Trans fat was once the center of a hailstorm of controversy when advocacy groups, health authorities and federal government agencies engaged in rigorous campaigns that dramatically altered its use in foods. Now foods containing any trans fats must be labeled, but the public has long been spooked about its negative health effects. High-fructose corn syrup, or HFCS, may succumb to a similar fate. An NYU professor lamented in "The New York Times" that "High-fructose corn syrup is the new trans fat. Everyone thinks it's poison." The sweetener's gotten a bad rap in the media and the court of public opinion and might undergo regulatory oversight that could all but eliminate it from the marketplace. A major lobbying group is fighting back, however, and hopes changing HFCS's name to "corn sugar" might help.
High-Fructose Corn Syrup
HFCS comes from corn. Food manufacturers make it by steeping it to separate the kernel and extract cornstarch. Using enzymes, they convert the mostly glucose-containing substance in the starch into fructose. The end product is a mixture of simple sugars. It's called "high fructose" to recognize the ratio of fructose to glucose. Most formulations of HFCS are about 55 percent fructose and 45 percent glucose. Food manufacturers like HFCS because it's just as sweet as other sugars, but also has food-preserving qualities; however, HFCS has been linked to obesity, diabetes, high-blood pressure, kidney disease, fatty liver and some cancers.
History of Trans Fat
Trans fat, also known as partially hydrogenated oils or trans fatty acid, is used by food makers because it helps preserve packaged foods. It also tastes good and gives foods texture. You've been eating it for far longer than you realize -- it was the first man-made fat to enter the human diet in 1911. Food manufacturers create the substance by adding hydrogen to oil. This makes the fat more solid and stable, thus allowing it to sit on supermarket shelves longer. But trans fats are bad for your health. They raise bad cholesterol and lower good cholesterol, increasing your risk of heart disease. Several studies uncovered the ill health effects of the fat in the 1990s, prompting the federal government to more closely scrutinize how it was being used in foods.
Labeling and Name Change
The uproar over trans fat led to an FDA requirement in 2006 that the amount of trans fat in packaged foods be listed in their nutrition facts. The 2010 Dietary Guidelines for Americans says that use of trans fat dropped dramatically after this mandate. Although public health officials have been evaluating the health effects of trans fat for some time, they haven't yet made the same requirement for HFCS. They are, however, weighing a requested name change of HFCS to "corn sugar." In September 2010, the powerful industry group, Corn Refiners Association, petitioned the agency to change its name, saying it hoped to eliminate the confusion of consumers on the healthiness of the product and drive out the perception that HFCS isn't a natural product like table sugar. The tide may be against HFCS, however, as some manufacturers are abandoning the sweetener, and the equally powerful Sugar Association claims that HFCS is a heavily processed and unnatural substance. A statement from the American Medical Association says the state of research on HFCS is still in its infancy and there's no need to tell people to stop eating one kind of sugar.
How Much of Each?
The consumer watchdog group, Center for Science in the Public Interest, puts HFCS and trans fats in different categories, but they're not miles apart. In its "Safety Ratings Key," HFCS is listed under "Caution" and trans fat falls under "Avoid." The American Heart Association says there is no safe amount of trans fat and wants you to eat as little as possible. It says fewer than 1 percent of your daily calories should come from it. The Dietary Guidelines lump "solid fats" and "added sugars" into one category called SoFAs, and say you should avoid them as much as possible. If you eat a 2,000-calorie diet daily, you should strive to get no more than 13 percent of your calories from these sources. Know that HFCS is a carb, supplying 4 calories per gram and trans fat delivers 9 calories per gram.
References
- "Journal of Clinical Investigation"; Consuming Fructose-Sweetened, Not Glucose-Sweetened, Beverages Increases Visceral Adiposity and Lipids and Decreases Insulin Sensitivity in Overweight/Obese Humans; Kimber L. Stanhope et al.; May 2009
- "The New York Times"; A New Name for High-Fructose Corn Syrup; Tara Parker-Pope; September 14, 2010
- "The New York Times"; Still Spooked by High-Fructose Corn Syrup; Tara Parker-Pope; October 30, 2008
- "Wall Street Journal"; Corn Sweetener Desires a More Palatable Name; Scott Kilman; September 15, 2010
- American Heart Association: A History of Trans Fat
- National Public Radio: Why Do Fries Taste So Good? A Brief History
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