High-Fructose Corn Syrup & Obesity
Many
myths have been circulated regarding the effects of
high-fructose corn syrup (HFCS) on health. Fortunately,
sound science has been able to disprove the myths
surrounding this natural sweetener which is nearly identical
to table sugar.
So why is
HFCS used instead on sugar? High fructose corn syrup is used
in foods and beverages because of the many benefits it
offers. In addition to providing sweetness at a level
equivalent to sugar, HFCS enhances fruit and spice flavors
in foods such as yogurt and spaghetti sauces, gives chewy
breakfast bars their soft texture and also protects
freshness. High fructose corn syrup keeps products fresh by
maintaining consistent moisture.
Because
HFCS is found in so many foods and beverages, many have
suggested that it is uniquely responsible for people
becoming obese. There is no scientific evidence to suggest
this is true. In fact, a study published December 2008 in
the American Journal of Clinical Nutrition, draws these
conclusions about high fructose corn syrup (HFCS):
-
There
is no evidence that the common fructose-glucose sweeteners
(such as HFCS) cause metabolic upset, especially when fed
as the sole carbohydrate source. The HFCS-obesity
hypothesis is not supported in the United States nor
worldwide.
-
Compared with pure glucose, fructose is thought to be
associated with insufficient secretion of insulin and
leptin and suppression of ghrelin. However, when HFCS is
compared with sucrose, the more commonly consumed
sweetener, such differences are not apparent, and appetite
and energy intake do not differ in the short-term.
Additional, previous studies also conclude the same
findings.
Obesity
results from an imbalance of calories consumed and calories
burned. U.S.
Department of Agriculture data shows that per capita
consumption of high fructose corn syrup is actually on the
decline, yet obesity and diabetes rates continue to rise. In
fact, obesity rates are rising in other countries, including
Mexico, Australia and Europe, even though the use of high
fructose corn syrup outside of the United States is limited.
Around the world, high fructose corn syrup accounts for
about 8% of caloric sweeteners consumed.
In 2008,
approximately 460 million bushels of corn were used to
produce HFCS, representing 3.8 percent of all field corn
uses, according to the U.S. Department of Agriculture.
For
more information, see
www.hfcsfacts.com.
