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New study finds added fructose a principal driver of type-2 diabetes

Posted:  Monday, February 09, 2015

That sweet component in fruit juices, cereals, colas and other ready-to-eat products may appeal to the senses but not to the metabolic processes in the body. A new study has identified added fructose to be the main reason for the worsening epidemic of type 2 diabetes.

The study, published in Mayo Clinic Proceedings, assessed several observational studies and clinical trials to conclude that fructose or sucrose consumption may increase insulin resistance and fasting glucose levels.

Recent trials have found that replacing glucose-only starch with sucrose may increase the risk of adverse metabolic events such as hypercholesterolaemia and hypertension. Consuming foods with added fructose may further worsen the situation.

Fructose, although a naturally occurring sugar found in fruits, is processed to yield high fructose corn syrup, which is then added to processed foods. The World Health Organization recommendations state that added sugars should make up no more than 10% of the daily calorie intake.

"There is no biological need for any added sugars in the diet, particularly those containing fructose. At an individual level, limiting consumption of foods and beverages that contain added sugars, particularly added fructose, may be one of the most effective strategies for ensuring one's robust future health,” conclude the researchers.

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