fructose Archives - Amazing Health Advances

People Who Consume Too Much High Fructose Corn Syrup Could Be at Risk for Non Alcoholic Fatty Liver Disease (NAFLD)

AHA Publisher — Mon, 13 Jun 2022 07:00:38 +0000

Endocrine Society via Newswise – High fructose consumption should be avoided to prevent the development of non-alcoholic fatty liver disease (NAFLD), according to research being presented Sunday, June 12 at ENDO 2022, the Endocrine Society’s annual meeting in Atlanta, Ga. Fructose is a natural sugar present in fruits, fruit juices, certain vegetables and honey. In these forms, fructose sugars can be part of a nutritious diet. However, fructose is also a component of high-fructose corn syrup, which manufacturers make from corn starch and add to unhealthy foods such as sodas and candies. High fructose foods have been associated with metabolic disorders such as obesity and diabetes, which are the two main causes of NAFLD. About 24% of U.S. adults have NAFLD, a chronic disease in which excess fat builds up in your liver. This buildup of fat is not caused by heavy alcohol use. NAFLD can progress to chronic liver damage and lead to death. Diet and exercise are the standard of care for NAFLD as no medicines have been approved to treat the disease. “NAFLD is a serious problem and it is increasing in the population. There is a racial/ethnic difference in the prevalence of the NAFLD. People consume high-fructose corn syrup in foods, soft drinks and other beverages. Some studies suggested that consumption of high-fructose corn syrup is related to the development of NAFLD,” said lead author Theodore Friedman, M.D., Ph.D., of Charles R. Drew University in Los Angeles, Calif. For this study, the researchers analyzed data from 3,292 participants enrolled in the National Health and Nutrition Examination Survey 2017-2018. They found the greatest proportion of those who consumed the highest fructose were Mexican Americans (48%) and non-Hispanic Blacks (44%) with a low percentage of non-Hispanic whites (33%). The highest prevalence of NAFLD was among Mexican Americans who consumed the highest amount of fructose (70%). “We found that when adjusting for the demographics and behavioral factors (smoking, modest alcohol consumption, diet quality and physical activity), high fructose consumption was associated with a higher chance of NAFLD among the total population and Mexican Americans,” Friedman said. A better fitting model emerged when the researchers additionally adjusted for body composition and laboratory variables, where they found that high fructose consumption was related to higher chances of NAFLD in the total population, Mexican Americans and Whites. “High fructose consumption in Mexican Americans contributed, in part, to the health disparity of NAFLD,” Friedman said. Friedman and colleagues recommend health care providers encourage patients to consume less foods and beverages with high-fructose corn syrup to prevent the development of NAFLD. To read the original article click here.

The post People Who Consume Too Much High Fructose Corn Syrup Could Be at Risk for Non Alcoholic Fatty Liver Disease (NAFLD) appeared first on Amazing Health Advances.

Obesity Hits New Milestone Largely Due to Sugar Consumption

AHA Publisher — Thu, 22 Apr 2021 07:00:25 +0000

Lorie Johnson via CBN News – More than 42% of US adults are now obese, making it the first time in history the national rate has passed the 40% mark, according to the US Centers for Disease Control and Prevention, which points out the steep and rapid rise of this serious health condition. In 1999 the obesity rate was a much lower 30%. Obesity in adults is defined as a BMI greater than or equal to 30. BMI stands for body mass index and is a measure of body fat based on height and weight that applies to men and women. A person can calculate their BMI on the National Institutes of Health website. The number of people classified as severely obese has also jumped from 4.7% to 9/2% since 1999. Severe obesity as a BMI of 40 or more. Meanwhile, the number of overweight Americans, those with a BMI between 25 and 29.9, stands at 31.1%. This means in total, almost three out of every four Americans is above what health professionals consider a healthy weight. It’s Likely All That Sugar According to the American Heart Association, men should consume no more than nine teaspoons, or 37 grams, of added sugar a day while women, based on their smaller size, should consume no more than six teaspoons, or 25 grams. However, most Americans consume three times the recommended amount of sugar, perhaps without even realizing it. That adds up to approximately 60 pounds a year for adults and believe it or not, many children consume more sugar than grown-ups, an estimated 65 pounds a year. Sugar-sweetened beverages are the biggest source of added sugar in the American diet. Kids consume about 30 gallons of liquid sugar a year, enough to fill a bathtub! Kids and adults alike consume high sugar sodas as well as deceptively sweet fruit juices, sport, and energy drinks. Even tea and coffee can be loaded with sugars. Some popular coffee shop drinks contain 14 teaspoons of sugar, almost two days’ worth. Aside from beverages, other high sugar items include baked goods, ice cream, and candy. Clinical Psychiatrist Uma Naidoo, M.D., author of the book, This is Your Brain on Food told CBN News said these foods admittedly make people happy when they eat them but many don’t realize in doing so they are consuming an entire day’s allotment of sugar in one small treat. “They do feel that uplifting feeling for a few minutes,” she said, “But the problem is these long-term effects.” These include Type 2 diabetes and heart disease as well as some cancers and brain disorders. “Sugar has been shown in several research studies to worsen depression, to worsen anxiety,” Dr. Naidoo said, “And is associated with brain atrophy and dementia.” Disguised as Healthy Most people realize candy and soda contain sugar, but might be surprised to learn seemingly healthy foods contain just as much if not more. Some examples include protein bars, barbeque sauce, yogurt, ketchup and nutritional drinks aimed at the elderly, baked beans, and much more. In fact, health experts say most processed foods are laden with sugar, including those that don’t seem sweet. Molly Carmel learned that first hand. She told CBN News that after tipping the scale at 325 pounds, she realized she learned to identify and avoid all forms of sugar. “Sugar is a tricky, tricky, tricky little abuser because it really is everywhere,” she said, “I gave up ketchup, I gave up teriyaki sauce, I gave up a lot of salad dressings.” In her book Breaking Up with Sugar, she describes how she dropped the weight and kept it off for more than ten years. Become a Savvy Shopper Carmel says in order to identify whether a product contains sugar don’t just look for the word “sugar” on the list of ingredients. Food manufacturers use dozens of different types of sugar. Many end in the letters “ose” such as fructose and dextrose. Other examples of added sugar include syrup, molasses, cane juice, and fruit juice concentrate. Sometimes to avoid making any particular type of sugar one of the first ingredients listed, they will add small amounts of many different types of sugar to a product. The best way to learn how many added sugars a product contains is to read the Nutrition Facts panel which lists how many grams of added sugar is in each serving. However, read that Nutrition Facts panel closely, paying particular attention to a product’s serving size. Food manufacturers try to make a product seem healthier by reducing the serving size, sometimes to ridiculously small portions, much smaller than a person typically eats. For example, a high-sugar granola producer lists its serving size on the Nutrition Facts panel as one-fourth of a cup, which is only about three bites! The average person actually eats more than one cup of granola at a sitting. Therefore, to get an accurate idea of the product’s sugar content, multiply the amount of sugar in the serving size by four. To read the original article click here. For more articles from CBN News click here.

The post Obesity Hits New Milestone Largely Due to Sugar Consumption appeared first on Amazing Health Advances.

What Is Invert Sugar? Nutrition, Uses, Side Effects & How to Make Your Own

AHA Publisher — Fri, 18 Sep 2020 07:00:05 +0000

Christine Ruggeri, CHHC via Dr. Axe – Have you seen the term “invert sugar” used on labels of store-bought baked goods or sweetened beverages? You may wonder what makes this type of sugar different than standard table sugar. You know how when you add a teaspoon of table sugar to iced tea or any beverage at room temperature, it just falls to the bottom? Invert sugar, on the other hand, is more soluble in liquids. Its ability to dissolve makes it a better option for sweetening beverages and other food products. While it’s true that invert sugar works well to dissolve in beverages, candies and baked goods, at the end of the day, it’s still sugar. Considering many Americans are dealing with sugar addictions and consuming way too much of it, don’t go out of your way to use invert sugar. In fact, if you see it on an ingredient label, let that be a red flag that the product contains refined sugars and should be avoided or consumed in moderation. What Is Invert Sugar? Invert sugar is a liquid syrup that’s made from granulated table sugar and water. It’s created with a process that involves mixing sucrose with water and heating it until the bonds between glucose and fructose break. This process, called hydrolysis, creates a thick, sweetened syrup. With regular table sugar (called sucrose), glucose and fructose are two different sugar molecules that are attached, but hydrolysis allows the molecules to separate — allowing for a sweetener that’s half free glucose and half free fructose. Other Names Invert sugar got its name from the way that polarized light is reflected through the syrupy sweetener. When compared to the way that polarized light shines on sucrose, when light shines on inverted sugar, it’s rotated in the opposite direction. Invert sugar goes by a few other names, including: invert sugar syrup inverted sugar syrup invert syrup invert maple syrup artificial honey All of these terms are used to describe a sugary substance that has the same nutrition profile as table sugar but has gone through a process that makes it more soluble. Uses/Culinary Benefits Invert syrup has a thick, smooth texture. It’s used in candies, beverages and commercial goods that need to maintain a smoothness. Here’s a breakdown of how and why it’s used for culinary and manufacturing purposes: Beverage sweetener: Because invert syrup dissolves in cold beverages, it’s often used to sweeten iced coffee, iced teas, frozen cocktails and more. It’s also used in flavored syrups that are often used in coffee shops. Food and candy sweetener: It’s used in foods and candies, including ice cream, fudge, chocolate ganache, taffy, cookies and cakes. Improves texture: Invert syrup is used to improve the texture and moisture of baked goods. It won’t crystalize, which can occur when baking with table sugar. Fermenter: Invert sugar is used to ferment products like kombucha and beer. Research shows that it invert sugar is a preferential fermentation of glucose. Potentially more resistant to spoilage: Products containing invert sugar may be more resistant to microbial growth, but more research is required on this topic to draw conclusions. Nutrition Facts Nutritionally, invert sugar and table sugar are almost the same. They do have different chemical and structural properties, and there are two types of inverted sugar that you’ll find on the market. Fifty percent inverted sugar syrup is made up of half sucrose (table sugar), and the other half is inverted glucose and fructose. One-hundred percent inverted sugar syrup is entirely made up of inverted glucose and fructose. The U.S. Department of Agriculture reports that one tablespoon of sugar syrup contains approximately: 46 calories 11.8 grams carbohydrates 11.8 grams sugar zero protein zero fat zero fiber How to Make It Want to make your own invert sugar? The process is fairly simple and takes about an hour. Here’s an invert sugar recipe: Ingredients: 2 cups water 4.4 cups granulated sugar ¼ teaspoon cream of tartar or citric acid candy thermometer Directions: Combine ingredients in saucepan, and place over medium heat, allowing the sugar to dissolve. Keep an eye on the heat, and stir your syrup until all granulated sugar dissolves. Remove from heat, and when cool enough to handle, pour into glass jar with lid. Risks and Side Effects At the end of the day, invert sugar is no better for your health than standard table sugar. In fact, you’ll often see the ingredient in junk foods or sugary treats, like ice cream, cake and candies. Remember the dangers of consuming too much sugar, including health complications like: heart disease kidney damage skin problems bone and joint proteins infections in teeth and gums metabolic syndrome obesity fatigue The key to health is actually reducing sugar intake, including invert sugar. Watch out for food products and beverages with hidden sugars, including bottled iced coffees, teas and sports drinks. Conclusion Invert sugar is a liquid syrup that’s made from granulated table sugar and water. It’s created through hydrolysis, process that involves mixing sucrose with water and heating it until the bonds between glucose and fructose break apart. Because inverted sugar dissolves well in cold beverages, it’s often used to sweeten iced coffees, teas, cocktails and more. It’s also used in candies, ice creams and baked goods. At the end of the day, inverted sugar and table sugar have the same nutrition profile, so you want to use it sparingly and look out for consuming foods and drinks with these types of hidden sugars. To read the original article click here. For more articles from Dr. Axe click here.

The post What Is Invert Sugar? Nutrition, Uses, Side Effects & How to Make Your Own appeared first on Amazing Health Advances.

High Fructose Diet in Pregnancy Impacts Metabolism of Offspring, Study Finds

AHA Publisher — Fri, 21 Aug 2020 07:00:30 +0000

University of Otago via Newswise – An increased level of fructose intake during pregnancy can cause significant changes in maternal metabolic function and milk composition and alter the metabolism of their offspring, researchers from the University of Otago, Wellington, have found. The research, which was led by Dr Clint Gray, a Research Fellow in the Department of Paediatrics and Child Health, found increasing the fructose in the diets of female guinea pigs led to highly significant and consistent changes in the free fatty acids circulating in the blood of their offspring. This was despite the offspring consuming no fructose themselves. The research is published in the international journal Frontiers in Endocrinology. First author, PhD student Erin Smith, says “previous research has shown poor quality nutrition during pregnancy can predispose offspring to long-term consequences, including the development of obesity, diabetes and cardiovascular disease later in life”. “However, there has been a lack of data examining the impact of increased fructose intake before and during pregnancy and subsequent adverse effects on lactation, fetal development and offspring metabolic function.” The two experimental groups were fed either a control diet or a fructose diet prior to and during pregnancy. The fructose group was given supplementary fructose water to replicate increased sugar-sweetened beverage intake 60 days prior to mating and until the delivery of their offspring. Fructose made up 16.5 per cent of their diets, closely resembling the average human consumption of fructose/sugar in Western countries, which is estimated at about 14 per cent of average daily caloric intake. “We found fructose had a significant impact on a pregnant females’ metabolic status and the free fatty acid content of their milk. We also provide the first evidence that offspring born from fructose-fed mothers display a very specific pattern of increased free fatty acids and altered lipid metabolism that persists throughout early life.” Ms Smith says it is well known that increased levels of circulating free fatty acids increases the risk of obesity, insulin resistance, type 2 diabetes and cardiovascular disease – with increased fatty acid synthesis shown to occur following fructose consumption. She says the evidence suggests suboptimal maternal diets, such as diets high in fructose and refined sugars, may be contributing to the rise in metabolic diseases in humans observed during the past 40 to 50 years. “Our study emphasises the importance of limiting added refined fructose, such as sugar-sweetened beverages, and striving for a more nutritionally balanced diet in women prior to and during pregnancy and lactation.” To read the original article click here.

The post High Fructose Diet in Pregnancy Impacts Metabolism of Offspring, Study Finds appeared first on Amazing Health Advances.