Dietary fructose is present primarily in added dietary sugars, honey, and fruit. Excess fructose consumption has been hypothesized to be a cause of insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome. Fructose consumption has been shown to be correlated with obesity, especially central obesity, which is thought to be the most dangerous kind of obesity. A study in mice showed that a high fructose intake increases adiposity.
One study concluded that fructose "produced significantly higher fasting plasma triacylglycerol values than did the glucose diet in men" and "...if plasma triacylglycerols are a risk factor for cardiovascular disease, then diets high in fructose may be undesirable". Bantle et al. "noted the same effects in a study of 14 healthy volunteers who sequentially ate a high-fructose diet and one almost devoid of the sugar."
Fructose is a reducing sugar, as are all monosaccharides. The spontaneous chemical reaction of simple sugar molecules binding to proteins, known as glycation, is thought to be a significant cause of damage in diabetics. Fructose appears to be equivalent to glucose in this regard and so does not seem to be a better answer for diabetes for this reason alone, save for the smaller quantities required to achieve equivalent sweetness in some foods. This may be an important contribution to senescence and many age-related chronic diseases.
The link between excessive intake of fructose and metabolic syndrome is becoming increasingly established. However, in this review of the literature, the authors conclude that there is also increasing evidence that fructose may play a role in hypertension and renal disease. "Science shows us there is a potentially negative impact of excessive amounts of sugar and high fructose corn syrup on cardiovascular and kidney health," explains Dr. Johnson. He continues that "excessive fructose intake could be viewed as an increasingly risky food and beverage additive."
The metabolic effect of an isocaloric replacement of 75 grams of dietary starch by fructose was studied in 10 insulin-dependent diabetic patients. Body weight, urinary excretion of glucose, diurnal variation of blood glucose, plasma free fatty acids (FFA) and plasma immunoreactive growth hormone (IRGH) and fasting levels of plasma cholesterol and triglyceride were determined during three successive dietary periods. During the first and third period starch was the main carbohydrate given while during the second period 75 grams of starch was replaced by fructose. Fructose feeding did not alter diurnal blood glucose or urinary output of glucose but a tendency to an increase of plasma triglyceride and FFA levels was observed during the fructose period. Plasma levels of cholesterol and IRGH were unaffected by fructose.
The results suggest that in controlled insulin-dependent diabetes moderate amounts of fructose can be included in the diet without any adverse effects on the glucose balance. However, it seems likely that triglyceride metabolism of diabetics is influenced by dietary fructose even in moderate doses.
Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children. The cells (enterocytes) that line children's small intestines have less affinity for fructose absorption than for glucose and sucrose. Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea.
The Price foundation says fructose does not raise blood sugar levels as quickly as other types of sugar, such as sucrose.
There is always a chance if we go by the studies. Let us hence consider that fructose consumption may not pose a huge risk among diabetes patients, unless thereis an overdose.
Read more: http://www.livestrong.com/article/82417-fructose-diabetes/#ixzz1nTjv76R9
One study concluded that fructose "produced significantly higher fasting plasma triacylglycerol values than did the glucose diet in men" and "...if plasma triacylglycerols are a risk factor for cardiovascular disease, then diets high in fructose may be undesirable". Bantle et al. "noted the same effects in a study of 14 healthy volunteers who sequentially ate a high-fructose diet and one almost devoid of the sugar."
Fructose is a reducing sugar, as are all monosaccharides. The spontaneous chemical reaction of simple sugar molecules binding to proteins, known as glycation, is thought to be a significant cause of damage in diabetics. Fructose appears to be equivalent to glucose in this regard and so does not seem to be a better answer for diabetes for this reason alone, save for the smaller quantities required to achieve equivalent sweetness in some foods. This may be an important contribution to senescence and many age-related chronic diseases.
The link between excessive intake of fructose and metabolic syndrome is becoming increasingly established. However, in this review of the literature, the authors conclude that there is also increasing evidence that fructose may play a role in hypertension and renal disease. "Science shows us there is a potentially negative impact of excessive amounts of sugar and high fructose corn syrup on cardiovascular and kidney health," explains Dr. Johnson. He continues that "excessive fructose intake could be viewed as an increasingly risky food and beverage additive."
The metabolic effect of an isocaloric replacement of 75 grams of dietary starch by fructose was studied in 10 insulin-dependent diabetic patients. Body weight, urinary excretion of glucose, diurnal variation of blood glucose, plasma free fatty acids (FFA) and plasma immunoreactive growth hormone (IRGH) and fasting levels of plasma cholesterol and triglyceride were determined during three successive dietary periods. During the first and third period starch was the main carbohydrate given while during the second period 75 grams of starch was replaced by fructose. Fructose feeding did not alter diurnal blood glucose or urinary output of glucose but a tendency to an increase of plasma triglyceride and FFA levels was observed during the fructose period. Plasma levels of cholesterol and IRGH were unaffected by fructose.
The results suggest that in controlled insulin-dependent diabetes moderate amounts of fructose can be included in the diet without any adverse effects on the glucose balance. However, it seems likely that triglyceride metabolism of diabetics is influenced by dietary fructose even in moderate doses.
Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children. The cells (enterocytes) that line children's small intestines have less affinity for fructose absorption than for glucose and sucrose. Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea.
The Price foundation says fructose does not raise blood sugar levels as quickly as other types of sugar, such as sucrose.
There is always a chance if we go by the studies. Let us hence consider that fructose consumption may not pose a huge risk among diabetes patients, unless thereis an overdose.
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