Fructose does not increase body weight, blood pressure, uric acid or insulin levels, and may improve glycemic control at normal consumption levels, according to research. A commentary done by Sievenpiper et al, “Fructose: Where does the truth lie?,” found that “the available evidence in humans did not support the view...
Read More The findings in a study published on diabetes prevalence and sugar availability did not show that sugar causes diabetes. The study showed weak results and had numerous limitations. According to the Calorie Control Council President, Dr. Haley Stevens, “The Basu et al study, which was not able to show cause...
Read More A study published in Journal of Psychopharmacology found consuming fructose may result in comparable cognitive abilities as glucose without raising blood sugar levels as much as glucose. In a study entitled “Can you enhance executive control without glucose? The effects of fructose on problem solving”, authors Miller, Bourrasseau and Blampain...
Read More Calorie Control Council Response Walker RW, Le KA, Davis J, Alderete TL, Cherry R, Lebel S, Goran MI. J Am Coll Nutr 2012;31:369-74. The aim of this study was to investigate the frequency of fructose malabsorption between obese Hispanic and African American young adults. The authors hypothesized that fructose malabsorption...
Read More Kamijo et al examined whether carbohydrates in beverages could promote enhanced fluid retention after heat and exercise-induced dehydration, and if this improvement was a result of an enhanced renal sodium reabsorption rate due to insulin secretion. Seven healthy young men participated in high carbohydrate, low carbohydrate, and no carbohydrate rehydration...
Read More Calorie Control Council Comments Payne AN, Chassard C, Lacroix C. Gut microbial adaptation to dietary consumption of fructose, artificial sweeteners and sugar alcohols: implications for host-microbe interactions contributing to obesity. Obes Rev. 2012 Sep. A recent review by Payne et al. (1) proposes the hypothesis that sugar compounds—particularly free fructose—contribute...
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