Effects of pure sugar vs. mixed starch fructose loads on food intake Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. The Effects of Physiologic Amounts of Simple Sugars on Lipoprotein, Glucose, and Insulin Levels in Normal Subjects Effects of dietary fructose on plasma lipids in healthy subjects. Sugars and risk of mortality in the NIH-AARP Diet and Health Study. No difference in ad libitum energy intake in healthy men and women consuming beverages sweetened with fructose, glucose, or high-fructose corn syrup: a randomized trial. Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials Refined sugar intake in Australian children. Fructose ingestion acutely elevates blood pressure in healthy young humans. Appetite hormones and energy intake in obese men after consumption of fructose, glucose and whey protein beverages Effects of Two Energy-Restricted Diets Containing Different Fruit Amounts on Body Weight Loss and Macronutrient Oxidation Effects of Liquid Preloads with Different Fructose/Fibre Concentrations of Subsequent Food Intake and Ratings of Hunger in Women The ingestion of a fructose-containing beverage combined with fat cream exacerbates postprandial lipidemia in young healthy women. Glycaemic index, glycaemic load and ovarian cancer risk: a prospective cohort study. The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response. No Effect of Added Sugar Consumed at Median American Intake Level on Glucose Tolerance or Insulin Resistance Soft drinks, fructose consumption, and the risk of gout in men: prospective cohort study Weight loss in overweight subjects following low-sucrose or sucrose-containing diets Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women Fructose-rich beverages and risk of gout in women. Sugars in diet and risk of cancer in the NIH‐AARP Diet and Health Study Brain functional magnetic resonance imaging response to glucose and fructose infusions in humans.
Using a within-subject design , we gave subjects three different 520 - 530 kcal preloads in the form of puddings in a r and omized fashion at weekly intervals . The puddings contained either 50 g of fructose or glucose as the sole carbohydrate source in a protein and fat mixture , or 50 g fructose plus 15 g of starch .  Food intake was assessed 2.25 h after the preload was completed . Blood was drawn throughout and assayed for concentrations of glucose and insulin . When the preload contained fructose alone as the sole source of carbohydrate , subjects ate significantly fewer calories and less fat than when the preload contained glucose alone . When starch was added to the fructose preload , there was no significant reduction in calorie and fat intake . Effects on food intake paralleled the rise in plasma insulin levels produced by the different preloads . Implication s for use of fructose as an adjunct to weight control efforts are discussed Objective : To determine the plasma glucose and insulin responses of various doses of glucose , sucrose , fructose and white bread in normal human subjects . Design : Plasma glucose and insulin were measured before and at various times after 8 subjects ate 13 different test meals in r and omized order on separate days after an overnight fast . Test meals consisted of 500 ml of tea or water to which was added either nothing , 25 , 50 , or 100 g of glucose or sucrose , 25 or 50 g fructose , 50 g glucose plus 50 g fructose , or a 25 , 50 or 100 g carbohydrate portion of white bread . The glycaemic ( GI ) and insulinaemic index ( II ) values of the sugars were calculated by expressing the incremental areas under the plasma glucose and insulin curves ( AUC ) after glucose , sucrose and fructose as a percentage of the respective AUC after white bread containing the same amount of carbohydrate . Setting : University teaching hospital clinical nutrition centre . Subjects : Lean , normal subjects ( 4 male , 4 female ) 21–33 y of age . Results : Plasma insulin responses increased nearly linearly as carbohydrate intake increased from 0 to 100 g , but glycaemic responses increased by only 68 % and 38 % as carbohydrate intake increased from 25 to 50 g and 50 to 100 g , respectively . The GI and II values of glucose , 149±16 and 147±18 , respectively , were significantly greater than those of bread ( 100 ; P<0.05 ) , while the values for fructose , 16±4 and 22±3 were significantly less than those of bread ( P<0.001 ) . GI values did not differ significantly from II values . Conclusions : It is concluded that , in normal subjects , as carbohydrate intake is increased from 0 to 100 g , plasma insulin responses increase at a greater rate than plasma glucose responses . The insulinaemic responses elicited by glucose , sucrose or fructose are similar to those that would be expected from a starchy food with the same glycaemic index . Descriptors The primary aim of the present study was to exp and the glycaemic index ( GI ) data base by determining the GI and insulin index values of thirty-nine foods containing sugars  in healthy adults . The second aim was to examine the hypothesis that glycaemic and insulin responses to foods which contain added sugar(s ) are higher than responses to foods containing naturally-occurring sugars . Eight healthy subjects drawn from a pool of eighteen consumed 50 g carbohydrate portions ( except 25 g carbohydrate portions for fruits ) of the test foods . The GI and insulin index were determined according to st and ardized methodology and expressed on a scale on which glucose = 100 . The median GI and insulin index values of all foods tested were 56 ( range 14 to 80 ) and 56 ( range 24 to 124 ) respectively . The median GI of the foods containing added sugars was similar to that of foods containing naturally-occurring sugars ( 58 v. 53 respectively , P = 0.08 ) . Likewise , the median insulin index of the foods containing added sugars was not significantly different from that of foods containing naturally-occurring sugars ( 61 v. 56 respectively , P = 0.16 ) . There was no evidence of ' rebound hypoglycaemia ' or excessive insulin secretion relative to the glucose response . We conclude that most foods containing sugars do not have a high GI . In addition , there is often no difference in responses between foods containing added sugars and those containing naturally-occurring sugars Using a crossover design , eight healthy volunteers r and omly received physiologic amounts ( ⅓ of each subject 's total carbohydrate intake ) of either fructose or sucrose as the primary source of simple sugar , incorporated into isocaloric diets comprised of typical American foods . After 7 and 14 days of consuming either of the two sugars , no change occurred in fasting glucose or insulin levels . In addition , total triglyceride , totalcholesterol , low-density-lipoprotein ( LDL ) cholesterol , and high-density-lipoprotein ( HDL ) cholesterol concentrations were unaltered . Since our study used conventional foods in normal eating patterns rather than contrived formulas or excessive amounts of simple sugar , our data indicate that there is no difference between sucrose or fructose on various lipid components or glucose and fasting insulin levels in the “ real world ” innormal subjects BACKGROUND About 9 % of average dietary energy intake in the United States comes from fructose . Such a high consumption raises concern about the metabolic effects of this sugar . OBJECTIVE The objective of this study was to determine the effect of dietary fructose on plasma lipids . DESIGN The study was conducted in the General Clinical Research Center at Fairview-University of Minnesota Medical Center . The participants were 24 healthy adult volunteers ( 12 men and 12 women ; 6 of each sex were aged < 40 y and 6 of each sex were aged > /=40 y ) . All subjects received 2 isoenergetic study diets assigned by using a r and omized , balanced crossover design . One diet provided 17 % of energy as fructose . The other diet was sweetened with glucose and was nearly devoid of fructose . Each diet was fed for 6 wk . Both diets were composed of common foods and contained nearly identical amounts of carbohydrate , protein , fat , fiber , cholesterol , and saturated , monounsaturated , and polyunsaturated fatty acids . All meals were prepared in the metabolic kitchen of the General Clinical Research Center . RESULTS The responses to the study diets differed by sex . In men , the fructose diet produced significantly higher fasting , postpr and ial , and daylong plasma triacylglycerol concentrations than did the glucose diet . The daylong plasma triacylglycerol concentration after 6 wk of the fructose diet was 32 % greater in men than the corresponding concentration during the glucose diet ( P : < 0.001 ) . The fructose diet had no significant effect on fasting or postpr and ial plasma triacylglycerol concentrations in women . The fructose diet also had no persistent effect on fasting plasma cholesterol , HDL cholesterol , or LDL cholesterol in either men or women . CONCLUSIONS Dietary fructose was associated with increased fasting and postpr and ial plasma triacylglycerol concentrations in men . Diets high in added fructose may be undesirable , particularly for men . Glucose may be a suitable replacement sugar BACKGROUND Although previous studies have linked intake of sugars with incidence of cancer and other chronic diseases , its association with mortality remains unknown . OBJECTIVE We investigated the association of total sugars , added sugars , total fructose , added fructose , sucrose , and added sucrose with the risk of all-cause , cardiovascular disease , cancer , and other-cause mortality  in the NIH-AARP Diet and Health Study . DESIGN The participants ( n = 353,751 ) , aged 50 - 71 y , were followed for up to 13 y. Intake of individual sugars over the previous 12 mo was assessed at baseline by using a 124-item NIH Diet History Question naire . RESULTS In fully adjusted models ( fifth quartile compared with first quartile ) , all-cause mortality was positively associated with the intake of total sugars [ HR ( 95 % CI ) : 1.13 ( 1.06 , 1.20 ) ; P-trend < 0.0001 ] , total fructose [ 1.10 ( 1.04 , 1.17 ) ; P-trend < 0.0001 ] , and added fructose [ 1.07 ( 1.01 , 1.13 ) ; P-trend = 0.005 ) in women and total fructose [ 1.06 ( 1.01 , 1.10 ) ; P-trend = 0.002 ] in men . In men , a weak inverse association was found between other-cause mortality and dietary added sugars  ( P-trend = 0.04 ) , sucrose ( P-trend = 0.03 ) , and added sucrose ( P-trend = 0.006 ) . Investigation of consumption of sugars by source showed that the positive association with mortality risk was confined only to sugars from beverages , whereas the inverse association was confined to sugars from solid foods . CONCLUSIONS In this large prospect i ve study , total fructose intake was weakly positively associated with  all-cause mortality in both women and men , whereas added sugar , sucrose , and added sucrose intakes were inversely associated with other-cause mortality in men . In our analyses , intake of added sugars was not associated with an increased risk of mortality . The NIH-AARP Diet and Health Study was registered at clinical trials.gov as NCT00340015 BACKGROUND Increased energy intake is consistently observed in individuals consuming sugar-sweetened beverages ( SSBs )  , likely mainly because of an inadequate satiety response to liquid calories . However , SSBs have a high content of fructose , the consumption of which acutely fails to trigger responses in key signals involved in energy homeostasis . It is unclear whether the fructose content of SSBs contributes to the increased energy intake in individuals drinking SSBs . OBJECTIVE We investigated whether the relative amounts of fructose and glucose in SSBs modifies ad libitum energy intake over 8 d in healthy adults without fructose malabsorption . DESIGN We conducted 2 r and omized , controlled , double-blind crossover studies to compare the effects of consuming 4 servings/d of a fructose- , glucose- , or aspartame-sweetened beverage  ( study A ; n = 9 )  or a fructose- , glucose- , or high-fructose corn syrup (HFCS)-sweetened beverage  ( study B ; n = 24 ) for 8 d on overall energy intake . SSBs were provided at 25 % of estimated energy requirement , or an equivalent volume of the aspartame-sweetened beverage , and consumption was m and atory . All solid foods were provided at 125 % of estimated energy requirements and were consumed ad libitum . RESULTS In study A , ad libitum energy intake was 120 % ± 10 % , 117 % ± 12 % , and 102 % ± 15 % of estimated energy requirements when subjects consumed the fructose- , glucose- , and aspartame-sweetened beverages . Energy intake was significantly higher in the fructose and glucose phases than in the aspartame phase ( P < 0.003 for each ) , with no difference between the fructose and glucose phases ( P = 0.462 ) . In study B , total energy intake during the fructose , HFCS , and glucose phases was 116 % ± 14 % , 116 % ± 16 % , and 116 % ± 16 % of the subject 's estimated total energy requirements ( P = 0.880 ) . CONCLUSIONS In healthy adults , total 8-d ad libitum energy intake was increased in individuals consuming SSBs compared with aspartame-sweetened beverages . The energy overconsumption observed in individuals consuming SSBs occurred independently of the relative amounts of fructose and glucose in the beverages . These trials were registered at clinical trials.gov as NCT00475475 and NCT01424306 Purpose Inulin-type fructans are recognized as prebiotic dietary fibres and classified as non-digestible carbohydrates that do not contribute to glycaemia . The aim of the present studies was to investigate the glycaemic response ( GR ) and insulinaemic response ( IR ) to foods in which sucrose was partially replaced by inulin or oligofructose from chicory . Methods In a double-blind , r and omized , controlled cross-over design , 40–42 healthy adults consumed a yogurt drink containing oligofructose or fruit jelly containing inulin and the respective full-sugar variants .  Capillary blood glucose and insulin were measured in fasted participants and at 15 , 30 , 45 , 60 , 90 , and 120 min after starting to drink/eat . For each test food , the incremental area under the curve ( iAUC ) for glucose and insulin was calculated and the GR and IR determined . Results Consumption of a yogurt drink with oligofructose which was 20 % reduced in sugars significantly lowered the glycaemic response compared to the full-sugar reference ( iAUC120min 31.9 and 37.3 mmol/L/min , respectively ; p < 0.05 ) . A fruit jelly made with inulin and containing 30 % less sugars than the full-sugar variant likewise result ed in a significantly reduced blood glucose response ( iAUC120min 53.7 and 63.7 mmol/L/min , respectively ; p < 0.05 ) . In both studies , the postpr and ial insulin response was lowered in parallel ( p < 0.05 ) . The reduction of postpr and ial glycaemia was positively correlated to the proportion of sugars replaced by inulin-type fructans ( p < 0.001 ) . Conclusions In conclusion , the studies confirmed that substitution of glycaemic sugars by inulin or oligofructose from chicory may be an effective strategy to reduce the postpr and ial blood glucose response to foods OBJECTIVE To estimate the intake of refined sugar in Australian children and adolescents , aged 2 - 18 years . DESIGN Foods contributing to total sugar intake were identified using data from the National Nutrition Survey 1995 ( NNS95 ) , the most recent national dietary survey of the Australian population . The top 100 foods represented means of 85 % ( range 79 - 91 % ) and 82 % ( range 78 - 85 % ) of total sugar intake for boys and girls , respectively . Using published Australian food composition data ( NUTTAB95 ) , the proportion of total sugar being refined sugar was estimated for each food . Where published food composition data were not available , calculations from ingredients and manufacturer 's information were used . SUBJECTS The NNS95 assessed the dietary intake  of a r and om sample of the Australian population , aged 2 - 18 years ( n=3007 ) . RESULTS Mean daily intakes of refined sugar  ranged from 26.9 to 78.3 g for 2 - 18-year-old girls , representing 6.6 - 14.8 % of total energy intake . Corresponding figures for boys were 27.0 to 81.6 g and 8.0 - 14.0 % , respectively . Of the 10 highest sources of refined sugar for each age group , sweetened beverages , especially cola-type beverages , were the most prominent . CONCLUSION Refined sugar is an important contributor to dietary energy in Australian children . Sweetened beverages such as soft drinks and cordials were substantial sources of refined sugar and represent a potential target for campaigns to reduce refined sugar intake . Better access to information on the amounts of sugar added to processed food is essential for appropriate monitoring of this important energy source Overconsumption of fructose , particularly in the form of soft drinks , is increasingly recognized as a public health concern . The acute cardiovascular responses to ingesting fructose have not , however , been well-studied in humans . In this r and omized crossover study , we compared cardiovascular autonomic regulation after ingesting water and drinks containing either glucose or fructose in 15 healthy volunteers ( aged 21 - 33 yr ) . The total volume of each drink was 500 ml , and the sugar content 60 g. For 30 min before and 2 h after each drink , we recorded beat-to-beat heart rate , arterial blood pressure , and cardiac output . Energy expenditure was determined on a minute-by-minute basis . Ingesting the fructose drink significantly increased blood pressure , heart rate , and cardiac output but not total peripheral resistance . Glucose ingestion result ed in a significantly greater increase in cardiac output than fructose but no change in blood pressure and a concomitant decrease in total peripheral resistance . Ingesting glucose and fructose , but not water , significantly increased blood pressure variability and decreased cardiovagal baroreflex sensitivity . Energy expenditure increased by a similar amount after glucose and fructose ingestion , but fructose elicited a significantly greater increase in respiratory quotient . These results show that ingestion of glucose and fructose drinks is characterized by specific hemodynamic responses . In particular , fructose ingestion elicits an increase in blood pressure that is probably mediated by an increase in cardiac output without compensatory peripheral vasodilatation Objective : To investigate appetite responses over 4 h to fructose beverages in obese men , relative to glucose and whey protein . Second , to investigate the effect of combining whey and fructose on postpr and ial appetite hormones . Design : R and omized , double-blind crossover study of four beverages ( 1.1 MJ ) containing 50 g of whey , fructose , glucose or 25 g whey+25 g fructose . Blood sample s and appetite ratings were collected for 4 h then a buffet meal was offered . Subjects : Twenty-eight obese men ( age : 57.0±1.6 years , body mass index : 32.5±0.6 kg/m2 )  Measurements : Plasma ghrelin ( total ) , glucagon-like peptide-1 ( GLP-1 7–36 ) , cholecystokinin-8 , glucose , insulin and appetite ratings were assessed at baseline and 30 , 45 , 60 , 90 , 120 , 180 , 240 min after beverages , followed by measurement of ad libitum energy intake . Results : Fructose  produced lower glycaemia and insulinaemia compared to the glucose treatment ( P<0.0001 ) ; whereas postpr and ial ghrelin , GLP-1 and cholecystokinin responses were similar after both treatments . Whey protein produced a prolonged ( 2–4 h ) suppression of ghrelin ( P=0.001 ) and elevation of GLP-1 ( P=0.002 ) and cholecystokinin ( P=0.003 ) that were reduced when combined with fructose , while glucose and insulin responses were similar . Energy intake after 4 h was independent of beverage type ( glucose 4.7±0.2 MJ ; fructose 4.9±0.3 MJ ; whey 4.6±0.3 MJ ; whey/fructose 4.8±0.3 MJ ; P>0.05 ) . Conclusion : In obese men  , fructose- and glucose-based beverages had similar effects on appetite and associated regulatory hormones , independent of the differing glycaemic and insulinaemic responses . The contrasting profile of plasma ghrelin , GLP-1 and cholecystokinin after whey protein consumption did not impact on ad libitum intake 4 h later and was attenuated when 50 % of whey was replaced with fructose The consumption of specific foods in energy-restricted diets may affect the weight loss process . The purpose of this research was to evaluate whether obese women following two hypocaloric diets with distinct fruit content differ in weight loss and metabolic responses .  Fifteen obese women were included , who were r and omly assigned to follow a low or a high-fruit energy-restricted diet for 8 weeks . The main outcome variables were weight and fat losses . Metabolic measurements concerning macronutrient oxidation were also assessed by using 13C labelled fructose and indirect calorimetry . The induced weight loss was similar for both diets ( 6.9 ± 2 % vs. 6.6 ± 2 % , p = 0.785 ) . Both experimental diets similarly improved the lipid plasma profile in the participants , but the cholesterol fall was higher in obese subjects receiving the diet containing more fruit . No statistical differences in lipids carbohydrates and 13C labelled fructose utilisation were observed , but protein oxidation was differently affected by the experimental diets . The compensatory effects of the associated fibre/fructose intake may explain the lack of a specific effect of the fruit amount on hypocaloric diets design ed to weight loss , although the increased fibre content from enriched fruit diets may be involved in the favourable effects on cholesterol plasma levels Preloads ( 250 ml ) of 2 % or 10 % fructose containing 1 % soluble fibre and 1 % insoluble fibre or 10 % fructose with 3 % soluble fibre and 1 % insoluble were administered 60 min before lunch to 24 healthy women , who were slightly overweight and considerably weight concerned . The fibre consisted of guar gum , partly hydrolysed for the soluble form . The placebo consisted of a solution of sweeteners ( cyclamate and saccharin ) . After the experiment with three preload-types and a placebo , a r and om subset of 15 subjects returned for an experiment with one preload-type and a placebo , given 30 or 60 min before lunch . Food intake during the subsequent lunch was only significantly different from after the placebo in this subset of 15 subjects after the 10 % fructose/3 % soluble and 1 % insoluble fibre preload after intervals of 30 or 60 min . However , energy intake of preload and meal was significantly higher than energy intake of placebo and meal . At the 30-min delay , eating rate was significantly lower after the preload than after the placebo ; also , hunger ratings were lower after intake of a preload and meal than after intake of the placebo+meal , from immediately after lunch until 5 hours later . Energy intake over 24 h was not affected by administration of fructose/fibre or placebo 30 or 60 minutes before lunch in the 24 women AIM To investigate the acute effects of the ingestion of a fructose-containing beverage combined with fat on postpr and ial lipoprotein metabolism . METHODS Twelve young healthy Japanese women with apolipoprotein E phenotype 3/3 were enrolled in this study . At each of four sessions , the subjects ingested one of four sugar beverages containing fructose and /or glucose ( total : 0.5 g/kg body weight ) combined with OFTT cream ( 1 g/kg , 0.35 g/kg as fat ) in a r and omized crossover design . The four sugar beverages were as follows : 100 % ( w/w ) fructose ( F100 ) , 90 % fructose + 10 % glucose ( F90G10 ) , 55 % fructose + 45 % glucose ( F55G45 ) and 100 % glucose ( G100 ) . Venous blood sample s were obtained at baseline and 0.5 , one , two , four and six hours after ingestion . RESULTS The serum concentrations of TG in the F100 , F90G10 and F55G45 trials were significantly higher than each fasting value at two and four hours , and returned to baseline at six hours , except in the F100 trial . The concentrations at four hours and the incremental areas under the curve for the hepatic triglyceride-rich lipoprotein-triglyceride ( VLDL-TG(TM ) ) levels in the F100 and F90G10 trials were significantly higher and larger , respectively , than those observed in the G100 trial . Meanwhile , the concentrations of RLP-TG and apolipoprotein B-48 peaked at two hours in the G100 trial , versus four hours in the other trials , and did not return to baseline at six hours , except in the G100 trial . At four hours , the ⊿apoB48 tended to be higher in the F100 trial than in the G100 trial . CONCLUSIONS The ingestion of a high-fructose-containing beverage with fat cream delays the clearance of chylomicron and its remnant derived from the intestine and enhances the secretion of triglyceride-rich lipoprotein particles from the liver , thereby inducing postpr and ial lipidemia , even in young healthy women BACKGROUND There is some evidence that plasma insulin levels might influence ovarian cancer risk . Glycaemic index ( GI ) and glycaemic load ( GL ) are measures that allow the carbohydrate content of individual foods to be classified according to their postpr and ial glycaemic effects and hence their effects on circulating insulin levels . Therefore , we examined ovarian cancer risk in association with GI and GL , and intake of dietary carbohydrate and sugar . METHODS The study was conducted in a prospect i ve cohort of 49 613 Canadian women enrolled in the National Breast Screening Study ( NBSS ) who completed a self-administered food-frequency question naire ( FFQ ) between 1980 and 1985 . Linkages to national mortality and cancer data bases yielded data on deaths and cancer incidence , with follow-up ending between 1998 and 2000 . Data from the FFQ were used to estimate overall GI and GL , and Cox proportional hazards models were used to estimate hazard ratios ( HRs ) and 95 % confidence intervals ( CIs ) for the association between energy-adjusted quartile levels of GL , overall GI , total carbohydrates , total sugar and ovarian cancer risk . RESULTS During a mean 16.4 years of follow-up , we observed 264 incident ovarian cancer cases .  GI and total carbohydrate and sugar intakes were not associated with ovarian cancer risk in the total cohort . GL was positively associated with a 72 % increase in risk of ovarian cancer ( HR=1.72 , 95 % CI=1.13 - 2.62 , Ptrend=0.01 ) and the magnitude of the association was slightly greater among postmenopausal ( HR=1.89 , 95 % CI=0.98 - 3.65 , Ptrend=0.03 ) than among premenopausal women ( HR=1.64 , 95 % CI=0.95 - 2.88 , Ptrend=0.07 ) . CONCLUSIONS Our data suggest that consumption of diets with high GL values may be associated with increased risk of ovarian cancer It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols . Berry polyphenols may influence carbohydrate metabolism and absorption and hence postpr and ial glycaemia . To date , studies related to polyphenol effects on the glycaemic response have been completed only in liquids using either monosaccharides or disaccharides . It remains to be determined whether berries known to be rich in polyphenols can reduce the glycaemic response ( GR ) to a solid polysaccharide meal . The aim of the present study was to investigate whether berries alter postpr and ial hyperglycaemia and consequently the GR to a starchy food . Blood glucose was tested on seven occasions , on three occasions using a reference food and on four occasions using pancakes supplemented with either raspberries or blueberries or control pancakes containing similar amounts of fructose and glucose . Results showed that there were no differences in GR ( blueberry 51·3 ( SEM 5·7 ) ; raspberry 54·7 ( SEM 5·6 ) ; blueberry control 43·9 ( SEM 4·2 ) ; raspberry control 41·8 ( SEM 6·4 ) ) , GR area under the curve or satiety index between any of the tests . The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated Excess sugar consumption may promote adverse changes in  hepatic and total body insulin resistance .  Debate continues over the effects of sugars at more typically consumed levels and whether the identity of the sugar consumed is important . In the present study participants ( 20–60 years old ) were r and omly assigned to one of five groups , three that consumed low fat milk with added fructose containing sugars in amounts equivalent to the 50th percentile of fructose consumption ( US ) , one which consumed low-fat milk sweetened with glucose , and one unsweetened low-fat milk control group . The intervention lasted ten weeks . In the entire study population there was less than 1 kg increase in weight ( 73.6 ± 13.0 vs. 74.5 ± 13.3 kg , p < 0.001 ) , but the change in weight was comparable among groups ( p > 0.05 ) . There were no changes in fasting glucose ( 49 ± 0.4 vs. 5.0 ± 0.5 mmol/L ) , insulin ( 56.9 ± 38.9 vs. 61.8 ± 50.0 pmol/L ) , or insulin resistance , as measured by the Homeostasis Model Assessment method ( 1.8 ± 1.3 vs. 2.0 ± 1.5 , all p > 0.05 ) . These data suggest that added sugar consumed at the median American intake level does not produce changes in measures of insulin sensitivity or glucose tolerance and that no sugar has more deleterious effects than others Objective To examine the relation between intake of sugar sweetened soft drinks and fructose and the  risk of incident gout in men . Design Prospect i ve cohort over 12 years . Setting Health professionals follow-up study . Participants 46 393 men with no history of gout at baseline who provided information on intake of soft drinks and fructose through vali date d food frequency question naires . Main outcome measure Incident cases of gout meeting the American College of Rheumatology survey criteria for gout . Results During the 12 years of follow-up 755 confirmed incident cases of gout were reported . Increasing intake of sugar sweetened soft drinks was associated with an increasing risk of gout . Compared with consumption of less than one serving of sugar sweetened soft drinks a month the multivariate relative risk of gout for 5 - 6 servings a week was 1.29 ( 95 % confidence interval 1.00 to 1.68 ) , for one serving a day was 1.45 ( 1.02 to 2.08 ) , and for two or more servings a day was 1.85 ( 1.08 to 3.16 ; P for trend=0.002 ) . Diet soft drinks were not associated with risk of gout ( P for trend=0.99 ) . The multivariate relative risk of gout according to increasing fifths of fructose intake were 1.00 , 1.29 , 1.41 , 1.84 , and 2.02 ( 1.49 to 2.75 ; P for trend < 0.001 ) . Other major contributors to fructose intake such as total fruit juice or fructose rich fruits ( apples and oranges ) were also associated with a higher risk of gout ( P values for trend < 0.05 ) . Conclusions Prospect i ve data suggest that consumption of sugar sweetened soft drinks and fructose is strongly associated with an increased  risk of gout in men . Furthermore , fructose rich fruits and fruit juices may also increase the risk .  Diet soft drinks were not associated with the risk of gout OBJECTIVES : To compare the response by overweight individuals , counselled in a work environment , to energy-reduced diets in which the amount of sucrose-containing foods is varied . DESIGN : Two energy-reduced diets were design ed as a weight-reducing programme . A low-sugar diet ( LSD ) providing 5 % of its energy from sucrose and a sugar-containing diet ( SCD ) providing 10 % of its energy from sucrose incorporated as sweet foods were devised . Both diets were constructed to contain about 33 % of the energy from fat . The diets , design ed to provide a deficit of 2.51 MJ/day ( 600 kcal/day ) per individual , were r and omly allocated to subjects in an 8 week parallel design study .SUBJECTS : Ninety-five subjects were recruited from a large service industry if they were more than 7 kg ( 1 stone ) in weight above body mass index ( BMI ) 25 kg/m2 . Sixty-eight subjects completed the programme . MEASUREMENTS : Fortnightly body weight measurements were taken using calibrated scales ; BMI at baseline and week 8 ; and nutrient intake using 2 day food record diaries at baseline and weeks 2 , 4 and 8 . RESULTS : Weight loss over the 8 weeks was 2.2 kg ( LSD ) and 3.0 kg ( SCD ) . BMI changed from 29.2 on the LSD and 30.1 kg/m2 SCD at baseline to 28.2 and 28.8 kg/m2 at week 8 respectively . The actual prescribed commercially added sucrose intakes were 5 % energy ( LSD ) or 10 % energy ( SCD ) . Reported percentage energy from fat was significantly lower on the SCD ( and would seem to support the theory of an inverse relationship between fat and sugar ) than on the LSD , where there was seen to be no significant reduction . There was no evidence of micronutrient dilution that could be directly attributed to the sucrose content of the diets . CONCLUSION : These results provide no justification for the exclusion of added sucrose in weight-reducing diets Objective : To examine the effect of barley flour ( barley cultivar , Hordeum Vulgare var Himalaya 292 ) incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food ( TEF ) , subsequent food intake and metabolic parameters . Design : R and omized single blinded crossover study . Setting : Outpatient setting .Subjects and methods : Fourteen healthy women consumed a test breakfast at 0700 h.  Energy expenditure , respiratory quotient ( RQ ) , appetite ratings using a visual analogue scale ( VAS ) , insulin and glucose levels  were measured before and after a test lunch at 1330 h. Food intake was recorded for the remainder of the day . Results : The TEF was 5 % for both test lunches and meal type did not affect any variable measured by the VAS . There was an increase in post-pr and ial RQ above baseline ( 0.80 ) independent of treatment ( 0.88 and 0.90 for barley and wheat-containg meals , respectively , P<0.001 ) . Mean area under the glycaemic response curve ( AUC )  for wheat-containing meals was 4.68±1.67 mmol/l/h , 22 % higher than for the barley-containing meals ( 3.67±1.91 mmol/l/h ) , P=0.05 . AUC of insulin in response to wheat-containing meals ( 78.1±35.3 mIU/l/h ) was 32 % greater than barley-containing meals ( 52.8±24.7 mU/l/h ) , P<0.02 . Ad libitum food intake over the next 10 h was reduced by 23 % ( 9.6 vs 11.0 MJ , P<0.05 ) after the wheat-containing meals compared to the barley-containing glycaemic index meals . Conclusion : Inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects . Sponsorship : CSIRO , Human Nutrition , Adelaide , Australia CONTEXT Fructose-rich beverages such as sugar-sweetened soda and orange juice can increase serum uric acid levels and , thus , the risk of gout , but prospect i ve data on the relationship are limited . OBJECTIVE To examine the relationship between intake of fructose-rich beverages and fructose and the risk of incident gout among women . DESIGN , SETTING , AND PARTICIPANTS In the Nurses ' Health Study , a US prospect i ve cohort study spanning 22 years ( 1984 - 2006 ) , we analyzed data from 78,906 women with no history of gout at baseline who provided information on intake of beverages and fructose through vali date d food frequency question naires . MAIN OUTCOME MEASURE Incident cases that met the American College of Rheumatology survey criteria for gout . RESULTS During 22 years of follow-up , we documented 778 confirmed incident cases of gout . Increasing intake of sugar-sweetened soda was independently associated with increasing risk of gout . Compared with consumption of less than 1 serving per month of sugar-sweetened soda , the multivariate relative risk of gout for 1 serving per day was 1.74 ( 95 % confidence interval [ CI ] , 1.19 - 2.55 ) and for 2 or more servings per day was 2.39 ( 95 % CI , 1.34 - 4.26 ) ( P<.001 for trend ) . The corresponding relative risks for orange juice were 1.41 ( 95 % CI , 1.03 - 1.93 ) and 2.42 ( 95 % CI , 1.27 - 4.63 ) ( P = .02 for trend ) . The absolute risk differences corresponding to these relative risks were 36 and 68 cases per 100,000 person-years for sugar-sweetened soda and 14 and 47 cases per 100,000 person-years for orange juice , respectively . Diet soft drinks were not associated with the risk of gout ( P = .27 for trend ) . Compared with the lowest quintile of fructose intake , the multivariate relative risk of gout in the top quintile was 1.62 ( 95 % CI , 1.20 - 2.19 ; P = .004 for trend ) ( risk difference of 28 cases per 100,000 person-years ) . CONCLUSION Among this cohort of women , consumption of fructose-rich beverages is associated with an increased risk of incident gout , although the contribution of these beverages to the risk of gout in the population is likely modest given the low incidence rate among women Prospect i ve epidemiologic data on the effects of different types of dietary sugars on cancer incidence have been limited . In this report , we investigated the association of total sugars , sucrose , fructose , added sugars , added sucrose and added fructose in the diet with risk of 24 malignancies . Participants ( n = 435,674 ) aged 50–71 years from the NIH‐AARP Diet and Health Study were followed for 7.2 years . The intake of individual sugars was assessed using a 124‐item food frequency question naire ( FFQ ) . Cox proportional hazards regression was used to estimate hazard ratios ( HR ) and 95 % confidence intervals ( CI ) in multivariable models adjusted for confounding factors pertinent to individual cancers . We identified 29,099 cancer cases in men and 13,355 cases in women . In gender‐combined analyses , added sugars were positively associated with risk of esophageal adenocarcinoma ( HRQ5 vs. Q1 : 1.62 , 95 % CI : 1.07–2.45 ; ptrend = 0.01 ) , added fructose was associated with risk of small intestine cancer ( HRQ5 vs. Q1 : 2.20 , 95 % CI : 1.16–4.16 ; ptrend = 0.009 ) and all investigated sugars were associated with increased risk of pleural cancer . In women , all investigated sugars were inversely associated with ovarian cancer . We found no association between dietary sugars and risk of colorectal or any other major cancer . Measurement error in FFQ‐reported dietary sugars may have limited our ability to obtain more conclusive findings . Statistically significant associations observed for the rare cancers are of interest and warrant further investigation AIMS In animals , intracerebroventricular glucose and fructose have opposing effects on appetite and weight regulation . In humans , functional brain magnetic resonance imaging ( fMRI ) studies during glucose ingestion or infusion have demonstrated suppression of hypothalamic signalling , but no studies have compared the effects of glucose and fructose . We therefore sought to determine if the brain response differed to glucose vs. fructose in humans independently of the ingestive process . METHODS Nine healthy , normal weight subjects underwent blood oxygenation level dependent ( BOLD ) fMRI measurements during either intravenous ( IV ) glucose ( 0.3 mg/kg ) , fructose ( 0.3 mg/kg ) or saline , administered over 2 min in a r and omized , double-blind , crossover study . Blood was sample d every 5 min during a baseline period and following infusion for 60 min in total for glucose , fructose , lactate and insulin levels . RESULTS No significant brain BOLD signal changes were detected in response to IV saline .  BOLD signal in the cortical control areas increased during glucose infusion ( p = 0.002 ) , corresponding with increased plasma glucose and insulin levels . In contrast , BOLD signal decreased in the cortical control areas during fructose infusion ( p = 0.006 ) , corresponding with increases of plasma fructose and lactate . Neither glucose nor fructose infusions significantly altered BOLD signal in the hypothalamus . CONCLUSION In normal weight humans , cortical responses as assessed by BOLD fMRI to infused glucose are opposite to those of fructose . Differential brain responses to these sugars and their metabolites may provide insight into the neurologic basis for dysregulation of food intake during high dietary fructose intake
There was interaction by food source , with specific food sources showing beneficial effects ( fruit and fruit juice ) or harmful effects ( sweetened milk and mixed sources ) in substitution studies and harmful effects ( sugars‐sweetened beverages and fruit juice ) in addition studies on at least one outcome .
Conclusions Energy control and food source appear to mediate the effect of fructose‐containing sugars on glycaemic control .
Although most food sources of these sugars ( especially fruit ) do not have a harmful effect in energy matched substitutions with other macronutrients , several food sources of fructose‐containing sugars ( especially sugars‐sweetened beverages ) adding excess energy to diets have harmful effects .
Objective To assess the effect of different food sources of fructose‐containing sugars  on glycaemic control at different levels of energy control .