High Fructose Corn Syrup Controversy Resolved?
As long-time H&R readers know, some commenters have been suspicious of high corn fructose corn syrup (HFCS). Some studies have linked HFCS in carbonated beverages to diabetes.
Now a scientific review of HCFS in the American Journal of Clinical Nutrition argues that the sweetner has been wrongly maligned. Americans are getting fatter because they eat more food, not because of HFCS. As the press release from the Corn Refiners Association* explains:
-- High fructose corn syrup contains the same sugars compositionally as
other fructose/glucose-based sweeteners like sucrose (or table sugar), honey
or fruit juice concentrates.-- Fructose-glucose sweeteners are metabolized through the same pathways
regardless of their dietary source.-- There are no known substantial metabolic or nutritional differences
between high fructose corn syrup and sucrose. Both have a composition of
approximately equal parts fructose and glucose.-- High fructose corn syrup and sucrose offer equivalent sweetness and
both contain 4 calories per gram.-- From 1970-2005, caloric intake in the United States increased by 24%.
This was not due to a disproportionate increase in added sugars (including
high fructose corn syrup), but rather an overall increase in calories from all
food sources including fats and all other nutrient groups.-- Per capita consumption of high fructose corn syrup has declined in the
United States in recent years, but obesity rates continue to rise.-- High fructose corn syrup accounts for about one-half of sweetener use
in the United States but only 8% worldwide, yet obesity rates are climbing in
countries that use little or no high fructose corn syrup. Sugar remains the
predominant global sweetener.
Whole press release here.
*I will not impugn studies (and press releases) solely on the basis of who has paid for them. 😉