Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system

Abstract

BackgroundObesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009. Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate. Therefore, we analyzed the USDA Loss-Adjusted Food Availability Database in combination with the USDA Nutrient Database for Standard Reference (Release 24) to determine whether fructose consumption in the US has increased sufficiently to be a casual factor in the rise in obesity prevalence.MethodsPer capita loss-adjusted food availability data for 132 individual food items were compiled and analyzed. Nutrient profiles for each of these foods were used to determine the availability of energy as well as macronutrients and monosaccharides during the years 1970-2009. The percent change in energy from food groups and individual nutrients was determined by using the year 1970 as the baseline and area-under-the-curve analysis of food trends.ResultsOur findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%. Energy available from total glucose (from all digestible food sources) increased 13.0%. Furthermore, glucose availability was more than 3-times greater than fructose. Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively.ConclusionsThese data suggest that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence. We conclude that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US.

Raspberry seed flour attenuates high-sucrose diet-mediated hepatic stress and adipose tissue inflammation

“…The gradient profile was: 0-20 min, 5-30% B; 20-30 min, 30-55% B; 30-38 min, 55-90% B. This percentage was maintained for 2 min and then the column was 6 equilibrated with the initial conditions for 8 min. A volume of 8 µL of sample was injected onto the column operating at room temperature and a flow rate of 0.8 mL/min.…”

“…The critical role of HF diets on the pathogenesis of obesity has been wellestablished over the past fifteen years [2,3]. In addition to the positive correlation between obesity and HF diets, accumulating evidence pinpoints that consumption of high contents of sucrose (or fructose) is an independent metabolic risk factor to exacerbate obesity and its accompanied health complications [4,5].Although it is controversial, the overall consumption of total sugar and sweeteners has increased in the United States over the past few decades [6,7]. The surge of fructose into portal vein perturbs hepatic glucose and lipid metabolisms.…”

“…Although it is controversial, the overall consumption of total sugar and sweeteners has increased in the United States over the past few decades [6,7]. The surge of fructose into portal vein perturbs hepatic glucose and lipid metabolisms.…”

Nutrition Controversies

“…In fact, obesity rates continue to climb as high-fructose corn syrup use declines. 11 Calories Another controversial topic that has emerged is the answer to the question: Is a calorie a calorie? We know that a calorie is defined as the amount of heat required to raise the temperature of 1 g of water 1°C.…”

“…Based on food availability data, calorie intake has potentially increased by about 458 calories from 1970 to 2010. 11 Flour and cereal products account for 37% of the increase while added fats contribute 53%. Sugars provided 7%, and 3% is contributed by all other foods.…”