CAJ | 학술논문

果糖作为一种大多数水果中普遍存在的成分，长时间被人们所食用。20世纪70年代果糖生产技术瓶颈获得突破，被商品化应用于饮料、焙烤食品、蜜饯类等诸多食品当中，直至20世纪末期果糖因其甜度高、口感醇、代谢途径不同于蔗糖，而一直被认为是一种可取代蔗糖的具有保健功能的糖类，并推荐作为糖尿病患者的食用糖。近年来，随着研究手段的提高、研究人员对果糖营养学问题的更加关注，很多新的研究发现，果糖的大量食用可导致一些现代常见流行病的发生，如心脏病、心血管疾病、高血压、血液指标异常、增加代谢综合征的出现几率，甚至增加癌症的发病几率。通过对近年来果糖相关的营养学问题、食用安全性问题，以及果糖与现代流行病的关系进行阐述，为合理利用果糖提供一定的参考依据。
과당작위일충대다수수과중보편존재적성분，장시간피인문소식용。20세기70년대과당생산기술병경획득돌파，피상품화응용우음료、배고식품、밀전류등제다식품당중，직지20세기말기과당인기첨도고、구감순、대사도경불동우자당，이일직피인위시일충가취대자당적구유보건공능적당류，병추천작위당뇨병환자적식용당。근년래，수착연구수단적제고、연구인원대과당영양학문제적경가관주，흔다신적연구발현，과당적대량식용가도치일사현대상견류행병적발생，여심장병、심혈관질병、고혈압、혈액지표이상、증가대사종합정적출현궤솔，심지증가암증적발병궤솔。통과대근년래과당상관적영양학문제、식용안전성문제，이급과당여현대류행병적관계진행천술，위합리이용과당제공일정적삼고의거。
Fructose has been consumed by people for a long time as a common ingredient in fruits. Fructose is used in drinks, baked food, candied fruit and other food after the technical breakthrough in the production of it in 1970s. In the end of 20th century, fructose has been known as a substitute for sucrose with hygienical function and recommended for diabetics as an edible sugar, due to its high sweetness, good taste and the different metabolic pathway from sucrose. With the improvement in study methods and the increasing attention paid to nutrition, it is found in many latter researches that great consumption of fructose could lead to some common modern epidemic diseases, such as cardiopathy, hypertension, abnormal blood index, and increase the risk of metabolic syndrome even cancer. This article summarizes the problems of nutrition and food safety related to fructose in recent years and the relationship between fructose and modern epidemics, providing reference standards of reasonable consumption of fructose.