Fructose: Risk Factor for Diabetes in Pregnant Women

Authors

  • Sununta Youngwanichsetha School of Nursing, Eastern Asia University
  • Khuanjai Teeintong School of Nursing, Eastern Asia University

Keywords:

fructose, diabetes, pregnant women

Abstract

Fructose is a monosaccharide (C6H12O6) composed of carbon, hydrogen, and oxygen. It can be categorized into three types: (1) natural fructose, found in certain fruits and vegetables: (2) cane fructose, present in sucrose, which is a combination of fructose and glucose; and (3) high fructose corn syrup, produced as a concentrated liquid or powder. Consuming foods, fruits, snacks, and beverages high in fructose over an extended period can have detrimental effects on health. This is because fructose metabolism occurs only in the liver, where it is synthesized into triglycerides and lipoproteins, leading to elevated blood lipid levels, fat accumulation in liver cells, muscles, and body fat tissues, and the development of insulin resistance. This insulin resistance is a risk factor for diabetes and other diseases globally. In addition, pregnant women who have overweight or obesity and lack of regular exercise will have a higher risk for the development of diabetes. This article aims to explain fructose as a risk factor for gestational diabetes and to equip healthcare professionals with the knowledge and understanding necessary to promote health and prevent diabetes in pregnant women.

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Published

2024-12-12

How to Cite

Youngwanichsetha, S., & Teeintong, K. . (2024). Fructose: Risk Factor for Diabetes in Pregnant Women . EAU Heritage Journal Science and Technology (Online), 18(3), 15–22. retrieved from https://he01.tci-thaijo.org/index.php/EAUHJSci/article/view/272926

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Academic Articles