Ultra-processed foods get their bad reputation for their high salt and sugar content – but the real problem may lie in how much fructose they contain, scientists have said.
A new comprehensive review by scientists at the University of Colorado Anschutz has identified fructose as a key metabolic trigger that pushes the body to produce and store fat in different ways compared to glucose.
Scientists behind the study set out to examine how common sweeteners like table sugar and high-fructose corn syrup contribute to obesity and metabolic illness. Their findings suggest that “fructose is not just another calorie”, said lead author of the study Richard Johnson.
He explained: “It acts as a metabolic signal that promotes fat production and storage in ways that differ fundamentally from glucose.”
Prolonged overconsumption of fructose drives the development of metabolic syndrome
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Prolonged overconsumption of fructose drives the development of metabolic syndrome, the researchers warned. The condition is a cluster of conditions encompassing obesity, insulin resistance and heightened cardiovascular risk.
The study authors wrote: “Under modern conditions of overnutrition, chronic excess fructose drives features of metabolic syndrome.”
Perhaps more concerning is the review highlighted emerging scientific evidence linking fructose consumption to both cancer and dementia.
Fructose bypasses critical stages in the body’s energy-processing mechanisms, resulting in increased fat production, diminished cellular energy levels and a buildup of compounds linked to metabolic dysfunction.
The research team noted fructose bypasses crucial stages in the body’s energy processing mechanisms, resulting in increased fat production, diminished cellular energy levels and the accumulation of compounds associated with metabolic dysfunction.
“Fructose is metabolised almost entirely in the liver, where it promotes fat production, oxidative stress and inflammation,” Medical Director at Wellbridge in Calverton, Dr Edmond Hakimi, told GB News.
Maple syrup contains less fructose than honey,
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For anyone trying to reduce their fructose intake, there are several alternatives to consider. Natural sweeteners like stevia and monk fruit contain no fructose whatsoever, making them suitable for individuals tackling diabetes or obesity.
Maple syrup contains less fructose than honey, while rice malt and glucose syrup are entirely fructose-free.
Whole fruits are also a sensible choice because their fibre promotes fullness and moderates blood sugar responses.
It is worth noting that the review is a review of existing evidence rather than experimental findings, which presents limitations in interpreting conclusions about fructose’s role in metabolic disease.
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