註釋 Abstract: Recently, the utilization of fructose in food manufacturing, particularly in high-fructose corn syrups used in beverages and liquid sweeteners, has dramatically increased. A review of the health aspects of fructose in a technical report for the FDA Bureau of Foods concludes that no deleterious biochemical consequences result from the use of fructose as a food additive in healthy individuals free of specific carbohydrate intolerances. A 2 year oral feeding study in Finland confirmed the safety of ingesting fructose as part of carbohydrate intake; fructose was well tolerated in the diets of these subjects. Caries incidence was reduced by 25% as compared to controls consuming sucrose. However, no clinical value in substituting fructose for glucose has been demonstrated in diabetics given fructose orally or parenterally, although fructose is more slowly absorbed from the intestinal tract. The chemistry, industrial and therapeutic uses, and metabolism of fructose are discussed. Fructose intolerance is also described. 