12 January - 20 June 2016

Study says fructose not likely contributor to obesity

6 Nov 13

Obesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009.  Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate.  The current study, published in Nutrition Journal, therefore examined trends in food and nutrient intake from 1970-2009 from data collected by the U.S. Department of Agriculture (USDA) to determine whether fructose consumption in the US has increased sufficiently to be a causal factor in the rise in obesity prevalence.  The findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%.  Energy available from total glucose (from all digestible food sources) increased 13.0%.  Furthermore, glucose availability was more than 3-times greater than fructose.  Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively.  The data suggests that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence.  The researchers concluded that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US.  Many factors contribute to obesity, such as eating habits (including balance and moderation), exercise and long-term commitment.  Obesity is unlikely to be caused by one particular food ingredient such as fructose.

RSSL's Functional Ingredients Laboratory can determine fructose by HPLC.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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