Chemical Differences Between Sugar & High-fructose Corn Syrup

Since the 1970s, Americans have embraced high-fructose corn syrup as a sweetener, so much so that they now consume high-fructose corn syrup, or HFCS, in amounts equal to that of table sugar, according to "The American Journal of Clinical Nutrition." The rise in HFCS consumption correlates with skyrocketing rates of obesity currently afflicting Americans, leading to questions about how HFCS differs from sugar.

Chemical Composition

There are two types of HFCS commonly used for commercial purposes, according to the "American Journal of Clinical Nutrition." They are called HFCS-42 and HFCS-55. HFCS-42 is composed of 42 percent fructose, while the HFCS-55 is 55 percent fructose. The remaining components of these preparations include glucose, moisture and trace amounts of sucrose and other carbohydrates.The sugars found in HFCS are not bound together, but exist as free single sugar molecules called monosaccharides.Table sugar is made from 100 percent sucrose, which is a disaccharide, a sugar composed of 50 percent fructose and 50 percent sucrose joined by a chemical bond.

The Rise of HFCS

HFCS is sweeter and less expensive than table sugar, according to "The American Journal of Clinical Nutrition," making it an attractive ingredient for food manufacturers. Government subsidies to corn farmers has boosted production of HFCS. Farmers sell commodity corn for low prices, and food manufacturers can offer their products containing HFCS at lower prices per serving, while leaving more funds for marketing. These factors lead to increased consumption of foods containing HFCS.

HFCS and Health

Pediatric oncologist Dr. Robert Lustig of the University of California states that the average American consumes 63 lbs. of HFCS per year -- a huge amount in light of the fact that Lustig considers HFCS, and all sugars, to be "poison." His take on this ubiquitous sweetener is not that it is uniquely capable of causing disease, but is substantially less expensive than sugar, and as a result it is used in more and more foods, even items that you might not associate with HFCS, such as bread. This steadily increasing addition of HFCS to the American diet has resulted in epic rates of American obesity, according to Lustig.

Bottom Line

Corporations that profit from the sale of HFCS have no interest in publicizing adverse outcomes from the consumption of their products and may engage in disinformation campaigns to counter any such reports. Studies that purport to find no link between HFCS and adverse health outcomes are often funded by agencies with ties to HFCS manufacturers. This makes it difficult to find unbiased information regarding the chemical differences and health effects of HFCS.