A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control

This study explores the benefits of three natural, low-glycemic sugars—isomaltulose, D-tagatose, and trehalose—in managing diabetes. These sugars, which are not produced by the human body but are commonly used in food products, help regulate blood sugar levels and improve insulin response, aiding in better control of hyperglycemia in diabetic patients. The review compares these sugars with other sweeteners and emphasizes their potential in both pharmaceutical and food industries for improving the health of people with diabetes.