Fructose and High-Fructose Corn Syrup

N. L. Keim, Kimber Stanhope, Peter J Havel

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Fructose, a monosaccharide, is naturally present in fruits, vegetables, and honey, usually accompanied by other sugars including glucose and the disaccharide sucrose. It is also found as a component of sweeteners used in many processed food products, usually as sucrose or high-fructose corn syrup. This article reviews the properties and sources of fructose in the food supply, the estimated intake in Western diets, the absorption and metabolism of fructose, and its effect on lipid and glucose metabolism. The health implications of increased consumption of fructose are discussed, and inborn errors of fructose metabolism are described.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food and Health
PublisherElsevier Inc.
Pages119-124
Number of pages6
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
StatePublished - Sep 14 2015

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Keywords

  • Apolipoprotein B
  • Diabetes
  • Fructose
  • Ghrelin
  • Glucose
  • GLUT5
  • High-fructose corn syrup
  • Insulin
  • Leptin
  • Lipogenesis
  • Low-density lipoprotein (LDL) cholesterol
  • Obesity
  • Sucrose
  • Sweeteners
  • Triacylglycerol

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Keim, N. L., Stanhope, K., & Havel, P. J. (2015). Fructose and High-Fructose Corn Syrup. In Encyclopedia of Food and Health (pp. 119-124). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384947-2.00333-0