Following ingestion of the caffeinated beverages, such as coffee, tea or green tea, with either sodium cyclamate or sucrose (20g) as a sweetening, changes in blood glucose, serum cholesterol, triglyceride and free fatty acid levels were studied in diabetics, and following results were obtained:
1. The caffeine content ingested in this study was 370 mg/ 8 g of instant coffee, 150 mg/ 4g of instant tea and 110 mg/ 4g of green tea, respectively.
2. Blood glucose levels did not change after ingestion of the caffeinated beverages with sodium cyclamate. With sucrose, a slight increase in blood glucose levels was observed in normal and diabetic subjects.
3. A significant increase in free fatty acid levels was observed when the caffeinated beverages were ingested with sodium cyclamate. With sucrose, on the other hand, the increase in free fatty acid levels was suppressed during the first 2 hours after ingestion.
4. The lipolytic effect was the greatest after coffee and the least after green tea among the three caffeinated beverages. The positive relationship between the lipolytic effect and the caffeine content in these beverages was found.
5. There were no significant changes in serum cholesterol and triglyceride levels after ingestion of the caffeinated beverages.
As judged by the change in free fatty acid levels, sucrose is recommended as a sweetening for the caffeinated beverages in mild diabetics.
