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. 2016 Mar 23;8(4):179. doi: 10.3390/nu8040179

Table 1.

Changes in weight and dietary intake during ten weeks of daily consumption on each of 4 different types of sugar.

HFCS Fructose Glucose Sucrose All
Age (Years) Baseline 36.32 ± 10.72 38.65 ± 12.19 36.10 ± 12.06 39.83 ± 13.19 37.66 ± 12.11
Weight (Lbs) Baseline 162.09 ± 26.12 166.61 ± 30.90 159.13 ± 24.88 161.66 ± 27.26 162.28 ± 27.28
Week 10 164.05 ± 27.28 168.15 ± 32.52 160.44 ± 24.81 164.66 ± 27.99 164.15 ± 28.14 **
Energy Intake (Kcal) Baseline 1929.4 ±733.7 2065.8 ± 722.9 1978.6 ± 644.3 2069.5 ± 711.6 2011.8 ± 708.2
Week 10 2390.1 ± 700.7 2195.4 ± 581.7 2182.2 ± 636.6 2277.5 ± 668.8 2254.6 ± 647.6 **
Calories from Fat (%) Baseline 32.6 ± 7.5 33.4 ± 12.4 33.7 ± 7.4 33.7 ± 6.5 33.7 ± 8.7
Week 10 26.0 ± 5.5 28.1 ± 5.8 28.6 ± 6.0 25.2 ± 5.3 27.1 ± 5.8 **
Calories from Carbohydrate (%) Baseline 47.8 ± 9.7 51.0 ± 13.5 47.8 ± 10.0 48.2 ± 7.9 48.7 ± 10.5
Week 10 55.3 ± 6.6 52.3 ± 7.2 †,¥ 51.7 ± 7.9 57.1 ± 5.7 54.0 ± 7.3 **
Calories from Protein (%) Baseline 18.6 ± 6.8 18.3 ± 5.5 17.4 ± 5.1 17.0 ± 4.8 17.8 ± 5.5
Week 10 18.3 ± 4.0 18.9 ± 3.4 19.3 ± 4.5 16.9 ± 2.7 18.4 ± 3.8

Note: HFCS—High fructose corn syrup, %—energy intake from the macronutrient as a percentage of total energy intake. All Groups consumed sugar sweetened, low-fat milk in amounts that the added sugar contributed 9% (fructose and glucose groups) or 18% (sucrose and HFCS groups) of the calories required for the participant to maintain weight. ** Significant difference pre vs. post in the entire study population p < 0.001; Change significantly different than group HFCS p < 0.01; ¥ Change from baseline significantly different than group Sucrose p < 0.01.