A recent report from the University of Kuopio in Finland has found that fructose may be an acceptable alternative to sugar in the diet of people with diabetes who are liable to high after meal glucose concentrations (American Journal of Clinical Nutrition, March 1994). In patients with mild non-insulin-dependent diabetes mellitus, fructose may contribute lower after meal glucose and insulin responses than most other carbohydrate sources.
In clinical studies, fructose has either improved metabolic control of diabetic patients or caused no significant changes. Patients susceptible to hypertriglyceridemia should avoid high doses of fructose because of a potential hypertriglyceridemic effect. Long-term experiences about the use of fructose from large scale controlled studies on diabetic patients, however, are lacking.
Fructose is immediately converted to glucose by the liver if you are under-insulinized at the time you eat it. If you have a high blood sugar, eating fructose will make your glucose level skyrocket.