News tagged with fructose

Related topics: insulin resistance

Added fructose is a principal driver of type 2 diabetes

Recent studies have shown that added sugars, particularly those containing fructose, are a principal driver of diabetes and pre-diabetes, even more so than other carbohydrates. Clinical experts writing in Mayo Clinic Proceedings challe ...

Jan 29, 2015
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Sugar: Just how bad is it?

A couple of weeks ago, science writer Gary Taubes — author of the book “Why We Get Fat” — wrote an article for the New York Times magazine in which he analyzed the debate over whether sugar ...

May 04, 2011
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Fructose more toxic than table sugar in mice

When University of Utah biologists fed mice sugar in doses proportional to what many people eat, the fructose-glucose mixture found in high-fructose corn syrup was more toxic than sucrose or table sugar, ...

Jan 05, 2015
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Tasting fructose with the pancreas

Taste receptors on the tongue help us distinguish between safe food and food that's spoiled or toxic. But taste receptors are now being found in other organs, too. In a study published online the week of February ...

Feb 06, 2012
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Damaged hearts pump better when fueled with fats

Contrary to what we've been told, eliminating or severely limiting fats from the diet may not be beneficial to cardiac function in patients suffering from heart failure, a study at Case Western Reserve University School of ...

May 04, 2011
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Fructose

Fructose (also levulose or laevulose) is a simple reducing sugar found in many foods and is one of the three important dietary monosaccharides along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions, contain fructose, usually in combination with glucose in the form of sucrose. Fructose is also derived from the digestion of granulated table sugar (sucrose), a disaccharide consisting of glucose and fructose.

Crystalline fructose and high-fructose corn syrup are often mistakenly confused as the same product. The former is produced from a fructose-enriched corn syrup which results in a finished product of at least 98% fructose. The latter is usually supplied as a mixture of nearly equal amounts of fructose and glucose.

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