title: Fructose content in popular beverages made with and without high-fructose corn syrup.
abstract: OBJECTIVE
  Excess fructose consumption is hypothesized to be associated with risk for metabolic disease. Actual fructose consumption levels are difficult to estimate because of the unlabeled quantity of fructose in beverages. The aims of this study were threefold: 1) re-examine the fructose content in previously tested beverages using two additional assay methods capable of detecting other sugars, especially maltose, 2) compare data across all methods to determine the actual free fructose-to-glucose ratio in beverages made either with or without high-fructose corn syrup (HFCS), and 3) expand the analysis to determine fructose content in commonly consumed juice products.
  
  
  METHODS
  Sugar-sweetened beverages (SSBs) and fruit juice drinks that were either made with or without HFCS were analyzed in separate, independent laboratories via three different methods to determine sugar profiles.
  
  
  RESULTS
  For SSBs, the three independent laboratory methods showed consistent and reproducible results. In SSBs made with HFCS, fructose constituted 60.6% ± 2.7% of sugar content. In juices sweetened with HFCS, fructose accounted for 52.1% ± 5.9% of sugar content, although in some juices made from 100% fruit, fructose concentration reached 65.35 g/L accounting for 67% of sugars.
  
  
  CONCLUSIONS
  Our results provide evidence of higher than expected amounts of free fructose in some beverages. Popular beverages made with HFCS have a fructose-to-glucose ratio of approximately 60:40, and thus contain 50% more fructose than glucose. Some pure fruit juices have twice as much fructose as glucose. These findings suggest that beverages made with HFCS and some juices have a sugar profile very different than sucrose, in which amounts of fructose and glucose are equivalent. Current dietary analyses may underestimate actual fructose consumption.
authors.affiliation: The Charles Bronfman Institute for Personalized Medicine, Icahn School of Medicine at Mount Sinai, New York, NY, USA.
authors.forename: Ryan W
authors.initials: RW
authors.lastname: Walker
authors.affiliation: Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, California, USA.
authors.forename: Kelly A
authors.initials: KA
authors.lastname: Dumke
authors.affiliation: Preventive Medicine, University of Southern California, Keck School of Medicine, Los Angeles, California, USA. Electronic address: goran@usc.edu.
authors.forename: Michael I
authors.initials: MI
authors.lastname: Goran
mesh_terms: D001628:Beverages / Q000032:analysis*; D004032:Diet; D019422:Dietary Sucrose / Q000032:analysis*; D005632:Fructose / Q000032:analysis*; D005638:Fruit; D005947:Glucose / Q000032:analysis*; D066248:High Fructose Corn Syrup / Q000032:analysis*; D006801:Humans; D013549:Sweetening Agents / Q000032:analysis; D003313:Zea mays
chemical_list: D019422:Dietary Sucrose; D066248:High Fructose Corn Syrup; D013549:Sweetening Agents; D005632:Fructose; D005947:Glucose
keywords: Fructose; HFCS; Juice; Nonalcoholic fatty liver disease; Obesity; SSB; Soda; Sucrose