The two most common sugars added to foods are sucrose (white table sugar) and High Fructose Corn Syrup (HFCS). From a biochemistry standpoint, these disaccharides are broken down into a 50/50 ratio of glucose and fructose.  The 50% glucose, enters the blood stream and is utilized for energy.

The other 50% fructose enters a different energy pathway.

Fructose gets a direct pass through the portal vein to the liver.  The liver utilizes needed fructose for energy and the rest is converted to fat. 

Over time, a liver bombarded with fructose develops fatty liver disease.

Fast Fact: Up to 70% of obese people with diabetes have fatty liver disease. 

If Fructose is unhealthy, what about Fruit?

Fructose is a type of sugar that occurs naturally in fruits and some vegetables.  The good news about natural fructose is that it is wrapped up as part of the food’s complete nutrient package which includes energy, fiber, and essential micronutrients. 

According to Beth Rosen, MS, RD, “The difference between fructose in fruit compared to High fructose corn syrup in sweetened beverages is the concentration. While a 20-oz bottle of cola contains 36 grams of fructose, an apple contains 12 grams of fructose per serving, and a serving of strawberries contains 4 grams. This means that you would need to eat 3 apples or 9 cups of strawberries to equal the amount of sugar in a soda.” 

Following the national guidelines, encourage patients with diabetes to enjoy eating about 3 servings of fruit, spread throughout the day.