Metabolic dysregulation and clinical consequences of fructose consumption

Abstract

In order to meet modern societies’ demand for always-available instant or ready-to-eat foods, the food industry has increased its production rate without necessarily increasing food quality. High fructose corn syrup (HFCS), a product derived from cornstarch, is widely used in the manufacture of processed foods, and which excessive consumption is associated with an increase in the rate of obesity and metabolic disorders.
The metabolism of fructose, leads to the decrease of energy available in the organism. Simultaneously, metabolite production causes modifications in the cell signaling pathways inducing an increase in the quantity of lipids such as triglycerides and very low-density lipoprotein. High levels of these molecules promote conditions that lead to obesity and insulin resistance and that promote the development of type 2 diabetes mellitus, hyperuricemia and inflammation, which are the basis for the origin of cancer and neurological diseases. The present review focuses on the relationship between fructose and such maladies and on the possible action mechanisms.