Sugars, fruits and fructose drinks.

Fructose drinks are being promoted among diabetics. We write this piece to clarify certain nutritional issues about these drinks. With regard to human nutrition, sugars in foods can be divided into two groups: sugars in intact fruits and vegetables (intrinsic sugars) and sugars that are added to food and drinks by manufacturers, cooks or consumers (added sugars), e.g. sucrose, fructose. Sucrose (extracted from sugar cane) is a disaccharide which is converted into glucose and fructose in the intestines. Added sugars, honey (rich in fructose), syrups and fruit juices are collectively described as “free sugars”. Several countries have developed guidelines to restrict intake of added sugar because of its health hazards. Dietary guidelines do not recommend the restriction of intrinsic sugars as they do not generally have adverse health outcomes. Although there is no direct causal association between the consumption of free sugars and coronary heart disease, diabetes and other chronic diseases, they contribute substantially to the global epidemic of obesity and its consequences [1]. Sugars promote a positive energy balance. Total energy intake increases when energy density of the diet increases, whether by free sugars or fat. Drinks rich in free sugars increase the overall energy intake.