Fructose is widely used in the food industry because it is cheaper than glucose and does not crystallize at low temperatures. It is produced in the form of high-density fructose corn syrup, especially from genetically modified corn. Due to its inability to provide a feeling of satiety, excessive consumption of fast food and soft drinks causes excessive caloric intake. In addition, fructose causes an increase in oxidative stress in all cells in the body, especially in liver cells, and increased oxidative stress in the cell adversely affects the genetic structure and functions of the cell, triggering the development of diseases. On the other hand, fructose can cause heart and kidney diseases by increasing the production of uric acid.
Recent studies have shown that there is a significant relationship between the amount of fructose taken with food and metabolic diseases such as cardiovascular diseases, type 2 diabetes, fatty liver disease, hypertension and obesity. Unfortunately, foods containing fructose are mostly consumed by children. Therefore, care should be taken when consuming fructose-containing foods.
In which foods is fructose used?
It is widely used in all prepared foods due to its sweetening, preservative and thickening properties. Foods in which fructose is widely used;
Mayonnaise and Salad Dressings
Soft drinks (fruit juices, soda, cola)
Cake, cookies, biscuits, tarts, jelly
Sweet breads
Dairy products (fruit flavored yoghurt, ice cream)
Pickled fruit and vegetable products
Chocolates
Desserts
