A new study suggests that eating 25 percent of energy from fructose or high fructose corn syrup may increase cardiovascular disease risk.
The study found young adults increased postprandial serum levels of triglycerides, bad cholesterol and apoliprotein - or ApoB, a component of LDL cholesterol.
K.L. Stanhope and colleagues from University of California - Davis conducted a study to see how how glucose, fructose or high fructose corn syrup or HFCS would affect the cardiovascular risk factors such as cholesterol and triglycerides when they are consumed as 25 percent of the total caloric intake.
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