Nutritional Benefit Of High-fructose Corn Syrup

Consumption of high-fructose corn syrup has risen sharply in the United States since the 1970s. HFCS is now the main sweetener found in soft drinks, and it is widely used in processed food for its sweetness, texture and preservative qualities. It's not without its share of controversy, however. Researchers have frequently noted the parallel between the increased use of HFCS and an increase in obesity rates. HFCS has been linked to diabetes, high blood pressure, overeating and several other health problems. The demonizing of HFCS in the media has been challenged by the Corn Refiners Association and others who say HFCS is nutritionally the same as many other sugars. The jury is still out, according to the American Medical Association, and there's no reason to think that HFCS will make you overweight. In addition, products containing HFCS must conform to labeling and other specifications required by the U.S. Food and Drug Administration, which should help reinforce its safety. It is still an added sugar, however, and the Dietary Guidelines for Americans states that Americans eat too much sugar in general. That sugar is often in high-calorie, high-fat foods that will pack on the pounds.

HFCS Is Natural

HFCS comes from corn. It is created by steeping corn to soften and separate the kernel and extract cornstarch and then using enzymes to convert the glucose in the starch into fructose. The process is similar to, but distinct from, regular corn syrup. The end product is actually a mixture of simple sugars, but it is named "high fructose" to recognize the ratio of fructose to other sugars. Most HFCS is about 55 percent fructose and 45 percent glucose.

It Makes Food Taste Good

HFCS enhances the flavor of food with its keen sweetness. It makes some needed but rather unpalatable foods, like bran, high-fiber foods and cereals taste better. This happens because of the way the body treats fructose, which is processed separately from other kinds of sugar. In addition, when compared with table sugar, HFCS does not mask food flavor, has a lower freezing point and retains moisture better, which keeps cookies and granola bars soft and chewy.

Low Calorie and Generally Recognized as Safe

HFCS's calorie content is similar to table sugar, about 4 calories per gram. It is also a food product "generally recognized as safe" by the U.S. Food and Drug Administration. Be advised, HFCS is the subject of much controversy in scientific research. Some research links it to obesity, diabetes and high blood pressure, and states that HFCS tricks your brain into eating more food. In addition, HFCS is processed differently than other sugars. It goes straight to the liver and promotes fat development. Still, the American Medical Association notes that HFCS doesn't appear to be any different from other sugars in regards to obesity.

Ubiquitous, Well-Preserved Food at Low Prices

Food manufacturers favor HFCS because it is just as sweet as cane sugar but cheaper. This means they can produce greater amounts of food at lower prices and enable the country to enjoy relatively rare food shortages. In addition, HFCS acts as a food preservative and protects food from water activity that allows microorganisms to grow. It also helps reduce freezer burn and aids in the fermentation process for yeast-raised bread and yogurt.