Since its introduction in the 1970s, high-fructose corn syrup has become a popular sweetening and preservative ingredient. Derived from corn, it can be found in many beverages and processed foods. Research has yielded conflicting views on high-fructose corn syrup's correlation to obesity and other health problems. Some of the confusion surrounding high-fructose corn syrup comes from the misconception that it is high in fructose.
History
High-fructose corn syrup was named "high fructose" to differentiate it from regular corn syrup, which is lower in fructose and less sweet. In 1983, the Food and Drug Administration placed it on their Generally Recognized as Safe, or GRAS, list and reaffirmed their decision in 1996. To be included on the FDA's GRAS list, an ingredient must be proven safe under conditions of its intended use and based on a review of the science. During the 1960s and 1970s, sucrose was the primary sweetener used by the food industry. In the 1980s, soft drink companies adopted high-fructose corn syrup into their colas, and other food manufacturers followed suit.
Composition
High-fructose corn syrup, a caloric sweetener, is formed when the glucose in corn syrup is converted into fructose and mixed with additional glucose. The result is a combination of fructose and glucose. High-fructose corn syrup and table sugar, or sucrose, contain approximately equal ratios of fructose and glucose. Both have 4 calories per gram and the same level of sweetness. Agave nectar, a recently popularized sweetener, contains more fructose than all of these sweeteners.
Metabolism
According to the American Dietetic Association, due to the similar composition of high-fructose corn syrup and table sugar, the human body cannot tell the difference between the sweeteners once absorbed into the bloodstream. Only people who have an intolerance or allergic response to corn would react differently to the corn derived high-fructose corn syrup.
Uses
An inexpensive sugar alternative, high-fructose corn syrup is often used as an ingredient in foods, such as soft drinks, condiments and candies. According to the Institute of Food Technologists, high-fructose corn syrup is also chosen for its ability to reduce spoilage, retain moisture, keep canned foods tasting fresher and prolong shelf life. Food companies value the sweetener's ease of use in liquids and stability in acidic foods, providing benefits in beverage and fruit preparations.
Health Concerns
Whether or not high-fructose corn syrup specifically causes adverse health effects is not fully agreed upon. Early studies indicated an association between increased consumption of beverages sweetened with high-fructose corn syrup and obesity. Recent research suggests otherwise. Both an expert panel convened by the University of Maryland Center for Food, Nutrition and Agriculture Policy and the American Medical Association concluded that high-fructose corn syrup does not appear to contribute more to obesity or other health conditions than do other caloric sweeteners. Most beverages and processed foods containing caloric sweeteners are high in calories and low in nutritional value. Regular consumption of these foods has the potential to promote obesity, which contributes to conditions such as Type 2 diabetes, high blood pressure and heart disease.
Recommendations
While research continues, moderation of all sweeteners is prudent. Overconsumption of any caloric sweetener, along with other factors such as a high-fat diet and inadequate exercise, contributes to weight gain. The AMA recommends limiting all added caloric sweeteners to no more than 32g of sugar daily based on a 2,000 calorie diet in accordance with the 2005 Dietary Guidelines for Americans, which is published jointly by the Department of Health and Human Services and the USDA every five years.
References
- American Dietetic Association; Hot Topics Paper on High-Fructose Corn Syrup; 2008
- American Medical Association; AMA Finds High-Fructose Syrup Unlikely to Be More Harmful to Health Than Other Caloric Sweeteners; 2008
- Institute of Food Technologists; Ten Myths About High-Fructose Corn Syrup; J. White and J.P. Foreyt; 2006
- "American Journal of Clinical Nutrition"; Consumption of High-Fructose Corn Syrup in Beverages May Play a Role in the Epidemic of Obesity; G.A. Bray, S.J. Nielsen and B.M. Popkin; 2004
- "Critical Reviews in Food Science and Nutrition"; A Critical Examination of the Evidence Relating High-Fructose Corn Syrup and Weight Gain"; R.A. Forshee et al.; 2007
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