Fructose Malabsorption (FM)
Fructose is a monosaccharide found in three main forms in the diet:
1. Fructose free
2. A constituent of sucrose
3. Fruit Tan
Fructose polymer, usually in oligosaccharide form, with a terminal glucose also known as inulin, fructo-oligosaccharides (FOS), or oligofructose.
Fructose is a monosaccharide (or a simple sugar). Fructose is also known as fruit sugar. It is found in three main forms in the diet: as free fructose (found in honey and fruits); as a constituent of the disaccharide sucrose (equal glucose/fructose ratio); or as fructans, a polymer of fructose usually in oligosaccharide form (found in wheat and some vegetables). This short-chain carbohydrate is widely found in our diet as free hexose in fruits, as a disaccharide in sucrose, and in a polymerized form known as fructans.
Fructose is present in many of the foods we eat, both natural and processed, including countless fruits and vegetables. Honey, pears, fruit juices, agave syrup, and apples are just a few of the natural foods that contain significant amounts of fructose. All fruits contain some fructose, so servings are very important. Fructose is commonly added as a sweetener in the form of high-fructose corn syrup in processed foods, beverages, and soft drinks.
Fructans are oligosaccharides and polysaccharides of fructose units with a glucose terminal end. These chains of fructose molecules known as fructans are found naturally in many foods. Fructans alone induce abdominal symptoms because they are not hydrolyzed or absorbed in the small intestine. Fructans are a big problem for those with fructose malabsorption. Some foods high in fructans are wheat, artichokes, leeks, onions, and inulin and fructooligosaccharides (FOS). Inulin and fructooligosaccharides (FOS) are fibers added to some foods and supplements. It is important to keep the amount of fructans in the diet limited, if not avoided altogether.
Glucose, also known as dextrose, is another monosaccharide or, in other words, a simple sugar. Glucose is one of the simplest forms of sugar that serves as the building block for most carbohydrates. Both fructose and glucose have about the same caloric value, with fructose being slightly sweeter. Fructose is more easily absorbed when combined with glucose. Even with glucose consumption, there is a limit to how much fructose the body can handle. Glucose tablets are available at most pharmacies and grocery stores, usually in the diabetic section or drug store. Powdered dextrose (or powdered glucose) can be used in many recipes or to sweeten beverages. You can buy it at brewing and wine supply stores, some vitamin and health stores, and online.
It is not as sweet as sugar or fructose, but many people find it to be sweet enough. You can always add more. Some fructmals use a ratio of one to one and a half to substitute glucose for sugar in recipes. Also smarties and tart candies have a main ingredient of glucose. These candies can be eaten to absorb excess free fructose. However, you should always check the labels because they change their ingredients here and there. Some actually contain high fructose corn syrup and that’s a big no-no for fructose sufferers. The main ingredient should read glucose or dextrose. Labels are read with the understanding that the first ingredient listed is the main ingredient and the list follows the same order in this order with the last ingredient having the least amount within.
Sucrose or table sugar is made up of two sugars, fructose and glucose. It is known as a double sugar made from one part fructose and one part glucose. People with fructose malabsorption can eat sucrose (limited amounts) because glucose helps with the absorption of fructose. Large amounts of sucrose in a single sitting can pose problems, as a large load of fructose in any form will cause symptoms.
All humans have a limited amount of fructose that they can absorb. The ability of the human small intestine to absorb fructose is limited and unique to each individual. A healthy person can only absorb twenty-five to fifty grams of fructose per sitting. No one has unlimited reign over fructose consumption so everyone has fructose malabsorption to some degree. Fructmals are described as capable of absorbing less than twenty-five grams per session. The degree of malabsorption can vary from one individual to another.
Some people are very sensitive, and less fructose is likely to cause gas and bloating that quickly result from too much fructose. As with lactose (a milk sugar found in milk and milk products), people have a threshold for the amount of fructose they can eat without developing symptoms. Fructose malabsorption is written to be quite common, but it is not well known. Most people are unaware of what it is, including doctors and medical professionals.
High fructose corn syrup (HFCS) has gotten a lot of attention these days. High-fructose corn syrup (HFCS) is a sweetener made from corn and can be found in numerous foods and beverages on grocery store shelves in the United States. HFCS is made up of 42% or 55% fructose, with the remaining sugars being primarily glucose and higher sugars. There is a lot of controversy as to how safe it is for consumption. Many relieve that it leads to obesity.
The Corn Refiners Association states that HFCS is natural and similar to table sugar. Research is underway to determine if the claims against HFCS are true or false. Sugar in any form should be consumed in moderation for everyone is important. HFCS elimination is crucial for those suffering from fructose malabsorption if there is a desire to heal and live a healthy life. Many processed foods and beverages are made with high fructose corn syrup. Currently, the Corn Refiners Association is petitioning that they can change the name from high fructose corn syrup to corn sugar, so be careful.
To avoid symptoms, people with fructose malabsorption should keep four main things in mind in their diets:
1. The amount of fructose in a meal, total
2. The ratio of fructose to glucose in a meal
3. The presence of polyols (sugar alcohols, such as sorbitol, xylitol, mannitol, etc.)
4. The presence of fructans (especially mono, di and short chain oligosaccharides, such as inulin, FOS, etc.)