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Rizkalla, S.W., Boillot, J., Tricottet, V., Fontvieille, A.M., Luo, J., Salzman, J.L., Camilleri, J.P. and Slama, G. (1993) Effects of Chronic Dietary Fructose with and without Copper Supplementation on Glycaemic Control, Adiposity, Insulin Binding to Adipocytes and Glomerular Basement Membrane Thickness in Normal Rats. British Journal of Nutrition, 70, 199-209.
http://dx.doi.org/10.1079/BJN19930117

has been cited by the following article:

• TITLE: No Dose Response Relationship in the Effects of Commonly Consumed Sugars on Risk Factors for Diabetes across a Range of Typical Human Consumption Levels

  AUTHORS: Joshua Lowndes, Diana Kawiecki, Zhiping Yu, James M. Rippe

  KEYWORDS: High Fructose Corn Syrup, Sucrose, Diabetes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.1, January 13, 2015

  ABSTRACT: Questions have been raised as to whether dietary carbohydrate intake is directly related to the development of type 2 diabetes. Of particular importance, fructose-induced insulin resistance has been previously shown in animals. However, the implications of such findings for humans are unclear as these models typically use very high doses of sugars and from sources not commonly consumed. Little is known about how the typical consumption of sugar in humans affects risk factors for diabetes. 355 weight-stable (weight change *AUC30 I) and whole body insulin sensitivity and hepatic insulin resistance using the Matsuda Composite Insulin Sensitivity Index (ISI). There was a small increase in weight in the entire cohort (169.1 ± 30.6 vs 171.6 ± 31.8 lbs, p 0.05) nor by sugar type (p > 0.05). In the entire cohort insulin sensitivity decreased as evidenced by an increase in HOMA IR (1.8 ± 1.3 vs 2.3 ± 3.4, p 0.05). Neither sugar level nor sugar type had any effect on any of these three measures (interaction p > 0.05). These data show that risk factors for diabetes do not vary between the 8% (25th percentile), and the 30% group (95th percentile) although insulin sensitivity may be affected by sugar consumption across a wide range of typical consumption levels. Importantly, the type of sugar (HFCS versus sucrose) had no effect on any response.