Author Affiliations: Division of Endocrinology, Diabetes, and Clinical Nutrition, Department of Medicine (Dr Purnell); Department of Behavioral Neuroscience (Dr Fair); and Advanced Imaging Research Center (Dr Fair), Oregon Health & Science University, Portland.
Fructose found in sucrose and high-fructose corn syrup, both of which contain roughly equal amounts of glucose, has been the subject of intense debate. Products containing fructose are preferred by consumers and cooks over those containing only glucose, owing to the intrinsically greater sweetness of fructose and its ability to improve the appearance and texture of baked goods. As a result, sucrose and high-fructose corn syrup are added not just to sodas, energy drinks, and sports drinks favored by adolescents and adults but also to juice drinks consumed by infants and toddlers and to snacks, processed meats, sauces, and many other foods consumed by people of all ages.
Purnell JQ, Fair DA. Fructose Ingestion and Cerebral, Metabolic, and Satiety Responses. JAMA. 2013;309(1):85–86. doi:10.1001/jama.2012.190505