The impact of fructose on diabetes mellitus: Insights and implications

A metabolic disease with several etiologies, diabetes mellitus (DM) is typified by persistent hyperglycemia and abnormalities in the metabolism of fat, protein, and carbohydrates. The world's most common cause of death is diabetes mellitus. Fructose is a simple sugar present in fruits and honey and is responsible for their sweet taste. Fructose a monosaccharide is from sucrose or table sugar, source of which is from sugar cane and sugar beets. A simple Monosaccharide, Glucose is available from plants, is one of the three edible monosaccharaides, along with fructose and galactose, which are absorbed directly into the bloodstream during digestion. Though they exhibit structures similarity, glucose and fructose are undergoes different metabolism reactions. Insulin resistance is linked to the advancement of type 2 diabetes mellitus and a number of other malfunctions in the normal functioning of the body, including obesity, hypertension and cardiovascular disease. In the last few decades, type 2 diabetes and obesity have become epidemics around the world and epidemiological and metabolic research suggests that the two diseases are related by Insulin resistance. The disruption of free fatty acid (FFA) metabolism is now recognized as a primary contributor to whole body Insulin resistance, including skeletal muscle Insulin resistance. Acute exposure to free fatty acids (FFAs) and high dietary fat consumption are strongly associated with the etiology of muscle insulin resistance. In this review we are exploring the underlying processes by which fructose causes Insulin resistance and suggest actions based on these associations that have potential impact.