The intestinal mucosa does not actively absorb fructose; instead, it undergoes a gradual and incomplete absorption through facilitated diffusion. In the liver, fructose converts into glucose, which enters the bloodstream. Additionally, fructose transforms into glycogen, lactate, and to a limited extent, triglyceride.
Despite the time-consuming nature of this process and its consistent impact on sugar levels compared to sucrose, doctors have historically endorsed the use of natural fructose by diabetic patients as a sweetener. However, excessive fructose intake can lead to increased body fat and elevated blood glucose due to the stimulation of glucose production in the liver.
Encouraging obese adult diabetics to avoid unnecessary calories poses a challenge for doctors. Since fructose, with its calorie content equivalent to sugar, is widely perceived as a concern rather than a solution, the recommendation is to refrain from using added fructose as a sweetening agent in the diabetic diet.
Nevertheless, there is no obligation to avoid naturally occurring fructose in fruits and vegetables, as it constitutes a modest proportion of energy intake, typically around 3-4%.
Fructose and Diabetes Advice
