Fructosetoglucose

Fructosetoglucose is a term used in nutrition science and biochemistry to describe the relative proportion or metabolic flux of fructose and glucose. It is not a chemical compound, but a conceptual measure applied to foods, diets, or physiological pathways to reflect how these two monosaccharides are balanced or interconverted in the body.

Biochemical basis: In humans, fructose is primarily metabolized in the liver by fructokinase to fructose-1-phosphate, which is cleaved into dihydroxyacetone phosphate and glyceraldehyde. These intermediates can enter glycolysis or gluconeogenesis, and glucose itself can be produced from them via common pathways. There is no single enzyme that directly converts fructose to glucose; interconversion occurs through shared intermediates and is influenced by tissue type and metabolic state.

Applications and dietary context: In food labels and nutrition research, the fructose-to-glucose ratio (F/G ratio) describes the balance of these sugars in a sweetener or diet. Sucrose provides equal parts fructose and glucose, while high-fructose corn syrup varies around a higher fructose content. The F/G ratio can affect postprandial glycemic response and hepatic metabolism, but health outcomes depend on total sugar intake and overall energy balance.

Measurement and methods: Analysts estimate F/G ratio from ingredient data and laboratory assays, including enzymatic methods, high-performance liquid chromatography, or metabolomics.