Talk:Fructose

This is the talk page for discussing improvements to the Fructose article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Archives: 1, 2

This article is of interest to multiple WikiProjects.

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Food and drink B‑class Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

B

This article has been rated as B-class on Wikipedia's content assessment scale.

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Chemicals: Core B‑class High‑importance

	This article is within the scope of WikiProject Chemicals, a daughter project of WikiProject Chemistry, which aims to improve Wikipedia's coverage of chemicals. To participate, help improve this article or visit the project page for details on the project.ChemicalsWikipedia:WikiProject ChemicalsTemplate:WikiProject Chemicalschemicals articles
B	This article has been rated as B-class on Wikipedia's content assessment scale.
High	This article has been rated as High-importance on the project's importance scale.
	This is a core article in the WikiProject Chemicals worklist.

Template:WikiProject Molecular and Cellular Biology

Fructose is a Hexose

Perhaps mention that fructose is considered a hexose sugar? 108.2.177.109 (talk) 05:39, 13 February 2011 (UTC)[reply]

Mention how fructose is synthesised?

Photosynthesis results in glucose and oxygen, but how do plants make fructose? 207.191.183.218 (talk) 22:17, 11 March 2011 (UTC)[reply]

Metabolic priority in regards to liver disease

Fructose#Liver disease: "When fructose reaches the liver," says Dr. William J. Whelan, a biochemist at the University of Miami School of Medicine, "the liver goes bananas and stops everything else to metabolize the fructose."

I have heard similar things said of alcohol. Is there any evidence that EVERYTHING is stopped to metabolize fructose? If there were free fructose and free alcohol, which would the liver prioritize, or perhaps it is able to do multiple jobs simultaneously? DB (talk) 19:05, 12 April 2011 (UTC)[reply]

Definition of "high/excess fructose consumption/intake/diet"

These phrases occur many times in the article but no actual indication is given of exactly what is meant. (I.e. exactly how much is "too much"?)
Does anyone know?
Thanks
-- TyrS chatties 06:38, 15 April 2011 (UTC)[reply]

Composition of Corn Syrup =

In the table Carbohydrate content of commercial sweeteners (percent) the numbers in the corn syrup row don't add to 100%. What is the remaining 65% carbohydrate content? It would be great if somebody more informed than myself could verify whether this discrepancy is intentional.108.67.71.45 (talk) 06:07, 20 April 2011 (UTC)[reply]

I'm also convinced this is an error. Corn syrup's carbohydrate content should be glucose and perhaps maltose. See: http://www.ochef.com/362.htm but it needs a more official source. — Preceding unsigned comment added by 134.121.109.99 (talk) 20:35, 10 August 2011 (UTC)[reply]

Unsupported claim / non-sequitur

The article states:

Although all simple sugars have nearly identical chemical formulae, each has distinct chemical properties. This can be illustrated with pure fructose. A journal article reports that, "...fructose given alone increased the blood glucose almost as much as a similar amount of glucose (78% of the glucose-alone area)".

These statements have no apparent relation to one another. A more obvious example of distinct chemical properties would be differing solubility in water, not a random biological pheonomenon. Certainly biology is at its roots chemistry, but many steps removed and with various selective agents driving reaction preferences. Without additional context the example given does not illustrate the point at hand. --Belg4mit (talk) 14:36, 11 July 2011 (UTC)[reply]

Agreed, but I don't know how to fix that without deleting those 2 sentences. Dr. Morbius (talk) 20:04, 12 July 2011 (UTC)[reply]

Learning about sugars, I decided to look here to see what comments were posted. It is awkward. Stumbling upon this, I recommend either removing the second sentence completely, or separating the two sentences (into their appropriate paragraphs, but I have no suggestion where), or if you don't want to remove the second (less desirable because the second still does not support the first) you may consider something like this:

While all simple sugars have nearly identical chemical formulae, for the most part, each has quite distinct chemical properties. One [notable?] exception is illustrated with pure fructose: a journal article reports that, "...fructose given alone increased the blood glucose almost as much as a similar amount of glucose (78% of the glucose-alone area)".

However, I think I have read in other places (wiki) that say (or seem to say) that Fructose has an effect that differs from Sucrose - the combination of the Fructose and Glucose in the Sucrose being theorized as the contributing factor to the difference. The presence of the Glucose somehow moderating the Fructose's (different) effect. (not my field, so it's getting complicated for me)

However, the 'journal article' should be cited if the second sentence remains. Hope this helps & Regards -- Steve -- (talk) 17:11, 11 December 2011 (UTC)[reply]

Fructolysis

I corrected some errors in the fructolysis section (previously claimed that initial metabolism produces fructose-1,6-biphosphate) and added a link to the fructolysis page. I think large sections here are redundant with the fructolysis page and could be scrapped. Also, the further metabolic processes discussed (glycogen and triglyceride synthesis) are not intimately related to fructose, and are described on separate pages, and should probably be removed. Rollowicz (talk) 09:29, 30 July 2011 (UTC)[reply]

Out of topic info in intro

This seems out of place to me: "Sucrose is a disaccharide with a molecule of glucose and a molecule of fructose bonded together with a glycosidic linkage. Most modern fruits and vegetables have been bred to have much higher sugar content than the wild plants they are descended from." — Preceding unsigned comment added by 18.189.112.118 (talk) 02:45, 19 October 2011 (UTC)[reply]

Figure 1 is incorrect

The beta D fructose in Figure 1 is incorrect. See http://sv.wikipedia.org/wiki/Fruktos for the correct image. — Preceding unsigned comment added by Htreadup (talk • contribs) 12:57, 27 October 2011 (UTC)[reply]

The image used as Figure 1 (File:Fructose-isomers.jpg) does not have anything labeled "beta D fructose". Can you be more specific about which image is your concern? -- Ed (Edgar181) 13:04, 27 October 2011 (UTC)[reply]

Increased fructose associates with elevated blood pressure. -- PMID 20595676

Jalal DI, Smits G, Johnson RJ, Chonchol M.

Increased fructose associates with elevated blood pressure.

J Am Soc Nephrol. 2010 Sep;21(9):1543-9. Epub 2010 Jul 1.

PMID 20595676

PMCID: PMC3013529

Free PMC Article

http://jasn.asnjournals.org/cgi/pmidlookup?view=long&pmid=20595676

http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/20595676/?tool=pubmed

Abstract

The recent increase in fructose consumption in industrialized nations mirrors the rise in the prevalence of hypertension, but epidemiologic studies have inconsistently linked these observations. We investigated whether increased fructose intake from added sugars associates with an increased risk for higher BP levels in US adults without a history of hypertension. We conducted a cross-sectional analysis using the data collected from the National Health and Nutrition Examination Survey (NHANES 2003 to 2006) involving 4528 adults without a history of hypertension. Median fructose intake was 74 g/d, corresponding to 2.5 sugary soft drinks each day. After adjustment for demographics; comorbidities; physical activity; total kilocalorie intake; and dietary confounders such as total carbohydrate, alcohol, salt, and vitamin C intake, an increased fructose intake of > or =74 g/d independently and significantly associated with higher odds of elevated BP levels: It led to a 26, 30, and 77% higher risk for BP cutoffs of > or =135/85, > or =140/90, and > or =160/100 mmHg, respectively. These results suggest that high fructose intake, in the form of added sugar, independently associates with higher BP levels among US adults without a history of hypertension. Comment in

PMID 20595676

PMCID: PMC3013529

Free PMC Article

http://jasn.asnjournals.org/cgi/pmidlookup?view=long&pmid=20595676

http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/20595676/?tool=pubmed

99.190.133.143 (talk) 23:05, 1 November 2011 (UTC)[reply]

Increased fructose associates with elevated blood pressure. -- PMID 20595676

Jalal DI, Smits G, Johnson RJ, Chonchol M.

Increased fructose associates with elevated blood pressure.

J Am Soc Nephrol. 2010 Sep;21(9):1543-9. Epub 2010 Jul 1.

PMID 20595676

PMCID: PMC3013529

Free PMC Article

http://jasn.asnjournals.org/cgi/pmidlookup?view=long&pmid=20595676

http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/20595676/?tool=pubmed

Abstract

The recent increase in fructose consumption in industrialized nations mirrors the rise in the prevalence of hypertension, but epidemiologic studies have inconsistently linked these observations. We investigated whether increased fructose intake from added sugars associates with an increased risk for higher BP levels in US adults without a history of hypertension. We conducted a cross-sectional analysis using the data collected from the National Health and Nutrition Examination Survey (NHANES 2003 to 2006) involving 4528 adults without a history of hypertension. Median fructose intake was 74 g/d, corresponding to 2.5 sugary soft drinks each day. After adjustment for demographics; comorbidities; physical activity; total kilocalorie intake; and dietary confounders such as total carbohydrate, alcohol, salt, and vitamin C intake, an increased fructose intake of > or =74 g/d independently and significantly associated with higher odds of elevated BP levels: It led to a 26, 30, and 77% higher risk for BP cutoffs of > or =135/85, > or =140/90, and > or =160/100 mmHg, respectively. These results suggest that high fructose intake, in the form of added sugar, independently associates with higher BP levels among US adults without a history of hypertension. Comment in

PMID 20595676

PMCID: PMC3013529

Free PMC Article

http://jasn.asnjournals.org/cgi/pmidlookup?view=long&pmid=20595676

http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/20595676/?tool=pubmed — Preceding unsigned comment added by 99.190.133.143 (talk) 23:12, 1 November 2011 (UTC)[reply]

Gout citation

"Gout" section: Today I added a citation for the non-cited mention of a "recent" British Medical Journal article linking fructose consumption with incidence of gout. By searching online, I found a 2008 BMJ study that fits nicely with the assertion made; then re-wrote the sentence to express more precisely the conclusion of this study, but I cannot say for certain whether I located the same study that the author of that sentence had in mind. Reverence Still (talk) 00:25, 5 December 2011 (UTC)[reply]

Health Effects Re Diabetics

The descriptions of effects of fructose upon diabetics, addressed briefly within a few different sub-sections of the "Health Effects" section, seem to have been written by multiple people of differing views. Which of course they were. Would a knowledgeable person please helpfully review and re-write these sub-sections to be more clear and consistent on the topic of fructose's effect on diabetics? Reverence Still (talk) 00:43, 5 December 2011 (UTC)[reply]

Compared to sucrose

The claim that sucrose and high fructose corn syrup have similar physiological effects seems to be overstating the conclusion cited in the subsequent sentences. Melanson et. al found that HFCS and sucrose are similar in the short term but "Longer-term studies on connections between HFCS, potential mechanisms, and body weight have not been conducted". Hence, the statement in this section must have a smaller scope (i.e. the short term physiological effects of HFCS and sucrose appear to be similar. However, long term studies have yet to be conducted).