Glycæmic Index is influenced by:
Types of sugars: pure glucose has a maximum effect on blood glucose e.g. Glucodin, glucose syrup (used in cake/confectionery manufacture), some sports drinks, Lucozade and as 'dextrose' in many foods. These foods will have a high Glycæmic Index.
Fructose occurs naturally in many fruits, some vegetables (corn, sweet potato), corn syrup, honey. Fructose is absorbed as fructose and contributes very little to blood glucose levels. High fructose foods have a lower Glycæmic Index. Lactose and sucrose have an intermediate effect on blood glucose levels. Honey has an intermediate Glycæmic Index (58).
The concept of Glycæmic Index has meant that people with diabetes do not need to be as strict about every teaspoon of sugar as they once were. A little sugar added to otherwise healthy and lower Glycæmic Index foods, such as sugar on porridge, marmalade on grainy toast is generally acceptable. For someone with diabetes, a moderate amount of table sugar, say the equivalent of 2 tablespoons over a day, is now generally acceptable.