Sugar (sucrose)

Sucrose, commonly known as sugar or table sugar, is a disaccharide composed of equal parts glucose and fructose. This ratio is found in white sugar and many fruits, whereas other sources of carbohydrates like grains, beans, and starches are primarily composed of glucose with little to no fructose 1.

Sucrose is a disaccharide, meaning it is formed by the binding of two monosaccharides, glucose and fructose 2. The breakdown of sucrose in the intestine is slower than that of glucose, which can lead to a sharp increase in blood glucose when consuming starches like white rice or white bread 1.

Sugar, including sucrose, has been unfairly blamed for various health issues, such as obesity and heart disease. In reality, polyunsaturated fats are a primary contributor to these problems, while sugar can even stimulate the regeneration of pancreatic beta cells 3. The glycaemic index of sucrose is not as high as that of some starches, such as potatoes and rice, which can cause a more significant increase in blood glucose 4.

Sucrose is composed of glucose and fructose, which are both hexoses, or six-carbon sugars 6. Carbohydrates are typically split into monosaccharides before being absorbed, and glucose can be used to replenish the storage form of carbohydrate, glycogen, in the liver 6.

Fructose, a component of sucrose, has been shown to increase metabolic rate and protect against fat deposition caused by insulin 7. It also raises body temperature and increases the conversion of carbohydrate to energy by about 20% 8. Sucrose, with its 50/50 ratio of glucose and fructose, activates several components of the thyroid system better than glucose alone 8.