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It is not many years since the six-carbon sugar dextrose, commonly called glucose, was available only on the shelves of the chemist. Dextrose was, of course, known as a normal component of the blood and as an occasional abnormal component of diabetic urine. It was recognized as an ingredient of invert sugar familiarly represented by the carbohydrates of honey. But pure dextrose did not become available at low cost on a large scale until recently. This development of the industry whereby the starch of cheap cereals is converted by chemical procedures into a pure six-carbon sugar was associated with doubts in the mind of the public as to the dietary wholesomeness of a sugar prepared by an artificial method rather than in nature's own laboratories. The qualms of uncertainty have now for the most part been dispelled. Dextrose is recognized as a wholesome, assimilable sugar, regardless of whether it owes
THE NUTRITIVE VALUE OF PENTOSE SUGARS. JAMA. 1932;99(25):2115–2116. doi:10.1001/jama.1932.02740770045014
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