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Subject:
From:
Trish Tipton <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Sun, 30 Jan 2000 22:08:58 -0800
Content-Type:
text/plain
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Heres and article you may find interesting.
Trish


Glucose And Fructose Increase Fat In Bloodstream
April 7, 1999

NEW YORK (Reuters Health) -- The amount of fat the body absorbs after a
meal
is greater when that meal includes sugar, and the type of sugar makes
little
difference, according to nutritionists.

Dr. Richard Mattes, a professor in the Department of Foods and Nutrition
at
Purdue University, West Lafayette, Indiana, told Reuters Health that
glucose
raises the level of triglycerides in the bloodstream just as much as
fructose, the type of sugar that comes from fruit and is commonly found
in
soda.

Glucose and fructose make up sucrose, or table sugar, and previous
studies
had suggested that fructose increased fat absorption from the intestines
but
that glucose did not.

In a study appearing in the Journal of the American College of Nutrition,

Mattes and colleagues tested fat levels in the blood of 22 subjects who
on
four different occasions consumed milkshakes made alternatively with no
sugar, fructose, glucose, and with aspartame, an artificial sweetener.
Fat
levels were checked after fasting and before the study participants drank
the
milkshakes, then every 2 hours for 8 hours.

The investigators found that the amount of fat absorbed from
sugar-sweetened
shakes was 38% to 60% more than from the unsweetened or
artificially-sweetened shakes, and that the fat stayed in the bloodstream

longer after the milkshakes were consumed.

"Some people say fructose is better for you because it doesn't cause the
same
rise in insulin levels after a meal, which is important to diabetics,"
explained Mattes. "But it seems to be particularly good at raising
triglycerides after a meal high in fat."

The message for consumers, he said, is that "you can't look at one
component
in food in isolation. There is an interaction between sugar and fat that
influences blood levels of fat."

SOURCE: Journal of the American College of Nutrition 1999;18.


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