Facts about Fructose
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FS148

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How to Cite

Dahl, Wendy J., Lauren Foster, and Russell J. Owen. 2014. “Facts about Fructose: FSHN10-01/FS148, Rev. 6/2013”. EDIS 2014 (1). Gainesville, FL. https://doi.org/10.32473/edis-fs148-2013.

Abstract

Fructose is a simple sugar found in many foods. Common table sugar is made of equal amounts fructose and glucose. Similarly, high-fructose corn syrup, commonly used to sweeten foods, contains a mixture of fructose and glucose. Fructose is sweeter than glucose, and for this reason it has been used in many sweetened foods. This revised 2-page fact sheet was written by Wendy Dahl, Lauren Foster, and Russel Owen, and published by the UF Department of Food Science and Human Nutrition, June 2013.

FSHN10-01/FS148: Facts about Fructose (ufl.edu)

https://doi.org/10.32473/edis-fs148-2013
view on EDIS
PDF-2013

References

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Hanover, L. M., and J. S. White. 1993. "Manufacturing, Composition, and Applications of Fructose." Am J Clin Nutr. 58: 724S-732S. https://doi.org/10.1093/ajcn/58.5.724S

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USDA (United States Department of Agriculture). 2011. Dietary Guidelines for Americans, 2010. Washington, DC: U.S. Government Printing Office.

USDA (United States Department of Agriculture). 2012a. Agricultural Research Service. "Nutrient Data Laboratory Home Page." http://www.ars.usda.gov/ba/bhnrc/ndl.

USDA (United States Department of Agriculture). 2012b. Economic Research Service. "Food Availability (Per Capita) Data System." http://www.ers.usda.gov/data/foodconsumption.

USDA (United States Department of Agriculture). 2013. Economic Research Service. "Sugar and Sweeteners Yearbook Tables. Corn Sweetener Supply, Use, and Trade." http://www.ers.usda.gov/data-products/sugar-and-sweeteners-yearbook-tables.aspx#25480.

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