Thursday October 24, 2019

No Need to Replace Fructose With Glucose in Foods

There is no benefit in replacing fructose - the sugar most commonly blamed for obesity - with glucose in commercially prepared foods, says research

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No Need to Replace Fructose With Glucose in Foods
This article is about 'No Need to Replace Fructose With Glucose in Foods'.

There is no benefit in replacing fructose – the sugar most commonly blamed for obesity – with glucose in commercially prepared foods, says research.

Researchers at St. Michael’s Hospital here have found that when portion sizes and calories are the same, fructose does not cause any more harm than glucose.

“Despite concerns about fructose’s link to obesity, there is no justification to replace fructose with glucose because there is no evidence of net harm,” said John Sievenpiper from St Michael’s Hospital.

The study found that consuming fructose may increase total cholesterol and postprandial triglycerides, a type of fat found in blood.

Representational image.
Representational image. Pixabay

However, fructose did not appear to affect insulin production, other fat levels in the blood stream or markers of fatty liver disease any more than glucose did.

In fact, fructose showed potential benefits over glucose in some key risk factor categories.

“Some healthcare analysts have thought fructose to be the cause of obesity because it’s metabolised differently than glucose,” said Sievenpiper.

In calorie-matched conditions, we found that fructose may actually be better at promoting healthy body weight, blood pressure and glycemic control than glucose, he added.

Fructose, a simple sugar found in honey, fruit, vegetables and other plants, is also the basis of high-fructose corn syrup – a sweetener often found in commercially prepared foods.

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The combination of both fructose and glucose produces sucrose, generally known as table sugar.

Sievenpiper said he feels that over consumption, rather than a type of sugar, is one of the leading causes of obesity.

The findings were published in the journal Current Opinion in Lipidology. (IANS)

Next Story

Whole Body Vibration (WBV) Significantly Improves How Well Our Body Uses Glucose as Energy

The researchers, using a mouse model, showed that WBV alters the microbiome, a collection of microorganisms in our body

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The study's findings, published in the International Journal of Molecular Sciences, showed how regular use of whole body vibration can create this healthier mix by yielding a greater percentage of macrophages. Pixabay

Whole body vibration (WBV) can significantly improve how well our body uses glucose as an energy source and adjust our microbiome and immune cells to reduce diabetic inflammation, says a new study.

The study’s findings, published in the International Journal of Molecular Sciences, showed how regular use of whole body vibration can create this healthier mix by yielding a greater percentage of macrophages — cells that can both promote or prevent inflammation — that suppress rather than promote.

The researchers, using a mouse model, showed that WBV alters the microbiome, a collection of microorganisms in our body, which help protect us from invaders and, in the gut, help us digest food.

They saw several changes including increased levels of a bacterium that makes short chain fatty acids, which can help the body better utilise glucose.

Body, Vibration, Glucose
Whole body vibration (WBV) can significantly improve how well our body uses glucose as an energy source and adjust our microbiome and immune cells to reduce diabetic inflammation. Pixabay

Glucose is used by the body for fuel but at high levels it promotes inflammation, insulin insensitivity and ultimately can cause diabetes.

“While there were other changes, the most dramatic they documented was the 17-fold increase in this bacterium called Alistipes, a gut bacterium not typically in high supply there but known to be proficient at making short chain fatty acids which, in turn, are “very good” at decreasing inflammation in the gut,” said Jack Yu, chief of pediatric plastic surgery at Medical College of Georgia, Augusta University.

Alistipes, which helps ferment our food without producing alcohol, generally improves the metabolic status of our gut and makes us more proficient at using the glucose we consume for energy.

The researchers reiterated that while no one is certain just how WBV works, but it appears to help address a key concern in diabetes and many common diseases: inflammation.

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While acute inflammation helps us fight disease, chronic inflammation helps start and sustain a variety of diseases from cardiovascular problems to cancer as well as diabetes, the researchers said. (IANS)