You can find out more about how to maintain a healthy diet even with fructose intolerance in our article "A healthy diet despite fructose malabsorption".Many vegetable varieties can be made more tolerable by cooking them thoroughly, pouring off the cooking water and rinsing the vegetables well. The fructose content can be reduced a little by doing this.
Some general information: How much fructose is in what foods?
The following is a limited list. You can find a more precise list of fructose levels in foods in our fructose table.
The following products generally have a lower fructose content:
- Wheat products
- Milk products
- vegetables: chickpeas, green peas, potatoes, tangerines, spinach, chard, radish, Chinese cabbage, cauliflower, leaf salad, cucumber, prickly pears, avocado, rhubarb,...
- fruits: tangerines, lemons, limes, prickley pears (often: Indian fig), bananas, coconut, ...
- Nuts (except peanuts-> sorbitol!)
- Meat, poultry, fish
- Water, coffee and tea
You will find high levels of fructose, mannitol and sorbitol in the following products:
- Nearly all fruit varieties
- All dry fruit varieties
- Foods or beverages with "High Fructose Corn Syrup" (HFCS)
- Fruit juices
- Wine (sweet wine, cider)
- Sodas (Softdrinks)
- Button mushrooms
- Shitake mushrooms
- Black salsify
You can find detailed lists with fructose levels in the download area.
If a corresponding molecule of glucose is available for every molecule of fructose, it is no problem for the digestion (see "Treatment of fructose malabsorption”), as long as you don't ingest too much fructose all at once! It thus all depends on the glucose-fructose ratio (after the fructose-restricted diet!) Note!: Glucose (dextrose) should never be eaten in large amounts or over a long period of time, because it will put a strain on the blood sugar levels and therefore also on the pancreas.
Souci-Fachmann-Kraut, Lebensmitteltabelle für die Praxis, 3. Auflage
Kamp, A; Schäfer,Ch; "Gesund essen, Fruktosearm genießen" Gräfe und Unzer Verlag, 1. Auflage 2007
Last Updated on Tuesday, 22 February 2011 09:21