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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #234571
Title: Dietary fructose and glucose differentially affect lipid and glucose homeostasis

Author
item Schaefer, Ernst
item GLEASON, JOI - JM USDA HNRCA @ TUFTS
item DANSINGER, MICHAEL - TUFTS MEDICAL CENTER

Submitted to: Journal of Nutrition
Publication Type: Review Article
Publication Acceptance Date: 1/20/2009
Publication Date: 6/1/2009
Citation: Schaefer, E., Gleason, J.A., Dansinger, M.L. 2009. Dietary fructose and glucose differentially affect lipid and glucose homeostasis. Journal of Nutrition. 139(6):1257S-1262S.

Interpretive Summary:

Technical Abstract: Absorbed glucose and fructose differ in that glucose largely escapes first pass removal by the liver, whereas fructose does not, resulting in different metabolic effects of these two monosaccharides. In short-term controlled feeding studies, dietary fructose significantly increases postprandial triglyceride levels and has little effect on serum glucose levels, while dietary glucose has the opposite effects. When dietary glucose and fructose have been directly compared at about 20-25% of calories over a 4 to 6 week period, dietary fructose caused significant increases in triglycerides and LDL-C levels, while dietary glucose did not, but did increase serum glucose in the postprandial state. When fructose at 30-60 grams (about 4 to 12% of calories) was added to the diet in the free-living state, no significant effects on lipid or glucose biomarkers was noted. Sucrose and HFCS contain approximately equal amounts of fructose and glucose, and no metabolic differences between them have been noted. Controlled feeding studies at more physiologic dietary intakes of fructose and glucose need to be carried out. In our view to decrease the current high prevalence of obesity, dyslipidemia, insulin resistance, and diabetes, the focus should be on restricting the intake of excess calories, sucrose, HFCS, and animal and trans fats, and increasing exercise and the intake of vegetables, vegetable oils, fish, fruit, whole grains, and fiber.