Sugar in food refers to carbohydrates, which are categorized into polysaccharides, monosaccharides and disaccharides. Rice and noodles belong to polysaccharides, sucrose, maltose and lactose all belong to disaccharides, and glucose and fructose belong to monosaccharides. Maltose is a disaccharide, glycemic index of 105, diabetic patients will cause blood sugar increase after consumption, diabetic patients are best not to consume maltose, so as not to cause fluctuations in blood sugar. With the improvement of people’s living standards, the great abundance of material, diabetic patients in order to prevent blood glucose increase, can be a small amount of consumption of sweeteners, such as xylitol, stevia, aminos and proteoglycans, fructose instead of maltose.