Diabetes is a globally prevalent chronic metabolic disease characterized by more than normal blood glucose levels. Sugar, a common constituent of diet, is also a major factor often responsible for elevating the glucose level in diabetic patients. However, diabetic patients are more prone to eat sweets amongst the human population. Therefore, we find a popular consumption of zero or low-calorie sweeteners both natural and artificial. But, the uses of these sweeteners have proved to be controversial. Thus, the purpose of this review is to critically analyze and highlight the considerations needed for the development of sugar free or low-calorie products for diabetic patients. In order to curb this, various measures are taken such as avoiding sugary foods, use of natural nectar, artificial sweeteners, etc. It cannot be ignored that many health hazards are associated with the over-consumption of artificial sweeteners only. These sweeteners are high risk compounds and a proper balanced consideration needs to be given while designing foods for diabetic patients.