High-fructose corn syrup (HFCS) is commonly used to sweeten and preserve prepared foods. It is manufactured by "...changing the sugar (glucose) in cornstarch to fructose --- another form of sugar," according to the Mayo Clinic. The manufactured product contains both fructose and glucose. The Corn Refiners Association states that HFCS is approximately half fructose and half glucose.
Carbonated Beverages and Fruit Drinks
The carbonated beverage industry has several reasons to utilize corn syrup over sugar. HFCS is 75 percent sweeter than sugar, and the syrup is less expensive compared to cane sugar. In the early 1980s, the major soda manufacturers shifted from a blend of corn syrup and sugar to pure corn syrup. A study by Dr. Michael F. Jacobson, "Liquid Candy: How Soft Drinks Are Harming Americans' Health," published in 2005 by the Center for Science in the Public Interest (a Washington, D.C. group), determined, "Companies annually produce enough soda pop to provide 557 12-ounce cans---52.4 gallons---to every man, woman and child. Adding in noncarbonated soft drinks (including fruit drinks, ades, iced teas and the like) adds thousands of more empty calories to the diet each year."
Fast Food
HFCS is added to fast food as a preservative and to improve the taste of mass-produced foods. Food nutritionist Marion Nestle claims that the average American consumes almost 60 pounds of the syrup product in 2006. American teenagers eat fast food twice each week on average, accounting for nearly 20 percent of their calorie intake, according to the Institutes of Medicine. Some fast food establishments have eliminated HFCS in an effort to reduce the calorie content of foods they serve. Starbucks Corporation changed its menu in June 2009 to eliminate HFCS, artificial flavoring and any dyes used in its products. This follows a company program to focus on natural and fresh foods. Ocean Spray Cranberries, Inc. also made the commitment to remove HFCS from its juice products in 2007 and completed the transition to sugar from cane and beets in 2008.
Processed Foods
HFCS is added to most processed food products, including yogurts with fruit, crackers, bread products, ketchup and cereals. The syrup allows food to remain on the shelves longer without spoiling. It also reduces the price of commercially produced food, since the syrup is less expensive compared to cane sugars. The danger in adding HFCS to products not normally associated with sugar is that consumers may fail to calculate the additional sugar calories into their normal diet.
Comparison of HFCS and Sugars
A group of studies published in 2008 found no difference between the effects of sugar and those of HFCS on the human body; however, outside media sources questioned the validity of the studies since they were co-funded by companies, such as Tropicana, Quaker and PepsiCo, with vested interests in the outcome. The Corn Refiners Association makes the claim that HFCS is a natural product since corn is a natural product. This statement is challenged by the Center for Science in Public Interest. They maintain that the product is an artificial ingredient and should be labeled on packaging as such.
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