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Beet sugar [1] – made from sugar beets, contains a high concentration of sucrose; Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose; Brown sugar [1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar ...
Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in food; however, different foods will have varying levels of each of these three sugars. The sugar contents of common fruits and vegetables are presented in Table 1.
In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. [7] Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, fruit juice concentrate, honey, and molasses.
The most common forms of HFCS used for food and beverage manufacturing contain fructose in either 42% ("HFCS 42") or 55% ("HFCS 55") by dry weight, as described in the U.S. Code of Federal Regulations (21 CFR 184.1866). [5] HFCS 42 (approx. 42% fructose if water were ignored) is used in beverages, processed foods, cereals, and baked goods. [5] [17]
The Western pattern diet is a modern dietary pattern that is generally characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy and sweets, fried foods, industrially produced animal products, butter and other high-fat dairy products, eggs, potatoes, corn (and high-fructose corn ...
The Food Pyramid (Hebrew: פירמידת המזון) from Israel's Ministry of Health is divided into six levels. At the wide base is water; followed by starches, including pasta, bread, corn and yams; then fruits and vegetables; then meat, fish, eggs and dairy; then fats and oils; and finally sugary foods at the small apex.
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Foods with >3 g of fructose per serving are termed a 'high fructose load' and possibly present a risk of inducing symptoms. However, the concept of a 'high fructose load' has not been evaluated in terms of its importance in the success of the diet. [17] Foods with high fructose-to-glucose ratio. Glucose enhances absorption of fructose, so ...