Fructose

Fructose is a simple sugar, also known as a monosaccharide, naturally found in fruits, vegetables, and honey. It is often extracted from these natural sources or produced commercially from corn starch or sucrose.

Manufacturers add fructose primarily as a sweetener to enhance the flavor and improve the texture of various foods. It is commonly found in soft drinks, processed foods, baked goods, cereals, and dairy products.

Fructose is considered Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). JECFA has evaluated fructose and determined it is not necessary to set a numeric acceptable daily intake (ADI), as it is a macronutrient. EFSA has also evaluated sugars, including fructose. The Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams of added sugars per meal, while the World Health Organization (WHO) advises that free sugars should make up less than 10% of total energy intake. Evidence regarding specific health impacts of fructose compared to other sugars is mixed and often related to overall sugar consumption.