HEALTH: High-Fructose Corn Syrup: Sugar on Crack?

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High-Fructose Corn Syrup: Sugar on Crack?

Published on: March 23, 2006

Calling high-fructose corn syrup the " crack of sweeteners, " Florida

state Rep. Zapata wants to ban the state's school districts from

selling or using products containing the sweetener. Zapata, a

Republican, is joined in this effort by state Sen. Gwen Margolis, a

Democrat. Both maintain that students who consume foods and drinks made

with high-fructose corn syrup are more likely to become obese and

develop Type-2 diabetes.

The proposed legislation is generating considerable debate in the food

industry. In an interview with the Miami Herald, Audrae kson,

president of the Corn Refiners Association, an industry trade group,

said: " Passing this legislation would create a significant hardship for

no health gain. There is no scientific evidence that supports the

statement that high-fructose corn syrup is a contributor to diabetes or

obesity. "

kson isn't alone. In fact, she gets support from an unexpected

quarter. Tuesdi Fenter, a spokeswoman for the American Diabetes

Association, told the Miami Herald, " We don't think that high-fructose

corn syrup is the enemy. People can have anything they want as long as

it's in moderation. "

So what is this controversial sweetener? Like ordinary corn syrup,

high-fructose corn syrup is made from corn starch. But through

additional processing, it contains a high level of fructose (found in

fruits and honey) and glucose, a simple sugar carbohydrate.

High-fructose corn syrup is made up of about 50% fructose and 50%

glucose, which the Corn Refiners Association says is about the same

composition of table sugar or sucrose.

However, high-fructose corn syrup is about 75% sweeter than sugar, is

less expensive than sugar, and mixes better in many foods than sugar.

When it was created in the '70s, the sweetener was thought to be a

revolutionary advance in food science because of its stability and

usefulness in a variety of foods. Food manufacturers (especially soda

manufacturers) began using high-fructose corn syrup to save money. Part

of the reason corn syrup is less expensive than sugar is because the

U.S. Department of Agriculture's farm bill subsidizes corn growers to

grow more corn than we need!

Our bodies burn glucose as a source of immediate energy and store it in

our muscles and our livers for later use. Glucose also releases insulin.

Insulin, a naturally occurring hormone, helps with metabolism. Fructose,

on the other hand, does not release insulin, but another hormone,

leptin. This hormone also helps regulate our storage of fat and

increases our metabolism when needed. Some studies show that obese

people build up resistance to leptin. This is similar to diabetics

becoming resistant to the effects of insulin.

Reports show Americans' white refined sugar consumption has dropped over

the past 20 years. However, according to USDA figures, our consumption

of high-fructose corn syrup has increased 250% over the last 15 years.

Estimates indicate that we consume about 9% of our daily calories in the

form of fructose.

The controversy surrounding high-fructose corn syrup centers on whether

it is linked to America's growing obesity problem. Some contend that it

is no more harmful than sugar; others note that it is hardly a

coincidence that waistlines in the U.S. have been expanding since it was

introduced in the market 30 years ago. But that side steps the fact that

too many products on the market use high-fructose corn syrup as an

ingredient to mask or enhance flavors. Do we really need any kind of

added sugar in pasta sauce, ketchup, BBQ sauce, bread, cookies, or even

frozen entrées?

Will Florida ban products containing high-fructose corn syrup? Not a

chance. But this should raise alarms for food companies that it's about

time to remove all extra sugars.

What are your thoughts on this? Click here to take a Quick Poll on high

fructose corn syrup.

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