Home' Trinidad and Tobago Guardian : May 8th 2015 Contents of bad press in recent years, with many blaming it for
rising rates of obesity. But evidence for this is lacking.
Others point out that since fructose is sweeter than
table sugar, less is needed to achieve the same sweetness,
offering calorie savings.
Priya Tew from the BDA explained that the picture
was not clear-cut: "Eating fructose and glucose in iso-
lation is very different to eating them within the context
of a food where we have other nutrients that interact
and can affect digestion. (BBC)
body & soul
Guardian www.guardian.co.tt Friday, May 8, 2015
Fructose, the sugar found in fruit, may increase
cravings for high-calorie foods, according to
In a small experiment, reported in the journal PNAS,
24 volunteers consumed a sugary drink sweetened with
fructose on one day and glucose on another day.
Compared with glucose, the fructose drink led to
more hunger and desire for treats such as biscuits and
sweets. The findings suggest different sugars may affect
us differently. Nutrition experts say more studies are
They say we should all think carefully about how
much sugar we eat. But whole fruit is good for us and
contains much more than simply fructose. Fruit contains
fibre, vitamins and minerals and is a healthy alternative
to foods high in added sugars and fat.
Pure fruit juices contain a lot of sugar, so a small 150
ml glass per day is ample, says the British Dietetic Asso-
Sugar appears in food under different names---maltose,
glucose, fructose, sucrose, lactose, dextrose, honey,
syrups, treacle, sugar cane and sugar beet.
The World Health Organization says eating a small
amount each day, around six teaspoons, is fine.
But most adults and children eat too much sugar.
The sugary foods we should cut down on, say experts,
are sweets, cakes, biscuits, chocolate, and some fizzy
drinks and juice drinks.
In an effort to learn more about different sugars and
how they might affect us, researchers at the University
of Southern California in the US conducted an experiment
The 24 participants were given a sweetened, cher-
ry-flavoured drink but were not told what was in it---
fructose or glucose.
Shortly after, they were asked to rate how hungry
And they underwent brain scans while being shown
pictures of tempting food---biscuits, sweets, burgers and
pizza---as well as some "neutral" photographs of build-
Some days later, the same volunteers came in again
and repeated the experiment. The only difference was
the type of sweetener added to their cherry drink.
The brain scans showed that people responded more
strongly to photos of food if they had been drinking
fructose, rather than glucose.
People also reported more food cravings for treats
shortly after consuming fructose.
Although fructose and glucose contain the same
energy or calories, the body breaks these sugars down
in different ways. The researchers believe this might
explain their findings.
Fructose used in sweetened foods has received lots
YOUR DAILY HEALTH
News and advice
Fruit sugars 'may worsen food cravings'
How much sugar should we eat?
The World Health Organization (WHO) has issued
new guidelines suggesting that cutting the amount
of sugar we eat from the current recommended limit
of ten per cent of daily energy intake to five per cent
would be beneficial.
That's about 25g (around six teaspoons) for an
adult of normal weight every day.
To put this in context: a typical can of fizzy drink
contains about nine teaspoons of sugar.
The limits would apply to all sugars added to food,
as well as sugar naturally present in honey, syrups,
fruit juices and fruit concentrates. The draft guide-
lines are open to public consultation.
The sugar type we usually think of---the white,
powdery table-top version that we add to tea and
sprinkled on top of cakes---is known as sucrose and
is found naturally in plants such as sugar cane. Sug-
ars occur in other plants and foodstuffs too, for ex-
ample, lactose in milk and fructose in fruit.
The body can call on these compounds as quick-
release fuel. If the energy isn't needed, it gets stored
for later and is sometimes converted into fat.
In Europe, added sugar is often seen in the form of
extra sucrose. The US favours the use of high-fruc-
tose corn syrup. (BBC)
HOW MUCH SUGAR?
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