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 .
A randomized trial on the effects of flavorings on the health benefits of daily peanut consumption.
BACKGROUND Chronic peanut consumption is associated with health benefits . To encourage consumption , peanuts are marketed with various flavorings , but questions have been raised as to whether seasonings offset the benefits of peanuts alone . OBJECTIVE This study sought to determine whether flavorings on peanuts affect health benefits over 12 wk . DESIGN In a r and omized , parallel-group trial , 151 participants received 42 g peanuts/d as 14-g servings of 3 different flavors ( n = 50 ) or a single flavor ( n = 25 - 26/group ) . Anthropometric indexes , blood pressure , and heart rate were measured biweekly . Cardiovascular disease risk factors ( serum lipids , insulin , glucose , and cortisol ) were assessed monthly . RESULTS No single added flavor differentially altered body weight , body fat , body mass index , heart rate , or blood indexes in the total sample . Participants at greater risk of cardiovascular disease had significantly greater mean ( ± SE ) reductions in diastolic blood pressure ( -5.0 ± 1.7 mm Hg compared with -0.7 ± 0.6 mm Hg ) , cholesterol ( -12.1 ± 8.5 mg/dL compared with + 5.6 ± 2.0 mg/dL ) , and triglycerides ( -31.7 ± 15.8 mg/dL compared with + 2.3 ± 3.0 mg/dL ) ( n = 27 , 24 , and 15 , respectively ; P < 0.01 ) than did those at lower risk , who did not have significantly different cholesterol or triglyceride concentrations . Consumption of a variety of flavors led to greater weight gain ( 0.9 ± 0.3 kg ) compared with individual flavors alone ( 0.5 ± 0.2 kg ) ( P < 0.05 ) , but increases in fat and lean masses were not significant . CONCLUSIONS Regardless of flavoring , peanut consumption offered significant benefits to participants with elevated serum lipids and blood pressure . Sensory variety led to a small , but significant , increase in body weight in comparison with ingestion of a single flavor but no change in fat mass
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 .