NEW! Resource center of the latest research on the safety and benefits of fructose. These research analyses indicate:
That fructose does not cause biologically relevant changes in triglycerides or body weight when consumed at levels approaching 95th percentile estimates of intake.
There is no evidence which shows that the consumption of fructose at normal levels of intake causes biologically relevant changes in triglycerides or body weight in overweight or obese individuals.
That moderate fructose consumption has no deleterious effect on lipid and glucose control and does not influence body weight.
Click on the "Research Highlights" tab at left to access the resource center.
Click on "For Healthcare Professionals" for fructose related literature reviews and the council’s comments.
Fructose occurs naturally in fruits, vegetables and their juices, as well as honey. It gives these foods their sweet taste. Fructose in crystalline form has been widely used for the past 20 years as a nutritive sweetener in foods and beverages.
The use of fructose has been well studied in both humans and animals for a variety of health conditions. The safety of fructose has been thoroughly documented by the U.S. Food and Drug Administration (FDA) and other health and scientific organizations worldwide. A Joint Consultation of the World Health Organization and the United Nations Food and Agriculture Organization found that consumption of sugars is not a causative factor in any disease, including obesity.
Recent statement by the Calorie Control Council about the safety of sucrose.
What is fructose?
Fructose is a monosaccharide, a simple natural sweetener. It is the sweetest of the naturally occurring nutritive (caloric) sweeteners and has many unique functional and nutritional properties that make it a valuable food ingredient.
What are the benefits of crystalline fructose use in foods and beverages?
Recent research from the Calorie Control Council Consumer Survey shows that more than 180 million adult Americans are incorporating low calorie foods and sugar-free foods and beverages into their meal plan as part of a healthy lifestyle.
Has the proportion of fructose in the diet changed over the last 30 years?
The introduction of high fructose syrups [also known as high fructose corn syrup and isoglucose] in the latter quarter of the 20th century really did very little to change the ratio of simple sugars to starch, or the ratio of glucose to fructose.