Too much added fructose has also been associated with insulin resistance, which can contribute to the development of obesity and type 2 diabetes. A recent study links fructose, but not glucose, as the component of added sugar driving metabolic complications, which in addition to insulin resistance and diabetes, include hypertension and premature heart disease.
Another recent study suggests it may be the interaction between fructose and glucose in HFCS that increases the risk for heart disease and diabetes. Despite the many studies suggesting its ill-effects, more research is needed for a definitive conclusion against fructose. Many foods with high fructose also contain other sugars, such as glucose, and they tend to be high in calories, which also contribute to obesity and related negative health effects.
Fruits, vegetables, fruit juices, and honey contain varying amounts of fructose and glucose. The difference between eating fructose in its natural form compared to fructose as an added sugar is that whole fruits and vegetables not only have less sugar than foods with added sugar, they are also packed with filling dietary fiber, vitamins, minerals, health-protecting phytochemicals, and water.
Consuming too much fructose from fruit and vegetable sources is highly improbable due to the overall balanced nutritional profile of these foods. In fact, studies have shown that eating whole fruits is not only unlikely to contribute to excess calories and weight gain but may even play a role in its prevention and management.
More research is needed. Fructose in its natural form—in fruits and vegetables—remains a simple way to satisfy your sweet tooth and load up on health-promoting vitamins, minerals, and phytochemicals. Usually, fructose intake is increased in sports drinks which combine the sugars glucose and fructose and which help to replace fluids, salt and carbohydrates lost during physical activity of high intensity or long duration.
This means that athletes often have a higher than normal fructose intake when supplementing their diet with sports drinks during exercise yet they tend to have less metabolic and cardiovascular disease than sedentary individuals due to the overall beneficial effects of physical activity.
There is currently little evidence to suggest that fructose itself causes health problems in the amounts eaten within a general European diet. Last Updated : 14 January Fructose has undergone a lot of scrutiny regarding its impact on health. Fructose vs glucose, and where does fructose come from? Fructose metabolism, cardiometabolic risk, and the epidemic of coronary artery disease.
European Heart Journal Macedo RCO, et al. Effects of fructose consumption on postprandial TAG: an update on systematic reviews with meta-analysis. British Journal of Nutrition Effect of fructose consumption on insulin sensitivity in nondiabetic subjects: a systematic review and meta-analysis of diet-intervention trials. American Journal of Clinical Nutrition Chung M, et al. One of many controversies mixing up the field of nutrition is whether the use of high-fructose corn syrup in soft drinks and other foods is causing the paired epidemics of obesity and diabetes that are sweeping the United States and the world.
A presentation I heard yesterday warns that the real villain may be fructose—a form of sugar found in fruits, vegetables, and honey. Sounding the alarm is Dr. Robert H. Lustig, a professor of pediatrics and an obesity specialist at the University of California, San Francisco. When fructose is joined to glucose, it makes sucrose. Sucrose is abundant in sugar cane, sugar beets, corn, and other plants. When extracted and refined, sucrose makes table sugar. In the s and early s, the average American took in about 15 grams of fructose about half an ounce , mostly from eating fruits and vegetables.
Today we average 55 grams per day 73 grams for adolescents. The increase in fructose intake is worrisome, says Lustig, because it suspiciously parallels increases in obesity, diabetes, and a new condition called nonalcoholic fatty liver disease that now affects up to one-third of Americans.
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