Walker Ryan W, Dumke Kelly A, Goran Michael I
The Charles Bronfman Institute for Personalized Medicine, Icahn School of Medicine at Mount Sinai, New York, NY, USA.
Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, California, USA.
Nutrition. 2014 Jul-Aug;30(7-8):928-35. doi: 10.1016/j.nut.2014.04.003. Epub 2014 Apr 18.
Excess fructose consumption is hypothesized to be associated with risk for metabolic disease. Actual fructose consumption levels are difficult to estimate because of the unlabeled quantity of fructose in beverages. The aims of this study were threefold: 1) re-examine the fructose content in previously tested beverages using two additional assay methods capable of detecting other sugars, especially maltose, 2) compare data across all methods to determine the actual free fructose-to-glucose ratio in beverages made either with or without high-fructose corn syrup (HFCS), and 3) expand the analysis to determine fructose content in commonly consumed juice products.
Sugar-sweetened beverages (SSBs) and fruit juice drinks that were either made with or without HFCS were analyzed in separate, independent laboratories via three different methods to determine sugar profiles.
For SSBs, the three independent laboratory methods showed consistent and reproducible results. In SSBs made with HFCS, fructose constituted 60.6% ± 2.7% of sugar content. In juices sweetened with HFCS, fructose accounted for 52.1% ± 5.9% of sugar content, although in some juices made from 100% fruit, fructose concentration reached 65.35 g/L accounting for 67% of sugars.
Our results provide evidence of higher than expected amounts of free fructose in some beverages. Popular beverages made with HFCS have a fructose-to-glucose ratio of approximately 60:40, and thus contain 50% more fructose than glucose. Some pure fruit juices have twice as much fructose as glucose. These findings suggest that beverages made with HFCS and some juices have a sugar profile very different than sucrose, in which amounts of fructose and glucose are equivalent. Current dietary analyses may underestimate actual fructose consumption.
过量摄入果糖被认为与代谢性疾病风险相关。由于饮料中果糖未标明含量，实际果糖摄入量难以估算。本研究有三个目的：1）使用另外两种能够检测其他糖类尤其是麦芽糖的分析方法，重新检测之前测试过的饮料中的果糖含量；2）比较所有方法的数据，以确定使用或未使用高果糖玉米糖浆（HFCS）制成的饮料中实际的游离果糖与葡萄糖比例；3）扩大分析范围，以确定常见消费果汁产品中的果糖含量。
分别在独立实验室通过三种不同方法对添加或未添加HFCS的含糖饮料（SSB）和果汁饮料进行分析，以确定糖谱。
对于SSB，三种独立实验室方法显示出一致且可重复的结果。在添加HFCS的SSB中，果糖占糖含量的60.6%±2.7%。在用HFCS增甜的果汁中，果糖占糖含量的52.1%±5.9%，不过在一些100%纯果汁中，果糖浓度达到65.35克/升，占糖类的67%。
我们的结果证明某些饮料中游离果糖含量高于预期。用HFCS制成的流行饮料中果糖与葡萄糖比例约为60:40，因此果糖含量比葡萄糖多50%。一些纯果汁中果糖含量是葡萄糖的两倍。这些发现表明，用HFCS制成的饮料和一些果汁的糖谱与蔗糖非常不同，蔗糖中果糖和葡萄糖含量相当。目前的饮食分析可能低估了实际果糖摄入量。
