A sugar replaced called isomalt, which was introduced over 15 years ago, has been shown recently to have a low glycemic index, much lower than other bulking-agent sweeteners currently found in a variety of foods. The glycemic index measures the effect that a given carbohydrate has on blood sugar levels (the highest rating being 100 and the lowest being zero). The lower the glycemic index the less that blood sugar levels rise. Consequently, less insulin, the hormone responsible for shuttling blood sugar to storage sites, is released into the bloodstream. Lower insulin levels mean lower levels of circulating triglycerides, which have been implicated as contributing to cardiovascular diseases, obesity and the onset of diabetes.