Glucose-fructose syrup is commonly added to foods as a sweetener, in order not only to give a sweet taste, but also to increase the attractiveness of the product by improving consistency, aroma and color, but excessive consumption of products containing glucose-fructose syrup is a health risk. Why is glucose-fructose syrup harmful?

Glucose-fructose syrup is a sweetener obtained in a technological process mainly from corn starch, which, as the name suggests, consists of two simple sugars, glucose and fructose, which has no nutritional value, just as sucrose is a source of empty calories.


Glucose-fructose syrup – what is it?

Glucose-fructose syrup is obtained commercially above all from maize starch, less often from potato or wheat starch. It consists of 55% glucose, 55% is glucose, 42% fructose, and the remaining 3% is the addition of other sugars. fluid, which makes it easy to use during technological processes, the syrup is characterized by low viscosity and high sweetening power, thanks to which it is easier to pour, transport and dispense.

Glucose-fructose syrup is widely used in the food industry to sweeten carbonated and non-carbonated beverages, it is also added to alcoholic beverages (flavored beers, liqueurs), jams, jellies, confectionery and bakery products, and is also used to sweeten fermented milk beverages, Dairy desserts, ice cream, cheese and syrup are used in the production of soups, ketchups, cucumber pickles and herring, and can even be found in … minced meat.

Such a wide application of glucose-fructose syrup results from its technological properties and low price compared to other sweeteners. The addition of glucose-fructose syrup improves the sensory characteristics of the product, hence the taste, smell, consistency, highlights the color, aroma, eg adding syrup for non-alcoholic beverages, the beverage is more refreshing and this feature is maintained for a longer period of storage.


Glucose-fructose syrup and health

The effect of glucose-fructose syrup on health is due to the presence of fructose in syrup.” Consuming a larger amount of this simple sugar leads to an abnormal sensation of hunger and satiety, because fructose does not stimulate the secretion of hormones regulating the hunger and satiety of insulin and leptin. , increase food intake and fat deposition in the body, and thus the development of obesity.

Regular consumption of glucose-fructose syrups affects the body’s carbohydrate metabolism, causes rapid changes in insulin levels and glucose in the blood, leads to the development of insulin resistance of the tissues and type 2 diabetes.

Studies have reported that excessive intake of glucose-fructose syrups causes an increase in triglycerides in the blood, and thus fatty acids, which excess contributes to the development of atherosclerosis, ischemic heart disease, heart attacks, kidney disease, fatty liver.

It is also suggested that excessive consumption of high fructose syrups disrupts copper metabolism and leads to anemia, weakening of blood vessels, heart, liver, bones, and fructose increases lactic acid levels in the body and reduces immunity.



One serving (250 g) of a product sweetened with glucose-fructose syrup provides a daily acceptable amount of simple sugars and covers 20% of the daily intake of carbohydrates. 


Glucose-fructose syrup and the obesity epidemic

Glucose-fructose syrup is increasingly accused of an obesity epidemic, is it actually more unhealthy than ordinary, also consumed in large quantities ordinary sugar?” Glucose-fructose syrup, like sucrose (commonly used to sweeten sugar), consists of two simple sugars of glucose and fructose, however, in syrup there are more fructose and these sugars are in free form, which makes them metabolized faster .The main culprit of adverse effects is the excess of fructose, which metabolizes much faster than glucose omitting the stage Fructose is metabolized in the liver and its excessive amounts cause liver response in the form of increased synthesis of fatty acids (triglycerides) and increased production of low density lipoprotein VLDL (Very Low Density Lipoprotein), which transport fat to adipose tissue, which consequently leads toadzi to increase the amount of adipose tissue and develop obesity.

But insignificant amounts of fructose from natural products, including fruit, have a beneficial effect, they increase glucose uptake in the liver and increase glycogen synthesis.

However, in studies comparing the effect of sucrose and glucose-fructose syrup on carbohydrate metabolism and hormone levels in women with normal body weight, there was no difference in insulin, leptin or ghrelin concentration and appetite after ingestion of syrup and sucrose. The low-calorie diet, in which 10% of the energy value was glucose-fructose syrup and diet, in which the sucrose content accounted for 10% of the energy value of the diet, caused a similar reduction in body weight. it has also been found that sucrose and glucose-fructose syrup have a similar effect on the body.


It will be useful to you

Glucose-fructose syrup – how to eliminate from the diet?

Read the labels of food products carefully!Choose products with the shortest list of ingredients on the label, thanks to which you will buy less processed products.

Choose natural yoghurts and compose fruit yoghurts with them, adding your favorite fruits and fruit juices.

Avoid carbonated and non-carbonated beverages, flavored waters.

Choose mineral water, spring water, drink freshly squeezed juices.You can add squeezed fruit juices, lemon juice and mint to the waters.

Eat fresh fruit.

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