High Fructose Corn Syrup And Energy

Most processed foods that you pick up at the grocery contain one common ingredient -- high fructose corn syrup, or HFCS. Manufactures have used HFCS as a sweetener since the late 1960s to keep foods moist, as well as to improve the stability and palatability of manufactured foods. As the food industry has grown, so has the use of high fructose corn syrup. Knowingly or unknowingly, you may consume large amounts of HFCS in foods like cereals, cookies, soft drinks, fruit juices and ketchup. Like all carbohydrates, HFCS provides 4 calories per gram and becomes a source of energy in your diet.

Production of HFCS

HFCS is cheaper to produce than sucrose or sugar, making it a sweetener of choice for food manufacturers. The process of HFCS production starts by milling wet corn to separate starch from other components of corn. The corn starch is then broken down by two different enzymes to form glucose syrup, also known as corn syrup. A third enzyme completes the process by converting glucose syrup to high fructose corn syrup. This high fructose corn syrup, which goes by the name "isoglucose" in the U.K. and "glucose-fructose" in Canada, is ready for use by the food industry.

Types of HFCS

There are three main categories of HFCS depending on the concentration of glucose added to it. HFCS-90 that contains 90 percent fructose and 10 percent glucose, while HFCS-42 contains 42 percent fructose and 58 percent glucose, and HFCS-55 has 55 percent fructose and 45 percent glucose. According to the Economic Research Service of the USDA, the beverage industry mainly uses HFCS-55, while food industries that use HFCS-42 include processed food manufacturers, cereal and bakery producers, as well as the dairy, beverage and confectionery industries. HFCS-90 is used in natural and "light" foods, where very little is needed to provide sweetness.

HFCS Intake and Energy

Unless you are an avid reader of the food ingredients listed on processed foods, you might not be aware of the amount of HFCS you are consuming on a daily basis. According to a paper published in the December 2010 issue of the "Biotechnology and Molecular Biology Review," Americans consume an average of 50 g of HFCS on a daily basis, with some consuming even more, and obtaining more than 300 calories from it. A March 2010 "News at Princeton" article notes that on average, an American consumes 60 lbs. of HFCS each year.

HFCS and Health

The increased use of HFCS in processed foods since its introduction has been associated with an increased incidence of obesity. While the correlation is not conclusive, findings of a March 2010 study by Princeton researchers supports this theory. Other studies also associate the increased incidence of diabetes, cardiovascular diseases and metabolic disorders with higher consumption of HFCS. In a May 2005 article in "Diabetes Health," Christopher Mohr, R.D. explains that a high intake of fructose, which does not require insulin for absorption, inhibits the feeling of satiety. This may lead to excessive eating and a higher calorie intake that ultimately leads to weight gain.