Data source:

The formula for calculating whether it is recommended to avoid a given food or not was derived from the article {articleLink} by Dr. Janice Joneja and is a combination of <strong>relative</strong> and <strong>absolute</strong> fructose content. See also {wikipediaLink} for complementary sources.

<strong>NOTE</strong> Severity of issues from fructose consumption depend on quantity, time (to digest - so the time between consuming fructose) and varies from person to person. So the most important thing is not necessarily the fructose content of specific food but how much you eat of it during one meal. For instance, raisins are generally considered harmful but if your degree of malabsorption allows it, you may be fine sprinkling 10 pieces or so on top of a porridge that is mostly free of sugar otherwise. And if you eat no other sugar during this meal.

The <strong>relative</strong> content is derived from comparison with glucose. So related to the F/G ratio in the table. If fructose exceeds glucose by 0.5g, the food is not recommended. (Sucrose is factored into this)

The <strong>absolute</strong> content is measured based on what the {usdaIcon} declares to be the serving size (fructose should not exceed more than 3g per meal). Which may not be based on average eating habits. E.g. who eats 1 cup of raisins in one sitting? Unfortunately, we don't have the staff to manually define reasonable serving sizes.