Yes, high levels of fructose consumption may be linked to an increased risk of certain cancers.
Consuming even moderate amounts of high fructose sweetening agents in food products (as in corn syrups and pancake syrups) can lead to obesity, which is a risk factor for 13 types of cancers. Fructose can increase the availability of lipids in the blood, which are building blocks for cell membranes that cancer cells need to grow. Cancer cells can use fructose as an alternative source of carbon to support their growth and migration.
Fructose can enhance protein synthesis, which may promote a more aggressive cancer phenotype. ructose is found in many processed foods and sugar-sweetened beverages. While moderate amounts of fructose are broken down by intestinal cells, the increased consumption of fructose from sweeteners has led to a rise in its consumption.
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ReplyDeleteLook into allulose. Healthy alternative and not derived from alcohol sugars like sorbitol, erithrytol etc.
ReplyDelete"sugar" as commonly understood is one molecule of glucose, and one of fructose. HFCS is corn starch (all glucose) partially fermented to fructose. The two common levels of fructose are 42% and 55%. In other words, HFCS may have LESS fructose than cane sugar, or slightly more. Government and medical demonization of fat has led to severe distortion of past 'typical' diets, with carbs replacing fat; many well done studies indicate that the replacement is not a good idea (see Gary Taubes books for a serious review). The evidence that fructose 'feeds' cancer is very thin.
ReplyDelete