Sucrose is used extensively in food processing for sweetness and flavor enhancement, and it also occurs naturally in many foods. It is a pleasant tasting substance that contributes of the sweetness in human diet.
Scientific evidence shows that the use of moderate amounts of sucrose does not impair blood glucose control in people with diabetes.
If the pancreas, the organ responsible of producing insulin to control blood sugar levels, is healthy, blood sugar levels are not likely to increase too much after eating sucrose. A healthy pancreas can compensate for a high sucrose intake.
Very high sucrose intake may contribute to the development of obesity and hyperlipidaemia. Sucrose has many functional roles in foods which extend beyond its sweetness, including preservative, textural and flavor modifying qualities.