The total energy availability in the U.S. food supply showed a 10.7% increase from 1970 to 2009, while no change in total fructose availability was observed, a study indicated. Researchers also found total glucose availability during the same period grew 13% and was three times higher than fructose, while grains and fats and oils were the food categories that showed the most increase. The findings in Nutrition Journal suggest that glucose and fat play greater roles than fructose in the U.S. obesity epidemic.

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