Fructose: Risk Factor for Diabetes in Pregnant Women
Keywords:
fructose, diabetes, pregnant womenAbstract
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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