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Which is healthier, sucrose or high fructose corn syrup, PK?
Remember what sugar grandma used to cook mung bean soup when she was a child? It's sugar, it's delicate sucrose. Once upon a time, the words "xx fructose is good sugar" appeared in TV advertisements. Since then, there seems to be a bottle of "liquid sugar solution" in the kitchen at home, which is "high fructose corn syrup". Nowadays, high fructose corn syrup (HFCS) is mostly used in hand-cranked cup shops in Sanbu and coffee shops in Wubu, and even commercial drinks in Lian Chao are full of HFCs.

Because this liquid sweetener has good solubility, it will not encounter acid like sucrose, and its sweetness will be reduced, so it has high application. Therefore, high fructose corn syrup has been widely used in food industry since the 1970s.

Until about 1985, some studies began to find that the metabolic pathway of pure fructose was easily converted into triglycerides in the liver, and then accumulated into fat in the liver. In addition, pure fructose is also easy to produce the intermediate "adenine" in the process of liver metabolism. Purine, also known as purine, will eventually be metabolized into uric acid. Therefore, eating too much pure fructose will cause abnormal lipid metabolism and increase the risk of gout and fatty liver.

But high fructose corn syrup has the word "high fructose", which makes many people equate "high fructose corn syrup" with "pure fructose". In the United States, even the prevalence of obesity in the United States is attributed to the high utilization rate of high fructose corn syrup! Moreover, the food safety problem has been serious recently, and a natural wind has blown up. As a result, some people began to advocate returning to the grandmother's era and began to use sucrose.

However, is it really reassuring to use sucrose?

Now look at the ingredients of high fructose corn syrup (HFCS). It is a syrup with different fructose concentrations, which is made from corn starch by enzymolysis. HFCs S42, HFCS55 and HFCS90 are the most commonly used in food industry. Taking HFCS55 as an example, it means that 55% is fructose and 45% is glucose, both of which are stored in syrup in the form of monosaccharide, which is the most commonly used high fructose corn syrup in the beverage market at present. The composition of sucrose is 50% fructose and 50% glucose, but sucrose is a disaccharide composed of fructose and glucose. The composition of two sweeteners, high fructose corn syrup 55 and sucrose, was analyzed. The ratio of fructose to glucose is almost the same, and the sweetness is similar (however, the sweetness of pure fructose is 1.7 times that of sucrose).

Then, the metabolic pathways of high fructose corn syrup 55 and sucrose in the body are similar. Although sucrose is disaccharide, it is decomposed by enzymes in the small intestine and immediately "separated" into two monosaccharides-fructose and glucose. Therefore, whether fructose or glucose comes from high fructose corn syrup 55 or sucrose, their metabolic paths in the body will not change because of different sources. In other words, there is no significant difference in the metabolism of high fructose corn syrup 55 or sucrose in the body.

The above analysis is not an excuse for "high fructose corn syrup", but shows that high fructose corn syrup and sucrose are both refined sugar and nutritionally calorie-free foods. Eating too much of these two foods will increase the risk of cardiovascular disease, obesity and chronic inflammatory reaction.

Therefore, for those of us who like sweetness, any sweetener can be tasted in moderation, and we don't have to worry too much about the harm of "high fructose corn syrup", but we can't think that "natural sucrose is harmless" and eat it unscrupulously. Only when ingested properly can we metabolize normally and maintain good health.

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A cup of "micro sugar" is equal to 10 cube sugar! I didn't tell you the secret of sugary drinks.

Dr. Wu commented/recommended "Surprise! Eating less sugar makes you young from the inside out.

& lt This column reflects experts' opinions and does not represent our position >

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