Figure 2.

Glucose and fructose availability per capita in the US from all food sources. Food category data were derived from the USDA Food Availability Database [15]. The saccharide composition of foods was determined using the USDA Nutrient Database for Standard Reference, Release 24 [16] and the UK Composition of Foods Integrated [17].

Carden and Carr Nutrition Journal 2013 12:130   doi:10.1186/1475-2891-12-130
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