What is the difference between fructose and maltose

Glucose is used for energy or stored as glycogen. Fructose is converted to glucose or stored as fat. Your body converts fructose to glucose in the liver to use it for energy. Excess fructose places a burden on your liver, which may lead to a series of metabolic problems Several studies have demonstrated the harmful effects of high fructose consumption.

These include insulin resistance, type 2 diabetes, obesity, fatty liver disease and metabolic syndrome 14 , 15 , In one week study, people who drank fructose-sweetened beverages had an 8. Another study found that while all added sugars can increase your risk of type 2 diabetes and obesity, fructose may be the most harmful Since fructose is metabolized in your liver like alcohol, some evidence suggests that it may be similarly addictive.

One study found that it activates the reward pathway in your brain, which may lead to increased sugar cravings 20 , Fructose has been linked to several negative health effects, including obesity, type 2 diabetes, insulin resistance and fatty liver disease. Consuming fructose may also increase feelings of hunger and sugar cravings. There is no need to avoid sugars that are naturally found in whole foods, such as fruits, vegetables and dairy products.

These foods also contain nutrients, fiber and water, which counter any of their negative effects. The harmful health effects associated with sugar consumption are due to the high amount of added sugar in the typical Western diet. To put that into perspective, one ounce ml can of soda contains about 30 grams of added sugar, which is enough to push you over your daily limit When buying processed foods, always read the ingredient list carefully to look for hidden sugars.

Keep in mind that sugar can be listed by over 50 different names. The most effective way to reduce your sugar intake is to eat mostly whole and unprocessed foods. Added sugars should be limited, but there is no need to worry about those found naturally in foods. Consuming a diet high in whole foods and low in processed foods is the best way to avoid added sugars.

Your body can absorb them more easily than the disaccharide sucrose, which must be broken down first. Monosaccharides are the simplest, most basic units of carbohydrates and are made up of only one sugar unit. Glucose and fructose are monosaccharides and are the building blocks of sucrose, a disaccharide.

Thus, disaccharides are just a pair of linked sugar molecules. They are formed when two monosaccharides are joined together and a molecule of water is removed -- a dehydration reaction. Glucose is also called blood sugar, as it circulates in the blood, and relies on the enzymes glucokinase or hexokinase to initiate metabolism. Your body processes most carbohydrates you eat into glucose, either to be used immediately for energy or to be stored in muscle cells or the liver as glycogen for later use.

Unlike fructose, insulin is secreted primarily in response to elevated blood concentrations of glucose, and insulin facilitates the entry of glucose into cells. Glucose and Fructose possess the same molecular formula. However, they differ in the arrangements of atoms in their structure and therefore are also termed as structural isomers of each other. Fructose is found in fruit, honey, etc. Glucose is an aldehyde which means that it a compound which contains a carbonyl group with at least one hydrogen attached to it.

On the other hand, fructose is a ketone, which means that it is a compound which contains a carbonyl group with two hydrocarbon groups attached to it. Lactose is made from the combination of galactose and glucose units. It is the major carbohydrate which is found in milk.

The chemical formula of lactose is C12H22O It is a readily digestible source of glucose which is capable of providing energy for the neonate. In case the body is not able to digest significant amounts of lactose, the condition is termed as lactose intolerance. It is not commonly found in food items. However, it can be formed from the digestion of starch. It is a disaccharide made up of glucose and galactose units.

It is broken down into the two parts by an enzyme called lactase. Once broken down, the simple sugars can be absorbed into the bloodstream.

Whole milk has a GI value of 41 and is considered to be a low GI food. It is broken down slowly and helps to increase the absorption of minerals such as calcium, magnesium and zinc.

Some people experience lactose intolerance — an inability to produce the lactase enzyme that breaks down milk.

Lactose intolerance can lead to diarrheoa, bloating and other gastrointestinal symptoms. There are two types of sugar: naturally occurring sugar like lactose in milk and added sugar, which includes table sugar sucrose as well as concentrated sources like fruit juice.

This equates to approximately seven teaspoons 30g for an adult. Virtually all the fibre, phytochemical, vitamin and mineral content have been removed from white sugar sucrose.

Eating too many carbohydrates, particularly simple sugars, can be harmful to blood sugar control , especially if you are insulin resistant, experience reactive hypoglycaemia or are diabetic.

Eating excess sugar can lead to weight gain, which increases the risk of heart disease and type 2 diabetes. All you need to know about sugar How much sugar should I eat? Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food. Jo Lewin is a registered nutritionist RNutr with the Association for Nutrition with a specialism in public health.

All health content on bbcgoodfood. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information. Still struggling to get your head around sugar?