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Fructose-sweetened drinks increase nonfasting triglycerides in obese adults
February 13, 2009Obese people who drink fructose-sweetened beverages with their meals have an increased rise of triglycerides following the meal, according to new research from the Monell Center.
"Increased triglycerides after a meal are known predictors of cardiovascular disease," says Monell Member and study lead author Karen L. Teff, PhD, a metabolic physiologist. "Our findings show that fructose-sweetened beverages raise triglyceride levels in obese people, who already are at risk for metabolic disorders such as cardiovascular disease and diabetes."
Triglycerides are manufactured by the body from dietary fat and are the most common form of fat transported in blood. Although normal levels of triglycerides are essential for good health, high levels are associated with increased risk for atherosclerosis and other predictors of cardiovascular disease.
In the study, published online by the Journal of Clinical Endocrinology and Metabolism, Teff and her collaborators studied 17 obese men and women. Each was admitted two times to the Clinical and Translational Research Center at the University of Pennsylvania. On each admission, the subjects were given identical meals and blood was collected from an intravenous catheter over a 24-hour period. The only difference was the sweetener used in the beverages that accompanied the meals; beverages were sweetened with glucose during one admission and with fructose during the other.
Blood triglyceride levels were higher when subjects drank fructose-sweetened beverages with their meals compared to when they drank glucose-sweetened beverages. The total amount of triglycerides over a 24-hour period was almost 200 percent higher when the subjects drank fructose-sweetened beverages.
Although fructose increased triglyceride levels in all of the subjects, this effect was especially pronounced in insulin-resistant subjects, who already had increased triglyceride levels. Insulin resistance is a pre-diabetic condition often associated with obesity.
"Fructose can cause even greater elevations of triglyceride levels in obese insulin-resistant individuals, worsening their metabolic profiles and further increasing their risk for diabetes and heart disease," said Teff.
Fructose and glucose are forms of sugar found in both table sugar (sucrose) and high fructose corn syrup. Both fructose and glucose are present in lower concentrations in many fruits and vegetables. Although fructose tastes much sweeter than either glucose or sucrose, it typically is not used alone as a sweetener.
Future work will seek to determine how much fructose is needed to cause an increase of triglyceride levels when it is combined with glucose in beverages. Additional studies will explore the metabolic and health effects of long-term fructose intake.
Monell Chemical Senses Center
In the study, published online by the Journal of Clinical Endocrinology and Metabolism, Teff and her collaborators studied 17 obese men and women. Each was admitted two times to the Clinical and Translational Research Center at the University of Pennsylvania. On each admission, the subjects were given identical meals and blood was collected from an intravenous catheter over a 24-hour period. The only difference was the sweetener used in the beverages that accompanied the meals; beverages were sweetened with glucose during one admission and with fructose during the other.
Blood triglyceride levels were higher when subjects drank fructose-sweetened beverages with their meals compared to when they drank glucose-sweetened beverages. The total amount of triglycerides over a 24-hour period was almost 200 percent higher when the subjects drank fructose-sweetened beverages.
Although fructose increased triglyceride levels in all of the subjects, this effect was especially pronounced in insulin-resistant subjects, who already had increased triglyceride levels. Insulin resistance is a pre-diabetic condition often associated with obesity.
"Fructose can cause even greater elevations of triglyceride levels in obese insulin-resistant individuals, worsening their metabolic profiles and further increasing their risk for diabetes and heart disease," said Teff.
Fructose and glucose are forms of sugar found in both table sugar (sucrose) and high fructose corn syrup. Both fructose and glucose are present in lower concentrations in many fruits and vegetables. Although fructose tastes much sweeter than either glucose or sucrose, it typically is not used alone as a sweetener.
Future work will seek to determine how much fructose is needed to cause an increase of triglyceride levels when it is combined with glucose in beverages. Additional studies will explore the metabolic and health effects of long-term fructose intake.
Monell Chemical Senses Center
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Fifty-50 Granulated Fructose, 10-Ounce Units (Pack of 12) by Fifty-50 65% Lower blood sugar response than regular sugar. For use in a Low glycemic diet. How to Use Fructose: Use fructose in all your favorite recipes. It will not lose its sweetness when exposed to high temperatures and it provides the necessary bulk to give baked products the right texture. use about 1/3 less fructose than the usual amount of table sugar to achieve the same level of sweetness. For baking, lower the temperature slightly or reduce the baking time since browning is more rapid. For best results, cakes and cookies may require the same amount of fructose as table sugar. Exchange Information for People with Diabetes: One teaspoon equals a free food exchange. Calculations based on Exchange Lists for Meal Planning, Copyright 1995, American Diabetes Association, Inc., The American... |
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Fructose, 1 lb. by Barry Farm Made from corn syrup tastes twice as sweet as granulated sugar from cane or beets. Can use half as much for full sweet flavor, reducing calories. |
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Bob's Red Mill Sugar, Fructose, 32-Ounce Units (Pack of 4) by Bob's Red Mill All natural. Premium quality. Fructose is about 60% sweeter than conventional table sugar, so roughly half the amount is needed to achieve the same sweetening power. Our granular fructose is made by splitting corn sucrose into simple sugars, glucose and fructose, and then isolating and purifying the Fructose. It is best used in applications other than cooking and baking. Bob's Red Mill Sea Salt is made form purified Pacific sea water by an all natural evaporation process. It has a high sodium chloride content and contains all of the minerals that are usually refined out of ordinary earth salt. Sea Salt is excellent for both table and cooking use. Bob's Red Mill is the most unique flour mill in the Northwest. We use century old stone grinding equipment to freshly mill whole grain products.... |
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