International Congress on Abnominal Obesity
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Glinsmann, W. H.
Right arrow Articles by Bowman, B. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Glinsmann, W. H.
Right arrow Articles by Bowman, B. A.
Agricola
Right arrow Articles by Glinsmann, W. H.
Right arrow Articles by Bowman, B. A.

American Journal of Clinical Nutrition, Vol 58, 820S-823S, Copyright © 1993 by The American Society for Clinical Nutrition, Inc

REVIEW ARTICLES

The public health significance of dietary fructose

WH Glinsmann and BA Bowman
Office of Disease Prevention and Health Promotion, US Department of Health and Human Services, Washington, DC.

It is increasingly appreciated that some foods and food components, including fructose, have specific health benefits and/or potential risks. This recognition is associated with varied health claims and cautionary statements that can drive dynamic changes in food manufacture, selection, consumption, and views about food safety. It is imperative that the scientific and public health communities develop clear standards for evaluating potential benefits and risks, a process for accurately conveying sound public health information to consumers, and a mechanism for monitoring future changes in the food supply and relating these changes to potential health effects. In this paper we discuss specific and general considerations about the health effects of dietary fructose and provide a perspective on their public health significance. On the basis of currently available information, there is little basis for recommending increased or decreased use of fructose in the general food supply or in products for special dietary use.