Since fructose is an energy source and is not a sugar involved in diabetes, it was suggested about 40 years ago that it might be a useful alternative to glucose. Interest in the question1–3 has been revived by development of a commercial process for making fructose from starch, by the recognition that artificial sweeteners are potentially hazardous, and by a new awareness that control of blood glucose is necessary to prevent long-term diabetic complications.4
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