounts of table sucrose (approximately 25% of total carbohydrate intake) were supplied with their usual intake of sucrose for consumption in conjunction with their normal diet for 1 year, and a record kept of the amount consumed. The sucrose was then replaced isoenergetically by dried glucose syrup (55 D. E.) which contained saccharin to equate the sweetness to that of sucrose.2. Fasting blood samples were taken every 4 weeks during the 2 years, and the plasma analysed for glucose, cholesterol, triglycerides and phospholipid-P by automated colorimetric methods. Dietary questionnaries were issued every 3 months to confirm that subjects were not substantially altering their diets.3. In subjects whose weight remained unchanged and in those who lost weight there was a significant fall in cholesterol (P< 0.025) and phospholipid (P< 0.025) in the glucose-syrup period compared with the sucrose period; triglycerides did not change. In subjects who gained weight there was a significant increase in triglycerides (P< 0.05), but no change in cholesterol; phospholipid-P fell significantly (P< 0.0005).4. The dietary modification in this experiment was sufficiently long to ensure that subjects had adapted, and the results obtained show stable changes in blood lipids which may be attributed to the isoenergetic replacement of table sucrose by glucose syrup.