Nutrition Science and Everyday Application - beta v 0.1

SUGAR: FOOD SOURCES, HEALTH IMPLICATIONS, AND LABEL-READING 233
formulations, depending on the manufacturer. More common formulations contain 42%
fructose or 55% percent, but some contain as much as 90%. Why should we care? First,
because there is significant evidence that fructose is processed differently in the body than
other sugars and can be toxic to the liver, just like alcohol. Second, because as a nation, we
have been consuming more of our sugars in HFCS over time.”
But focusing too much attention on fructose as the problem may risk missing the forest
for the trees. Here’s what Dr. Luc Tappy, a fructose researcher at University of Lausanne, had
to say about the issue in an article on Vox.com:
“Given the substantial consumption of fructose in our diet, mainly from sweetened
beverages, sweet snacks, and cereal products with added sugar, and the fact that fructose
is an entirely dispensable nutrient, it appears sound to limit consumption of sugar as part
of any weight loss program and in individuals at high risk of developing metabolic diseases.
There is no evidence, however, that fructose is the sole, or even the main factor in the
development of these diseases, nor that it is deleterious to everybody, and public health
initiatives should therefore broadly focus on the promotion of healthy lifestyles generally,
with restriction of both sugar and saturated fat intakes, and consumption of whole grains,
fresh fruits and vegetables rather than focusing exclusively on reduction of sugar intake.”