Excess Fructose Can Cause Brain Damage

Fructose is one of the sweeteners preferred by the food industry because it is cheap and sweeter than refined sugar (sucrose), but scientific studies link excess consumption to several health problems, including some that affect the brain .

Fructose, together with glucose, is part of sucrose, the refined sugar. Therefore the excessive consumption of sugar contributes to the load, but this is aggravated by the intake of products very rich in fructose such as high fructose corn syrup, which is used in many ultra-processed, such as sugary soft drinks, sweets, desserts, sauces, breakfast cereals and much more.

Dangers of fructose

The consumption of fructose represents an overload for the liver, responsible for metabolizing it. Excess was known to contribute to the development of fatty liver and increase insulin resistance, which in turn leads to long-term diabetes.

It also increases uric acid levels, which can lead to gout and kidney stones. Blood pressure and blood fat levels also rise due to fructose, making heart disease more likely.

Fructose can promote brain damage, which could be one of the reasons for the growing number of people with Alzheimer’s, Parkinson’s, depression, ADHD, etc., according to the study conducted at the University of California.

Fructose-related brain damage

Many diseases, from diabetes to cardiovascular disease, dementia, Parkinson’s, depression, bipolar disorder, and ADHD, are associated with changes in certain genes that control brain chemistry.

A study from the University of California UCLA showed that fructose can cause genetic damage related to these problems. Fructose can alter the functioning of 900 genes, according to the research authors.

The problem is that fructose removes or adds a certain biochemical group to DNA (nucleotide cytosine), which turns genes on and off. The genes affected are more than 700 in cells of the hypothalamus (the brain’s largest metabolic control center) and more than 200 in those of the hippocampus (the area of ​​the brain responsible for learning and memory processes).

Previous research by the same scientific group had already shown that fructose disrupts communication between brain cells and increases the accumulation of toxic molecules in the brain.

All of this can lead to brain damage and a reduction in the ability to learn and remember.

Omega-3 fatty acid DHA protects against brain damage

At the same time, the scientists involved gave good news in their publication in the specialized journal EbioMedicine : docosahexaenoic acid DHA, from the omega-3 family, seems capable of reversing the brain damage caused by fructose.

“It appears that DHA returns the entire genetic blueprint to its normal, healthy state,” explains Dr. Xia Yang, study director and assistant professor of biology and physiology at UCLA.

DHA is a natural and essential part of the membrane of human brain cells. It strengthens the synapses in the brain and in this way promotes learning and memory processes, that is, precisely those functions damaged by fructose.

The body is capable of producing DHA from alpha-linolenic acid, which is found in plant foods such as flax seeds or walnuts. DHA can also be obtained from fatty fish.

Prevent damage with DHA

To prevent brain damage, participating researchers recommend avoiding sweetened industrial products such as soft drinks and desserts, consuming less refined sugar as well, and optimizing DHA supply.

Fruits are not a problem

Fruits provide vitamins, minerals, fiber, and other beneficial substances. Also, fruits are not as rich in sugar as sugary drinks and sweets. Most fruits contain only 1.5 to 4.5 g of fructose per 100 g.

For example, mandarins with only 1.3 g of fructose per 100 g and blackberries with only 1.35 g per 100 g are considered low in fructose. Fruits with more fructose (5 to 7 g) are apples, pears, figs, cherries, and grapes.

Scientific references:

• Qingying Meng, Xia Yang et al. Systems Nutrigenomics Reveals Brain Gene Networks Linking Metabolic and Brain Disorders. EBioMedicine.

• Ventura EE et al. Sugar content of popular sweetened beverages based on objective laboratory analysis: focus on fructose content. Obesity.