Adverse effects of fructose on cardiometabolic risk factors and hepatic lipid metabolism in subjects with abdominal obesity

Journal of Internal Medicine

Volumn 282, Issue 2, 2017, Pages 187-201

  Taskinen, M R ^a   Soderlund S ^a   Bogl, L H ^a   Hakkarainen, A ^b   Matikainen, N ^a,b   Pietilainen K H ^a,b   Rasanen S ^a   Lundbom, N ^b   Bjornson E ^c   Eliasson, B ^c   Mancina, R M ^c   Romeo, S ^c   Almeras N ^d   Pepa, G D ^e   Vetrani, C ^e   Prinster, A ^f   Annuzzi, G ^e   Rivellese, A ^e   Despres J P ^d   Boren J ^c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b HELSINKI UNIVERSITY CENTRAL HOSPITAL   (Finland)

^c UNIVERSITY OF GOTHENBURG   (Sweden)

^d LAVAL UNIVERSITY   (Canada)

^e UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^f CNR   (Italy)

Author keywords

de novo lipogenesis; fructose; nonalcoholic fatty liver disease; obesity; triglyceride rich lipoproteins

Indexed keywords

3 HYDROXYBUTYRIC ACID; ADIPONECTIN; APOLIPOPROTEIN C; FATTY ACID; FIBROBLAST GROWTH FACTOR 21; FRUCTOSE; GLUCOSE; INSULIN; TRIACYLGLYCEROL; URIC ACID; SWEETENING AGENT;

ABDOMINAL OBESITY; ADULT; AGED; ARTICLE; CARBOHYDRATE INTAKE; CARDIOMETABOLIC RISK; FAT CONTENT; FAT TOLERANCE TEST; FATTY ACID BLOOD LEVEL; GLUCOSE BLOOD LEVEL; HOMEOSTASIS MODEL ASSESSMENT; HUMAN; INSULIN BLOOD LEVEL; INTRAPERITONEAL FAT; LIPID LIVER LEVEL; LIPOGENESIS; MAJOR CLINICAL STUDY; MALE; NUCLEAR MAGNETIC RESONANCE; PRIORITY JOURNAL; PROTEIN BLOOD LEVEL; SUBCUTANEOUS FAT; TRIACYLGLYCEROL BLOOD LEVEL; URIC ACID BLOOD LEVEL; WEIGHT CHANGE; WEIGHT GAIN; ADVERSE EFFECTS; BEVERAGE; BODY COMPOSITION; CARDIOVASCULAR DISEASES; COMPLICATION; DIET; LIPID METABOLISM; LIVER; METABOLISM; MIDDLE AGED; RISK FACTOR; YOUNG ADULT;

ADULT; AGED; BEVERAGES; BODY COMPOSITION; CARDIOVASCULAR DISEASES; DIET; FRUCTOSE; HUMANS; LIPID METABOLISM; LIVER; MALE; MIDDLE AGED; OBESITY, ABDOMINAL; RISK FACTORS; SWEETENING AGENTS; YOUNG ADULT;

EID: 85021364651     PISSN: 09546820     EISSN: 13652796     Source Type: Journal    
DOI: 10.1111/joim.12632     Document Type: Article

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