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Fructose is 7 times more likely than glucose to form AGE's
Why
1
#351137
Fructose is 7 times more likely than glucose to form Advanced Glycation End-Products.
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Tackling obesity in the UK »
Tackling obesity in the UK
Tackling obesity in the UK☜With concern growing that the Foresight analysis—that 50% of the UK population could be obese by 2050, at an annual cost to the nation of around £50 billion per year [2]—substantially underestimates the scale of the unfolding obesity crisis, the College of Contemporary Health is working with the wider policy community to develop a whole systems map of the obesity crisis and the potential responses.☜F1CEB7
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Causes of obesity »
Causes of obesity
Causes of obesity☜Understanding the causes of obesity is critical to the success of prevention and treatment strategies. However, while (simply put) obesity occurs when energy intake from food and drink consumption is greater than energy expenditure through the body’s metabolism and physical activity over a prolonged period (resulting in the accumulation of excess body fat), in reality many complex behavioural and societal factors contribute systemically to the current crisis and no single influence dominates.☜5CD992
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Strategies of some companies are fuelling the obesity crisis »
Strategies of some companies are fuelling the obesity crisis
Strategies of some companies are fuelling the obesity crisis☜Some companies and industries are fuelling the obesity crisis, through a variety of strategies that prioritise profitability and corporate brand value over public health, and, in the process, externalise significant costs.☜5CD992
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Production and marketing choices favour profit over diet optimisation »
Production and marketing choices favour profit over diet optimisation
Production and marketing choices favour profit over diet optimisation☜Decisions made by many food and beverage companies tend to be shaped more by the immediate corporate financial interests of shareholders (and the associated interests of corporate officers) rather than the social goal of achieving optimal human diets; as reflected in, for example, the production and marketing a high volume of low-cost, highly processed foods that are rich in sugar, salt, and saturated fats.☜5CD992
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Unhealthier foods are engineered to be tastier »
Unhealthier foods are engineered to be tastier
Unhealthier foods are engineered to be tastier☜Food scientists have become adept at understanding how our brains respond to, and react to, and crave tastes, smells and textures, and have become adept at engineering and processing foods to take advantage of that – largely by adding lots of salt, sugar and fat – and to make these foods almost irresistible to our brains.☜5CD992
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The addictiveness of sugar »
The addictiveness of sugar
The addictiveness of sugar☜Some companies are harnessing the addictiveness of sugar for commercial benefit and to the detriment of public health. Emerging science on the addictiveness and toxicity of sugar, especially when combined with the known addictive properties of caffeine found in many sugary beverages, points to a large-scale public health threat similar to addictiveness and harmful impacts of tobacco products.☜C78C9A
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Fructose is 7 times more likely than glucose to form AGE's
Fructose is 7 times more likely than glucose to form AGE's☜Fructose is 7 times more likely than glucose to form Advanced Glycation End-Products.☜5CD992
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David Price
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#351137
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Why
Įvedimo data (GMT):
8/26/2014 6:31:00 PM
Paskutinės redakcijos data (GMT laikas):
8/26/2014 6:31:00 PM
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