What effect does fructose have on triglycerides in the body?
Triglyceride is a technical term for fat that occurs in food and in the body. Both dietary fat and carbohydrates contribute to the formation of triglycerides in the body but in different ways. Excess consumption of calories from fats, proteins, or carbohydrates—including starches and sugars—promotes accumulation of body fat. Research in humans has shown an inconsistent effect of sucrose and fructose on triglycerides in the bloodstream. The variable effects may be related to factors such as the amount of fructose consumed, body weight, baseline blood triglyceride, and insulin and glucose levels. An elevation in blood triglycerides has been seen mostly in sedentary overweight and obese subjects with diets that are both high in fructose and total carbohydrate as well as low in dietary fiber and fat. Some research suggests that chronic elevation of triglycerides in the bloodstream may increase the risk for insulin resistance and coronary heart disease.
