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Fructose consumption and health implications

Published: January 12, 2018

In recent years, studies investigating the consequences of consuming excess calories from sugar suggest that over consumption of sugar may increase your risk for chronic diseases previously thought to be the consequence of consuming excess calories from fat.

White sugar, honey, and brown sugar contain fructose
White sugar, honey, and brown sugar contain fructose
Your risk of heart disease, diabetes type 2, and being overweight or obese may also be increased by consuming too much added sugar.
In particular, fructose, also known as fruit sugar or levulose, may have specific negative health implications if consumed in large quantities on a regular basis.
Fructose is a monosaccharide (simple sugar single unit) found abundantly in fruits, honey, many different sugars and sweeteners, and saps, and is the sweetest sugar.
Although fructose has the same chemical formula as glucose C6H12O6, its structure, or arrangement of the carbon, hydrogen and oxygen atoms, is different.
The taste buds on your tongue are stimulated by this particular arrangement of atoms which produces sweet sensations. 
Fructose is also present in table sugar (sucrose: a disaccharide consisting of glucose and fructose), and added to many processed foods such as soft drinks, packaged cereals, and sweetened desserts as glucose-fructose: often referred to as high fructose corn syrup.
While glucose is found in many of the foods that also contain fructose, glucose is also a component of starches which do not contain fructose. 
Negative health effects associated with consuming large amounts of fructose include:

While most studies are with adults, consumption of large amounts of fructose is likely to have the same effects in children.

Link to the full article to learn more about the negative health effects of excess fructose consumption.

References

1.
Gropper, S.S., Smith, J.L. & Groff, J.L. (2005). Advanced Nutrition and Human Metabolism (4thEd.). Belmont, CA: Thomson Wadsworth.
2.
Whitney, E. & Rady Rolfes, S. (2005). Understanding Nutrition. Belmont, CA: Thomson Wadsworth
3.
Centre for Science in the Public Interest (March 2013, Feb, 2010)