Fructose is a monosaccharide, or simple sugar, which has the same chemical formula as glucose but a different molecular structure. It is sometimes called fruit sugar precisely because it is found in fruits, some vegetables, honey and other plants. Fructose and other sugars are carbohydrates, an important source of energy for the body.
What other types of sugar are there?
Foods contain a variety of sugars called monosaccharides (basic units of sugar such as fructose and glucose) and other disaccharides (the union of two monosaccharides). Glucose is the main source of energy for the body because most complex sugars and carbohydrates break down into glucose during digestion. Starches are formed from the union of many atoms of sugar. The different types of sugars have different functions in the body, but all can provide energy.
Sucrose is a disaccharide that contains equal parts of glucose and fructose. It is known as table sugar or white sugar, sucrose is extracted from sugar cane and sugar beets. Other types of sugars found in foods and beverages are: Lactose
Disaccharide containing glucose and galactose in milk
Disaccharide Maltose contains two atoms of glucose
was crystallized dextrose starch
Another name for glucose
Crystallized cane sugar, beets and starches Corn Syrup
These single atoms of glucose
Obtained
corn starch corn syrup high fructose
is a mixture of single atoms of glucose and fructose
is obtained from corn starch
How safe is fructose?
corn syrup high fructose, like all sugars are foods or GRAS ("generally recognized as safe ") by the Food and Drug Administration (FDA, for its acronym in English).
The Health Minister's Report on Nutrition and Health, the report Diet and Health of the National Academy Sciences and the National Goals Report for Health Promotion and Disease Prevention, Healthy People 2000, Department of Health and Human Services United States, support this conclusion.
a scientific report in 2002, the American Heart Association concluded that for most people, drinking pure fructose or sucrose as it is neither positive nor negative effects.
What are the differences in how the body metabolizes glucose and fructose?
Although most consumed sugars provide basically the same amount of calories, the body metabolizes and uses of different ways. For example, glucose from dietary sources is digested, absorbed, transported to the liver and then released into the bloodstream. Many tissues absorb glucose and blood for the energy they need, and this process requires insulin. Fructose is mainly metabolized in the liver but, unlike glucose, does not require insulin for the body can use.
Does fructose cause diabetes?
Diabetes is a disorder that affects how the body produces and uses insulin and how you manage your blood glucose. Insulin is essential for the glucose reaches the cells. People suffering from type I diabetes do not produce insulin, while those with type II diabetes do not produce enough insulin or their bodies can not efficiently use the insulin they produce. There are many factors that can increase the risk of type II diabetes, for example, overweight and obesity and genetic predisposition.
People with diabetes should closely monitor the amount of carbohydrates-sugars and starch-consuming. Because fructose does not increase blood glucose and does not require insulin, diabetics can tolerate it better than other sugars. In fact, studies have shown that small amounts of oral fructose may improve glucose control in people with diabetes.
Does fructose cause obesity?
Excess body fat appears when there is balanced input of energy (calories) with energy output. The extra calories can come from any caloric nutrient-proteins, fats, alcohol and carbohydrates including starches and sugars such as fructose. The lack of activity physics plays a fundamental role in the accumulation of body fat and the development of obesity.
Some researchers have speculated that fructose may not satisfy as much as other carbohydrates because it stimulates the secretion of insulin and leptin and because it suppresses the production of ghrelin, hormones that help regulate appetite and food intake. However, it is important to note that this speculation is based on preliminary research that tested fructose levels are three to four times higher than the average amount consumed by Americans. Moreover, very few Americans consume fructose in isolation but in combination with glucose.
Is there a cause and effect between increased use of corn syrup, high fructose in the last 20 years and rising rates of obesity?
No scientific evidence of cause and effect linking the consumption of corn syrup, high fructose in place of other sugars such as sucrose and obesity rates. Some studies suggest that we are consuming more calories but lack of balance between calories consumed and expended is what has caused weight gain, eat more calories than you need.
The scenarios suggest that the increase in obesity began when increased use of corn syrup High fructose in foods and beverages are correlations-are based on two events that occur simultaneously and are wondering whether there might be a cause and effect. It might seem a chain of events as possible, but not necessarily prove a cause and effect. Other events not taken into account and may be equally important. Since the 70's changed many factors, for example, levels of activity.
Is there a difference between drinking and eating calorie calories?
Continued discussion on whether there is a difference in how the body handles liquid and solid calories. The studies analyzed this case does not replicate with each other. Some studies show there the same level of satiety when subjects consume calories in liquid form that when consumed in solid form. Other studies show that there is a difference of satiety that depends on the source (solid food or drink) of calories. Further research is needed to answer this question.
Does fructose cause the syndrome of insulin resistance?
insulin resistance is a condition in which the body does not use the insulin it makes effectively. The body compensates by producing greater amounts of insulin to maintain normal levels blood glucose. Insulin resistance-along with obesity, hypertension and lipid disorders in the blood-is part of the metabolic syndrome. Occasionally, insulin resistance and type II diabetes causes heart disease.
Although laboratory animals that are fed large amounts of fructose develop insulin resistance, studies were performed with human beings ever demonstrated this effect. Excess body fat, physical inactivity and genetic predisposition are estimated to be the main causes of insulin resistance, but not fructose consumption.
What is the effect of fructose on triglycerides in the body?
triglyceride The word is a technical term for fat exists in food and body. Both dietary fat and carbohydrates contribute to the formation of triglycerides in the body, but in different ways. Excess consumption of calories from fat, protein or carbohydrates, including starches and sugars-promotes accumulation of body fat.
Investigations in humans have shown that sucrose and fructose have inconsistent effects on triglycerides in the bloodstream. These effects may be related to variables factors such as the amount of fructose consumed, body weight, and baseline levels of triglycerides, insulin and glucose in the blood. The increase in triglycerides is observed in sedentary overweight and obese people with diets high in fructose carbohydrates and low in dietary fiber and fat. Some researchers suggest that chronic elevation of triglyceride levels in the bloodstream can increase the risk of insulin resistance and coronary heart disease.
What foods and drinks contain fructose?
Natural sources of fructose include are fruits, some vegetables, honey, sugar cane and beets. Because it is also a component in sweeteners like sucrose and corn syrup, high fructose, fructose is also present in different amounts in a wide variety of foods and beverages.
What is corn syrup, high fructose?
syrup high fructose corn (HFCS by the acronym of his name in English) is a liquid sweetener is used in the manufacture of foods and beverages. In the late 60's scientists developed an enzymatic process that transforms dextrose (glucose) from corn starch in a mixture of fructose and glucose. The form most common (present in 70% of the food) is HFCS-55 syrup containing 55% fructose and 45% glucose. Sucrose containing 50% fructose and 50% glucose. HFCS-55 syrup and sucrose have the same intensity of sweetness.
What foods and drinks contain corn syrup, high fructose?
corn syrup high fructose is present in many products such as soft drinks, fruit drinks, sports drinks, baked goods, candies, jams, yogurts, condiments, canned and packaged foods and other sweetened foods.
Why use corn syrup, high fructose corn syrup in so many products?
syrup high fructose corn is a very useful ingredient due to its sweetness and the ability to combine easily with other ingredients. When improved methods for producing corn syrup high fructose food companies and beverage manufacturers replaced other sweeteners for this product.
Economic Research Service of the Department of Agriculture of the United States has continued to monitor the amount of caloric sweeteners present in the food supply, measured in per capita supplies since 1966. Refined sugar (sucrose) is the most widely used sweeteners, but a portion of its use has been replaced by syrup high fructose corn. The per capita supply in the United States in 1966 was 97.3 pounds of refined sugar from corn syrup zero high fructose and 60.9 pounds for both refined sugar and corn syrup, high fructose respectively in 2003. Total deliveries of caloric sweeteners increased 25% from 1966 to 2003. Per capita deliveries of sweeteners by the manufacturers and refiners of the United States, and direct imports for consumption of food manufacturers, retailers and other end users represent the per capita supply of caloric sweeteners. The real human consumption of caloric sweeteners is lower and results uneaten food, waste and other losses.
fructose How much should be consumed in one day?
No specific dietary recommendations or requirements for fructose. The Institute of Medicine (IOM) of the National Academy of Sciences recommends that the total consumption of carbohydrates include between 45 and 65% of caloric intake. Most carbohydrates should come from fruits and juices, vegetables, whole grains, vegetables and dairy products, or other sources of calcium.
The IOM also concluded that diets with more than 25% of caloric intake derived from sugar aggregates were associated with significantly lower levels of essential nutrients (eg calcium, magnesium and zinc) in some population groups. Added sugars are sugars and syrups added to foods during processing or preparation. The IOM did not recommend an ideal level of consumption of added sugars.
The new Dietary Guidelines 2005 recommends "choose and prepare foods and beverages with little added sugars or caloric sweeteners." The Department of Agriculture of the United States places the added sugars in the top of the food pyramid recommends a consumption "very limited." Because fructose is a component most of the added sugars, moderating the amount of added sugars in the diet automatically moderate fructose consumption. Added sugars do not include naturally occurring fructose in fruits and vegetables, which are below inculyendo consumisión levels recommended by the Dietary Guidelines of 4.5 cups per day, 2 cups of fruit and 2.5 cups of vegetables.
All sugars, fructose also can be part of any healthy diet if they are consumed in moderation.
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